Dairy-Free,  Desserts,  Recipes

Gluten Free Marble Banana Doughnuts

   With Fat Thursday just around the corner and all those fatty and sweet treats tempting us, it’s definitely time for my next baked doughnut recipe.

These doughnuts are based on my previous banana muffins recipe. They’re great as a quick breakfast with a cup of coffee or a healthy snack on the go! This recipe is easy and quick, it comes together  with just a few steps. Only equipment that you will need is mold for 6 big doughnuts or as you can see below in the photo, it can also be made as marble muffins.  Just sprinkle them  with pecans for extra crunch. 

Either you make doughnuts covered with melted chocolate or crunchy muffins you are going to love them.  They are tender,  fluffy and  taste delicious.


You might also like: Baked Gluten Free and Dairy Free Doughnuts

Be sure to check out my muffin recipe also: Gluten Free Banana Muffins with Pecan Topping

Yield: 6

Gluten Free Banana Doughnuts

Gluten Free Banana Doughnuts

Gluten-free and dairy-Free marble chocolate banana baked doughnuts.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 50 g almond meal
  • 90 g rice flour
  • 30 g gluten free oat flour (you can replace with teff flour)
  • 25 g tapioca flour
  • 1 tsp baking soda
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • Pinch of salt
  • 3 very ripe bananas
  • 1 tbsp lemon juice
  • 40 g coconut sugar (you can replace with xylitol)
  • 2 eggs (room temperature)
  • 30g coconut oil (melted)
  • 1 tbsp honey
  • 1 tbsp oat milk (room temperature)
  • 1 ½ tbsp unsweetened cocoa powder


  1. Preheat the oven to 175°C. Prepare the large doughnut baking pan. 
  2. In a one mixing bowl, whisk together all flours, tapioca, baking soda, baking powder, sugar, salt and  spices. 
  3. In the second bowl, whisk together coconut oil, eggs and bananas.  Add the wet ingredients to the dry and whisk together until just combined. 
  4. Move half of the batter to a separate bowl and stir in the cocoa powder, honey and oat milk.
  5. Spoon both banana batters into the doughnut pan filling all the way. Then swirl gently with the toothpick. 
  6. Bake at 175°C for 20 minutes or until a toothpick inserted in the middle of the doughnut goes out clean. Leave the doughnuts in the pan to cool for a few minutes and transfer to a wire rack to cool completely. Glaze the doughnuts with melted chocolate.


  • Store the doughnuts in a tightly closed container at room temperature for up to 3 days. 

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