What I love about Gluten Free Banana Bread Donuts
As fall approaches, I’m leaning into all the cozy, comforting recipes like these Gluten-Free Banana Bread Donuts! With a sweet maple glaze, they are definitely at the top of my list. Soft, perfectly sweetened, and topped with a creamy glaze, these donuts are everything you want in a fall-inspired treat.
Not only are they gluten-free and grain-free, but they’re also incredibly simple to make and they’re ready in under 20 minutes from start to finish. That’s a major win for busy mornings or last-minute dessert cravings!
Made with wholesome ingredients like almond flour, coconut flour, eggs, coconut oil, and cinnamon, these donuts are a sweet treat you can feel good about. You will need a donut pan for this recipe, but they’re easy to find at most kitchen stores or online. Personally, I recommend using a silicone donut mold; it makes removing the donuts after baking a total breeze.
And when it’s time to glaze, don’t hold back — the maple glaze is what takes these to the next level. Sweet, creamy, and full of warm maple flavour, it pairs beautifully and gives these donuts that irresistible, bakery-style finish.
Whether you enjoy them with your morning coffee or as a cozy dessert at the end of the day, these banana bread donuts are sure to become a fall favourite. So, save this recipe for later!
Recipe Notes
A few things to keep in mind:
- Bananas – You don’t need over-ripe brown bananas for this recipe, just regular, ripe, yellow bananas. Brown bananas are much sweeter and have a different flavour even than yellow bananas, so it will cause your donuts to taste a little different than intended. However, they will still work.
- Coconut oil – Coconut oil helps to keep these donuts ultra moist and delicious. You can also substitute with melted, unsalted butter if desired. Either will work fine!
- Sour cream – Sour cream also helps to give the donuts a moist crumb and it helps to activate the baking soda to make the donuts rise as well.
- Sugar – We are using a mix of brown and regular granulated sugar for this recipe. To make them lower in sugar, you can also substitute with a sugar-free substitute that measures 1:1 to real sugar. My favourite is xylitol because it tastes just like sugar!
- Flours – For the gluten-free four blend, we are using a mix of almond flour, tapioca flour and coconut flour. The three of them together make the perfect flour base for these donuts. I love to include almond and coconut flour as they are both not only gluten-free and grain-free but also low-carb. Tapioca flour is also gluten-free and grain-free. You should be able to find all three at your local health food store.
- Cream cheese – Using cream cheese for the base of the glaze is just absolutely delicious. You will need cream cheese in the block form. Do not use spreadable cream cheese.
- Maple extract – Maple extract is key to this glaze tasting deliciously like maple! You can find this in specialty baking stores or order it online.
FAQ:
Ripe (yellow) bananas are best for this recipe, but slightly overripe is fine too. Just don’t use brown bananas for this recipe.
Yes, you can also use unsalted, melted butter or olive oil.
I don’t recommend any substitutes for these flours as, when combined, they make a unique flour blend with a unique texture. I don’t recommend substituting with anything else unless you know the exact conversion as these flours do not measure 1:1 to regular flour or gluten-free flour blends.
I recommend storing them in an air-tight container in the fridge. This works whether they are glazed or not. They should keep in the fridge for 3-4 days.
Yes! You can bake the donuts a day ahead and store them in an air-tight container in the fridge until you are ready to glaze and serve.
Gluten Free Banana Bread Donuts
Equipment
- 1-2 Silicone Donut Baking Mould
Ingredients
For the donuts:
- 2 bananas
- 1/3 cup organic sugar
- 1/4 cup organic brown sugar
- 2 eggs at room temperature
- 1/4 cup coconut oil melted
- 1/4 cup full-fat sour cream at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
For the maple glaze:
- 1/2 cup cream cheese
- 4 teaspoon maple extract
- 1/2 cup powdered sugar sifted
- 1 small pinch sea salt
Instructions
- Preheat the oven to 350F, grease the donut pan and set it aside. (You do not need to grease the pan if you are using a silicone mould).
- In a small bowl, mash the bananas with the sugars until combined. Then, add the eggs, coconut oil, sour cream and vanilla and whisk until combined.
- In a medium-sized bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder, baking soda, cinnamon and salt.
- Add the wet ingredients to the dry ingredients and mix to combine.
- Fill the donut moulds half-full and then bake in the preheated oven for 11 minutes or until a toothpick inserted comes out clean.
- Make the glaze: Add the cream cheese to a small bowl and microwave for 20 seconds to soften it. Add the maple extract to the cream cheese and whisk to combine. Then, add the sifted powdered sugar and whisk again until smooth. Season with a tiny pinch of salt and set aside.
- Let the donuts cool in the pan for 5-10 minutes before transferring to a wire rack. Let them cool completely before glazing.
- Glaze the cooled donuts with maple glaze and enjoy!
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