These baked Grain-Free Banana Bread Donuts are my new favorite way to enjoy banana bread! They are made with my favorite blend of grain-free flours, smashed banana, chocolate chips, and perfectly sweetened with maple sugar to keep these healthy donuts refined sugar-free!
Oh.Em.Gee. Banana bread in loaf form is totally a thing of the past in my opinion. I mean, delicious, comforting, easy banana bread in donut form in a quarter of the time? You’d be silly not to try it 😉 All joking aside, these Grain-Free Banana Bread Donuts “taste just like banana bread”… straight from the mouth of my overly honest five year old, lol. So you know they’ve gotta be good.
I woke up super duper early one morning and couldn’t go back to sleep. The idea of banana bread donuts popped in my head immediately. Weird. I tried to ignore the call to make them right away and go back to sleep, but I couldn’t. So I got right on it. I also happened to have 3 almost rotten bananas sitting on my counter that were begging me to use them… all the starts seemed to align of this delicious gluten-free, vegan, grain-free recipe my friends. Anddd they most certainly were worth the early wake up call.
These Grain-Free Banana Bread Muffins are so easy to make, and I love how they only need to bake for 15 minutes! Traditional banana bread takes almost and hour and sometimes you’ll find yourself with an undercooked center (I hate that!), so it’s totally a win-win here. All you do is combine my special grain-free flour blend of cassava flour, almond flour, and coconut flour together with baking soda, baking powder, maple sugar (or you can use coconut sugar), cinnamon, and a little salt, then in a separate bowl smash the bananas with pure vanilla extract, grapeseed/avocado oil, and my vegan buttermilk. Combine the two mixtures to form the batter and then gently fold in the dark chocolate chips.
I find if you pipe the batter into the donut pans the donuts come out a bit smoother in texture, but if you don’t care about that you can certainly just spoon the batter into the greased donut pans. It does cut back on time if you have two pans, also. Then you just bake them for 15 minutes and allow them to cool for about 20 minutes and devour!
I experimented coating them in a cinnamon maple sugar coating like I do in my Grain-Free Cinnamon Sugar Donuts, and they are good that way, but I didn’t include that in the recipe, to keep them true to traditional banana bread. But feel free to make your own glaze or sugar coating if desired!
I think you’re going to love these Grain-Free Banana Bread Donuts just like my family and I! Let me know if this is your new favorite way to banana bread down below in the comments section, as well as giving it a ⭐️⭐️⭐️⭐️⭐️ rating so that others can discover this fun, grain-free alternative! Tag me on Instagram, Facebook, or Pinterest so I can see all of your recreations.
- 1 cup plant milk (such as flax, oat, almond, soy, etc.)
- 2 teaspoons apple cider vinegar
- 1 cup cassava flour (*see notes below)
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup maple sugar (may sub with coconut sugar)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- 3 ripe bananas
- 1 teaspoon pure vanilla extract
- 1/4 cup grapeseed/avocado oil
- 1/2 cup dark chocolate chips
- In a glass bowl or measuring cup whisk together the plant milk and apple cider vinegar and let it sit for about 10 minutes to create a vegan buttermilk.
- Preheat oven to 350 F. In a large bowl, stir together the cassava flour, almond flour, coconut flour, maple/coconut sugar, salt, baking soda, baking powder, and cinnamon. Set aside.
- In a medium bowl add the bananas and smash them with a fork. Then add the vanilla, oil, and vegan buttermilk mixture and stir to combine. Pour the wet ingredients into the bowl with the flour mixture and stir just enough to form a batter. Gently fold in the chocolate chips.
- Lightly spray a donut baking pan with oil (it helps if you have 2 donut pans), then fill a piping bag with the batter (or you can use a gallon plastic bag with the tip cut off) and pipe the batter into a donut baking pan. Tap the donut pan on the counter until all the batter is level and bake 15 minutes. Let the donuts cool for about 20-30 minutes before enjoying. Store uncovered on your counter for up to 2 days, then transfer to the fridge or freezer and warm slightly before enjoying.
*Bob’s Red Mill, Otto’s, or Let’s Do Organic cassava flour works best. Not all cassava flours are equal!