Peanut Butter Banana Donuts
It’s interesting to think back on my food choices over the years. I grew up mostly vegetarian (I occasionally ate meat when I was with friends, but my parents never bought or prepared it at home), then started eating a fairly typical American diet freshman year of college (and paid the price with stomach issues and weight gain), and then transitioned to a “flexitarian” way of eating for the next few years (I occasionally ate fish). It wasn’t until two or three years ago that I became a strict vegetarian, and only in the last year or so that I switched to a primarily vegan diet.
I remember picking up a copy of Fast Food Nation the summer before my junior year of college and being completely blown away. Prior to that, I had never really given much thought to where my food was coming from or the implications of it (health, environmental, ethical). This was a giant tipping point for me, and since then, I’ve been fascinated with all things food-related.
Several years ago, I would have considered this donut recipe to be super healthy; it’s baked instead of fried, incorporates whole wheat flour, very limited sugar, and just a small amount of coconut oil. Don’t get me wrong—it is healthy, relatively speaking. And yet, given my recent shift to more whole foods, less simple carbs, and a significant effort on my part to reduce my sugar intake, these donuts have become a more special indulgence.
Transitioning from something like Dunkin’ Donuts munchkins in high school to a lower-fat, lower-sugar, and vegan version today has been a slow and thoughtful progression. It’ll be interesting to see how I’m eating a year from now, as my food preferences continue to evolve and I learn more about what feels right for me.
For now though? I am absolutely loving these donuts. The banana and peanut butter combo is one of my favorites, and the frosting…I am such a sucker for good frosting. This is the kind of frosting I could eat by the spoonful.
I definitely licked the frosting bowl clean.
Peanut Butter Banana Donuts
Peanut Butter Banana Donuts
Serves: 8 - 10 donuts
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Peanut butter and banana is perhaps one of the greatest flavor combinations, and pairing the two in donut (or muffin) form takes it to a whole new level. As an added bonus, the bananas are so naturally sweet, you only need a small amount of sugar for the entire recipe.
Cuisine: Vegan Servings: 8 - 10 donuts
Prep Time: 15 mins Cook Time: 12 mins Total Time: 27 mins
Peanut butter and banana is perhaps one of the greatest flavor combinations, and pairing the two in donut (or muffin) form takes it to a whole new level. As an added bonus, the bananas are so naturally sweet, you only need a small amount of sugar for the entire recipe.
Instructions
- Pre-heat the oven to 350 degrees. Lightly grease a donut pan.
- In a large bowl, combine the whole wheat flour, all-purpose flour, baking powder, cinnamon, and salt.
- In a small bowl, combine the mashed bananas, non-dairy milk, sugar, melted coconut oil, and vanilla.
- Add the wet ingredients to the dry ingredients and mix until they're just combined. Be careful not to over-mix.
- Spoon or pipe the batter into the greased donut pan.
- Bake the donuts for 10-12 minutes, until they are golden brown and firm to the touch.
- Remove the donuts from the oven and allow them to cool.
- While the donuts are cooling, prepare the frosting by heating the peanut butter and non-dairy milk in a small bowl in the microwave for about 15-20 seconds. This will help everything to blend together.
- Stir the peanut butter and non-dairy milk to combine, then mix in the vanilla.
- Sift in the powdered sugar and whisk until no lumps remain.
- Once the donuts have cooled, dip each donut into the peanut butter frosting and set aside on a lined baking sheet or cooling rack to allow the frosting to solidify.
Notes [3]
The donuts can be stored at room temperature for a couple of days, or in the fridge for up to a week.
Donut pans can vary a lot in size, so donut yield will likely vary. You may need to adjust your baking time accordingly.
No donut pan? No problem! You can use the batter to make delicious peanut butter frosted banana muffins. Just bake the muffins for 18-20 minutes, until a toothpick inserted in the center comes out clean. For mini muffins, bake for just 10-12 minutes total.
Copyright © 2020 Amanda Maguire for Pickles & Honey
The summer before junior year did it for me too! It was my first time living on my own and cooking and I started reading different dieting philosophies and books on food and became fascinated. I gave up meat about a year later and I’ve continued to evolve since then.
These look absolutely delicious! I think I need to make a batch of sun butter) and bake these up for the peanut-allergic boy!
Have a wonderful weekend!
These would be amazing with sunflower seed butter!!
I gave up meat when I was 19. I knew my mostly refined carbs diet wouldn’t cut it, so I bought a vegetarian cookbooks for beginning cooks. That began my very slow transition into a veggie lover. As time went by, I became significantly more concerned/aware about the environment, and about the dangers of processed foods. I began focusing more on natural, whole foods; got really into cooking; and started eating organically and then locally. I’ve recently begun to eat more fish, because I’m more comfortable with that industry than the poultry, cattle, and pig industries, and because I think my body operates better with a little fish. I’ve also started only buying eggs from local farmers that I trust, and am moving in that direction with dairy products. I think I would probably end up giving up eggs and dairy before giving up fish. I’m curious to see where my eating habits lead me in the future!
Thanks for sharing! I think it’s awesome that you’re trying to eat more local foods. I’m really excited for the farmer’s markets to start up again around Boston so I can do more of that. 🙂
peanut butter and banana is such a great combination, I love the way that your donuts turned out, they look delicious
Thanks, Beti! I was really happy with how these turned out. 🙂
These look great! I always let myself have a little more leeway Fridays and Saturdays.
My tipping point was in college too. At first I went more extreme in terms of what I avoided, but then I became more flexible as time went on.
Yeah, the weekends are more relaxed in terms of eating for me too. Then by Sunday evening I’m ready to get back on track. 🙂
I saw this on Tastespotting and I just had to take a closer look. These look amazing and so does the rest of your blog. I can’t wait to keep reading!
Thanks, Sarah! There are so many amazing photos on Tastespotting – I’m very flattered that you clicked over to my blog. 🙂
YUM! How did I miss this recipe?? Oh man!
I’ve gone through phases with my eating styles over the years. When I was in middle school, I didn’t eat red meat. Actually, I really didn’t eat it growing up at all, because I hated it. I actually didn’t start liking it until a few years ago. I still don’t eat it much- and when I do- I’m very picky (has to be grass-fed, local, organic.) I basically eat everything now. My diet is definitely plant dominant, and there are often days at a time where I don’t eat any meat. But, I don’t think I’d be able to give up dairy- specifically Greek yogurt. Eggs would be tough, too.
I just follow that Michael Pollan quote: Eat food, Not too much, Mostly plants.
I love that quote! I had a tough time giving up dairy. I still eat it every once in a while (maybe once every few months) if I know the source, but my stomach usually doesn’t like it and I pay the price. Frozen yogurt is especially hard for me to pass on – I really wish more of the self-serve places offered vegan options!
Yum!
You would love these. The pb frosting is so good!
I have to make this recipe. It looks great. I used to eat meat all the time but the summer before my senior year I stopped eating all animals, and am now trying to go vegan.
That’s awesome! I didn’t have too much trouble switching from vegetarian to vegan, but a lot of my favorite foods tend to be vegan already, so that helped. I miss things like frozen yogurt sometimes, but the vegan alternatives are so good! If only more restaurants offered them!
I just made these…whoa! They are SO good! Thank you, thank you, thank you! I’m in PB Heaven. 🙂
I’m so glad you like them! The pb frosting is kind of insane…I could not stop eating it!
Good grief, these are amazing! Sweet sassafras, THANK YOU. 🙂 (My kids thank you, too.)
Awwww, your comment just made my day! I’m so glad your family likes them! 🙂
I was stalking foodgawker and stumbled upon these. The ingredients you use make it easy for anyone to make these donuts! I’m a huge peanut butter and banana fan, so I can’t wait to try.
Let me know what you think if you make them! They’re probably my favorite donuts to date!
I know I am late to finding this, but WOW! I cannot wait to try. One question though, I have been having problems with my frosting “melting” into a glaze consistency after setting and then being stored in said air tight container.
Does this frosting melt, or stay pretty intact over a day or so? Thanks! Great pictures.
Thanks, Lauren! It’s been a little while since I made these donuts, but I believe the frosting stayed intact for the first day. After that, it does turn onto more of a glaze than a frosting. Perhaps storing them in the fridge might help? Either way, they are delicious! (and don’t last long at my house)
Allergic to wheat, can I use regular flour? These sound amazing! Am still looking for a recipe for rolls I had as a child from a bakery down the street from me. Peanut Butter Rolls, like cinnamon rolls but better!!!
Hi Nancy, I haven’t tried making these with wheat-free flour, but I imagine an all-purpose baking blend (I like this one from Bob’s Red Mill) should work just fine. 🙂 Peanut butter rolls sound amazing! I may need to try my hand at those…