Banana bread doughnuts

The spectacular recipe combines two of our most favourite desserts – banana bread and doughnuts! 

Vegan banana bread doughnuts

Banana bread doughnuts

By Harriet Smith (

Serves 9


For the donuts:

  • 1/3 cup (55g) buckwheat flour
  • 1/3 cup (60g) brown rice flour
  • 1/3 cup (45g) tapioca flour
  • 2 tbsp almond flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1 tbsp flax seeds + 2 tbsp water
  • 1/3 cup (80ml) unsweetened almond milk
  • 1 large ripe banana, peeled (155g)
  • 5 soft, pitted medjool dates 110g
  • 2 tbsp maple syrup
  • 2 tbsp coconut butter
  • 1 tsp cider vinegar

For the caramel:

  • 3/4 cup (180ml) maple syrup
  • 2 1/2 tbsp raw virgin coconut oil
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 2/3 cup (80g) pecans, broken up

Preheat your oven to 180 C / 356 F

1. Firstly, make the flax egg. Add the flax seeds and water into a bowl and stir them together. Then set them aside to gel.

2. Next, add the rice flour, buckwheat flour, tapioca flour, almond flour, baking powder, bicarbonate of soda, salt, cinnamon and ginger into a large mixing bowl and stir them together. Set aside.

3. Then, melt the coconut butter and add it into a blender with the almond milk, banana, dates, maple syrup and cider vinegar. Blend until smooth. When the mixture is smooth, add it into the mixing bowl alongside the flax egg. Using a hand whisk, mix everything together until smooth.

4. Then, spoon the mixture into 9 donut moulds, and move the donuts into the oven to bake for about 20 minutes or so, until golden. When the donuts have cooked, remove them from the oven and set them aside to cool.

5. While the donuts cool, make the caramel. Add the coconut oil, salt, maple syrup and pecans into a pan and place onto a medium-high heat. Allow the mixture to bubble and heat through for about 2 minutes, stirring it with a spatula. Each time the mixture completely bubbles, briefly remove it from the heat to calm quickly before adding it back onto the heat. When this is done, remove it from the heat and allow it to cool for a minute or so and thicken.

6. Lastly, when the caramel has cooled, stir it together if necessary, and then spoon it on top of each donut to finish. Then serve.

Original recipe here.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

This article contains affiliate links.

About the author

IMG_9480-300x210Harriet has always had a love of food, and has always enjoyed teaching herself new ways of cooking. She decided to focus on creating plant-based food, as it’s something she has always been fascinated by, and wanted to eat more of. Harriet love’s the creativity behind turning more natural, simpler ingredients into something that can taste complex and delicious. Check out Harriet’s blog herefor even more plant-based recipes, and find her on Facebook and Twitter.

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Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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