Baked Banana Bread Donuts

My kitchen was already scattered with overripe bananas when I remembered I had tucked away a donut pan I impulse bought months ago. Something about the smell of banana bread always makes me want to curl up with coffee, and turning that cozy flavor into something portable and slightly indulgent felt like the perfect Sunday project.

I made these on a particularly gray weekend when my sister dropped by unexpectedly. She walked in just as they came out of the oven, and the way she reached for one while it was still warm told me everything about how this recipe would become part of my regular rotation.

Ingredients

• 2 ripe bananas: The darker the spots, the more intense the banana flavor becomes, so let those babies go almost completely black before mashing
• 1/3 cup unsalted butter: Melted and slightly warm, this creates a tender crumb while keeping the flavor rich without overwhelming the delicate banana notes
• 2/3 cup light brown sugar: The molasses in brown sugar adds depth and moisture that white sugar just cannot replicate in banana baked goods
• 2 large eggs: Room temperature eggs incorporate better, creating a smoother batter and more even rising
• 1/4 cup whole milk: This small amount of fat makes all the difference in keeping these donuts moist instead of dry and cakey
• 1 teaspoon vanilla extract: Pure vanilla extract bridges the gap between the sweet bananas and warm spices
• 1 1/2 cups all-purpose flour: Bread flour would make them too chewy, while cake flour might make them too delicate
• 1 teaspoon baking powder: This gives just enough lift to make them light without being airy or hollow
• 1/2 teaspoon baking soda: Combined with the acidic bananas, this creates beautiful rise and browning
• 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg: These warm spices should be freshly grated if possible, as they lose potency quickly in the pantry
• 1/4 teaspoon salt: Salt is not optional here, it balances the sweetness and makes the banana flavor pop
• 1/2 cup powdered sugar: For the simplest glaze that transforms these from breakfast to dessert
• 1–2 tablespoons milk: Start with less and add more until you reach your desired glaze consistency

Instructions

Preheat and prep your pan:

Set your oven to 350°F (175°C) and grease your donut pan thoroughly, getting into all those corners and crevices where the batter might stick

Mash your bananas:

Use a fork or potato masher to break down the bananas until almost smooth, leaving tiny bits for texture

Whisk the wet ingredients:

Combine the melted butter and brown sugar first, then add the eggs one at a time, followed by the milk and vanilla until everything is glossy and smooth

Mix the dry ingredients:

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly distributed

Combine everything gently:

Fold the dry ingredients into the wet mixture in two additions, stopping as soon as you no longer see streaks of flour

Fill your donut pan:

Spoon or pipe the batter into each cavity, filling them about three quarters full, and give the pan a gentle tap on the counter to release air bubbles

Bake until golden:

Bake for 10 to 12 minutes, checking at the 10 minute mark, and remove when the tops spring back lightly to the touch

Cool completely before glazing:

Let the donuts rest in the pan for 5 minutes, then transfer to a wire rack until completely cool before adding any glaze

Make the glaze:

Whisk powdered sugar with milk and vanilla until smooth, adding more milk a drop at a time until it reaches your desired consistency

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The first time I made these, I forgot to grease one section of the pan and spent twenty minutes carefully coaxing out a stubborn donut. Now I keep a pastry brush dedicated solely to pan prep, and I have not lost a single donut since that first learning curve.

Getting the Perfect Banana Ripeness

I used to toss bananas the moment they developed spots, but now I hoard them like treasure. The transformation from firm yellow to almost completely black creates sweetness you cannot achieve with added sugar, and this recipe is the perfect excuse to let those bananas go past their prime.

Pan Selection and Preparation

Silicone donut pans make removal effortless, but metal pans produce better browning and texture. If you only have one pan, bake in batches rather than crowding the batter into muffin tins, which completely changes the texture and cooking time.

Flavor Variations and Mix-ins

Half a cup of chopped walnuts adds wonderful crunch, while miniature chocolate chips create pockets of melted chocolate throughout. A teaspoon of orange zest brightens everything beautifully without overpowering the banana, and a dash of cardamom instead of nutmeg gives these a sophisticated twist.

• Try swapping the cinnamon for pumpkin pie spice in autumn months
• A tablespoon of cocoa powder creates a chocolate banana variation
• Coconut extract instead of vanilla transforms them into tropical treats

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These donuts have become my go to for bringing to brunch or bake sales, partly because they look impressive but mostly because they disappear faster than anything else I make.

Recipe Questions & Answers

→ How do I keep these banana bread donuts moist?

Using ripe mashed bananas and avoiding overmixing the batter helps retain moisture, resulting in tender, soft donuts.

→ Can I add nuts or chocolate to the donuts?

Yes, folding in chopped walnuts or mini chocolate chips before baking adds delightful texture and flavor contrast.

→ What’s the best way to store these baked donuts?

Store in an airtight container at room temperature for up to 2 days to maintain softness and freshness.

→ Can I skip the glaze without losing flavor?

Absolutely, dusting with cinnamon sugar is a great alternative that enhances flavor without added sweetness.

→ What baking tools are needed to make these donuts?

A 12-cavity donut pan, mixing bowls, a whisk, measuring cups, and a wire rack for cooling are essential tools.