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  • Writer's pictureGabi Frohlich

Spiced Banana Pear Baked Donuts

Coated in a honey glaze and coconut cinnamon sugar!


Spiced Banana Pear Baked Donuts

Dairy-Free; Egg-Free; Vegan Option

Makes 10-12 donuts


The donuts

  • 1 D'Anjou pear

  • 1 banana, mashed

  • 6 tbsp vanilla almond or soy milk

  • 1/4 c melted vegan butter

  • 1/4 c honey or agave

  • 2 tbsp brown sugar

  • 1 3/4 c flour

  • 1/4 c white sugar

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • 1/2 tsp ground cardamom

  • 1/4 tsp ground nutmeg

  • 1/4 tsp sea salt

  • 1/8 ground cloves

The honey glaze

  • 1/2 c honey (agave for vegan)

  • Water

The coconut cinnamon sugar

  • 1/2 c white sugar

  • 1/4 c toasted shredded coconut

  • 2 tbsp cinnamon

  • 1/2 tbsp nutmeg


  1. Preheat the oven to 350 °F and lightly grease 2 donut pans (assuming each makes 6 donuts).

  2. Peal the pear and finely grate it into a medium sized bowl.

  3. Add the mashed banana, milk of choice, vegan melted butter, and honey (or agave) and whisk to combine.

  4. Add the brown sugar and whisk again until fully incorporated.

  5. In a separate medium bowl, whisk together the rest of the donut ingredients.

  6. Add the wet to dry ingredients and fold together until just combined (do not over-mix to avoid getting a tough donut!)

  7. Evenly distribute the donut batter across the donut pans (I like to add the batter to a plastic baggie and cutting a corner to pipe it into each mold); you should have enough batter for 10-12 donuts.

  8. Bake for 14-17 minutes or until a toothpick inserted in the center comes out clean.

  9. For the glaze, add the honey to a bowl and add small amount of hot (just boiled) water to thin it out. The glaze should be thick enough to coat the back of a spoon (start with 1/2 tbsp water).

  10. Combine the coconut cinnamon sugar ingredients in a small, shallow bowl.

  11. Allow to the donuts cool fully before dipping each in the honey glaze followed by the coconut cinnamon sugar.


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