Baked Banana Donuts
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These Baked Banana Donuts are super fluffy, moist and easy to make. They’re baked, not fried and covered in a simple vanilla glaze!
These Baked Banana Donuts are a fun alternative to making banana bread if you have overripe bananas to use up. They’re soft, fluffy and so easy to make because they’re baked, not fried! I covered these donuts in a simple vanilla glaze and fresh banana slices but they would also be super yummy with chocolate glaze!
Looking for more banana recipes? Try my Banana Crumb Cake, Jumbo Banana Muffins or Double Chocolate Chip Banana Bread!
Ingredient Breakdown
All-purpose flour – this gives the donuts structure.
Baking powder/baking soda – unlike traditional donuts this recipe doesn’t use yeast so it relies on chemical leaveners to rise and get fluffy.
Bananas – the most important ingredient for banana bread! Make sure your bananas are overripe. The riper the banana, the better it is for baking because they’re sweeter!
Granulated & brown sugar – sweetens the donuts. The brown sugar makes it extra moist! Either light or dark brown sugar will work.
Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt.
Egg – helps bind the ingredients.
Cinnamon, nutmeg, vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Baked Banana Donuts
1. Make the Banana Donuts: In a small bowl combine the all-purpose flour, baking powder, cinnamon, nutmeg, salt and baking soda. Set aside.
2. In a medium bowl mash the bananas then mix in the melted butter. Add the granulated sugar, brown sugar, egg and vanilla extract.
3. Fold the dry ingredients into the wet ingredients until just combined.
4. Use a piping bag or a zip-top bag to pipe each donut ring 2/3 full. Do not fill to the top, the donuts will rise as they bake.
5. Bake the donuts at 350°F for 10 minutes. Allow to cool in donut pans for 5 minutes then unmold and finish cooling on a wire rack.
6. Make the Vanilla Glaze: In a small bowl whisk the confectioners’ sugar, milk and vanilla extract until smooth. Immediately dip cooled donuts. Store Baked Banana Donuts in an airtight container for up to 5 days at room temperature or up to a week in the fridge.
Pro Tips For Baked Banana Donuts
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Do not over mix the batter after adding the dry ingredients otherwise the donuts will be tough.
- Don’t over fill the pan! Only fill each donut ring 2/3 full.
- If your donut holes closed up while baking you can use a small round cookie cutter to cut out the middle. The smallest ring from this set fits perfectly.
- Wait until the cake donuts are COMPLETELY COOLED before dipping in the glaze otherwise it will melt.
More Cake Donut Recipes You’ll Love
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Baked Banana Donuts
Equipment
- Donut pan
- Piping bag or zip-top bag
Ingredients
Banana Donuts
- 150 g (1 1/4 cups) all-purpose flour
- ¾ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ⅛ tsp baking soda
- 2 overripe bananas
- 56 g (4 tbsp) unsalted butter, melted
- 1 egg
- 50 g (1/4 cup) granulated sugar
- 25 g (2 tbsp) brown sugar
- ½ tsp vanilla extract
Vanilla Glaze
- 120 g (1 cup) confectioners' sugar
- 30 g (2 tbsp) milk
- ½ tsp vanilla extract
Instructions
Banana Donuts
- Preheat oven to 350°F and lightly grease donut pans.
- In a small bowl combine the all-purpose flour, baking powder, cinnamon, nutmeg, salt and baking soda. Set aside.
- In a medium bowl mash the bananas then mix in the melted butter. Add the granulated sugar, brown sugar, egg and vanilla extract.
- Fold the dry ingredients into the wet ingredients until just combined.
- Use a piping bag or a zip-top bag to pipe each donut ring 2/3 full. Do not fill to the top, the donuts will rise as they bake.
- Bake the donuts for 10 minutes. Allow to cool in donut pans for 5 minutes then unmold and finish cooling on a wire rack.
Vanilla Glaze
- In a small bowl whisk the confectioners' sugar, milk and vanilla extract until smooth. Immediately dip cooled donuts.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt.
- Store Baked Banana Donuts in an airtight container for up to 5 days at room temperature or up to a week in the fridge.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
