Banana bread doughnuts and Caramac topping (gluten free)

These fantastic, gluten free doughnuts (which are also dairy free, egg free and vegan, minus the topping) are a great way to use up leftover bananas, perfectly topped with sweet Caramac. Macros per serving: 214 calories; 11.6g fat; 27.3g carbs; 14.2g sugar; 2.9g protein.
Servings 12


For the doughnuts

  • 2 bananas the riper, the better
  • 125 g buckwheat flour
  • 1 tbsp chia seeds
  • 4 tbsp water
  • 65 g coconut sugar
  • 1.5 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • ½ tsp apple cider vinegar
  • 30 g coconut oil
  • ¼ cup almond milk

For the topping

  • 100 g Caramac buttons
  • 10 g coconut oil


  1. Preheat the oven to 180'C/ Gas 4 /350’F. Grease your doughnut trays with a little coconut oil to avoid the doughnut mixture sticking.
  2. Add the chia seeds to a mug/bowl and then add the water. Mix and leave for about 10 minutes - you will find it turns into a gloopy, sticky 'frogspawn' type mixture which is your egg replacement.
  3. In a food processor (or using a fork) mash/blend the bananas until smooth.
  4. In a large mixing bowl add the buckwheat flour, coconut sugar, baking powder, cinnamon, vanilla extract and blended bananas, and combine well.
  5. In a small pan VERY gently heat the coconut oil, almond milk and apple cider vinegar. You want to melt the coconut oil but you don’t want it to bubble or boil.
  6. Add the wet mixture to the dry/banana mix and mix well. Add the chia seed mixture and combine the whole thing – it should form a thick, sticky batter.
  7. Add about 2 tablespoons of mix to each ring of the doughnut tin. Wet your finger and use this to press down the mixture and make sure the hole is poking through on each doughnut – you don’t want this covered if you want nice, ring doughnuts.
  8. Bake each tray for about 12 minutes each, until they are a golden colour. Cool for a few minutes before taking them out of the tin, then leave to cool completely on a rack.
  9. Once your doughnuts are cool, make the Caramac topping. Do this by gently melting the coconut oil and Caramac buttons in a pan on a very low heat. Once melted, dip each doughnut and use a spoon to pour any leftover topping on each.
  10. Cool in the fridge for half an hour, and enjoy! You could also add some extra treats on top – I sprinkled some toasted pecan nuts and seeds on mine for a cheeky little crunch.