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Home » Breakfast » Vegan Banana Nut Donuts with Chocolate Glaze.

Vegan Banana Nut Donuts with Chocolate Glaze.

Apr 7, 2014 · Modified: Aug 25, 2021 by Kelly Roenicke · 22 Comments

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Make these vegan banana chocolate donuts this weekend! The chocolate glaze andsalted walnuts on top makes them extra special! #vegan #donuts

These light, delicious, vegan banana nut donuts are just right for Sunday morning breakfast. A sweet chocolate glaze makes these baked donuts extra decadent.

vegan banana nut donuts on a pink plate

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.

Ingredients needed:

  • banana
  • vegan buttery spread
  • sugar
  • flour
  • baking powder
  • non-dairy milk
  • vinegar
  • vanilla
  • nutmeg

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.

vegan banana nut donuts with chocolate frosting

More vegan donut recipes:

  • Glazed Chocolate Donuts
  • Vegan Chocolate Chip Pumpkin Donuts
  • Homemade Cider Mill Donuts

Disclosure: This post contains affiliate links. 

vegan chocolate banana donuts with walnuts
5 from 1 vote
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Vegan Banana Nut Donuts with Chocolate Glaze.

An easy recipe for vegan banana nut donuts with a sweet chocolate glaze.

Course Dessert
Cuisine Dairy Free, vegan.
Keyword baked
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6
Calories 452 kcal
Author Kelly Roenicke

Ingredients

  • 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:

  • ¾ cup dairy free chocolate chips
  • ¾ cup chopped walnuts
  • ⅛ teaspoon sea salt optional
US Customary - Metric

Instructions

  1. 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.

  2. Mix the buttery spread, mashed banana, and sugar in a large bowl. Add the vanilla, vinegar, and non-dairy milk, stir.

  3. 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.
  4. 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.

  5. Bake for 10-12 minutes. Let cool in the pan for a few minutes, then remove.
  6. 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.
  7. Spread the chocolate on the cooled donuts and top with the walnuts and a sprinkle of sea salt if desired.

Recipe Notes

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.

Nutrition Facts
Vegan Banana Nut Donuts with Chocolate Glaze.
Amount per Serving
Calories
452
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
3
mg
1
%
Sodium
 
228
mg
10
%
Potassium
 
225
mg
6
%
Carbohydrates
 
51
g
17
%
Fiber
 
4
g
17
%
Sugar
 
32
g
36
%
Protein
 
7
g
14
%
Vitamin A
 
430
IU
9
%
Vitamin C
 
0.8
mg
1
%
Calcium
 
101
mg
10
%
Iron
 
1.9
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Delicious rich banana walnut donuts. Vegan.

Related

« Curried Lentil Potato Soup.
Roasted Veggie Black Bean Bowls. »

Filed Under: Breakfast, Dairy Free, Desserts, food, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Legume Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Manjela

    September 24, 2018 at 6:35 am

    5 stars
    These are delicious! Made them with pecans instead of walnuts and they turned out perfect! Thanks for sharing!

    Reply
  2. pam

    April 17, 2014 at 2:24 pm

    hi first time i have posted the look great could u bake these in a electric donut machine i have one but haven’t
    made donuts in so long i could spray it well but doubt i could flour it

    Reply
    • Kelly

      April 22, 2014 at 10:21 am

      You know, if it is non stick, and you spray it, it might be fine. I have not tried it in a donut maker, but if you do try it, let me know how it goes!

      Reply
  3. Jennifer

    April 12, 2014 at 6:40 pm

    These look great. Definitely going to try them for my dairy free son. Did you use mini donut pan or regular size donut pan? And how many did it make? thanks so much.

    Reply
    • Kelly

      April 14, 2014 at 8:02 am

      I used a regular size donut pan…although now I am intrigued…I didn’t know that they made a mini donut pan! It makes about 6 donuts. You might have a little extra batter if it seems to get extra puffy from the baking powder, You can just make an extra donut, or a couple of mini muffins if that happens.

      Reply
  4. Susan

    April 10, 2014 at 10:42 am

    Do you have any suggestions for making this without a “donut pan”, could they be muffins?

    Reply
    • Kelly

      April 14, 2014 at 8:09 am

      Sure, muffins would work! Just keep an eye on them, the timing will be different than with the donut pan, I think!

      Reply
  5. Katie @ Produce on Parade

    April 09, 2014 at 6:57 pm

    I worked at a lodge in a State Park (it was grandfathered in) and I was the morning cook. I’d get up there really early and bake muffins, cookies, bread and biscotti with the sun coming up over the mountains before any other workers were there. It was amazing :)

    Reply
    • Kelly

      April 14, 2014 at 8:08 am

      That sounds like an amazing job, Katie! Wow, nature and baking, what a great combination!

      Reply
  6. Jessica @ Jessiker Bakes

    April 09, 2014 at 3:08 am

    6 am is the worst! But SO cool that you worked in a bakery. I own a (currently inactive due to exams) baking business so I understand the work but the fun that it awards. These doughnuts now…can you ship me some please?! It’s not good for me to be staring at this hour but they look insanely delicious!!! Like the chocolate glaze.

    Reply
    • Kelly

      April 14, 2014 at 8:07 am

      Wow! That is awesome that you own a baking business! It’s a lot of work for sure! Donuts are in the mail! ;)

      Reply
  7. Sarah@WholeAndHeavenlyOven

    April 08, 2014 at 12:49 pm

    Kelly, that is so amazing that you worked in a bakery! Definitely my dream job. ;) And I am loving these donuts! They look so moist and fluffy and obviously VERY tempting smothered in chocolate. LOL pinned!

    Reply
    • Kelly

      April 14, 2014 at 8:10 am

      Thanks so much, Sarah! You are so sweet!

      Reply
  8. Graham @ Glazed & Confused

    April 07, 2014 at 2:09 pm

    Oh gosh these donuts look seriously amazing! I don’t think I could ever work around so much sugar. I’d eat it all!

    Reply
    • Kelly

      April 08, 2014 at 8:55 am

      Thank you! After awhile, I was just sick of looking at anything sweet! Too much! :)

      Reply
  9. Natalie @ Tastes Lovely

    April 07, 2014 at 10:58 am

    That is so cool you worked at a bakery! 6am is pretty early to be at work, but I bet you were done really early so you still had lots of daylight to do fun, summery things. These donuts sound delicious! And healthy too : )

    Reply
    • Kelly

      April 08, 2014 at 8:53 am

      Thanks, Natalie! Yes, it was early, but you’re right, then I did have the whole day!

      Reply
  10. JuliaJulia

    April 07, 2014 at 9:41 am

    I always thought it’d be fun to work at a bakery save for having to wake up extra extra early. These donuts look amaaaaaazing! High-fives on making them vegan – very impressive indeed!

    Reply
    • Kelly

      April 08, 2014 at 8:55 am

      Thanks, Julia! The early mornings were a bummer, but doable when I was younger! Now I don’t think I could do it! :)

      Reply
  11. Lisa Howard

    April 07, 2014 at 9:28 am

    Hi Kelly! How are you? I haven’t stopped by in a while. Tax season consumes my life leaving me little time to socialize on social media.

    These donuts look and sound amazing. They contain two of my favorites…bananas and chocolate.

    As for an interesting summer job? I started working at age 12 babysitting and playing the piano for a voice instructor’s students. I used the money to buy books. I was (and still can be) a total bookworm. As i got older, I continued with the baby sitting and piano playing gigs but added retail store clerk to my resume. These jobs were great but my absolute favorite, most interesting job was being a waitress at Pizza Hut the summer after my freshman year of college. What made it so special is it was THE place to hangout in my hometown. It was located in front of the most popular movie theater and only a few miles from our local baseball stadium. The wait for a table was always 30 minutes or more…very much a hot spot. I call it my summer for “crushing”. It was then that I realized I have a thing for baseball players. lol. Several years later I actually married a baseball player, although I didn’t meet him at Pizza Hut. So…how’s that for interesting? haha. I hope you are doing well!

    Reply
    • Kelly

      April 08, 2014 at 8:49 am

      Hi Lisa! Wow, you had lots of interesting jobs! I can imagine it would be super fun to work at a busy Pizza Hut! Are you an accountant? I’m sure you’ll be glad when tax season is over! I know I’m so happy we finished our taxes last week.

      Reply

Trackbacks

  1. National Donut Day: 33 Vegan Donuts Round-Up | The Friendly Fig says:
    June 5, 2015 at 7:02 am

    […] Banana Nut w/ Chocolate Glaze // The Pretty […]

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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