Gluten-Free Maple Glazed Banana Donuts

Donuts are not typically thought of as a healthy food. In fact, quite the contrary! Donuts usually conjure up images of portly policemen and office break rooms, where jelly filled temptations and sugar dusted dough balls threaten our New Year’s resolutions to lose weight.

Despite their unhealthy reputation…Americans love their donuts! Why deprive ourselves of something we love? We already “brought sandwich back” with our gluten free breads.  Why not “bring donuts back,”  by baking your own with this nutritious, gluten free version!

Ripe bananas substitute for much of the oil in this recipe and baking the donuts, instead of deep frying them, cuts out an astounding amount of fat. If you don’t have your own handy-dandy donut pan, this recipe can easily be baked in a mini-muffin pan for donut holes!

Maple Glazed Banana Donuts

(Gluten-Free, Dairy-Free)


  • 2 over-ripe Bananas, mashed
  • 1 large Egg, beaten
  • 3 Tbsp Unsweetened, Plain Almond Milk (4 Tbsp if at a high altitude)
  • 1 Tbsp Olive Oil
  • 1 tsp Vanilla Extract
  • 1/4 cup Organic, Unbleached Sugar
  • 3/4 tsp Cinnamon
  • 1/2 cup Brown Rice Flour
  • 1/2 cup Cornstarch
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Xanthan Gum


  1. Preheat oven to 350 degrees F (375 degrees for high altitude)
  2. Prepare donut pan using non-stick cooking spray
  3. In a medium bowl, whisk together the banana, egg, almond milk, sugar, vanilla, cinnamon and oil.
  4. Add the remaining ingredients and stir until smooth.
  5. Fill each donut round with 2 heaping Tbsp of batter. Dampen your fingers to smooth donuts evenly in the pan.
  6. Bake 7-9 minutes, then cool 5 minutes in the pan before transferring to a cooling rack.
  7. Cool completely before dipping in glaze (recipe below).
Maple Glaze


  • 3 Tbsp pure Maple Syrup
  • 1/2 tsp Vanilla Extract
  • 1/3 cup Powdered Sugar


  1. In a small bowl, whisk together all ingredients until smooth. Dip cooled donuts in glaze and enjoy!

Nutritional Information (Donut and Glaze are Separate)


Have a be-UDI-ful day!

20 responses to “Gluten-Free Maple Glazed Banana Donuts”

  1. Jodie says:

    These were a huge hit with the family!! Made another batch with applesauce and a plain glaze that was delicious! Tomorrow, I’m going to try a GF fried version dusted with homemade powdered sugar. THANKS for bringing donuts back into my life!

  2. Esther Codella says:

    Udi’s should get the award for the best tasting non gluten food that tastes great. I have eaten many a bagel and make all my stuffing with your breads. With my father, brother, older two sisters and myself all having Celiac Disease (extremely unusual to have that many people in one family), we all share new ideas, but your company has made my tummy so happy, I can’t thank you enough. We enjoyed the first Expo with all of the free samples and COUPONS since we all know gluten free isn’t cheap. I am trying to seduce the doubtful members of my family to go to the expo this year with the hope of them trying reallty good food that is legal to eat.We appreciate all of the super hard work you put into these shows and your patience and tolerance of answering the same questions thousands of times in four hours. One problem I haven’t been able to resolve is my father eating celiac diet and my mother eating diabetic diet. I’m sure there are many others that are in the same situation and hope you could work on some literature with recipes in the future?!
    Thanks again for making my life enjoyable when it comes to food.

  3. SueAnne Merrill says:

    Could you PLEASE come up with a raised donut?

  4. bob says:

    How many calories? And calories from fat?

  5. Dede says:

    Sounds good and seems easy enough. And it gives me a reason to buy the donut pan I have been looking at for awhile, but had nothing to use it for.

  6. sarah snyder says:

    aw man…i thought this recipe was going to be frying Udi’s bagels and glazing them…..i bet that wouldn’t be half bad!

  7. do you have a nutritional value on this banana donut?? says:

    I am so glad you have this site.. I can sure learn from it… After years of suffering and negative tests I am at peace with gluten and milk free food…

  8. We offer GF breakfast’s at our B&B, and use a lot of Udi’s products. I think we’re going to have to consider this for maybe a weekday morning option.

    Being able to offer GF choices is the right thing to do, and it’s good businesses

  9. Kimberly Owoyemi says:

    My son has 4 of the major food allergies. He is allergic to Wheat, Soy, Egg and Peanuts/Treenuts. My quesiton is can these be made with an egg replacer and regular milk? Thank you!

  10. Juliet says:

    The recipe looks great! I love my donut pans and I use them almost every weekend to feed my family breakfast. One trick I learned to more easily get the batter into the pan is to use sandwich baggies. I fill a sandwich Baggie with batter, snip off one corner so that it’s about 1/2″-3/4″ in diameter then pipe it in to the donut cavities. Saves me so much time, and almost everyone has a sandwich Baggie in their house somewhere. Thanks for sharing this recipe!

  11. Gail says:

    Sounds amazing! I am going to try it!

  12. Jon says:

    Now I have to buy a donut pan! Thanks!

  13. Cynthia says:

    Do you have the nutritional value for this recipe? They look sooo tasty. Going to try this.

  14. Deborah says:

    I have a corn allergy as well!! Any suggestions as to a substitution for that? Thanks!

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