These donuts are soft, fluffy, and taste like your favorite banana bread in donut form! The dough is enriched with banana, and the final donuts are coated in cinnamon-sugar. These are super easy to make and super delicious, they just require some time and patience while the yeast rises.
Yield: 12 donuts
Preparation: 20 min. prep + 1 hr. 30 min. rising time
Cook time: 4 min.
Vegan Banana Bread Fried Donuts
2 tsp. active dry yeast
1/2 c. almond milk, heated to 105F
1/4 tsp. salt
320g all-purpose flour (~2 3/4 c.)
1/4 c. vegan butter, cut into 8 pieces
1 medium banana
1 tbsp. + 1 tsp. granulated sugar
3 c. vegetable oil
100g granulated sugar (1/2 c.)
1/2 tsp. ground cinnamon
Banana Bread Donuts
Place the milk into a heat-safe liquid measuring cup and microwave for ~30 seconds. Check the temperature of the milk to make sure it is around 105F (40C). If the milk is too hot, wait for it to cool before proceeding to the next step to avoid killing the yeast.
Add 1 tsp. granulated sugar and the yeast to the heated milk, and stir until combined. Leave the mixture for 5-10 minutes, until the mixture begins to foam.
In the bowl of a stand mixer fitted with the dough hook attachment, add in the flour, remaining sugar (1 tbsp.), and salt. Mash the banana and add to the flour mixture.
Once the yeast-milk mixture begins to foam, add it to the flour mixture. Begin to mix the dough together on low speed until it comes together. Increase the speed to medium and let it knead for 3 minutes.
With the mixer still running, begin to slowly add in the vegan butter. Add in one of the eight pieces of butter and let combine for 30 seconds before adding the next piece. Repeat until you have no butter left. This process should take 4 minutes. Let the dough continue to knead for 3 minutes after the butter has been fully incorporated.
The dough will look slightly wet and sticky, but should still be easy to work with. If not, add in flour 1 tbsp. at a time until it the dough is workable. Take the dough out of the mixing bowl and spray the bowl with a nonstick cooking spray, or coat with more vegan butter. Form the dough into a tight ball and place back into the mixing bowl. Cover the bowl with a towel and leave the dough to rise in a warm area until doubled in size, approximately 1 hour.
Once the dough has doubled in size, punch it down in the bowl to release excess air. Divide the dough evenly into 12 pieces. If using a scale, the donuts should be around 50g each. Roll each piece into a tight ball, and place onto parchment paper. Place a towel lightly over the dough, and leave to rise until doubled in size again, approximately 30 minutes.
In a medium sized saucepan on medium heat, add approximately 3 c. of vegetable oil, or enough to have at least 3 in. of oil in the pan. Wait until the oil reaches approximately 325F (162C) to begin frying.
Add in 3 donuts at a time, cooking them for about 1-2 minutes on each side. To ensure the donuts are fully cooked, I recommend checking there temperature. They should reach an internal temperature of 185F (85C). Repeat until all donuts are done cooking.
In a medium-sized bowl, whisk together the granulated sugar and cinnamon. Once the donuts are cool enough to handle, toss them in the mixture so that they are evenly coated with the cinnamon-sugar. Serve and enjoy!
These donuts will be best consumed on the day they are made, however, will last in an airtight container at room temperature for 2 days. I recommend heating them in the microwave for 5-10 seconds before eating!
If you make this recipe I would love to see! Tag me on Instagram @doughlights and use #doughlights. Thanks for stopping by!