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These Peanut Butter Banana Donuts have a dark chocolate glaze topped with a drizzle of peanut butter! They're baked instead of fried, and they are gluten-free, refined sugar-free, and vegan, making them way healthier than your average donut.

Peanut Butter Banana Donuts with Chocolate Peanut Butter Glaze (Gluten Free + Vegan)

★★★★ 3.5 from 4 reviews
  • Author: Rachel Conners
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 10 large donuts 1x
  • Category: Dessert

Ingredients

Scale
  • ⅓ cup coconut oil (melted)
  • 2 tablespoons maple syrup
  • 1 large banana (mashed)
  • 1 teaspoon vanilla extract
  • ¾ cup (192g) creamy peanut butter
  • 3 tablespoons (24g) coconut flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon kosher salt

For the glaze

  • 3 oz. dark chocolate (either chunks or chips (make sure it’s dairy-free to keep vegan))
  • 2 tablespoons peanut butter
  • 2 teaspoons coconut oil (divided)

Instructions

  1. Preheat oven to 350ºF and grease a donut pan or mini donut pan with coconut oil.
  2. In a medium mixing bowl, stir together the coconut oil, maple syrup, banana, vanilla extract, and creamy peanut butter and whisk until smooth. Add in the coconut flour, baking powder, and salt and mix until completely combined. Let the batter sit for a minute or two to let the coconut flour absorb.
  3. Spoon the batter into a zipper bag. Snip the corner and pipe the batter into the donut molds in the prepared pan.
  4. Bake until a toothpick inserted into the center comes out clean, about 10-12 minutes for large donuts, or 5 minutes for the mini donuts. Let cool completely on a wire rack before glazing.
  5. For the chocolate glaze, combine the dark chocolate and 1 teaspoon coconut oil in a small microwavable bowl, large enough to dip the donuts in. Heat in 20 second increments, stirring between each, until completely smooth and melted. Carefully dip the smooth side of the donut into the chocolate and remove from the chocolate using two forks – be very careful they don’t crumble! Place on a cooling rack with a baking sheet underneath to catch drips.
  6. For the peanut butter drizzle, melt together the peanut butter and 1 teaspoon coconut oil in a microwaveable bowl for about 30 seconds or until the oil is melted. Whisk together and then scrape the peanut butter into a small zipper bag. Snip the corner and drizzle over the chocolate glazed donuts. Let stand for at least 30 minutes to let the chocolate and peanut butter set.
  7. These taste best the day they are made. Store any leftovers in the refrigerator for up to 5 days.

Notes

If you are without a donut pan and don’t want to buy one for these, use a mini muffin pan instead!

Recipe adapted from RachLmansfield‘s Almond Butter Cup Donuts

Find it online: https://www.bakerita.com/peanut-butter-banana-donuts-gluten-free-vegan/