Banana Bread Donuts (Printable)
Soft donuts combining classic banana bread flavors in a fun handheld treat. Ready in 30 minutes with simple pantry ingredients.
# What You Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour (160 g)
02 - 3/4 cup granulated sugar (150 g)
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp ground cinnamon
06 - 1/4 tsp salt
→ Wet Ingredients
07 - 2 large ripe bananas, mashed
08 - 2 large eggs
09 - 1/3 cup vegetable oil or melted butter (80 ml)
10 - 1/4 cup whole milk (60 ml)
11 - 1 tsp pure vanilla extract
→ Optional Cinnamon Glaze
12 - 1/2 cup powdered sugar (60 g)
13 - 1 tbsp milk
14 - 1/2 tsp ground cinnamon
# How-To:
01 - Preheat oven to 350°F. Lightly grease a standard 12-cavity donut pan with nonstick spray or butter.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until evenly distributed.
03 - In a separate bowl, combine the mashed bananas, eggs, vegetable oil, whole milk, and vanilla extract. Whisk until smooth and well blended.
04 - Pour the wet mixture into the dry ingredients and fold gently until just combined. Avoid overmixing to keep the donuts tender.
05 - Spoon or pipe the batter into each donut cavity, filling approximately 3/4 full to allow room for rising.
06 - Bake for 12 to 15 minutes until the donuts spring back when lightly pressed and a toothpick inserted in the center comes out clean.
07 - Let the donuts rest in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
08 - For the optional cinnamon glaze, stir together powdered sugar, milk, and ground cinnamon until smooth. Drizzle over the cooled donuts and allow to set before serving.
# Expert Tips:
01 -
- These donuts deliver every bit of that comforting banana bread flavor in a handheld form that disappears fast at brunches and bake sales.
- The batter comes together in one bowl with no yeast or frying involved, making this one of the easiest treats you will ever pull from your oven.
02 -
- Overmixing the batter is the fastest way to end up with rubbery donuts instead of soft ones so stop folding the moment the flour disappears.
- Using bananas that are still slightly green will leave you with bland donuts because the starch has not converted to sugar yet so wait for those dark spots.
03 -
- Freeze your overripe bananas whole and unpeeled then thaw them overnight in a bowl because they will release tons of liquid that makes the most intensely flavored batter you have ever tasted.
- Double the glaze recipe and dip each donut face down for a thick bakery style coating that sets into a beautiful cracked shell.