If you think there’s no better breakfast pairing than coffee and donuts then I dare you to try this: coffee-glazed banana bread mochi donuts! Sweet, springy, with the fragrant flavor of coffee in every chewy bite, these banana mochi donuts make the ultimate breakfast treat.
What You'll Find in this Post:
Ingredients used to make this
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Glutinous Rice Flour – this goes by many names. You’ll see Glutinous Rice Flour and Mochiko Flour (my favorite) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
- Almond Flour– Almond flour is available online and in most grocery stores now. You can also use other flour substitutes (oat, coconut, whole wheat flour) in this recipe. Be sure to refer to my Mochi Donut Experiment to read how the results differ!
- Eggs – I used regular large eggs. I haven’t tried using egg replacements like flax or chia yet, so you might not get the same results if you decide to substitute.
- Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
- Sugar – You can use any granulated sugar of your choice, but coconut, date and maple sugars are less processed sugars I would recommend. Honey and maple syrup should also work. For keto options, you could also use monk fruit sweetener or stevia (but be sure to convert according to package instructions). I used dehydrated honey (honey powder) which I find is a great substitute for regular sugar.
- Light Olive Oil – Instead of olive oil, you can use coconut oil, or avocado oil here if you’d like.
- Mashed bananas – best when ripe
- Apple Cider Vinegar – helps the mochi donuts to rise better. Lemon juice also works if you don’t have apple cider vinegar
More Healthy Banana Recipes (HERE)
How to Make
Directions: Mix all ingredients together with a whisk.
Spoon or pour into a well-greased donut pan (fill to 3/4 full). I used a silicone pan for this one, since removing donuts is easier.
Bake in a 350F preheated oven for about 15-18 minutes (about 20-22 minutes for silicone donut pan).
Makes 6-8 donuts depending on pan size.
Recipe Variations and Optional Add Ins:
- Chocolate Chip mochi donuts! Just fold in some chocolate chips to the batter.
- Explore different natural flavoring / extracts. Feel free to add a teaspoon of flavorings or extracts, such as vanilla bean paste, almond extract, coffee extract or maple extract. Or citrus flavors such as lemon or orange extract. Peppermint extract also works.
- You can also bake this in a muffin or mini cake pan instead of a donut pan.
How to Make this Healthier
- Add antioxidants: Did you know that cinnamon, matcha and cacao powder are all good sources of antioxidants? Dried fruits such as cranberries, blueberries (I like the one with no added sugar) and goji berries, and citrus zests like orange and lemon are terrific antioxidants, as well as immunity boosters. Add up to a teaspoon of these superfood powders and up to 2 Tbsp of dried fruits to the batter before baking to make this recipe even better!
- Increase fiber: Add a tablespoon of ground flaxseeds. Add a tablespoon of nuts, seeds and old-fashioned oats to add texture and nutrition to the cake.
- Reduce sugar: You can also reduce the sugar by half (to make this less sweet), or replace it altogether with a sugar-free substitute.
Texture Guide
Instead of the almond (alternative) flour that’s listed in the recipe, you can use other healthy flour substitutes (oat, coconut, whole wheat flour) instead. Also if you want these donuts to be chewier/ mochier, you can also use more mochiko flour instead of almond flour. Be sure to refer to the guide below, or read my Mochi Donut Experiment to read how the results differ!
Other ways to eat/ glaze/ frost
- Eat plain and warm. Microwave before eating if cold to restore the mochi’s chewiness.
- Frosted with my 2-Ingredient Almond Butter Frosting , or this Healthy Powdered Peanut Butter Chocolate Frosting
- Dusted with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!
How to Store
- You can store mochi donuts covered at room temperature for 1-2 days. For longer storage, you can place them in the fridge for up to 5 days, or freeze up to 4 months. You can microwave them (30 seconds) before eating, to restore the mochi’s “chewy” texture, but the glaze will melt, too
More Mochi Donut Recipes (HERE)
Final Tips
- I used a silicone pan because the donuts were easier to remove after baking.
- Spray or grease the pans (even the silicone ones!!) with oil before using. It’ll save you a lot of frustration when taking your donuts out of the pans.
- Baking time (as well as serving size) will vary based on the size of your donut pan, the material (silicone vs metal) of the pan, and thickness! Bake the mochi donuts until the color is golden-brown on the top, or until a toothpick comes out clean/dry when poked into the middle.
Baked Banana Mochi Donut
Ingredients
Donut
- 1/2 cup mochiko flour sweet rice or glutinous rice flour
- 1/2 cup almond flour see note*
- 1/2 cup granulated sugar of choice **
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 2 Tbsp light olive oil
- 1/3 cup mashed bananas
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tsp instant coffee granules
Glaze
- 1/2 cup powdered sugar of choice
- 2-3 tsp water or milk
- 1/2 tsp instant coffee granules
Instructions
- Use a whisk to stir all the ingredients together until well incorporated and the batter is smooth.
- Use a 1/4 cup measuring cup or large spoon to portion the batter into a well-greased donut pan (spray oil works well). FIll to 3/4 full. ***
- Bake in a 350F preheated oven for about 15-18 minutes (about 20-22 minutes for silicone donut pan), or until a toothpick inserted comes out clean.
- Once the donuts cool completely, mix the glaze ingredients together and dip the donuts into the glaze
- Set the donuts (glaze side up) on a clean parchment paper and serve when glaze has set
Notes
*You can also use other flour substitutes (oat, coconut, whole wheat flour) in this recipe, as well as use more mochiko flour to increase chewiness. Be sure to refer to my Mochi Donut Experiment to read how the results differ!
**I used dehydrated honey (honey powder) for this recipe, but coconut, date and maple sugars are less processed granulated sugars I would also recommend. Please note that these darker sugars will make the donuts look darker. For lower carb options, you can also use sugar-free sweeteners such as monk fruit sweetener or stevia (but you’ll have to convert according to package instructions).
***I used olive oil cooking spray to grease my donut pan. If you don’t have olive oil cooking spray you can use other vegetable oil sprays or melted coconut oil.
Nutrition
Calories: 133kcalCarbohydrates: 13gProtein: 4gFat: 8gSaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 157mgPotassium: 64mgFiber: 1gSugar: 2gVitamin A: 65IUVitamin C: 1mgVitamin D: 1µgCalcium: 23mgIron: 1mgZinc: 1mg***Net Carbs: 12g
Did you make this recipe?I’d love to hear about it! Please leave a comment below or share a photo on Pinterest and tag @allpurposeveggies ♥
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