Banana Bread Donuts (Printable)
Cake-like donuts with ripe banana and warm spices, finished with sweet vanilla glaze.
# 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 milk
06 - 1 teaspoon 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 salt
11 - 1 teaspoon ground cinnamon
12 - 1/4 teaspoon ground nutmeg
→ Optional Glaze
13 - 1/2 cup powdered sugar
14 - 1 to 2 tablespoons milk
15 - 1/4 teaspoon vanilla extract
# Steps:
01 - Preheat oven to 350°F. Grease a standard donut pan with butter or nonstick spray.
02 - In a large mixing bowl, whisk together the mashed bananas, melted butter, granulated sugar, eggs, milk, and vanilla extract until smooth and well incorporated.
03 - In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly distributed.
04 - Add the dry ingredient mixture to the wet ingredients. Stir gently with a spatula until just combined. Avoid overmixing to keep the donuts tender.
05 - Spoon or pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.
06 - Bake for 10 to 12 minutes, or until a toothpick inserted into the center of a donut comes out clean.
07 - Let the donuts rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
08 - In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Dip each cooled donut into the glaze, then place back on the wire rack to set.
# Expert Tips:
01 -
- These have all the cozy comfort of banana bread but cook in under twelve minutes, which means you can have warm donuts on a Tuesday morning without setting an alarm.
- The glaze is optional but dipping each donut while the kitchen still smells like cinnamon and banana is one of those small joys that makes the whole week feel better.
02 -
- Overmixing the batter once the flour goes in will make the donuts dense and rubbery, so stop folding the moment everything looks combined.
- If your bananas are not quite ripe enough, pop them in a 300 degree oven for fifteen minutes until the skins blacken and the insides turn syrupy sweet.
03 -
- A piping bag or even a zip top bag with the corner snipped off makes filling the donut cavities fast and mess free, which is the difference between enjoying the process and cursing under your breath.
- Let the donuts cool completely before glazing or the warmth will melt the sugar coating right off and leave you with a bare, sticky donut that still tastes fine but looks defeated.