1. Prepare the Batter: Begin by preheating your oven to 350°F (175°C) and lightly greasing a 6-cavity donut pan. In a large mixing bowl, thoroughly mash your ripe banana until most lumps are gone and it forms a smooth consistency. This ensures even distribution and moisture throughout the donuts. Then, stir in the non-dairy milk, nut butter, maple syrup, and vanilla extract until all the wet ingredients are well combined and smooth.
2. Add Dry Ingredients: Over the wet mixture, sift together the flour (all-purpose, whole wheat pastry, or gluten-free 1-to-1 blend), baking soda, baking powder, a pinch of salt, and cinnamon. Gently fold the dry ingredients into the wet until just combined. Be careful not to overmix, as this can lead to tough donuts. A few small lumps are perfectly fine!

3. Fill the Pan: For neat and uniform donuts, I find it easiest to transfer the batter into a piping bag (or a large Ziploc bag with a corner snipped off) and pipe it evenly into the prepared donut cavities. This method helps avoid spills and ensures consistent donut shapes. However, if you don’t have a piping bag, simply spooning the mixture into the pan will work just as well. Fill each cavity about two-thirds full.
4. Bake to Perfection: Place the donut pan into the preheated oven and bake for 15-20 minutes. The donuts are done when they appear golden brown, are set to the touch, and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Overbaking can make them dry, so keep a close eye on them!
5. Cool and Coat: Allow the donuts to cool in the pan for a few minutes before gently transferring them to a wire rack to cool further. While they are cooling, prepare the classic cinnamon sugar coating by combining sugar and ground cinnamon in a shallow bowl. Once the donuts are cool enough to handle, lightly spray each one with cooking spray, then roll them generously in the cinnamon sugar mixture until fully coated.

Serve immediately and enjoy these delightful homemade treats!

Baked donuts offer a different but equally delicious experience compared to their fried counterparts. They typically have a lighter, more cake-like texture, similar to a muffin or a small, round cake, rather than the chewy, sometimes greasy texture of fried donuts. This distinction is part of their charm, offering a wholesome alternative that’s still incredibly satisfying. If you’re looking for a healthier option that doesn’t compromise on flavor, baked donuts are a fantastic choice.

To ensure your baked vegan donuts are perfectly cooked, keep an eye on them after about 15 minutes in the oven. They should look golden brown around the edges and feel firm to the touch. The most reliable test is to insert a toothpick into the center of a donut; if it comes out clean or with just a few moist crumbs attached, they are ready. Avoid overbaking, as this can lead to dry donuts.

Absolutely! A glaze is a fantastic alternative to the cinnamon sugar coating. To make a simple vegan glaze, whisk together 1 cup of powdered sugar with 2 to 3 tablespoons of non-dairy milk and ½ teaspoon of vanilla extract until smooth. You can adjust the milk quantity to achieve your desired consistency – thicker for a more opaque coating, thinner for a light sheen. Once your donuts have cooled completely, dip each one into the glaze, allowing any excess to drip off before placing them back on the wire rack to set.

Donuts sticking to the pan is a common issue, but it’s easily preventable! The most important step is to ensure your donut pan is thoroughly greased. Even if it’s a “non-stick” pan, a light coating of cooking spray or vegan butter will provide an extra layer of protection. Make sure to grease every nook and cranny of the donut cavities. I find that with adequate greasing, I never have any issues removing them smoothly from the pan.

Like most baked goods, these baked vegan donuts are best enjoyed fresh, ideally on the day they are baked. If you have leftovers, store them in an airtight container at room temperature for up to 1-2 days. To maintain freshness, you can also store them in the refrigerator for up to 3 days, though they may firm up slightly. For longer storage, these donuts can be frozen without the cinnamon sugar coating. Wrap individual donuts tightly in plastic wrap and then place them in a freezer-safe bag for up to 1 month. Thaw at room temperature and then apply the cinnamon sugar coating just before serving for the best texture.

Yes, absolutely! This recipe is very adaptable to gluten-free dietary needs. Simply substitute the all-purpose flour with a high-quality 1-to-1 gluten-free all-purpose flour blend. Ensure your chosen blend contains xanthan gum for optimal texture. The baking time and method remain the same, yielding delicious gluten-free baked vegan donuts.

The possibilities for customizing these baked vegan donuts are endless! Consider folding in ½ cup of vegan chocolate chips or chopped nuts into the batter for added texture and flavor. You could also add citrus zest (lemon or orange) for a bright twist, or swap cinnamon for other spices like nutmeg or cardamom. For toppings, beyond a simple glaze or cinnamon sugar, try a drizzle of melted vegan chocolate, a dusting of powdered sugar, or even chopped toasted coconut for an exotic touch.