Ingredients
1 cup mashed ripe bananas (about 2 medium, very ripe with brown spots)
½ cup diced fresh strawberries
1 large egg
¼ cup honey or pure maple syrup
2 tbsp coconut oil (melted) or olive oil
1 tsp pure vanilla extract
1 cup whole wheat flour (or all-purpose)
½ cup oat flour (or finely ground oats)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
Optional: ¼ tsp cinnamon for warmth
Instructions
Preheat oven to 350°F (175°C). Lightly grease a donut pan.
In a large bowl, mash the bananas until smooth. Whisk in the egg, honey, oil, and vanilla until well combined.
In another bowl, whisk together the whole wheat flour, oat flour, baking powder, baking soda, salt, and cinnamon.
Gently fold the dry mixture into the wet ingredients, stirring until just combined.
Fold in the diced strawberries carefully to avoid overmixing.
Spoon or pipe the batter into the prepared donut pan, filling each cavity about ¾ full.
Bake for 12–15 minutes, or until a toothpick inserted comes out clean.
Let cool in the pan for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Notes
Make sure bananas are extra ripe for natural sweetness.
Use freeze-dried strawberries if you want a drier texture with no added moisture.
For a light glaze, whisk powdered sugar with a touch of milk or Greek yogurt and drizzle over cooled donuts.
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 125 kcal
- Sugar: 8g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg