These doughnuts are extra fluffy, have a cake-like texture, and are topped with a rich chocolate glaze. It's like your favorite banana bread in doughnut-form! Made gluten-free, paleo-friendly, and dairy free!
my doughnut history...
My dad used to do this thing on Saturday mornings when I was a kid - he called it the ‘doughnut fairy’. He would wake my sister and me up around 7am and we would pile in his car. We’d drive 20 minutes up the road to the nearest Krispy Kreme and order like 6 dozen glazed doughnuts. Then we’d leave a dozen on our friends’ doorsteps, ring the doorbell, and run! Looking back, they were probably a little annoyed at the doorbell ringing so early on a Saturday morning. But they did open the door to some hot steamy doughnuts right at their feet so it wasn’t a bad deal.
If you like banana bread & doughnuts, this one is for you! Think light and airy baked doughnut with nodes of sweet banana and chocolate. This recipe is hard to beat and is sure to please any crowd!
What you need to make banana bread doughnuts
- Overripe bananas - the kind that's just about to turn a dark brown color
- Nut butter - any kind works with this recipe. Cashew butter is my favorite!
- Vanilla extract
- Coconut flour
- Baking powder & sea salt
- Chocolate chips
tips when making banana bread doughnuts
- Bananas need to be overripe. The best bananas for this recipe are light brown color and on the verge of becoming dark brown
- Grease your doughnut pan. I like to grease the pan with a little coconut oil but any oil will work
- Use a ziplock bag when filling your doughnut pan. This keeps everything clean. Simply scoop your batter into a ziplock bag, cut the tip off on the bottom of the bag and squeeze into each doughnut mold
If you’re not a doughnut person (which you should be), check out my chocolate chip banana bread recipe which looks a lot like this one only with a little extra fluff and a whole lotta frosting! Or, try my banana bread protein smoothie!Print