Baked Banana Bread Doughnuts

Banana_Bread_DoughnutsWEBI love doughnuts. Love them. They’re a top 5 food for me. Well, maybe a top 10. But I never eat them – all that sugar and empty calories – so they are a rare treat. However, in my search for real food recipes, I came across this baked (!!) banana bread doughnut recipe and knew it was time to try making them at home. I saved the recipe to my Pinterest board for some time before finally caving and buying a doughnut pan (I bought this one).

I absolutely love banana bread and have made it many, many times, but I wondered if this recipe would just taste like banana bread shaped in a ring – dense and cake-like, yet delicious. What a surprise! They were light and spongy like you’d expect in a doughnut.

About the Recipe:

I made a few modifications to the ingredients, choosing to use Bob’s Red Mill Whole Wheat Pastry Flour instead of regular whole wheat flour, in an effort to create a lighter doughnut. I also chose to use the maple syrup instead of agave (because that’s what I had on hand), and I greased my doughnut pan with a little coconut oil (read why I don’t use cooking spray anymore). Additionally, the recipe says it makes 10, but it was really more like 6 or 7 with my pan. I found my bake time was much longer than the suggested 14-16 minutes – more like 30 minutes. It will take a little trial and error to perfect, but we’ll definitely be making these again.

The recipe, as I prepared it, resulted in 7 doughnuts that were around 220 calories each, with 9 g of fat, 5 g of protein, and 3 g of fiber (I really dislike that most real food recipes don’t include nutrition information – I still believe it’s important to pay attention and love tracking food and calculating recipes on MyFitnessPal.)

Baked Banana Bread Donuts
(adapted from

Makes 6-7 doughnuts


  • 1 cup whole wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons coconut oil
  • 2 ripe bananas, mashed
  • 1/4 cup maple syrup
  • 1/2 cup Greek Yogurt
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
  • 1/2 cup walnuts, chopped
  • Additional coconut oil to grease the pan


  1. Preheat oven to 325 degrees. Lightly coat the doughnut pan with coconut oil and set aside.
  2. In a large bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a medium bowl, combine coconut oil, mashed bananas, maple syrup, yogurt, egg, and vanilla, and whisk until smooth.
  4. Add the wet mixture to the dry mixture, and stir until just combined.
  5. Now it’s time to fill the pan: Pour the batter into a resealable plastic bag (or a pastry bag). Cut off one corner of the bag, and squeeze batter into the prepared doughnut pan, making sure each indentation is about 3/4 full.
  6. Top with walnuts pieces, and lightly press them into the batter.
  7. Bake for 20-30 minutes or until the doughnuts are golden and spring back when touched. Cooking time will vary by oven and type of pan used. Remove from the oven and cool in the pan for a few minutes, then carefully turn out into a wire rack and cool fully.

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