Baked Banana Bread Donuts (Print)
Tender baked donuts with rich banana bread flavors, ideal for breakfast or a sweet snack anytime.
# What You’ll Need:
→ Wet Ingredients
01 - 2 ripe bananas, mashed
02 - 1/3 cup unsalted butter, melted
03 - 2/3 cup light brown sugar
04 - 2 large eggs
05 - 1/4 cup whole milk
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 1 1/2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon cinnamon
11 - 1/4 teaspoon nutmeg
12 - 1/4 teaspoon salt
→ Optional Topping
13 - 1/2 cup powdered sugar
14 - 1–2 tablespoons milk
15 - 1/4 teaspoon vanilla extract
# How To Make:
01 - Preheat the oven to 350°F. Lightly grease a 12-cavity donut pan with cooking spray or butter.
02 - In a large bowl, mash the bananas until smooth. Whisk in the melted butter and brown sugar until well combined.
03 - Add the eggs, milk, and vanilla extract to the banana mixture. Whisk until the mixture is smooth and uniform.
04 - In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly distributed.
05 - Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix as this can make the donuts tough.
06 - Spoon or pipe the batter evenly into the prepared donut pan, filling each cavity about 3/4 full.
07 - Bake for 10–12 minutes, or until a toothpick inserted into a donut comes out clean and the tops are lightly golden.
08 - Remove the donuts from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
09 - In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle or dip cooled donuts in glaze as desired.
# Expert Tips:
01 -
- They taste like your grandmothers banana bread but in adorable handheld form
- The texture is incredibly moist without any of that fried food heaviness
- Mixing everything in one bowl means almost zero cleanup
02 -
- Overmixing will make your donuts tough so stop as soon as the flour disappears
- Let them cool completely before glazing or it will melt right off
- These disappear faster than you expect so consider doubling the batch
03 -
- Use a ziplock bag with the corner snipped off to pipe batter into the pan for perfectly shaped donuts
- Room temperature ingredients blend together more smoothly and create better texture