These light, delicious, vegan banana nut donuts are just right for Sunday morning breakfast. A sweet chocolate glaze makes these baked donuts extra decadent.
Sometimes you just need something special for breakfast! On a slow weekend morning, there’s nothing like warm, fluffy, cinnamon rolls, light, buttery, vegan pancakes, or baked donuts with a dark chocolate glaze.
If you love a sweet breakfast, this recipe is for you! These donuts are like banana bread in donut form, and the chocolate on top is the finishing touch. You will love how easy these are to make! All you need are a few simple ingredients and donut pan.
- vegan buttery spread
- baking powder
- non-dairy milk
I love these, even without the glaze. If you prefer a slightly less sweet treat, you may want to skip the chocolate on top. These are so delicious plain, or you could just do a dusting of powdered sugar instead!
If you can’t have nuts, just leave those out. These are still worth making, even without nuts!
Can I freeze these donuts?
Yes, I think you could freeze these, although I have not tried that. Just wrap each donut in waxed paper and store in a ziploc freezer bag. They should stay fresh for about 3 months.
More vegan donut recipes:
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Vegan Banana Nut Donuts with Chocolate Glaze.
An easy recipe for vegan banana nut donuts with a sweet chocolate glaze.
- 3 Tablespoons very ripe banana mashed
- ¼ cup vegan buttery spread softened
- ½ cup organic cane sugar
- 1 cup spelt flour all purpose flour works, too
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon nutmeg
- ¼ cup non-dairy milk
- ½ teaspoon white vinegar
- ½ teaspoon vanilla extract
- ¼ cup finely ground walnuts
For the topping:
Preheat the oven to 350 degrees F. Grease and flour the donut pan. Even though the donut pan is non-stick, the banana makes the dough sticky, so it works better to grease and flour the pan.
Mix the buttery spread, mashed banana, and sugar in a large bowl. Add the vanilla, vinegar, and non-dairy milk, stir.
Add the dry ingredients and nuts to the wet mixture and mix together. The dough will be soft, and not too wet. Let the dough rise for a minute.
Spoon the dough into the donut pan. Each well will be full almost to the top. Smooth out the dough with the back of a spoon. Make sure that the center of each part (where the hole will be) is free of dough.
Bake for 10-12 minutes. Let cool in the pan for a few minutes, then remove.
Melt the chocolate chips in the microwave for 45 seconds, stir. Microwave for 10 second intervals, stirring in between, until the chocolate is melted and smooth.
Spread the chocolate on the cooled donuts and top with the walnuts and a sprinkle of sea salt if desired.
Store leftover donuts in an airtight container. They should stay fresh for about 3 days.
If you want to freeze these, wrap each donut in waxed paper, and place in a freezer bag. They should stay fresh for about 3 months.
You can leave the nuts out of this recipe if you like.