Gluten-Free Strawberry Banana Baked Donuts

Delicious gluten-free strawberry banana donuts that are soft, lightly sweetened, baked (not fried), and made without oil or butter — a perfect treat for Valentine’s Day or any morning you want something special.

Valentine’s Day is a great excuse to bake something fun and a little festive. These strawberry banana donuts are naturally sweet from ripe banana and strawberries with a touch of cane sugar, so they don’t need a lot of added sweetener. I finished them with a pink-tinted white chocolate glaze and sprinkles to make them extra cheerful. They’re baked, not fried, take just minutes in the oven, and contain no oil or butter — an easy, healthier treat that kids and adults both enjoy.

Ingredients You’ll Need

• Almond flour
• Oat flour
• Baking powder
• Salt
• Very ripe bananas (mashed)
• Finely chopped strawberries
• Eggs
• Almond milk (or milk of choice)
• Cane sugar
• Vanilla extract

If you don’t have oat flour on hand, you can make it by blending rolled oats or instant oats for about a minute until they form a fine powder. One cup of oats yields about one cup of oat flour. Homemade oat flour stores well in a sealed container for a couple of months.

Baking Tools Needed

• 6-count donut pans (this recipe yields 12 donuts, so two pans are helpful)
• Pastry bag or zip-top bag for piping (optional but handy)
• Mixing bowls
• Wire rack for cooling

How to Make Strawberry Banana Donuts

1. Preheat the oven. Set the oven to 350°F (175°C).
2. Mix dry ingredients. In a large bowl, whisk together the oat flour, almond flour, baking powder, and salt.
3. Mix wet ingredients. In a separate bowl, mash the very ripe banana and whisk with the eggs, milk, cane sugar, and vanilla.
4. Combine and fold in strawberries. Add the wet ingredients to the dry and gently stir until just combined. Fold in the finely chopped strawberries so they’re evenly distributed without overmixing.
5. Prepare the pans and fill. Generously spray donut pans with nonstick spray. Transfer batter to a pastry bag or a zip-top bag with the corner snipped off, then pipe batter into each well. This recipe makes 12 donuts.
6. Bake. Bake at 350°F for 13–15 minutes, until golden and a toothpick inserted in the center comes out clean. Let them rest in the pan for a couple of minutes, then transfer to a wire rack to cool.
7. Make the glaze. In a small microwave-safe bowl, melt 1/2 cup white chocolate chips with 1 tablespoon coconut oil in short intervals, stirring until smooth. Add a drop or two of pink food coloring if desired.
8. Glaze and decorate. Dip cooled donut tops into the melted chocolate, then immediately add sprinkles. Allow glaze to set before serving.

Glaze Options

The white chocolate glaze shown here is tinted pink for a festive look, but a cream cheese glaze is also wonderful. For a simple cream cheese glaze: soften about 1/2 cup cream cheese, whisk in 1 tablespoon honey or maple syrup, and thin with a few teaspoons of milk until dip-able. Dip donuts and add sprinkles if you like.

Storage and Make-Ahead

• Store glazed or unglazed donuts in an airtight container at room temperature for up to 3 days.
• You can freeze unfrosted donuts. Thaw overnight in the refrigerator or at room temperature before glazing.

Recipe Notes

• Use very ripe bananas for the best natural sweetness and moisture.
• Chop strawberries finely so they incorporate into the batter without making large pockets of moisture.
• Watch oven time closely — these donuts bake quickly and are best when not overbaked.

If you try these donuts and enjoy them, please leave a rating or comment — I love seeing your photos and hearing how the recipe turned out!