Banana Bread Donuts (Printable Version)
Moist, cake-like donuts infused with ripe banana flavor and warm spices, ready in under 30 minutes.
# What You'll Need:
→ Wet Ingredients
01 - 2 ripe bananas, mashed
02 - 1/3 cup unsalted butter, melted
03 - 2/3 cup granulated sugar
04 - 2 large eggs
05 - 1/4 cup whole milk
06 - 1 teaspoon pure 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 kosher salt
11 - 1 teaspoon ground cinnamon
12 - 1/4 teaspoon ground nutmeg
→ Optional Glaze
13 - 1/2 cup powdered sugar
14 - 1–2 tablespoons milk
15 - 1/4 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Lightly grease a standard 12-cavity donut pan with butter or nonstick cooking spray.
02 - In a large mixing bowl, whisk together the mashed bananas, melted butter, and granulated sugar until well blended. Beat in the eggs one at a time, then stir in the milk and vanilla extract until the mixture is smooth and homogeneous.
03 - In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly distributed.
04 - Pour the dry ingredient mixture into the wet ingredients and fold gently with a spatula until just combined. Stop mixing as soon as no dry flour streaks remain to keep the donuts tender.
05 - Transfer the batter to a piping bag or use a spoon to fill each donut cavity approximately three-quarters full, ensuring even distribution across all 12 cavities.
06 - Bake on the center rack for 10 to 12 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the thickest part comes out clean.
07 - Allow the donuts to rest in the pan for 5 minutes, then carefully invert onto a wire cooling rack. Let cool completely before glazing.
08 - In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract until a smooth, dip-able glaze forms. Add additional milk by the half-teaspoon if needed to reach desired consistency. Dip each cooled donut top-down into the glaze, then return to the wire rack to set.
# Expert Hints:
01 -
- They taste like banana bread but cook in twelve minutes flat which feels like you are cheating time itself.
- The glaze is optional but skipping it would be a tragedy you did not know you could avoid.
- You probably have every single ingredient in your kitchen right now waiting for this moment.
02 -
- Overmixing the batter will give you tough rubbery donuts so stop stirring the moment the flour disappears.
- If your bananas are not ripe enough you can roast them unpeeled at 300 degrees for about fifteen minutes until the skins turn black and the insides soften beautifully.
03 -
- Let the melted butter cool slightly before adding it to the eggs or you will end up with scrambled banana fragments instead of smooth batter.
- The easiest way to fill a donut pan is to put the batter in a piping bag which gives you clean even rings every single time.