Banana Donuts with Cinnamon Glaze
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If you’ve got a bunch of ripe bananas on your counter, then you need to try these banana donuts with a cinnamon glaze! These baked banana donuts are easy to make, soft, fluffy and so delicious!
What could be better than a warm banana donut on a weekend morning with a cup of coffee? Nothing! These banana glazed donuts are the perfect breakfast or snack to whip up on the weekend.
They only take 28 minutes to make and are perfect if you’ve got a bunch of super ripe bananas in your kitchen (I know I always do!)
Just like my chocolate glazed donuts and strawberry frosted donuts, these banana donuts are made without a mixer and you don’t need any fancy equipment. Baking donuts instead of frying them is so much easier, you’ll never go back to fried donuts again!
Why You’ll Love These Banana Donuts
- These banana donuts are ready in under half an hour!
- They’re packed with banana flavor, which pairs perfectly with the warm spiced cinnamon glaze.
- You only need 11 simple ingredients – nothing too fancy or hard to find.
- You can easily make these donuts dairy-free, so they’re perfect if you have food allergies.
Ingredients Needed
- Bananas: Make sure you’re using bananas that are really ripe, with lots of freckles and brown spots! They’ll be easier to mash and are sweeter.
- Milk: If you want to make these banana donuts dairy-free, then you just need to make one simple swap! Use vegan milk instead of whole milk and they’re now dairy-free!
- Oil: I recommend using a neutral oil like sunflower oil or canola oil. In a pinch you could use olive oil, but it does have a stronger flavor.
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and lightly grease a donut pan.
Step 2: In a mixing bowl, combine the oil, sugar, and vanilla. Add in the mashed banana, egg, and milk.
Step 3: Add the flour, baking powder and salt and mix until just combined.
Step 4: Fill the donut cavities so they’re ½ way full with donut batter.
Step 5: Bake in the preheated oven for 9-14 minutes, or until the donuts spring back when you gently press your finger into them. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. I recommend placing a baking sheet under the wire rack.
Step 6: Mix all the glaze ingredients together in a shallow, wide bowl. Whisk until a glaze forms.
Step 7: Dip the cooled donuts upside down in the icing. Place back on the wire rack to let the glaze set.
Filling Your Donut Pan
The trickiest part of this recipe is filling your donut pan, so here’s what I do to make it easier!
Place the donut batter in a ziploc bag. Cut a corner off the bag with a pair of scissors. Now you can easily pipe the donut batter into the pan and not worry about overfilling it!
You can also use a piping bag with a small round tip if you don’t have a ziploc bag on hand.
Expert Tips
- I always recommend using a kitchen scale to weigh out your flour! It’s so easy to add too much flour if you’re using measuring cups, which will make your donuts dry and dense.
- Don’t have a kitchen scale? Then make sure you use the scoop and level method to weigh out your flour!
- When mixing the wet and dry ingredients together, stop mixing as soon as it comes together. If you overwork the batter, it’ll change the texture of the donuts.
- Only pipe in donut batter so it’s halfway full. If you overfill the pan then the batter might overflow in the oven!
- I recommend eating these on the day of baking, especially if you’ve dipped them in the glaze!
- Get that bakery style look by decorating the glazed donuts with dehydrated banana pieces!
Storage Instructions
I recommend enjoying these donuts on the day that they’re baked. You can also store them for up to 2 days in an airtight container at room temperature, but note that the glaze may start to melt!
To freeze, wrap unglazed donuts in plastic wrap and then place in an airtight bag or container for up to a month. Let thaw at room temperature before enjoying.
More Donut Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Banana Donuts
Ingredients
Banana Donuts
- ½ cup (100 g) granulated sugar
- 3 Tablespoons (40 ml) neutral oil, (like sunflower, canola, or grapeseed)
- 1 teaspoon vanilla extract
- 1 egg
- 1 Tablespoon milk, (regular or dairy free)
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (200 g) overripe bananas, mashed (around 2 medium bananas)
Cinnamon Glaze
- 1 cup (120 g) powdered sugar (icing sugar)
- 1 teaspoon ground cinnamon
- 2 Tbsp (31 ml) milk of choice, (regular or vegan)
- ½ teaspoon vanilla extract
Instructions
Banana Donuts
- Preheat the oven to 350°F and lightly grease donut pans with cooking spray. This recipe makes roughly 10-12 donuts.
- Add oil, sugar, and vanilla to a mixing bowl and whisk together until combined. Mix in the mashed banana, egg, and milk.
- Add flour, salt, and baking powder to the bowl and mix until combined. Do not over mix.
- Fill the donut cavities ½ way full with batter. I recommend squeezing the batter out of a ziploc bag to make it easier. To do this, add the batter into the ziploc bag, then cut the corner off of the bag and pipe the batter into it.
- Bake for 9-14 minutes, or until the donuts spring back when you gently press your finger into them. Let cool in the pan for a few minutes then transfer to a wire rack to cool completely. Place a large baking sheet under the wire rack (or a piece of parchment paper), to avoid making a mess once the donuts are glazed.
Cinnamon Glaze
- Combine all the glaze ingredients in a shallow, wide bowl (one that you can easily dip the donuts into later). Whisk together until they are fully combined and a glaze forms. NOTE: if you'd like a thicker glaze, you can double all glaze ingredients and dip twice.
- Dip the donuts upside down in the icing, covering the top. Transfer the donuts back to the wire rack to let the glaze set. If doing a thick glaze, let the first layer of glaze set for a few minutes before repeating the dipping process.
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Kelly at Bake & Bacon