Calling all doughnut lovers! Craving a “healthy-ish” doughnut recipe? These Baked Chocolate Chip Banana Doughnuts are full of flavor with way less saturated fat and fewer calories than traditional doughnuts. They’re also gluten-free and vegan-perfect for anyone following a special diet!
This post may contain affiliate links for products I personally use and recommend. If you purchase any of these products, I may receive a small commission. This helps to support the cost of running this blog, at no additional cost to you. Thank you so much for your support!
Raise your hand if you agree that grey, overcast Sunday mornings are perfect for doughnut baking! That and extra ripe bananas that need a little TLC. Oh, and two hungry teenagers plus one hungry mama. Me!!!
As a result, I’ve done very little baking recently. As in none. Nada. Zilch. So, I was excited to have some free time this past Sunday morning and decided to bake these tasty chocolate chip banana doughnuts. I’m happy I did!
Can doughnuts be healthy?
Let’s call them “healthy-ish,” shall we?! With more fiber and fewer calories, these baked doughnuts are a formidable opponent to traditional fried doughnuts. As a bonus, coconut flour provides extra moistness plus a healthy boost of fiber. And, baking these banana doughnuts cuts saturated fat by over 50%.
Are doughnuts vegan?
Most donuts contain milk, egg, butter, or a combination of the 3. And, while I’m a fan of traditional doughnuts, these gluten-free, vegan baked banana doughnuts are just as delicious and suitable for anyone avoiding dairy or eggs.
Banana Doughnuts Ingredients & Ingredient Swaps
- Extra ripe bananas.
- Non-dairy milk (i.e., soy milk). Or almond/macadamia/pea/flax milk or dairy milk.
- High-oleic expeller pressed sunflower oil. Or, swap with virgin coconut oil (will increase saturated fat content), macadamia nut oil, or any oil of choice.
- Maple syrup & vanilla extract. If you’re cutting way back on sugar, you might try these with Lakanto Monkfruit Sweetener or Swerve sweetener. If you try this, LMK how they turn out!
- All-purpose gluten-free flour blend and coconut flour. I used up some cup4cup multi-purpose gluten-free flour I had on hand. Use your favorite GF flour blend or try my 3-Ingredient Gluten-Free flour blend. The coconut flour adds additional flavor and moistness, but feel free to swap it with extra all-purpose GF flour.
- Cinnamon, baking powder, salt. Cardamom or ginger would be tasty in these healthy banana doughnuts too!
- Chocolate Chips. I used bittersweet vegan chocolate chips. Lakanto Sugar-Free Chocolate Chips would be delicious too! You can also skip the chocolate chips and stir in nuts or blueberries instead. Yum!
- Powder sugar (optional). I topped my doughnuts off with a glaze made from Swerve powdered sugar and water. You can skip this step, but glazed doughnuts are pretty darn fun-don’t you think?!
How to Make Banana Doughnuts
- Mash bananas.
- Add wet ingredients (milk, oil, maple syrup, vanilla extract) to mashed bananas and combine well with a hand mixer or spoon.
- Add dry ingredients (flour, baking powder, cinnamon, salt) to the banana mixture and mix well to combine.
- Stir in chocolate chips.
- Grease doughnut pan, carefully spoon batter into pan and bake.
- Allow cooling before topping with optional glaze. Enjoy!!!
Tips & Comments
My banana doughnuts were a little undercooked on the inside, but that didn’t stop Big Tex from eating 3 in one sitting. He swears he only ate 1 ½, so either he’s lying or the dogs ate the other 1 ½. LOL!!!
Anyways, because these doughnuts are egg-free, you can absolutely enjoy them a little undercooked (SiSi and I loved them too!) But, if you prefer a more well-cooked doughnut, cover them with aluminum foil after 15 minutes so they don’t get too brown and continue baking as needed.
Also, I used all-purpose gluten-free flour with xanthan gum, which gave my banana doughnuts a bit of a chewy texture. If you prefer a cakier doughnut texture, omit the xanthan gum. My 3-ingredient all-purpose flour blend would work well in this recipe.
FYI-Most doughnut pans, like my Wilton Doughnut Pan, can make 6 doughnuts. This recipe makes 8-9 doughnuts, so use two pans, or bake the extra batter in oven-proof baking cups as I did.
Craving more gluten-free, vegan, baked doughnuts? Try my yummy Homemade Spiced Apple Cider Doughnuts!
Healthy Banana Doughnuts with Chocolate Chips
- Cooking spray, neutral tasting (i.e., avocado oil)
- 2 large bananas, ripe
- 1/3 cup organic soy milk
- 3 tablespoons expeller pressed high oleic sunflower oil
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup gluten free flour blend
- 2 tablespoons coconut flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup bittersweet chocolate chips
- Swerve powder sugar, optional
- Water, optional
- Mash bananas with a potato masher or fork in a mixing bowl.
- Add milk, oil, maple syrup, and vanilla extract to mashed bananas. Combine well with a spoon, fork, or hand mixer.
- Add flours, baking powder, cinnamon, and salt to wet ingredients. Combine well with a spoon, fork, or hand mixer.
- Stir chocolate chips into banana doughnut mixture.
- Grease a doughnut pan with cooking spray. Carefully spoon batter into pan. bake in
- Preheat oven to 350 degrees F.
- Use any plant-based milk or dairy milk if desired.
- Swap sunflower oil with coconut oil (adds saturated fat), macadamia oil, or any vegetable oil of choice.
- For a lower sugar doughnut, use Lakanto Monkfruit sweetener or Swerve sweetener.
- Use any gluten-free flour blend. Don’t have coconut flour? Add extra all-purpose GF flour.
- Cardamom or ginger can be used in place of cinnamon.
- Try Lakanto Sugar Free Chocolate Chips or swap chocolate chips with nuts or blueberries.
- My doughnuts were a little undercooked (but tasty!). If you prefer a more well-cooked doughnut, cover them with aluminum foil after 15 minutes so they don’t get too brown and continue baking as needed.
- I used all-purpose gluten-free flour with xanthan gum, which gave my banana doughnuts a bit of a chewy texture. If you prefer a cakier doughnut texture, use GF flour without xanthan gum.
- Most doughnut pans, like my Wilton Doughnut Pan, can make 6 doughnuts. This recipe makes 8-9 doughnuts, so use two pans, or bake the extra batter in oven-proof baking cups as I did.