These Gluten-Free Banana Cream Pie Donuts are the ultimate donut. Tender banana donuts, dipped in rich chocolate, and topped with whipped cream. Breakfast never tasted this good.
Special thanks to Bob’s Red Mill for partnering with me for Celiac Awareness month and sponsoring this recipe and post.
You should know by now that I love donuts. My family loves donuts, and they love it when I make them donuts. These Gluten-Free Banana Cream Pie donuts are probably one of my favorites.
They are fun, have a perfect cake-like texture, and super simple to make. And they look fancy.
I topped mine with fresh dairy-free whipped cream and more chocolate. But you don’t have to. You can enjoy them plain, or simply dipped in chocolate. If you’re not a chocolate person, leave it off – no biggie.
People often ask me what the secret is to making a good donut. The secret is … there is no secret.
Like any recipe, you need high quality ingredients, and to know the right combination of each ingredient. Don’t worry, I’m not going to get all scientific on you.
The recipe is below and you can see from the instructions that it’s easy.
This blend is one of my go-to gluten-free flour blends for recipes like cakes and donuts. It plays really well with other ingredients, and acts as a 1-to-1 replacement for regular glutinous flours.
If you don’t have a donut pan, you can get one for less than ten bucks on Amazon (affiliate link). I like to keep a regular sized donut pan, and a mini donut pan (for fun).
Just like most recipes for cakes and donuts, it’s best to use ingredients at room temperature. You can get away with using a cold egg, but I recommend never using flour straight from the refrigerator or freezer.
Measure it out, and let it come to room temperature before you use it. When you store flours in the refrigerator or freezer, it tends to lose moisture.
Bringing it to room temperature allows it to absorb some of the moisture form the air, ensuring that it doesn’t absorb your liquid ingredients too quickly.
Like most of the donut recipes, these freeze really well. After you dip them into melted chocolate, let them set up.
Then place them in an airtight container in the refrigerator for up to four days, or in the freezer for up to three months. Bring them to room temperature before enjoying.
If you’re looking for the pie version of these donuts, Erin from Meaningful Eats has a delicious recipe for Dairy-Free Banana Cream Pie.
For the donuts:
- 1 1/2 cups Bob's Red Mill 1-to-1 Flour
- 1½ teaspoons gluten-free baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 medium banana, mashed
- 2 large eggs, room temperature
- ½ cup sugar (use coconut sugar for a refined sugar-free option)
- ¼ cup coconut oil (or vegetable oil)
- 1 teaspoon gluten-free vanilla extract
For the chocolate glaze:
- 1/2 cup gluten-free dairy-free chocolate chips
- 1 teaspoon coconut oil (or vegetable oil)
- dairy-free whipped cream
- more chocolate
- Preheat oven to 350°F. Grease a 1 six-serving donut pan; set aside
- In a medium mixing bowl, combine flour, baking powder, baking soda, salt, and cinnamon; set aside.
- In a large mixing bowl whisk mashed banana, eggs, sugar, coconut oil, and vanilla extract.
- Add dry ingredient to wet ingredients and mix until combine.
- Spoon batter into a large zip lock back and cut a half-inch off one corner. Squeeze batter into each donut well, filling 2/3rds full. Don’t overfill.
- Bake for 12 to 14 minutes or until set.
- For the glaze, place chocolate chips and coconut oil in small mixing bowl. Microwave for 30 seconds, then stir. Microwave for 30 more seconds then mix until smooth.
- Dip the tops of each donut into the chocolate glaze.
- Optional: Top with dairy-free whipped cream, and more melted chocolate.
- Store in an airtight container in the refrigerator for up to four days, or in the freezer for up to 3 months.
Serving Size:1 donut
Amount Per Serving: Calories: 6 Carbohydrates: 2g
Disclosure: This post was sponsored by Bob’s Red Mill. Opinions are my own.