Monday, March 3, 2014

Date-Glazed Banana Donuts (grain-free, gluten-free, refined sugar-free)

I have to tell you that it's been over a decade since I've had any kind of donut but lately my kids were asking about them. I think they tried a gluten-free donut at a party years ago but that's been their only exposure. So I decided to invest in some safe non-stick donut pans and try making baked grain-free donuts. I don't by any means think grains are bad, I just love to use alternative flours. The combination of almond flour and arrowroot creates a very good texture, in fact, most people would never guess these donuts were gluten-free.

Most non-stick bakeware contains PFOA's. These toxic compounds are beginning to get phased out, but are still present in much of the bakeware used. PFOA's affect thyroid function, blood sugar regulation, body weight, and are endocrine disruptors (which means that you can increase your risk for hormone-related cancers like breast cancer). We highly recommend getting rid of all non-stick bakeware and replacing it with safe alternatives like stone or stainless steel. I use these donut pans made from recycled steel. They have a silicone coating which creates a non-stick barrier without all of the chemicals.

To make these donuts you will need at least 4 very ripe bananas. I posted some photos of my 2-year old mashing bananas to my Instagram page as well as to our Facebook page! If you already "like" our Facebook page but are not receiving our posts in your feed then be sure to stop by our page and leave a comment under some of the posts. This will help to get our posts in your feed!

Grain-Free Banana Donuts with a Date Glaze

These baked donuts are light and not too sweet; the glaze helps them feel more like a treat. I've made them two ways. The first time using 1/3 cup melted coconut oil and 1/3 cup pure maple syrup. The second time I was running very low on coconut oil and was out of maple syrup so I tried 1/2 cup organic palm shortening and 1/4 cup honey. My oldest daughter said that she liked the second batch better. She gave some to her friends who said that they tasted like real donuts! Since I don't remember what a "real" donut tastes like, this was good news! You can decide which version to try….and be sure to leave a comment here on the blog. I love hearing your feedback!

Dry Ingredients:
3 cups blanched almond flour (packed)
1 cup arrowroot powder
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon sea salt

Wet Ingredients:
1/2 cup organic palm shortening
1 1/2 cups mashed banana
1/4 cup honey
4 large organic eggs
2 teaspoons vanilla extract

Date Glaze:
6 large medjool dates, pitted
6 tablespoons boiling water
4 tablespoons coconut oil
3 tablespoons raw cashew butter
1/2 teaspoon vanilla extract
pinch sea salt

Preheat the oven to 350 degrees F.

Add all of the dry ingredients to a food processor. Pulse until combined. Then add the shortening and pulse to combine. Add the remaining wet ingredients and process until batter is smooth and combined.

Spoon batter into the donut pans. You can fill them about 3/4 of the way for medium-sized donuts, or fill them all the way for larger donuts. This recipe will make 12 to 16 donuts depending on how much you fill them. Bake for 20 to 25 minutes. Cool on a wire rack.

To make the glaze, add the dates and boiling water to a small bowl Let soak for about 15 minutes. Then pour mixture into a high-powered blender. Add the remaining ingredients. Blend on high until ultra-smooth and creamy. This may take a minute or two. Spread the glaze onto the warm donuts. Serve.

Yield: 12 to 16 donuts

Using safe non-stick donut pans

More Grain-Free Treats:
Banana Almond Butter Muffins
Banana Coconut Cookies
Carob Banana Bars

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About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!


  1. These look really delicious, I bet my kids would love these!!! This recipe uses all of my preferred ingredients :)


  2. Could you substitute anything for the eggs for those who have egg allergies?

  3. You come up with the greatest recipes. Thanks. Not yet ready to spend $50 for a set of new steel muffin tins...

  4. allergic to bananas......any ideas for subs>??????

    1. Chelsea, Chelsea's Real Food, LLCMarch 4, 2014 at 11:47 AM

      I would think that any thick fruit puree would work. Try pureed roasted squash, dates or dried apricots pureed with water to reach that mashed banana consistency. Banana also acts as a bit of a binder, so I'd add maybe a couple teaspoons ground flax or chia or sub a bit of buckwheat flour for some of the almond meal..

  5. referring to your new non-stick cookware - silicone is a petroleum product. when heated, who knows what happens.... there is cast-iron - the original 'non-stick'.

  6. I just made them and substituted sweet potato for half of the banana and they turned out great. I didn't want them to taste too much like banana bread and it worked. My kids and neighbor kids all gave a big thumbs up. I dipped the tops in a little butter, then in a mix of coconut sugar and cinnamon. You could replace the butter with melted coconut oil for the same effect.

  7. Oh, and I baked them for 13-15 min. instead of 20-25 min. Thanks for the recipe! Definitely a keeper.

  8. Could you do these as muffins? No donut pans here...

  9. Bought the donut pans as a birthday present for my almost 5 year old. He's going to be so excited to make these with me! Thanks Ali


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Thanks and Happy Cooking! ~Ali :)