This post may contain affiliate links. Read disclosure policy
It’s been awhile since I shared a new donut recipe, hasn’t it? Like, a whole month.
This time of year is also known as donut season around my house. I mean, it’s not like I stop eating donuts during the summer, but when it’s chilly outside, I just really need donuts more. You know?
My in-laws actually just stopped by our local orchard the other day and picked up a bunch of their famous apple cider donuts and then dropped off a dozen to me last night. I clearly have the best in-laws ever!
Anyway, these banana bread donuts have all the things you love about banana bread in a freshly baked donut. You’ll definitely be asking for seconds!
As you can see, I left them mostly naked. They’re sweet enough from the banana and sugar in the donut, but I did add a little drizzle of powdered sugar glaze, just to up the fun factor. I mean, it’s not a donut if it’s not glazed or coated in something sugary, right?!
I’m pretty obsessed with baking donuts and I use my donut pan so much more often than I ever though I would. I use the Wilton donut pan and really like it – plus it’s super cheap. Buy it here!
My kids love baked donuts for breakfast, and I love that they’re healthier than the fried version you find at the store. They’re also super easy to whip up. You can have these donuts on the table in less than 25 minutes.
Banana Bread Donuts
Ingredients
- 2 bananas mashed
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup melted butter
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat oven to 350 degrees. Spray donut pan with nonstick cooking spray.
- In a medium bowl, beat together the bananas, sugar, egg, vanilla, and melted butter until well combined.
- In a small bowl, combine the flour, baking powder, salt, and cinnamon.
- Stir the dry ingredients into the wet ingredients until just combined.
- Spoon the batter into the donut pan and bake for 13 minutes.
- Let cool for 5 minutes before removing from the pan.
- While the donuts are cooling, whisk together the powdered sugar and milk.
- Drizzle glaze over cooled donuts.
- Serve immediately.
Danielle says
These are a hit with my son and our friends’ kids. I usually make a double batch and freeze them and then just heat a few up in the microwave for breakfast. I use half the amount of sugar in the recipe and don’t add the glaze and they are still delicious. I often serve them with some peanut butter on top. Thanks for the recipe!
Karly says
So glad you the kiddos enjoy these! Great idea to add peanut butter!
Leo says
would this recipe work with soft brown sugar instead?
Karly says
We’ve only made this with granulated sugar, but it would probably be fine with brown.
Jana White says
The donuts are tasty, but quite small. They didn’t fill my donut pans. Next time I will make 8 or 9 rather than 12.
Sheri says
Can I make this a gluten free recipe?
Karly says
You can try, but I have no experience with that so I couldn’t help.
Lauren says
These turned out so well. I used white whole wheat flour. I used a bit less than the 1/2 cup of sugar, added some chocolate chips, and skipped the drizzle on top. My bananas were big, and I had thrown them in the freezer when they were really ripe–so, thawed out, they were really juicy. I always bake with bananas that have been frozen and thawed. My baking soda was expired by about a year, so I crossed my fingers.
So so delicious. I got 6 big ones in a regular Wilton donut pan.
Lauren says
*baking powder, that is
Karly says
Glad they turned out well!