Paleo Banana Bread Doughnuts

Doughnuts! Yes! Healthy doughnuts! Okay, kind of healthy 😉

If you’re looking for a good way to use up those browning bananas and tired of regular old banana bread, then this recipe is for you. Who wants banana bread when you can eat it in doughnut form? And with chocolate frosting. I’ll take the doughnuts, thanks!

These banana bread doughnuts are perfect for dessert or for your next brunch.

This recipe is so simple to make and only takes a little over 30 minutes. All you need are some very ripe bananas, a few standard paleo baking ingredients, and a doughnut pan. I use the Wilton non-stick doughnut pan. I’m not usually a fan of non-stick pans because of the health risks, but in the case of doughnuts, it is pretty important. They like to stick. I definitely recommend using a non-stick pan here. I also recommend greasing your pan REALLY well. Even then, you’ll still probably need to run a knife under them to free them from the pan after baking. Don’t worry though. If done carefully, then they should all come out intact and ready to be dipped in delicious chocolate frosting!

If you are using a 6-cavity doughnut pan, then you can either half the recipe or bake them in 2 batches. If you are baking in 2 batches, I recommend washing the pan and re-greasing it between batches to minimize sticking.

This recipe calls for powdered coconut sugar. As far as I know, you can’t purchase powdered coconut sugar anywhere. I make my own and it’s really simple! Use a coffee grinder, food processor, or Vitamix and blend 1 cup of coconut sugar with 1 Tbsp arrowroot powder. This will give you a little over half a cup of powdered coconut sugar. But just use 1/2 cup for the frosting. The coconut sugar that goes into the doughnut batter does not need to be powdered. When blending everything up to make the powdered sugar, make sure you wait until it settles a bit before you take off the lid or you’ll be breathing in powdered sugar and it will get everywhere! Speaking from experience here. Leave that lid on for a minute or two.

Full disclosure: these do not taste like regular non-paleo glazed doughnuts. They are not supposed to. They taste like and have the texture of banana bread. Just didn’t want to disappoint anyone here.

Did I just scare everyone away? Is anyone still reading this? Okay, if you’re still with me, then let’s continue with the baking! I promise, you will not be disappointed 🙂

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Paleo Banana Bread Doughnuts

• Gluten-Free
• Dairy-Free
• Paleo
• Vegetarian or Vegan
• Pescatarian

5 from 3 votes

Print

Prep Time: 20 minutes mins

Cook Time: 12 minutes mins

Total Time: 32 minutes mins

Servings: 12 servings

Ingredients 

Banana Bread Doughnuts

• 1 cup (112 g) almond flour
• 1/4 cup (32g) arrowroot flour
• 1/4 cup packed (45 g) coconut sugar
• 1/4 tsp baking soda
• 1 pinch sea salt
• 2 eggs separated (room temperature)
• 2 small bananas mashed (~180 g)
• 1/2 tsp vanilla extract
• 1 1/2 Tbsp (21 g) grass-fed butter, ghee, or coconut oil, melted
• 1 tsp apple cider vinegar

Chocolate Frosting

• 1/2 cup powdered coconut sugar
• 1/2 cup cocoa powder
• 1 cup full-fat coconut milk chilled
• crushed almonds for garnish optional

Instructions

Banana Bread Doughnuts

• Preheat oven to 350ºF/177ºC.
• Grease doughnut pan really well with butter or coconut oil.
• Mix dry ingredients together in a medium-sized bowl.
• Mix wet ingredients together in a small bowl, excluding the egg whites.
• Incorporate wet ingredients into dry ingredients with a whisk. Whisk until well combined.
• Beat egg whites using a stand mixer or hand mixer until stiff peaks form.
• Gently fold the beaten egg whites into the batter using a spatula.
• Spoon the batter into the greased doughnut pan. I just use a regular table spoon for this. Make sure not to fill them up too much. Even out the batter with the back of the spoon.
• Bake for 12-13 minutes or until a toothpick comes out clean.
• Let the doughnuts cool in the pan for about 10 minutes.
• Use a butter knife to carefully separate the doughnuts from the pan. These tend to stick a little, but if you work carefully, they should all come out intact. I like to work the knife around the edge and then under the bottom in a circle.
• Let the doughnuts cool on a cooling rack.

Chocolate Frosting

• In a medium-sized mixing bowl, sift together powdered coconut sugar and cocoa powder.
• Add in coconut milk and whisk until smooth.
• Once the doughnuts are completely cool, dip them into the frosting, swirl, and gently remove to get a coating of chocolate frosting. Make sure to dip them with the rounded side down.
• Sprinkle with crushed almonds.
• Enjoy right away or store in the refrigerator.

Did you love the recipe? I would love it if you left me a 5-star review below!

Category:

• 30 minutes
• American
• Appetizers & Snacks
• Baking & Breads
• Birthday
• Breakfast / Brunch
• Dairy-Free
• Dessert
• Easter
• Fall
• Family Friendly
• Gluten-Free
• Memorial Day / 4th of July / Labor Day
• Paleo
• Pescatarian
• Vegetarian or Vegan
• Winter

Author: Kit

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How did your doughnuts turn out? I’d love to hear your feedback in the comments section!

xx Kit

*Disclosure: Kit’s Coastal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.