Iced banana bread donuts

I can’t decide what I’m more excited about in this recipe; the banana bread donut side of things, the icing that features the first refined sugar free icing sugar I’ve come across, or the galaxy swirls from some of my favourite natural colourings.

You see I’ve been baking for a while now – around 8 years, although the first couple were very much trial and error – and I’ve always been a bit stumped when it comes to icing. Sure I’ve made frostings with cashews, avocado, sweet potatoes, but whilst they do taste delicious they don’t mimic the icing I used to have on fairy cakes when I was little. Enter silver birch icing sugar…I just mixed it with water, added some pink pitaya and butterfly pea powders for colour and voila, perfect icing.

Let’s not forget the donut side of things too though, these beauties are soft, sweet and scrumptious. I won’t mention the ‘m’ word that everyone hates, but they are that too!

Makes 5 donuts


  • 1/3 cup oat milk
  • 1 tsp apple cider vinegar
  • 1/2 cup mashed banana
  • 1 cup gluten free flour of choice (I use a mix)
  • 2 tbsp rapeseed oil
  • 3 tbsp coconut sugar

For the icing

  • 1/2 cup icing sugar (I used Bonraw silver birch icing sugar)
  • 2 tbsp water
  • Natural colourings: pink pitaya powder, butterfly pea powder

Preheat your oven to 180C, then in a bowl mix the apple cider vinegar and oat milk, leaving it for a few minutes to form a buttercream. Stir in the rapeseed oil and banana, before adding in the other ingredients and mixing until just combined.

Grease a donut mould with a little coconut oil and spoon the mixture in equally, leaving a little room at the top for them to rise a little. Bake for 10 minutes or until golden on top, then leave to cool completely.

Make the icing by mixing the icing sugar with water one tablespoon at a time until it is runny but not watery. If you’re adding any superfood powders to colour, divide your mixture into small bowls and add a little of each colour into each bowl, stirring through until combined. To create the marbled effect, in a shallow bowl spoon alternating tablespoons of each colour in to the bowl, then place each donut in and lightly twist it to cover the top of the donut.

Place the donuts on a plate to allow the icing to set, then dig in! Store in an airtight container in the fridge and eat within 3 days.

Love, Mrs H xx


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