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Banana Bread Doughnuts

  • Author: Ansley Beutler
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 12 Doughnuts 1x
  • Diet: Gluten Free


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!



3 over-ripe bananas

2 eggs

1/4 cup nut butter (I used cashew butter in this recipe)

1 tsp vanilla

1/2 cup coconut flour

1 tsp baking powder

1/4 tsp sea salt

3/4 cup mini chocolate chips

1 cup dark chocolate chips (for the glaze on top)


1. Preheat oven to 350 F.  In a bowl, mix the bananas, eggs, nut butter, and vanilla until the banana is well mixed

2. In a separate bowl, whisk the coconut flour, baking powder, and sea salt together then slowly fold into the bowl with the bananas.  Fold in the chocolate chips

3. Grease a doughnut pan and spoon batter into each doughnut mold about 2/3 of the way up

4. Bake in oven for 10 - 12 minutes until the edges turn a golden orange.   Allow to cool for at least 5 minutes

5. Melt the chocolate chips in the microwave or on the stove*.  Carefully dip the top of each doughnut in the melted chocolate and transfer to a cooling rack to set

6. Enjoy immediately or store in an airtight container in the fridge for up to a week!


*Note : my favorite way of melting chocolate on the stove is using a make-shift double-boiler.  Simply fill up a small pot with about 1 cup of water and bring to a simmer.  Place your chocolate chips in a small skillet on top of the simmering pot of water.  The indirect heat from the water will melt the chocolate perfectly and you don't have to worry about the chocolate melting!

  • Category: Doughnuts
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 Doughnut
  • Calories: 90
  • Fat: 4
  • Carbohydrates: 12
  • Protein: 3

Keywords: Banana Bread, Banana Bread Doughnuts, Baked Doughnuts, Gluten-free, Paleo