banana bread donuts

Last week I went away to Cornwall for a few days to unwind and relax after a busy summer. This year seems to be going by so fast, and I definitely needed a little break. It feels like only yesterday I was waiting for Summer to begin! Everything’s happening within a blink of an eye recently, and it took me this break away to realise the importance of stopping and appreciating things as they happen. Move on from the past and let go of the future, the only time we have is right now.

As I contemplated these thoughts during my time away, I decided to put more effort into enjoying the moment, and giving thanks for everything around me. This feeling made me realise the joy of spontaneity, and fun of living in the now. As a result of this, I decided to treat myself to some new cookery treats on an impulse buy on one of my days out. So, I bought some mini bundt tins and a donut mould (living life on the edge).

Returning back from the trip, I’ve been testing out my donut mould every day since. I am totally in love with it. It’s so fun to bake things into such a perfect donut shape! I never thought I would enjoy it so much. After a few tests and trials, I developed this recipe for banana bread donuts. The texture is just like a classic banana bread, but in a donut shape. Then, to finish them I topped them with a gooey caramel sauce enriched with pecans. Mmm mmm mmm.

The best part about cooking these donuts for me, is that they bake pretty quickly. I have these in and out of my Aga in about 20 minutes – but that’s probably because Aga’s have a tendency to bake things more quickly. Every oven can vary, but I hope these bake as quickly for you too – just make sure you keep an eye on them!

I can’t wait to start making more donut creations now, and begin baking mini bundt cakes too. I hope you enjoy the recipe!



banana bread donuts

makes 9


for the donuts:

1/3 cup (55g) buckwheat flour

1/3 cup (60g) brown rice flour

1/3 cup (45g) tapioca flour

2 tbsp almond flour

1 tsp baking powder

1/2 tsp bicarbonate soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp ground ginger

1 tbsp flax seeds + 2 tbsp water

1/3 cup (80ml) unsweetened almond milk

1 large ripe banana, peeled (155g)

5 soft, pitted medjool dates 110g

2 tbsp maple syrup

2 tbsp Tiana’s cooking coconut butter

1 tsp cider vinegar


for the caramel:

3/4 cup (180ml) maple syrup

2 1/2 tbsp raw virgin coconut oil

1/2 tsp salt

1/2 tsp cinnamon

2/3 cup (80g) pecans, broken up





1. Firstly, make the flax egg. Add the flax seeds and water into a bowl and stir them together. Then set them aside to gel.

2. Next, add the rice flour, buckwheat flour, tapioca flour, almond flour, baking powder, bicarbonate of soda, salt, cinnamon and ginger into a large mixing bowl and stir them together. Set aside.

3. Then, melt the coconut butter and add it into a blender with the almond milk, banana, dates, maple syrup and cider vinegar. Blend until smooth. When the mixture is smooth, add it into the mixing bowl alongside the flax egg. Using a hand whisk, mix everything together until smooth.

4. Then, spoon the mixture into 9 donut moulds, and move the donuts into the oven to bake for about 20 minutes or so, until golden. When the donuts have cooked, remove them from the oven and set them aside to cool.

5. While the donuts cool, make the caramel. Add the coconut oil, salt, maple syrup and pecans into a pan and place onto a medium-high heat. Allow the mixture to bubble and heat through for about 2 minutes, stirring it with a spatula. Each time the mixture completely bubbles, briefly remove it from the heat to calm quickly before adding it back onto the heat. When this is done, remove it from the heat and allow it to cool for a minute or so and thicken.

6. Lastly, when the caramel has cooled, stir it together if necessary, and then spoon it on top of each donut to finish. Then serve.


banana bread donuts with caramelised pecans banana bread donuts with caramelised pecans banana bread donuts with caramelised pecans


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  1. What a beautiful donut recipe Harriet!! I love the maple and pecan topping, how decadent. I love donuts and it’s been forever since I’ve made some. I had a feeling when you posted this on Facebook, that it was maple on top and there honestly couldn’t be a more better topping and pecans are my favorite nut, so I can only imagine how rich and decadent these taste! They are just gorgeous!!

  2. I’ve been anxiously awaiting for these little hole-y decadent bites to show up over here, that pic on FB had me already craving them! I never would’ve guessed they were date sweetened, that is amazing! And I love you version of treating yourself, I’m right there with ya. Buying new bakeware is a big deal 😉 haha

  3. OMG, I’ve always wanted to go to Cornwall! I read a book years ago that takes place partly in Cornwall, and now I want to see it for myself. I’ve also read about the Aga. Man, it must be fun to use one of those!
    These look incredible. Such good pics!

  4. I’ve never had banana bread before, but I have had donuts … And I love the smell of baking bananas so um, yes. I will totally wolf down like 90243289483 of these! ha ha!

  5. I pinned these lovelies the other day and forgot to leave a comment! I agree fully with putting more effort into enjoying the moment, and giving thanks for everything around us . . life is too short! I love these mini banana bread donuts! and the caramel! wow!!!!

  6. I definitely need to take a page from your book and be more spontaneous! AND take a vacation! So glad you had fun on yours! These donuts look delicious! I swoon for banana bread, but turned into a baked donut?? Ummm YES!!! Loving it! Pinned! Cheers, girl!

  7. I thought I was the only one who felt life was passing by way too quickly! I truly agree that we must cherish the here and now, being thankful for life and what we have. I must admit I’ve been eying a donut pan at the store for a while too. You may have just convinced me to purchase it now! These banana bread donuts look amazing and I’m going crazy for the caramel sauce dripping down the sides! So scrumptious!

  8. I always love your pictures Harriet, but this recipe also did the trick. As a avid Banana Nut Bread fan I feel like you created this recipe just for me. Can’t wait to try it out for myself. Thanks for sharing. I’m also happy you’re taking the time to enjoy life, it goes by so fast, I can’t believe I’ll be 33 this year, I still feel, and act, 16. Enjoy every minute of it, the good, the bad and the ugly. 🙂

  9. THESE LOOK MAGICAL! <3 (Sorry for yelling, but seriously, they look amazing. *-*) I unfortunately have only one of the flours it calls for, but I definitely need to try this someday! *-*

  10. These look sooo yummy, Harriet! I’m so glad you’re enjoying the moment and just living life – that is so beautiful. I admire that greatly. And your version of living life on the edge is the same as mine 😉 I get “wild” sometimes and splurge at the cookery store!! :p I love what you’ve done here, especially with the time-saving factor as you mentioned. For me, I was actually thinking this is such a time-saver when you compare it to classic sticky buns. While the short time in the oven is always great, I really love that the batter for these is a banana bread batter, which means no time waiting for the dough to rise and whatnot, and at the end, you still get the delicious sticky pecan topping. These donuts look mouthwatering so not only was your idea fabulous but it was executed perfectly! XO

  11. This year really is going by just so so fast! I need to be better about slowly down and just enjoying things as they are right now! And these donuts! Love the banana bread flavor!

  12. Another wonderful recipe! I actually tried to make your “no churn chocolate hazelnut ice cream” a few days ago, and it tasted phenomenal! I think I made it right lol. I love banana bread and pecans, can’t wait to combine the two to make this! 🙂

  13. yesss! Perfect timing! I have a few bananas just sitting on my counter and I have been contemplating what to do with them. This is the best way to use those ‘naners up! Hooray! Plus buckwheat just rocks…Great recipe and beautiful pics hon!

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