You know those sad, overripe bananas sitting on your counter right now? Don’t toss them—they’re about to become the star of the most irresistible banana donuts you’ve ever tasted! I’m obsessed with turning those speckled bananas into something magical, and let me tell you, these baked donuts are my absolute favorite way to do it. They’re soft, moist, and packed with that sweet banana flavor we all love, topped with a rich glaze that makes them look bakery-worthy (even if you’re as messy in the kitchen as I am). The best part? You probably have everything you need to make them right now—no fancy equipment, just a simple donut pan and about 30 minutes of your time. Trust me, once you try these, you’ll never look at ripe bananas the same way again!
Why You’ll Love These Banana Donuts
Let me count the ways these donuts will steal your heart! First off, they’re ridiculously easy—no deep frying, no fancy techniques, just mix, bake, and glaze. The batter comes together in minutes, and those overripe bananas you were about to toss? They give these donuts the most incredible moist texture (no dry, crumbly donuts here!). Plus, that brown butter glaze? Absolute magic. Drizzle it thick, dip it light, or skip it entirely—they’re delicious either way. My kids go wild when they smell these baking, and honestly? So do I.
Ingredients for Banana Donuts
Gather these simple ingredients – I promise you won’t need anything fancy! For the donuts: 1 cup (120g) all-purpose flour, ½ cup (107g) packed brown sugar (the dark kind adds the best flavor), ½ teaspoon salt, and 1 teaspoon baking powder. The wet team includes 2 very ripe bananas (the spottier the better!), 2½ tablespoons melted unsalted butter, and 1 large egg. For that dreamy glaze: 4 tablespoons butter, 1 cup (113g) powdered sugar, 1 teaspoon vanilla extract, and just enough milk or heavy cream to get it pourable.
Ingredient Notes & Substitutions
Those bananas must be overripe – I’m talking black-speckled-about-to-toss-them ripe. They mash easier and pack way more flavor. Out of butter? Try applesauce (about ¼ cup) for moisture, though the texture changes slightly. The brown butter glaze is life-changing, but if you’re in a rush, just melt the butter without browning it. Whatever you do, don’t overmix the batter – a few lumps are totally fine! Overworking it makes tough donuts, and nobody wants that.
How to Make Banana Donuts
Okay, let’s get baking! First things first – preheat your oven to 350°F (175°C) and give that donut pan a good spray with non-stick cooking spray. I learned the hard way that skipping this step leads to sad, stuck donuts!
Now, whisk together all your dry ingredients – that’s the flour, brown sugar, salt, and baking powder – in one bowl. In another bowl, mash those bananas like there’s no tomorrow (a fork works great), then mix in the melted butter and egg. Here’s the key: gently fold the wet ingredients into the dry ones until just combined. The batter will be thick and lumpy – that’s perfect! Overmixing is the enemy of fluffy donuts.
Spoon the batter into your prepared pan – I like using a piping bag for neatness, but a spoon works just fine. Bake for 17-20 minutes until they’re golden and spring back when you lightly press them. While they cool (patience!), make that glorious glaze: melt butter until it’s golden brown and nutty-smelling, then whisk in powdered sugar and vanilla. Add milk or cream teaspoon by teaspoon until it’s just thick enough to cling to your donuts. Dip those beauties while they’re still slightly warm – the glaze will set into the most delicious crackly shell!
Tips for Perfect Banana Donuts
Three golden rules: 1) Don’t skimp on the non-stick spray – every nook of that pan needs coverage. 2) Let donuts cool 10 minutes before glazing – too hot and the glaze just slides off. 3) Play with glaze thickness – more milk makes it drizzle-able, less makes it thick and luscious. Bonus tip: lick the bowl – that brown butter glaze is too good to waste!
Serving Suggestions for Banana Donuts
Oh, the possibilities! These banana donuts shine brightest with a steaming cup of coffee in the morning – that sweet banana and rich glaze pair perfectly with a bold brew. For kids (or kids-at-heart), try them with cold milk or hot chocolate. Feeling fancy? Top with chopped walnuts or pecans for crunch, or go wild with rainbow sprinkles! They’re also delicious alongside fresh berries – the tartness balances the sweetness beautifully. Honestly though? They rarely last long enough to need any accompaniments in my house!
Storage & Reheating Instructions
Here’s how to keep these banana donuts tasting fresh! Store them in an airtight container at room temperature for up to 2 days – though let’s be real, they rarely last that long in my kitchen. For longer storage, freeze them unglazed in a freezer bag for up to 2 months. When you’re ready to enjoy, pop them in a 300°F oven for 5-7 minutes to bring back that just-baked warmth and slight crispness. Pro tip: glaze them after reheating for the best texture!
Banana Donuts FAQs
Q1. Can I use whole wheat flour instead of all-purpose?
Absolutely! Swap half the all-purpose flour for whole wheat – it adds a nice nutty flavor. Just know the donuts will be slightly denser. I wouldn’t recommend using 100% whole wheat unless you like very hearty donuts.
Q2. How do I know when the donuts are perfectly baked?
They should spring back when lightly pressed, just like a cake. The edges will pull slightly from the pan, and a toothpick inserted should come out with just a few moist crumbs (not wet batter). Watch closely after 15 minutes – overbaked banana donuts lose their magic moisture!
Q3. Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend. My favorite trick is adding ½ teaspoon xanthan gum per cup of GF flour to mimic gluten’s structure. The texture changes slightly, but they’re still delicious.
Q4. My glaze is too thin/thick – how do I fix it?
Too thin? Add more powdered sugar a tablespoon at a time. Too thick? Warm it gently and whisk in milk or cream teaspoon by teaspoon until perfect. Remember – it thickens as it cools!
Q5. Can I skip the donut pan?
You can bake them as muffins in a regular tin – just reduce baking time by 2-3 minutes. They won’t have that classic donut shape, but the flavor’s identical!
Nutritional Information
Just so you know – these numbers are estimates since ingredients vary. Each glorious banana donut (with glaze, because why wouldn’t you?) comes in at about 220 calories, with 8g fat (5g saturated), 35g carbs, and 3g protein. They’ve got a bit more sugar than your average breakfast, but hey – life’s short, and these are totally worth it! For a lighter version, try reducing the glaze or using less sugar in the batter.
Did you make these banana donuts? I’d love to hear how they turned out! Leave a rating below or tag me on social media—nothing makes me happier than seeing your delicious creations!
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Irresistible Banana Donuts You Can’t Resist Making
- Total Time: 35 minutes
- Yield: 6 donuts 1x
- Diet: Vegetarian
Description
Delicious banana donuts with a rich glaze, perfect for a sweet treat.
Ingredients
- 1 cup (120 grams) all-purpose flour
- ½ cup (107 grams) brown sugar packed
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 overripe bananas mashed
- 2 ½ tablespoons unsalted butter melted
- 1 large egg
- 4 tablespoons unsalted butter
- 1 cup (113 grams) powdered sugar
- 1 teaspoon vanilla extract
- milk or heavy cream as needed
Instructions
- Preheat oven to 350 degrees (F). Spray your donut mold with non-stick spray and set aside.
- In a medium-sized bowl whisk together the flour, light brown sugar, salt, and baking powder.
- In a separate bowl mix the mashed bananas, melted butter, and egg. Gently fold the wet ingredients into the dry ingredients. Mix only until just combined. The batter will be thick.
- Spoon the batter into the donut pan and place the donut pan on a cookie sheet.
- Put the donuts into the pre-heated oven and bake for 17-20 minutes or until they spring back when lightly pressed.
- Remove from oven allow and allow to cool in the pan for 10 minutes and then remove and allow to cool fully.
- Melt the butter in a medium-sized saucepan. It will start to foam and you will see orangy brown bits form at the bottom of the pan, this will take about 5 minutes.
- Remove from heat and allow the butter to cool slightly.
- Add the powdered sugar and vanilla and whisk until no longer lumpy. If the icing is too thick you can add small amounts of milk or heavy cream.
- Dip the tops of the donuts into the icing.
Notes
- Use overripe bananas for best flavor.
- Do not overmix the batter to keep donuts light.
- Adjust glaze thickness with milk or cream as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg