Banana Donuts
The ultimate treat for banana lovers! These Banana Donuts are fluffy, sweet, and bursting with flavor. Perfect for breakfast or as a snack, they’re easy to make and will satisfy your cravings in no time. Try them tonight!
Equipment
- Donut Pan
Ingredients
- 1 medium Yellow Banana Ripe bananas will provide the best flavor.
- 2 tablespoons Brown Sugar Adds sweetness and a rich flavor.
- 1 teaspoon Ground Cinnamon Gives a warm, spiced flavor.
- 1.5 cups All Purpose Flour The base for the donuts.
- ⅔ cup Brown Sugar Additional sweetness for the batter.
- 2 teaspoons Ground Cinnamon For the batter.
- 1 teaspoon Baking Powder Helps the donuts rise.
- ½ teaspoon Fine Sea Salt Balances the sweetness.
- 1 medium Mash Banana For the batter.
- 2 large Eggs Provides structure.
- 2 tablespoons Unsalted Butter Melted, adds richness.
- 2 teaspoons Vanilla Extract Enhances flavor.
- ¼ cup Whole Milk Adds moisture.
- 2 tablespoons Unsalted Butter Melted, for brushing.
- 3 tablespoons Granulated Sugar For topping.
- 1 tablespoon Ground Cinnamon For topping.
- 4 tablespoons Unsalted Butter For making the glaze.
- 1 cup Powdered Sugar For the glaze.
- ½ teaspoon Ground Cinnamon For the glaze.
- ⅛ teaspoon Salt Balances the glaze.
- 1 teaspoon Vanilla Extract For the glaze.
- 3 tablespoons Whole Milk For adjusting the glaze consistency.
- ½ cup Semi-Sweet Chocolate Chips For chocolate glaze.
- 2 tablespoons Butter For chocolate glaze.
- 1 tablespoon Water Optional for thinning chocolate.
- 1 cup Banana Chips Optional for garnish.
- 1 cup Salted and Roasted Peanuts Optional for garnish.
Instructions
- Preheat the oven to 350°F. Lightly grease donut pans and place on a parchment lined tray.
- In a small bowl, combine brown sugar and ground cinnamon. Dice the banana into small cubes, about the size of pebbles, and toss gently in the cinnamon sugar.
- Spread coated banana pieces into a single layer onto a small plate lined with parchment paper and place in the freezer while you prepare the donut batter.
- In a medium bowl, whisk together flour, brown sugar, cinnamon, baking powder, and salt until well combined.
- In a large bowl, combine mashed banana, eggs, melted unsalted butter, vanilla extract and whole milk. Whisk well to fully combine.
- Add the dry ingredients into the wet ingredients. Whisk together until a smooth batter forms. Do not overmix.
- Transfer batter to a ziploc bag and cut a small hole at the corner of the bag.
- Remove bananas from the freezer (It’s okay if they are not completely frozen). Pipe each donut mold halfway full with the batter. Then, gently place the coated frozen banana pieces into the batter. Pipe the remaining batter into the donut molds.
- Bake the donuts between 20 to 23 minutes or until a toothpick inserted comes out clean or with a few moist crumbs (keeping in mind that the center has a gooey banana mixture).
- Place the donut molds on a cooling rack for 10 minutes before removing them and putting each donut directly on the cooling rack.
- Let donuts cool slightly before eating. If you plan to make the optional variations, cool donuts completely before you add a coating or glaze.
- As the donuts are cooling, combine sugar and cinnamon in a small bowl, set aside. Melt butter in a microwave safe bowl for 15 seconds.
- Lightly brush one donut on top and along the sides with melted butter and gently toss in cinnamon sugar. Repeat with desired amount of donuts.
- Over medium-low heat, start melting the butter in a small pot. Once the butter starts to foam, begin stirring until you start to see light brown specks. Remove from the stove, as the browning will continue. Do not wait until the specks become dark brown as you will burn the butter.
- Pour the butter into a medium bowl. Whisk in powdered sugar, cinnamon, salt, vanilla extract, and 1 tablespoon of milk. It will become smooth as you whisk. Adjust with 1 teaspoon of milk at a time until you reach the desired consistency.
- Dip donuts into the glaze and place onto the cooling rack to let the glaze drip down and harden. If you want to add the banana chips, do so prior to the glaze completely setting. The glaze will dry matte.
- Put chocolate chips and butter into a heat proof bowl and microwave 15 seconds at a time, stirring after each time, until the chocolate is melted. Add the water if the mixture feels too thick and stir until smooth.
- Dip each donut in the chocolate glaze. If using crushed peanuts, place on top before letting the glaze cool completely. It can take up to 1 hour for the chocolate glaze to harden.
Notes
- Storage: Store leftover donuts in an airtight container at room temperature for up to 2 to 3 days. Unglazed donuts can be stored in the fridge for up to 5 days.
- Freezing: You can make the donuts without a topping and freeze them for up to 1 week. After this time, the donuts begin to dry out and lose their integrity and moistness. When you’re ready to enjoy them, let them thaw at room temperature or warm them up in the microwave for a few seconds.
- Reheating: To reheat, pop the donuts in the microwave for a few seconds or warm them in the oven at 350°F for about 5 minutes. Add any topping or glaze after reheating to keep it fresh!