Yoghurt Glazed Banana Doughnuts are a thing, right? Well, they are now. 😍 Just a fun little recipe to enjoy as a treat! 👍
These are great little snack that are gluten free, low carb and high protein. Perfect for your weekly meal-prep. Healthy & Fun snacks FTW!!!
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- Prep 5 MINS
- Cook 20 MINS
- Yields 6
½ a pack of Protein Banana Bread
½ Tsp baking powder
2 Tb oil
2 Tb milk of choice (40ml)
1 extra large (100g)
Like other banana bread recipes, you’ll get the best tasting loaf by using overripe bananas – brown and spotty are ideal!
Yoghurt Glaze Ingredients
1/3 cup Sugar Free Icing Mix (75g)
3 heaped tablespoons unsweetened plain/greek yoghurt.(120g)
yellow sprinkles and cinnamon (optional decoration)
98% Sugar Free Vanilla Icing MixAUD$ 9.95
Plant Protein Banana BreadAUD$ 14.00
1Preheat the oven to 160 degrees and prepare donut tin. We recommend using a silicone donut tray to prevent sticking. Lightly spray with oil. If using a metal tray, an extra spray with oil is required to prevent sticking. (Our doughnut tray is 9cm in diameter)
2In a large bowl, whisk together the milk, oil, egg, and mashed banana. Then add the banana bread mix and baking powder to the wet mixture. Stir to combine well.
3Divide the batter evenly into the donut tray.
4Place tray in preheated oven, and bake for 15-20mins until the donuts spring back when touched. After baking, remove donuts from tray and place on a cooling rack. Allow to cool completely before icing.
Yoghurt glaze method
1Simply whisk the icing mix and the yoghurt together in small bowl until smooth.
2Using a knife, dip into the yoghurt glaze and coat the blade, then drizzle the glaze over the cooled doughnuts.
3Add yellow sprinkles or cinnamon 😄
Recipe update - We've adjusted the recipe and changed the serves to 8. You can still make 6 jumbo donuts if you wish. Macros include the icing. We used mild olive oil this recipe.