Banana Bagels

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Banana Bagels stacked in front of a bunch of bananas.

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www.theconsciousplantkitchen.com

These 2-ingredient Banana Bagels are easy, chewy, yeast-free bagels that are perfect for using ripe bananas. They are also vegan, egg-free, and dairy-free.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/banana-bagels/ or scan the QR code here ➡️

Prep Time10

Cook Time16

Total Time26

Servings: bagels

Calories: 207.2kcal

Author: Carine Claudepierre

Ingredients

1 cup Banana 2 large bananas
2 cups Self-Rising Flour (note 1)

Optional flavors

1 teaspoon Cinnamon
¼ cup Chopped Walnuts (note 2)

To work the dough/knead

2-3 teaspoons Avocado Oil (note 3)

Optional topping

2 teaspoons Sesame Seeds

US Customary - Metric

Instructions

Mash the banana into a smooth puree. Make sure you get 1 cup, so you don't have to adjust the batter too much.
Add the self-rising flour and optional cinnamon.
Stir with a rubber spatula at first until it starts to form lumps. Oil your hands with vegetable oil, knead, squeeze, and press the ingredients until they form a dough ball. If the dough is too dry, add a little water to bring it together. If it's too wet, sprinkle extra flour.
Set the dough aside for 5 minutes at room temperature. Meanwhile, fill a large saucepan with water, cover it, and bring it to medium-heat until it boils.
Preheat the oven to 400 °F (200 °C). Line a large baking sheet with parchment paper. Set aside.
Grease your hand again with oil, divide the dough into 5 equal portions, roll it into a ball, and press the center of the ball with your thumb to form the bagel hole. Place the shaped banana bagel on a plate covered with parchment paper. Repeat until all the dough has been turned into bagels.
Reduce the heat to medium for a light boil, and dip 1 or 2 bagels into the saucepan.
Cook the bagels in the boiling water until they emerge to the surface (it takes about 45 seconds), then use a large slotted spatula to slide under the bagels and remove them from the pan. The bagels are slippery and fragile, so make sure the spatula is wide enough to match the width of the bagel and proceed carefully.
Release the boiled bagel on a wire rack to let it steam out. Meanwhile, boil the remaining bagels.
When all bagels have been boiled, transfer to the prepared baking sheet. Sprinkle sesame seeds on top if desired.
Bake on the rack above the center for 16 to 20 minutes or until golden brown.
Cool down on a wire rack and eat lukewarm or cold for breakfast.

Notes

Note 1: You can also replace the amount above with 2 cups of all-purpose flour stirred with 5 teaspoons of baking powder. I don't recommend gluten-free flour. The recipe won't work with oat flour or almond flour either.

Note 2: You can also add dried raisins, dried, chopped pitted dates, or chopped pecans.

Note 3: Any vegetable oil with low flavor works, like melted coconut oil or canola oil.

Storage: You can store the bagels in an airtight container for up to 3 days at room temperature.

Nutrition