Gluten Free Banana Doughnuts

Ingredients

• 50 galmond meal
• 90 grice flour
• 30 ggluten-free oat flour (or teff flour)
• 25 gtapioca flour
• 1 tspbicarbonate of soda
• 1 tspcardamom
• 1 tspcinnamon
• A pinchsalt
• 3very ripe bananas
• 1 tbsplemon juice
• 40 gcoconut sugar (or xylitol)
• 2eggs, at room temperature
• 30 gcoconut oil, melted
• 1 tbsphoney
• 1 tbspoat milk, at room temperature
• 1 1/2 tbspunsweetened cocoa powder

Instructions

1. 1

   Prepare the pan

   Heat the oven to 175°C and prepare a large doughnut baking pan.

2. 2

   Mix the dry ingredients

   In a bowl, whisk together the flours, tapioca flour, bicarbonate of soda, sugar, salt and spices.

3. 3

   Combine the batter

   In a second bowl, whisk together the coconut oil, eggs and bananas. Add the wet mixture to the dry ingredients and whisk just until combined.

4. 4

   Make the cocoa batter

   Transfer half of the batter to another bowl. Stir in the cocoa powder, honey and oat milk.

5. 5

   Fill and swirl

   Spoon both banana batters into the doughnut pan, filling the moulds all the way. Gently swirl the mixtures with a toothpick.

6. 6

   Bake and cool

   Bake at 175°C for 20 minutes, or until a toothpick inserted into the middle of a doughnut comes out clean. Leave the doughnuts in the pan for a few minutes, then transfer them to a wire rack to cool completely. The method also suggests glazing with melted chocolate.

What are baked banana doughnuts?

Doughnuts are sweet, ring-shaped bakes with roots in several European traditions; this version takes the shape but uses an oven rather than a fryer. Ripe banana brings sweetness and moisture to a soft, cake-like crumb.

The cocoa portion is folded through the plain banana batter to create a marbled finish. Cardamom and cinnamon add warmth without overpowering the fruit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 7g protein, 48g carbs, 12g fat.

Bananas, rice flour, oat flour, tapioca and coconut sugar provide most of the carbohydrates; coconut oil and almond meal contribute much of the fat, while eggs and almond meal supply some protein. Pair a doughnut with plain yoghurt or a small handful of nuts for a more balanced snack.

Choosing the flours

Almond meal: it adds richness and helps keep the crumb tender, while rice flour supplies much of the structure.

Oat and tapioca: gluten-free oat flour gives the mixture body, and tapioca flour helps bind it. Teff flour can replace the oat flour as suggested; use certified gluten-free flour if that is important for your needs.

Getting the batter right

Ripe bananas: mash them thoroughly so there are no large lumps, then whisk them with the eggs and melted coconut oil. Room-temperature eggs and oat milk are less likely to make the coconut oil firm up as you mix.

Light mixing: combine the wet and dry mixtures only until no obvious dry patches remain. Overworking a gluten-free batter can make the finished doughnuts dense.

Making the marble

Half and half: divide the mixed batter evenly before adding cocoa, honey and oat milk to one portion. Stir until the cocoa is evenly distributed.

Gentle swirls: alternate the two batters in the moulds, then draw a toothpick through them lightly. A few passes are enough; too much swirling blends the colours rather than leaving a marbled pattern.

Checking for doneness

Oven cue: bake at 175°C for 20 minutes, then test the centre with a toothpick. It should come out clean rather than carrying wet batter.

Cooling: leave the doughnuts in the pan for a few minutes so they can settle before turning them out. Cool them completely on a wire rack before adding any glaze.

Serving and finishing

These are sweet enough to serve plain with tea or coffee, or alongside fresh berries for a fruity contrast. A little melted chocolate can be used as a glaze, as mentioned in the method, although it is not included in the listed ingredients.

For a more filling snack, serve one with unsweetened yoghurt or a handful of nuts. If serving them as dessert, keep any topping simple so the banana and spice remain noticeable.

Recipe notes & tips

• Choose very ripe bananas with plenty of brown spots for a sweeter, easier-to-mash batter.
• Measure the flours by weight for a more consistent result.
• Have the eggs and oat milk at room temperature before mixing.
• Avoid overmixing once the wet and dry ingredients come together.
• Swirl the two batters only a few times to keep the marbled pattern distinct.
• Let the doughnuts cool fully before glazing so the topping does not run off.

Variations

• Use teff flour: replace the oat flour with the same stated amount of teff flour.
• Change the sweetener: use xylitol instead of coconut sugar as suggested.
• Boost the spice: add a little extra cinnamon or cardamom to the dry mixture.
• Add a chocolate glaze: drizzle with melted chocolate after the doughnuts have cooled, as suggested in the method.
• Keep them plain: skip the optional glaze to let the banana and cocoa flavours stand out.

Common mistakes to avoid

• Unripe bananas: they are less sweet and harder to mash; choose very ripe fruit.
• Lumpy cocoa batter: sift or whisk the cocoa into the half portion until evenly mixed.
• Overmixing: it can make the doughnuts dense; stop as soon as the batter is combined.
• Over-swirling: it blurs the marble effect; make only a few light passes with a toothpick.
• Turning out too soon: the doughnuts may break while warm; leave them in the pan for a few minutes first.
• Glazing while warm: the topping can slide off; wait until the doughnuts are completely cool.

How to store

Once completely cool, store the doughnuts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Warm briefly in a low oven or microwave before serving; add any chocolate glaze after reheating.

Frequently asked questions