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.



  1. J on February 7, 2012 at 7:40 am

    Anyone know any substitutes for granulated sugar and powdered sugar for this one?

  2. Willa on February 7, 2012 at 8:13 am

    Looks yummy! I’m assuming you used a gluten-free flour mix. Do you have a kind you particularly recommend?

    • Silvana on February 7, 2012 at 9:10 am

      Hi Willa, yes, I use the Silvana’s Gluten-Free All-Purpose Flour Blend on page 15 of my book, Cooking for Isaiah. You
 could also use your favorite gluten-free flour blend. I haven’t tried the ones on the market…

  3. Tessa@TessaDomesticDiva on February 7, 2012 at 8:16 am

    You could use coconut palm sugar in place of the white sugar, and then make your own powdered sugar using the same palm sugar using this method:

    A high powder blender would also work (like a vita-mix)

    • Silvana on February 7, 2012 at 9:11 am

      Thanks, Tessa, for answering the sugar substitute question!

  4. Debbiedo on February 13, 2013 at 11:28 pm

    I am also
    allergic to eggs. I have an egg substitute product, but consistency doesn’t seem to come out right. I’ve also tried 1/3 cup applesauce instead of an egg. What do you recommend I try in this recipe?

    • Tonja on June 7, 2013 at 12:43 pm

      My husband hasan egg allergy, too. Would love to know a substitute for cakes, cookies, doughnuts, and other baked goods.

      • Silvana Nardone on June 7, 2013 at 2:18 pm

        Hi Debbiedo and Tonja, my family can have eggs, but depending on the application, I recommend a flax gel, chia gel, xanthan gum or psyllium husk powder. I honestly haven’t tried these with the doughnuts, but I would start with the flax gel. Please let me know if you give it a try! Talk soon, Silvana

  5. kika najar (@kikanaj) on June 7, 2013 at 2:02 pm

    I read 1 tbs flaxseed + 3-4 tbs water (puree in blender 1-2 minutes) or 1 tbs chia seeds + 1/3 c water (mix and let sit for 15 minutes), but I didn’t try it

    • Silvana Nardone on June 7, 2013 at 2:18 pm

      Thanks Kika for your recommendations!

  6. ORA exacta on March 18, 2014 at 2:39 pm

    Cel mai bun articol despre Gluten-Free, Dairy-Free Banana Doughnuts
    with Banana Frosting pe care l-am citit ORA exacta pana acum!

  7. Curs Valutar on May 9, 2014 at 2:43 am

    Un Curs Valutar de Gluten-Free, Dairy-Free Banana
    Doughnuts with Banana Frosting conversie valutara nu este o atributie
    usoara de a a face de zi cu zi cu modificarea ratelor Curs Valutar straine .
    Fiind o para straina , plosca la oricare piesa locala se va a socoti pentru Curs Valutar puterea de cumparare in ocol instraina se deghiza in fiecare moment uro .

  8. […] are my Top 3 banana bread recipes: 1. Gluten-Free, Dairy-Free Chunky Monkey Banana Ring Cake 2. Gluten-Free, Dairy-Free Banana Doughnuts with Banana Frosting (disguised as a doughnut!) 3. Gluten-Free, Dairy-Free Bananas Foster Loaf […]

  9. Karen on February 11, 2017 at 12:27 pm

    To me dairy free is no eggs most people that are dairy free in my family also can’t have eggs, should I use the powdered egg subsitute? Will it come out the same?