banana bread doughnuts with almond date caramel + toasted coconut

Are you noticing like a theme here? Because I am.

But what can I say? bananas + coconut are just made for each other. End of.

Am I the only one getting “Pin It” buttons showing up on every image on the web? I thought it was just my blog malfunctioning at first, but then I started seeing it happen on Tumblr. Can someone please explain to me what is going on with the world. Is this just Google making another presumptuous move on our privacy?

Okay, I’m done. Being a nerd, that is.

You guys, I am so sorry for the weird, distanced posts. Life has been so crazy busy and you all know that people with a bunch of other stuff going on are super negligent. Will you ever forgive me? Everything has been totally insane lately, but hopefully the next two weeks will be calming  down a bit. I miss baking every day.

And one last note: I made myself a new header. In my head I had a design so awesome, but it didn’t really end well. So.

Onto these doughnuts! You thought I’d never stop ranting.

So first we’ve got these amazing little guys. Banana bread is typically really dense, rich and buttery – but these baked doughnuts are more of a light, moist, cakey treat. Still grabbing all that awesome simply-spiced banana flavor that we all know and love.

With only 2 tablespoons of sugar, these doughnuts are perfectly sweet and really need no other adornment. But “no other adornment” isn’t really my motto people.

Hence the almond date caramel.

Oh my gosh. You guys know how obsessed I am with date caramel, right? It is like… life changing. So life changing. I know that everyone probably says that, but I mean it.

It’s a simple blend of dates (whole food sweet and rich in vitamins) almond butter (protein!) and melted coconut oil (healthy fats for the win) – basically, caramel that is good fo you. mind blown.

And the two together? ahh awesomeness right here.

Plus toasted coconut. Of course.

You know you love me.

Sometimes, all my posts feel like an endless stream of doughnuts and chocolate and bananas and coconut and more chocolate. 

But you don’t mind, do you?

I didn’t think so.

banana bread doughnuts with almond date caramel + toasted coconut

Prep Time: 20 minutes

Cook Time: 20 minutes

Yields: 10-12 standard doughnuts

Serving Size: 1 doughnut

These light, fluffy banana bread doughnuts are healthy, gluten-free and dairy-free! Oh, and slathered in sweet, sticky date caramel. Perfection right here.


For the doughnuts:

1/2 cup oat flour

1/2 cup sweet (white) rice flour

1/4 cup almond meal

2 tablespoons pure cane sugar (or coconut sugar)

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1/2 cup mashed banana (about 1 large banana)

1/4 cup + 2 tablespoons coconut milk (or cow's milk)

2 tablespoons unsweetened applesauce

2 tablespoons coconut oil, melted

1 teaspoon vanilla extract

1/3 cup chopped walnuts, pecans or dates (optional)

For the almond date caramel:

1 cup dates (soaked in warm water for 10 minutes)

2 tablespoons almond butter

pinch of salt

2 tablespoons coconut oil, melted


For the doughnuts:

Preheat oven to 350 degrees Fahrenheit and grease your doughnut pan. Set aside.

In a large bowl, whisk together oat flour, sweet rice flour, almond meal, cane sugar, baking powder, cinnamon and salt. Set aside.

In another bowl, whisk the eggs together, then add the mashed banana, coconut milk, applesauce, coconut oil, and vanilla extract, whisking until well combined.

Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix. (Stop mixing when you no longer see dry flour.) Fold in nuts or dates, if desired.

Spoon the batter into the doughnut molds, filling to just below the top of each mold. Bake in preheated 350 degree oven for 18-22 minutes, until lightly golden-brown around the edges. A toothpick inserted into the center of a doughnut should come out clean.

Remove pan from the oven and let cool for five minutes. Slide a thin spatula around each doughnut to loosen them out of the molds. Then place doughnuts on a wire rack and allow to cool completely before topping.

For the date caramel:

Soak dates (any variety; deglet noors work well) in warm water for 10 minutes before using.

Add all ingredients to your food processor and blend until the caramel is smooth and thick, almost like peanut butter. Stop the machine and scrape down the side with a flexible rubber spatula as needed.

Use caramel immediately, or store in an airtight container in the fridge for up to 2 weeks.


Recipe slightly adapted from Ashley McLaughlin's book, Baked Doughnuts for Everyone.

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  • February 26, 2014 - 2:34 pm | Permalink

    you put caramel toasted coconut on a donut and I am GIDDY over this development!

    • Abbie
      February 26, 2014 - 5:43 pm | Permalink

      Haha – thank you Christine!

  • February 26, 2014 - 6:35 pm | Permalink

    What the what?! I need these asap!!! :)

    • Abbie
      February 26, 2014 - 8:10 pm | Permalink

      Yes, you do. Thanks Tina!

  • February 27, 2014 - 10:39 am | Permalink

    Cute header! Is there a reason why the A in Salt is capitalized, though? I think it makes the L following it look like a capital D (though I know that’s not how you make an actual cursive D). So I read that as “SADt”.

    That almond date caramel looks amazing. I don’t have dates OR almond butter OR coconut oil (or a food processor for that matter), but if I did I would likely make it!

    • Abbie
      February 27, 2014 - 5:07 pm | Permalink

      Thank you for the input, Avra-Sha! Yes, that’s a good point – the L does look a bit like a D. (but maybe everyone will know is says salt because of the shaker? haha – I don’t know.) I’m so glad you like the header, though! And the date caramel. < you need that in your life. :)

  • February 27, 2014 - 11:49 am | Permalink

    These look so delicious! I’ve really wanted to try making my own doughnuts at home and this sounds like a wonderful recipe to try. Your photos are so gorgeous and I like your header! :)

    • Abbie
      February 27, 2014 - 5:13 pm | Permalink

      Thank you so much, Tammy! I hope you get a chance to try these doughnuts – they are so good.

  • February 27, 2014 - 7:20 pm | Permalink

    I have never had the banana and coconut combo, but it sounds divine! These doughnuts are making me drool!

    • Abbie
      February 28, 2014 - 8:21 am | Permalink

      You would totally love it, I’m sure. Thank you, Cathleen!

  • February 27, 2014 - 9:41 pm | Permalink

    And you’ve done it again. I really need to get a donut pan. And please don’t stop with bananas + coconut. Ever. Love the header, btw!

    • Abbie
      February 28, 2014 - 8:27 am | Permalink

      Thank you so much, Leigha! And I’m so glad you like the header!

  • February 28, 2014 - 9:17 pm | Permalink

    YUM! your so right coconut and banana do go together, these donuts look so good but are made with healthy ingredients I like that.

    • Abbie
      March 14, 2014 - 5:17 pm | Permalink

      Thank you, Suzanne!

  • March 14, 2014 - 3:25 pm | Permalink

    OKAY… I think you readmy mind! I have banana bread donuts scheduled to appear on my blog!! These are AH-MAZING! Pinning!

    • Abbie
      March 14, 2014 - 5:18 pm | Permalink

      Thank you so much, Jacquee! Well, they say that great minds think alike! And thank you for sharing. :)

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