Yoghurt Glazed Banana Doughnuts

Glazed Banana Doughnuts are a thing, right? Well, they are now. 😍 Just a fun little recipe to enjoy as a treat! 👍

By Joanne  Print

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  • Prep 5 MINS
  • Cook 15 MINS
  • Yields 6


 ½ a pack (170g) of Plant-Based Protein Banana Bread

 ½ teaspoon of baking powder

 1 egg

 2TB (40ml) melted butter or coconut oil

 2 TB (40ml) milk of choice.

 1 extra large or 2 small bananas (180g)

Important Tip

  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 (75g) of Low Carb Icing Mix

  3 heaped tablespoons (120g) of unsweetened plain/greek yoghurt.

 yellow sprinkles and cinnamon (optional decoration)


1Preheat oven at 180 degrees and spray a silicone doughnut tray to avoid sticking. (Our doughnut tray is 9cm in diameter)

2Combine the banana bread mix, baking powder in a small bowl and in another small bowl combine the mashed banana, melted butter, egg and milk.

3Add the wet mix to the dry mix, and combine well.

4Use a teaspoon and spoon the mixture evenly into the doughnut tray (approx 4 teaspoons per doughnut) and place in the oven for 15 minutes.

5Once baked, allow the doughnuts to cool in the tray for a few minutes (twist the doughnuts slightly to loosen), then remove from tray and place the doughnuts on a cooling rack. Doughnuts must be completely cool before icing, otherwise, the icing will melt and soak in.

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 😄

Nutrition Facts

Serving size110g
Energy255 Cal (1,067 Kj)
Fat, total14g
- Saturated fat7g
Carbohydrate, total11g
- Sugar8g

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