Gluten-Free, Dairy-Free Banana Doughnuts with Banana Frosting

For most people, chocolate chip cookies make their way onto the most-wanted desserts list. In my house, it’s doughnuts. And, in particular, these banana doughnuts with banana frosting—one of the first gluten-free, dairy-free recipes I ever developed.

It’s funny how those things happen.

But, the best part of baking these is that my kids are more involved than ever in mixing the batter and frosting the cooled doughnuts. That’s something I can’t ever seem to get enough of—spending time with my kids. Recently I asked Isaiah what we do for fun and he answered: “Well, you know, eating is the primary thing we do in our house.” I couldn’t have said it better myself!

gluten-free doughnuts

Gluten-Free, Dairy-Free Banana Doughnuts with Banana Frosting

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 12

This recipe (along with the chocolate doughnut and sugar-and-spice doughnut pictured above) are in my first cookbook, Cooking for Isaiah: Gluten-Free, Dairy-Free Recipes for Easy, Delicious Meals


For the banana doughnuts:

1¼ cups Silvana's Kitchen Gluten-Free All-Purpose Flour or your favorite gluten-free flour blend, plus more for dusting

2 teaspoons baking powder

½ teaspoon salt

1½ teaspoons cinnamon

2 large eggs, at room temperature

1 cup granulated sugar

1¼ cups mashed ripe banana (about 2 bananas)

2 teaspoons pure vanilla extract

½ cup vegetable oil

For the banana frosting:

¼ cup shortening, at room temperature

2½ cups confectioners’ sugar

½ cup mashed ripe banana (about ½ banana)

¼ teaspoon cinnamon

2 teaspoons pure vanilla extract

½ teaspoon fresh lemon juice


  1. To make the doughnuts: Preheat the oven to 350° and grease two nonstick 6-doughnut pans with cooking spray. In a large bowl, whisk together the flour, baking powder, salt and cinnamon. In a small bowl, whisk together the eggs, granulated sugar, mashed bananas, vanilla and oil. Stir the wet ingredients into the dry until just combined. Spoon the batter about ¾ full into the prepared pan. Bake until golden and a toothpick inserted comes out dry, about 12 minutes; let cool completely on a rack.
  2. To make the banana frosting: Meanwhile, in a small bowl, combine together the shortening and confectioners’ sugar until fluffy. Beat in the banana, cinnamon, vanilla and the lemon juice. Refrigerate until set, about 30 minutes. Evenly spread the frosting over each cooled doughnut.