Vegan Baked Banana Donuts

rows of doughnuts on green countertop with vegan and pumpkin flavors
Photo: Will Anderson
Prep Time:
30 mins
Total Time:
2 hrs 35 mins

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.


Vegan Chocolate Glaze

  • 2 ¼ cups confectioners' sugar

  • 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


  • ½ 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

  • cup unsweetened almond or cashew milk

  • ¾ cup mashed very ripe banana (from 2 bananas)

  • 1 cup granulated sugar

  • Chopped toasted pecans or pistachios (optional)


  1. 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.)

  2. 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.

  3. 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.

  4. 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.

Cook's Notes

If you don't have three pans, you can bake these in batches -- just be sure to thoroughly wash and dry the pans in between.

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