Peanut-Butter-Frosted Banana Donuts (or Muffins)

In honor of it being Friday and all, I thought I would post a fun dessert recipe! You know, something to spike your blood sugar and really kick off the weekend on the right foot.

Peanut Butter Banana Donuts Follow Me on Pinterest

It’s interesting to think back on my food choices over the years – I grew up mostly vegetarian (I occasionally ate meat when I was with friends, but my parents never bought or prepared it at home), then started eating a fairly typical American diet freshman year of college (and paid the price with stomach issues and weight gain), and then transitioned to a “flexitarian” way of eating for the next few years (I occasionally ate fish). It wasn’t until two or three years ago that I became a strict vegetarian, and only in the last year or so that I switched to a primarily vegan diet.

Peanut Butter Frosted Banana Donuts Follow Me on Pinterest

I remember picking up a copy of Fast Food Nation the summer before my junior year of college and being completely blown away. Prior to that, I had never really given much thought to where my food was coming from or the implications of it (health, environmental, ethical). This was a giant tipping point for me, and since then, I’ve been fascinated with all things food-related.

Peanut Butter Banana Vegan Donut Follow Me on Pinterest

Several years ago, I would have considered this donut recipe to be super healthy – it’s baked instead of fried, incorporates whole wheat flour, very limited sugar, and just a small amount of coconut oil. Don’t get me wrong – it is healthy, relatively speaking. And yet, given my recent shift to more whole foods, less simple carbs, and a significant effort on my part to reduce my sugar intake, these donuts have become a more special indulgence.

Vegan Peanut Butter Banana Donuts Follow Me on Pinterest

Transitioning from something like Dunkin’ Donuts munchkins in high school to a lower-fat, lower-sugar, and vegan version today has been a slow and thoughtful progression. It’ll be interesting to see how I’m eating a year from now, as my food preferences continue to evolve and I learn more about what feels right for me.

For now though? I am absolutely loving these donuts. The banana and peanut butter combo is one of my favorites, and the frosting…I am such a sucker for good frosting. This is the kind of frosting I could eat by the spoonful.

Peanut Butter Banana Donuts & Muffins Follow Me on Pinterest

I definitely licked the frosting bowl clean.

Vegan Peanut Butter Frosted Banana Donuts (or Muffins)
 
Prep time
Cook time
Total time
 
Peanut butter and banana is perhaps one of the greatest flavor combinations, and pairing the two in donut (or muffin) form takes it to a whole new level. As an added bonus, the bananas are so naturally sweet, you only need a small amount of sugar for the entire recipe, and just 2 Tbs. of oil.
Author:
Recipe type: Dessert
Serves: 8-10 donuts depending on the size of your pan
Ingredients
  • For the Donuts:
  • 1 C. Whole Wheat Flour
  • 1 C. All-Purpose Flour
  • 1 Tbs. Baking Powder
  • 2 Tsp. Ground Cinnamon
  • ¼ Tsp. Salt
  • ⅔ C. Mashed, Very Ripe Bananas (about 2 large bananas)
  • ¾ C. Non-Dairy Milk (I used almond milk)
  • ¼ C. Raw Turbinado Sugar (or other vegan sugar)
  • 2 Tbs. Coconut Oil, melted
  • 1 Tsp. Pure Vanilla
  • For the Frosting:
  • 1 C. Vegan Powdered Sugar
  • 2 Tbs. Organic, Creamy Peanut Butter
  • 2 Tbs. Non-Dairy Milk (I used almond milk)
  • ½ Tsp. Vanilla Bean Paste (or Pure Vanilla Extract)
Instructions
  1. Pre-heat the oven to 350 degrees.
  2. Lightly grease a donut pan.
  3. In a large bowl, combine the whole wheat flour, all-purpose flour, baking powder, cinnamon, and salt.
  4. In a small bowl, combine the mashed bananas, non-dairy milk, sugar, melted coconut oil, and vanilla.
  5. Add the wet ingredients to the dry ingredients and mix until they're just combined. Be careful not to over-mix.
  6. Spoon or pipe the batter into the greased donut pan.
  7. Bake the donuts for 10-12 minutes, until they are golden brown and firm to the touch.
  8. Remove the donuts from the oven and allow them to cool.
  9. While the donuts are cooling, prepare the frosting by heating the peanut butter and non-dairy milk in a small bowl in the microwave for about 15-20 seconds. This will help everything to blend together.
  10. Stir the peanut butter and non-dairy milk to combine, then mix in the vanilla.
  11. Sift in the powdered sugar and whisk until no lumps remain.
  12. Once the donuts have cooled, dip each donut into the peanut butter frosting and set aside on a lined baking sheet or cooling rack to allow the frosting to solidify.
  13. The donuts can be stored at room temperature for a couple of days, or in the fridge for up to a week.
Notes
I used a donut pan from Crate & Barrel, and this recipe made about 8 donuts, plus a few mini muffins. However, donut pans can vary a lot in size, so donut yield will likely vary. You may need to adjust your baking time accordingly. No donut pan? No problem! You can use the batter to make delicious peanut butter frosted banana muffins. Just bake the muffins for an additional 3-5 minutes, until a toothpick inserted in the center comes out clean. For mini muffins, bake for just 8-10 minutes total.

 

Has your eating style evolved at all over the years? If so, was there a specific tipping point?

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Comments

  1. says

    The summer before junior year did it for me too! It was my first time living on my own and cooking and I started reading different dieting philosophies and books on food and became fascinated. I gave up meat about a year later and I’ve continued to evolve since then.

    These look absolutely delicious! I think I need to make a batch of sun butter) and bake these up for the peanut-allergic boy!

    Have a wonderful weekend!

  2. says

    I gave up meat when I was 19. I knew my mostly refined carbs diet wouldn’t cut it, so I bought a vegetarian cookbooks for beginning cooks. That began my very slow transition into a veggie lover. As time went by, I became significantly more concerned/aware about the environment, and about the dangers of processed foods. I began focusing more on natural, whole foods; got really into cooking; and started eating organically and then locally. I’ve recently begun to eat more fish, because I’m more comfortable with that industry than the poultry, cattle, and pig industries, and because I think my body operates better with a little fish. I’ve also started only buying eggs from local farmers that I trust, and am moving in that direction with dairy products. I think I would probably end up giving up eggs and dairy before giving up fish. I’m curious to see where my eating habits lead me in the future!

    • says

      Thanks for sharing! I think it’s awesome that you’re trying to eat more local foods. I’m really excited for the farmer’s markets to start up again around Boston so I can do more of that. :)

  3. says

    These look great! I always let myself have a little more leeway Fridays and Saturdays.

    My tipping point was in college too. At first I went more extreme in terms of what I avoided, but then I became more flexible as time went on.

  4. says

    YUM! How did I miss this recipe?? Oh man!
    I’ve gone through phases with my eating styles over the years. When I was in middle school, I didn’t eat red meat. Actually, I really didn’t eat it growing up at all, because I hated it. I actually didn’t start liking it until a few years ago. I still don’t eat it much- and when I do- I’m very picky (has to be grass-fed, local, organic.) I basically eat everything now. My diet is definitely plant dominant, and there are often days at a time where I don’t eat any meat. But, I don’t think I’d be able to give up dairy- specifically Greek yogurt. Eggs would be tough, too.
    I just follow that Michael Pollan quote: Eat food, Not too much, Mostly plants.

    • says

      I love that quote! I had a tough time giving up dairy. I still eat it every once in a while (maybe once every few months) if I know the source, but my stomach usually doesn’t like it and I pay the price. Frozen yogurt is especially hard for me to pass on – I really wish more of the self-serve places offered vegan options!

  5. Sam says

    I have to make this recipe. It looks great. I used to eat meat all the time but the summer before my senior year I stopped eating all animals, and am now trying to go vegan.

    • says

      That’s awesome! I didn’t have too much trouble switching from vegetarian to vegan, but a lot of my favorite foods tend to be vegan already, so that helped. I miss things like frozen yogurt sometimes, but the vegan alternatives are so good! If only more restaurants offered them!

  6. Jenifer says

    I just made these…whoa! They are SO good! Thank you, thank you, thank you! I’m in PB Heaven. :)

  7. says

    I know I am late to finding this, but WOW! I cannot wait to try. One question though, I have been having problems with my frosting “melting” into a glaze consistency after setting and then being stored in said air tight container.

    Does this frosting melt, or stay pretty intact over a day or so? Thanks! Great pictures.
    Lauren recently posted…Radio Update and Request Links for Week of 3/16!

    • says

      Thanks, Lauren! It’s been a little while since I made these donuts, but I believe the frosting stayed intact for the first day. After that, it does turn onto more of a glaze than a frosting. Perhaps storing them in the fridge might help? Either way, they are delicious! (and don’t last long at my house)

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