Blueberry Cake Donuts

Preheat the oven to 356 degrees F / 176 C. Lightly spray a donut pan with spray oil, set aside.
In a medium mixing bowl, whisk together the flour, sugar, salt, baking soda and baking powder. Whisk until well combined and set aside.
In a separate mixing bowl whisk together the vanilla extract, mashed banana, almond milk, apple cider vinegar, and olive oil. Whisk until smooth.
Gently fold the wet ingredients along with the blueberries into the dry ingredients. Continue to mix the batter until all ingredients are combined.
Fill a piping bag, or a ziplock bag, with the batter and pipe the batter into the prepared tray. If using a ziplock bag, trim off one corner to allow you to pipe the batter.
Don't over fill the tray when piping to ensure the donuts come out in the perfect shape.
Place in the oven and cook for 10-15 minutes. Once cooked, remove the tray from the oven and allow it to sit for 5 minutes before turning the donuts out onto a wire rack.
Repeat with remaining batter if needed. Batter makes 18 donuts.
Prepare the glaze once all donuts are completely cooled. Slowly whisk the milk into the powdered sugar until desired consistency.
Dip all the cooled donuts into the glaze and place on a wire rack.