baked donut with coffee whip on top and bananas on a white plate

These Baked Banana Bread Donuts are ultra tender and moist, topped with fluffy whipped coffee. The healthiest indulgent tasting breakfast! Vegan, gluten free, oil free and low in sugar.

baked banana donuts stacked in 3 with whip coffee on top

Two things the world (and I) are loving right now: Banana Bread and Whipped (Dalgona) Coffee.

Amazing eaten together but is there a way to make it even more epic? Yessir. Combine and transform them into donuts!

ENTER: Baked Banana Bread Donuts with Whipped Coffee.

Two breakfast staples everyone loves, does it get any better than this?! I think not.

ingredients for baked banana donuts

These donuts embody everything this whole quarantine-ing has been asking of me:

  • EASY: 1-bowl, a muffin pan and 25 minutes is all you need.
  • PANTRY STAPLE INGREDIENTS: Not only will this recipe help you use up those over ripe bananas, but you also don’t need any special ingredients to make these. We’re talking breakfast staples like oats, bananas, nut butter, maple syrup, non dairy milk and instant coffee.
  • HEALTHY (yet tastes indulgent): The ingredients mentioned above is basically what you would put in a nutritious bowl of oatmeal! These are baked instead of fried but the texture is still on point– and with the whipped coffee on top? Devine.

Making Baked Banana Donuts

First, mix the lemon juice and non dairy milk in a mixing bowl and let it sit. I use a kitchen scale and do this directly in the bowl to keep it a 1-bowl typa deal but you can just add the lemon juice to the measuring cup if using that.

In the mean time gather and measure out the rest of the ingredients. The milk and lemon juice should thicken pretty quickly so to that, add the (over ripe!!) bananas and mash them up good. In goes the rest of the wet ingredients and then stir it up until all combined. Then fold in the dry ingredients until a nice muffin-like batter forms.

Grab your donut pan (remember to grease it if it’s not non-stick!) and pipe or spoon the batter into each of the donut molds. Bake them at 350 F for 15-18 minutes or until the tops are golden brown and it’s cooked through. Keep an eye on them so they don’t over bake or you’ll end up with sad dry donuts. Once they’re out of the oven, let them cool in the pan for 3-5 minutes and then transfer them on to a wire rack to cool completely

Watch how to make it:

whipped coffee in a bowl

Making the Whipped Coffee

While waiting for them to cool, make the whipped coffee! I have a detailed post on how to make whipped coffee and all the different methods you could use but essentially, you just add the instant coffee, hot water and sugar into a bowl and whip until it looks like whipped cream. Once the donuts are cooled, dip them into the whipped coffee.

The result? Pure epic deliciousness. Just look at ’em!

I know there is no taste-o-vision but think fluffy lightly sweetened banana bread with a cloud of coffee that melts into your mouth with each bite. Consider me charmed.

banana baked donut with coffee whip on a white plate

A couple of final notes:

  • How to Make these Sugar Free: these donuts are already low in added sugar but you can completely omit the maple syrup and substitute it with an extra tablespoon of non dairy milk.
  • How to Make it Caffeine Free: If you don’t consume caffine or just don’t like the taste of coffee, try it with whipped chocolate!
  • Don’t Over Bake (!!): After 15 minutes, check to see if they’re mostly cooked through. If you inset a toothpick into one of the donuts, it should come out mostly clean (a few crumbs or banana residue is okay). They do continue to bake as you let them cool so it’s better to under bake them slightly if you’re unsure.
  • Storing: this makes a pretty small batch so you should be able to eat them pretty quickly but if you do need to store leftovers remember to store them without the whipped coffee on top. Keep them in a container with a paper towel underneath the donuts with the lid covered but not sealed. They can also be kept in the freezer for up to 3 months in a freezer safe container or bag.
banana donuts on a white plate with coffee whip on top

Looking for more recipes to use up your over-ripe bananas? Try these, they’re all vegan, gluten free and oil free!


banana bread donut pinterest graphic

If you recreate this Banana Bread Donuts with Whipped Coffee recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

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baked donuts stacked on each other white a bite shot on a white plate

Banana Bread Donuts with Whipped Coffee

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Lisa Kitahara
  • Total Time: 25 minutes
  • Yield: 6 donuts 1x


These Baked Banana Bread Donuts are EVERYTHING. Ultra moist and tender crumb, topped with fluffy whipped coffee, not overly sweet and made with wholesome pantry staple ingredients! Vegan, gluten free and oil free.


Units Scale

Banana Bread Donuts

  • 1/3 cup non dairy milk (83ml)
  • 1 tsp lemon juice
  • 2/3 cup mashed bananas (150g // about 2 small bananas)
  • 2 tbsp runny tahini (30g // or any runny nut butter of choice)
  • 1.5 tbsp maple syrup (30g)
  • 1 tsp vanilla
  • 1 tsp cinnamon, optional
  • 3/4 cup gluten free oat flour (90g // made from blending 1 cup of rolled oats or store bought)
  • 1/3 cup gluten free rolled oats (30g)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt

Whipped Coffee Topping



  1. Mix the non dairy milk and lemon juice together in a large mixing bowl. In the meantime, pre heat the oven to 350 F, grease your donut pan, gather the rest of your ingredients and measure out the bananas. Mash the bananas in the same bowl with the non dairy milk and lemon juice mixture. Stir in the tahini, maple syrup, vanilla and cinnamon until combined.
  2. Add in the oat flour, rolled oats, baking powder, baking soda and salt. Using a spatula, mix until combined.
  3. Divide the batter into a donut pan that holds 6 servings. Bake for 15-18 minutes rotating the donut pan half way.
  4. Let it cool in the pan for 3-5 minutes and then carefully remove each donut from the pan. They should slide out easily just by running the edges with a dull knife or spoon. Let them cool on a wire rack until fully cooled. 
  5. While waiting for the donuts to cool, make the whipped coffee. Add the ingredients into a mason jar or deep mixing bowl and stir to dissolve the sugar. Once dissolved, use a electric hand held mixer to whip until stiff peaks form– it should look like whip cream! For details instructions and other methods of making it, check out my Ultimate Guide to Whipped Coffee. 
  6. Once the donuts are cooled, add whipped coffee to the donuts and serve. 


  • Storage: Only add the whipped coffee to the donuts you’re eating immediately. The donuts (without the whipped coffee on top) can be stored in a container covered but UNSEALED for 2-3 days. They also freeze well for up to 3 months. To re-heat, thaw them on the kitchen counter or microwave with a lightly damp paper towel on top for 30 seconds or until warm. 
  • Helpful Equipment: Mixing bowl, electric hand held mixer, donut pan, spatula 
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: breakfast
  • Method: baking
  • Cuisine: vegan, gluten free


  • Serving Size: 1 donut
  • Calories: 171
  • Sugar: 11.9g
  • Sodium: 141mg
  • Fat: 4.3g
  • Saturated Fat: 0.4g
  • Unsaturated Fat: 2.35g
  • Trans Fat: 0
  • Carbohydrates: 29.7g
  • Fiber: 1.1g
  • Protein: 4.1g
  • Cholesterol: 0

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. Just made these today, along with your small batch oat flour cinnamon buns! I used muffin tins because I don’t have a donut pan at the moment, but they made really delicious, not to mention incredibly healthy, cupcakes!

  2. I made a second batch today xD the recipe was super easy in one bowl and I took like 15min to whip up everything and just put them in the oven so to me that’s superb!!!
    The donuts i made are soft and moist. the texture is a bit crumbly but I expected that and i quite like it that way since there is no gluten in it ^^ but all in all i love it love them!! Thank you so much for a wonderful recipe Lisa!
    ps: I made my first batch with Black Bean Frosting (Black Bean powder + soymilk) + crushed Peanut and today’s batch with Kinako frosting (same combination) + Sesame seed ^^

    1. I think it could work in muffin tins or a flat cake pan. I would increase baking time by 5-10 minutes

  3. I made these donuts today and they turned out so soft and fluffy! They’re the perfect level of sweetness, too. I topped mine with a little chocolate drizzle and it was delicious. I love how simple the ingredients are too! Thanks for the amazing recipe! ☺️