Mini Banana Donuts

Have you made healthy donuts yet?! If not, you have to run out and get yourself a donut pan asap. They're just so much fun and perfect for sharing with friends.

I recently mentioned making some gluten free banana donuts around the same time as the vanilla cake donuts I last posted. I had a bunch of suuuper ripe bananas and decided they would be great as a main ingredients in mini donuts.

A quick search led me to a good looking recipe on the Udi's Gluten Free Foods site that had good reviews. Mash, sift, stir, bake and voila! J and I were in healthy banana donut heaven.

They're kind of like eating a delicious ring of healthy banana bread with frosting. Mmmm! Their recipe used a maple glaze which would be nice but I chose to top them with a lucuma glaze and sprinkled some with mini dark chocolate chips while the others got a dried coconut garnish. Chocolate frosting would be wonderful of them too I would imagine.

Gluten Free Banana Donuts 
By Udi's Gluten Free Foods

  • 2 over-ripe Bananas, mashed
  • 1 large Egg, beaten
  • 3 Tbsp Unsweetened, Plain Almond Milk (4 Tbsp if at a high altitude)
  • 1 Tbsp Olive Oil
  • 1 tsp Vanilla Extract
  • 1/4 cup Organic, Unbleached Sugar
  • 3/4 tsp Cinnamon
  • 1/2 cup Brown Rice Flour - I used regular rice flour since it's what I had. 
  • 1/2 cup Cornstarch - I used potato starch instead
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Xanthan Gum
  1. Preheat oven to 350 degrees F (375 degrees for high altitude)
  2. Prepare donut pan using non-stick cooking spray
  3. In a medium bowl, whisk together the banana, egg, almond milk, sugar, vanilla, cinnamon and oil.
  4. Add the remaining ingredients and stir until smooth.
  5. Fill each donut round with 2 heaping Tbsp of batter. Dampen your fingers to smooth donuts evenly in the pan.
  6. Bake 7-9 minutes, then cool 5 minutes in the pan before transferring to a cooling rack.
  7. Cool completely before dipping in glaze .

Heathy's Lucuma Glaze
4 tablespoons melted coconut oil
Scant 3 tablespoons lucuma (more like 2 3/4)
4 teaspoons agave powder*
Sift dry ingredients into a small bowl.
Add oil and whisk ingredients together until smooth.
If too liquidy, allow the mixture to sit a few minutes and will begin to thicken.
Dip the donuts before it hardens too much. If it does, simply place the bowl in another bowl of hot water for a minute while whisking and it will thin again.
I dipped them a few times, letting it firm before dipping again to get a thick coat. 
*Note - this is not sweet like agave... this is used more as a thickener. It only has a small hint of sweetness.
Have a wonderful weekend! This recipe is part of Slightly Indulgent Tuesday
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  1. June 23, 2012 at 00:28

    I know I've said it before, but I totally need to get a donut pan.

  2. June 23, 2012 at 01:44

    we need to get a new donut pan as we think we have worn ours out haha<br />donuts look amazing!!<br />xoxo<br /><br />~Lori

  3. June 23, 2012 at 06:15

    Why do I not have a donut pan???<br /><br />The look gorgeous and I LOVE the look of that lucuma glaze! Gorgeous recipe as always :)

  4. June 23, 2012 at 08:17

    I have to make these, is the agave powder also known as agave inulin powder?

  5. June 23, 2012 at 15:58

    Yeah I think every gal needs a donut pan! :D<br /><br />Yes Karen - its also known as inulin.

  6. June 23, 2012 at 16:47

    Heathy, These not only sound delicious but they are adorable. I too need a donut pan.

  7. June 24, 2012 at 03:45

    Thanks Heather, I've had a bad here for a while and haven't really known what to do with it. :)

  8. June 24, 2012 at 05:48

    Wow, beautiful and cute donuts. Your recipe is quite similar to my gluten free pancake recipe, except that I use coconut milk and I do use eggs. I suppose I could use a similar recipe for making donuts and now I have an excuse to make use for my silicon donut pan. Thank you for sharing and posting these beautiful photos :-)

  9. June 24, 2012 at 05:50

    Wow, these donuts are so beautiful and cute! I have a similar recipe for my gluten free pancakes except that they contain coconut milk and eggs. I suppose I could use a similar recipe to make donuts, so now I have an excuse to make use of my silicon donut pan. Thank you sharing the recipe and posting the beautiful photos :-)

  10. June 24, 2012 at 14:39

    Karen you can add the agave powder to puddings and ice cream to make it even creamier and add body. <br /><br />Thanks Wati - never seen a silicone donut pan before. Cool!

  11. June 25, 2012 at 01:53

    Great,thanks for the advice. It sounds like it works a bit like guar gum and xanthum?

  12. June 25, 2012 at 14:16

    No, it doesn't work as a gum, its more like a nice thickener/emulsifier/adds creaminess - but not in the way a gum would.

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