Best 2 Vegan Baked Banana Donuts Recipes

Indulge in the delectable vegan baked banana donut experience! These delightful treats are a symphony of flavors and textures, sure to satisfy your sweet cravings while adhering to your plant-based lifestyle. With their moist, tender crumb and irresistible banana aroma, these donuts are a guilt-free indulgence that will have you coming back for more. Whether you're a seasoned baker or just starting your culinary journey, this article will guide you through the process of crafting the perfect vegan baked banana donuts, exploring variations, and providing tips and tricks to elevate your baking skills. So, let's embark on this delectable adventure and discover the secrets to creating mouthwatering vegan baked banana donuts that will tantalize your taste buds and leave you craving more!

Here are our top 2 tried and tested recipes!

BAKED BANANA DOUGHNUTS

Baked Banana Doughnuts image

These baked banana doughnuts are quick and easy. They can be stored in an airtight container but are best when fresh. My kids love them for breakfast or as a dessert. Serve plain or top with Nutella®.

Provided by Bake4fun

Categories Bread Quick Bread Recipes

Time 25m

Yield 12

Number Of Ingredients 13

Ingredients

cooking spray
¾ cup white sugar
2 eggs
2 ripe bananas, mashed
⅓ cup low-fat Greek banana yogurt
3 tablespoons canola oil
1 teaspoon vanilla extract
1 cup whole wheat flour
¾ cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 12-cavity doughnut pan with cooking spray.
Combine sugar and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add bananas, yogurt, oil, and vanilla extract; mix until incorporated. Add whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt; mix until combined. Transfer batter to a resealable plastic bag.
Snip off one corner of the bag and pipe batter into the prepared doughnut pan.
Bake doughnuts in the preheated oven until slightly browned on the bottoms, 10 to 12 minutes. Remove from pan and transfer to a wire rack to cool completely.

Nutrition Facts : Calories 178.7 calories, Carbohydrate 30.7 g, Cholesterol 28.5 mg, Fat 5.1 g, Fiber 2 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 236.9 mg, Sugar 15.3 g

VEGAN BAKED BANANA DONUTS

Vegan Baked Banana Donuts image

No dairy or eggs in these baked donuts! Ripe bananas, coconut oil, and nut milk are all you need for their rich flavor, although the luscious chocolate glaze on top certainly doesn't hurt.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 2h35m

Yield Makes 15

Number Of Ingredients 14

Ingredients

2 1/4 cups confectioners' sugar
1/3 cup natural cocoa powder
Pinch of kosher salt
4 to 5 tablespoons almond or cashew milk, plus more if needed
4 teaspoons light corn syrup
1/2 cup unrefined coconut oil, room temperature (solid), plus more for pan
2 tablespoons ground flaxseeds
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1/3 cup unsweetened almond or cashew milk
3/4 cup mashed very ripe banana (from 2 bananas)
1 cup granulated sugar
Chopped toasted pecans or pistachios (optional)

Steps:

Vegan Chocolate Glaze:Whisk together confectioners' sugar, cocoa, and salt. Whisk in 4 tablespoons milk and corn syrup until mixture is smooth and has the texture of thick, pourable honey. If needed, add more milk, 1 teaspoon at a time, until mixture reaches desired consistency. (Makes 1 1/2 cups.)
Donuts:Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with oil. Sprinkle flaxseeds over 1/3 cup water; let stand until slightly thickened, about 5 minutes. Whisk together flour, baking soda, and salt. In another bowl, whisk together almond milk and banana. Beat oil with granulated sugar on medium-high speed until creamy, about 2 minutes. Beat in flaxseed mixture. Reduce speed to low and beat in flour mixture in two batches, alternating with milk mixture.
Transfer batter to a piping bag fitted with a large plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe about 3 tablespoons into each cup of pans. Bake until tops spring back when lightly touched, about 10 minutes (1 to 2 minutes less if pan isn't full). Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on racks. Sprinkle with nuts; let stand until glaze is set, about 1 hour. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.

Tips:

For a crispy coating, roll the donut holes in granulated sugar before baking.
Make sure to use ripe bananas for the best flavor and texture.
If you don't have a donut pan, you can use a mini muffin tin. Just fill each cup about halfway.
Don't overmix the batter, or your donuts will be tough.
Bake the donuts until a toothpick inserted into the center comes out clean.
Let the donuts cool completely before glazing them.

Conclusion:

These baked banana donuts are a delicious and easy-to-make treat that are perfect for breakfast, dessert, or a snack. They are vegan, gluten-free, and refined sugar-free, so they can be enjoyed by people with a variety of dietary restrictions. The donuts are also a good source of fiber and potassium. So next time you are looking for a healthy and satisfying snack, give these baked banana donuts a try!