These Gluten-Free Strawberry Banana Donuts are tender, fluffy, and naturally sweetened with ripe bananas and fresh strawberries. Baked instead of fried, they’re finished with a bright strawberry glaze for a lighter, everyday treat.
Gluten-Free Strawberry Banana Donuts deliver everything you love about a bakery-style donut but made with wholesome, simple ingredients. They’re soft, naturally moist from mashed banana, studded with fresh strawberries, and baked to a light, tender crumb. Because they’re oil- and butter-free and baked rather than fried, they make a great breakfast or snack option that’s easy to prepare ahead and enjoy all week.
Why You’ll Love These
- Soft, moist, and fluffy – mashed bananas keep the batter tender while almond flour adds richness and moisture.
- Made with simple ingredients – oat flour, almond flour, fresh fruit, and pantry staples create a wholesome gluten-free option.
- Quick and easy – the batter comes together in one bowl and bakes in about 15 minutes.
- Great for meal prep – bake a batch at the start of the week for grab-and-go breakfasts or snacks.
Ingredients You’ll Need
- Flours – a mix of oat flour and almond flour keeps the donuts gluten-free while maintaining a moist, tender texture.
- Baking powder – gives the donuts lift for a light texture.
- Fresh strawberries – finely chopped for bursts of juicy sweetness. Pat dry before folding in to avoid excess moisture.
- Ripe banana – one medium very ripe banana mashed for natural sweetness and moisture.
- Eggs – bind the batter and contribute to a cake-like crumb.
- Milk – any milk works (dairy or unsweetened plant milk) to create a smooth batter.
- Cane sugar – lightly sweetens the donuts without masking the fruit.
- Vanilla extract – enhances both banana and strawberry flavors.
- Strawberry glaze – powdered sugar combined with blended or mashed strawberries and a splash of milk for a fruity finish.
Tip: For extra visual impact and flavor, sprinkle crushed freeze-dried strawberries over the glaze before it sets.
How to Make Strawberry Banana Donuts
- Prepare the oven. Preheat to 350°F (175°C). Generously grease a 12-count donut pan with nonstick spray or oil.
- Mix dry ingredients. In a large bowl, whisk oat flour, almond flour, baking powder, and salt until combined.
- Mix wet ingredients. In a separate bowl, whisk mashed banana, eggs, milk, cane sugar, and vanilla until smooth.
- Combine and fold in fruit. Pour wet ingredients into dry and stir gently until just combined. Fold in finely chopped strawberries, taking care not to overmix.
- Fill the pan. Transfer batter to a piping bag or large zip-top bag with a corner snipped off and pipe into each donut cavity about three-quarters full.
- Bake. Bake 13–15 minutes, or until tops are lightly golden and a toothpick inserted in the center comes out clean. Cool donuts in the pan 5 minutes before transferring to a wire rack to cool completely.
- Make the glaze. Whisk powdered sugar with 1–2 tablespoons blended or mashed strawberries and 1–2 teaspoons milk until smooth and pourable.
- Glaze and finish. Dip the tops of cooled donuts in the glaze, let excess drip off, then sprinkle crushed freeze-dried strawberries if desired. Let glaze set before serving.
Baking Tools Needed
- 12-count donut pan
- Mixing bowls
- Piping bag or large zip-top bag (for filling the pan)
- Wire cooling rack
Tips for Making the Best Strawberry Banana Donuts
- Use very ripe bananas – the sweeter and softer the banana, the better the flavor and texture.
- Chop strawberries small – dice and pat dry to avoid adding too much moisture to the batter.
- Don’t overmix – stir until combined to keep the donuts tender.
- Pipe the batter – using a piping bag helps fill the molds evenly and neatly.
- Grease the pan well – even nonstick pans benefit from a light coating of oil or spray to ensure easy release.
- Cool completely before glazing – glazing warm donuts can cause the glaze to slide off.
Variations and Substitutions
- Make them dairy-free by using plant-based milk.
- Add ½ tsp cinnamon for a warm note that complements banana.
- Stir in lemon zest to brighten the strawberry flavor.
- Fold in mini dark chocolate chips for a richer treat.
- Swap strawberries for raspberries, blueberries, or diced peaches.
- Add a scoop of vanilla protein powder for extra protein, adding more milk if needed.
- Skip the glaze and dust with powdered sugar for a less-sweet option.
Frequently Asked Questions
Can I use frozen strawberries?
Yes. Thaw completely, drain excess liquid, and pat dry before folding into the batter.
Can I make these into muffins?
Yes. Use a muffin tin and bake about 18–22 minutes or until a toothpick comes out clean.
Why didn’t my donuts rise much?
Donuts made with oat and almond flours and fresh fruit tend to be a bit flatter than traditional cake donuts, but they remain soft, tender, and flavorful.
Can I make the glaze ahead?
Yes. Store glaze in the refrigerator up to 2 days; whisk before using and thin with a little milk if it thickens.
Prepping and Storage Tips
- Prep ahead: Mash bananas and dice strawberries up to one day in advance and refrigerate separately.
- Store: Keep glazed donuts in an airtight container in the refrigerator up to 5 days. Use parchment between layers if stacking.
- Freeze: Freeze unglazed donuts in a freezer-safe container up to 3 months. Thaw before glazing.
- Reheat: Warm an individual donut in the microwave 10–15 seconds for a fresh-baked feel.
Recipe
Gluten-Free Strawberry Banana Donuts
Yield: 12 donuts | Prep: 10 mins | Bake: 13–15 mins | Total: ~25 mins
Ingredients — For the Donuts
- 1 1/4 cups oat flour
- 3/4 cup almond flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup mashed very ripe banana (about 1 medium banana)
- 2 eggs
- 1/4 cup milk of choice
- 1/3 cup cane sugar
- 1 tsp vanilla extract
- 1/2 cup finely chopped strawberries
Ingredients — For the Strawberry Glaze
- 1 cup powdered sugar
- 2 tbsp blended or mashed strawberries
- 1–2 tsp milk, as needed
- Crushed freeze-dried strawberries (optional)
Instructions
- Preheat oven to 350°F and grease a 12-count donut pan.
- Whisk dry ingredients together in a large bowl. In another bowl, combine mashed banana, eggs, milk, sugar, and vanilla.
- Fold wet into dry until just combined. Gently fold in the chopped strawberries.
- Pipe batter into donut wells about three-quarters full.
- Bake 13–15 minutes until lightly golden and a toothpick comes out clean. Cool on a wire rack.
- Whisk powdered sugar with mashed strawberries and milk until pourable. Dip cooled donuts and let glaze set. Sprinkle crushed freeze-dried strawberries if desired.
Nutrition (approx.)
Per donut: 162 kcal | Carbs: 25.2 g | Protein: 4.9 g | Fat: 5.3 g | Fiber: 2.3 g | Sugar: 14.1 g
Hope you enjoy these Gluten-Free Strawberry Banana Donuts! If you try them, leave a rating or comment to share how they turned out.