Banana Donuts Soft Moist (Printable)
Tender baked donuts with ripe banana and cinnamon, ready in 30 minutes.
# What You Need:
→ Wet Ingredients
01 - 2 ripe bananas, mashed
02 - 1/2 cup whole milk
03 - 1/4 cup unsalted butter, melted
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 2 cups all-purpose flour
07 - 2/3 cup granulated sugar
08 - 2 teaspoons baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon ground cinnamon
→ Optional Topping
12 - 1/3 cup powdered sugar
13 - 1/2 teaspoon ground cinnamon for dusting
# How-To:
01 - Preheat the oven to 350°F. Lightly grease a standard donut pan with butter or nonstick cooking spray.
02 - In a large mixing bowl, mash the bananas until completely smooth. Add the milk, melted butter, eggs, and vanilla extract, then whisk until thoroughly blended.
03 - In a separate bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly distributed.
04 - Pour the dry ingredient mixture into the wet ingredients and fold gently just until combined. Take care not to overmix, as this can make the donuts dense.
05 - Transfer the batter into a piping bag or a large zip-top bag with one corner snipped off. Pipe the batter evenly into each donut cavity, filling approximately three-quarters full.
06 - Bake for 14 to 16 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
07 - Allow the donuts to rest in the pan for 5 minutes, then carefully transfer them to a wire cooling rack.
08 - Once the donuts have cooled slightly, dust with a mixture of powdered sugar and ground cinnamon if desired.
# Expert Tips:
01 -
- Baking instead of frying means you get that tender donut texture without the mess and splatter of hot oil.
- The banana flavor is subtle enough to feel like a treat but familiar enough that kids devour them without suspicion.
02 -
- Resist the urge to keep stirring once the flour is mostly incorporated because a few small lumps are far better than tough donuts.
- If your bananas are not very ripe, you can speed things up by baking them in their peels at 300 degrees F for about 15 minutes until blackened and soft.
03 -
- The batter should be thick but pipeable, so if it feels too stiff a tiny splash of extra milk will save you from wrestling with the piping bag.
- Tap the filled donut pan gently on the counter before baking to release any trapped air bubbles that would create odd tunnels inside your donuts.