Banana Donuts

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, fluffy, and delicious!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 15

Cook Time 13

Total Time 28

Servings donuts

Calories 177

Author Gabby Kislanko

Equipment

Donut Pan
Blender or Food Processor

Ingredients

Banana Donuts

½ cup granulated sugar
3 Tablespoons neutral oil (like sunflower, canola, or grapeseed)
1 teaspoon vanilla extract
1 egg
1 Tablespoon milk (regular or dairy free)
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup overripe bananas, mashed (around 2 medium bananas)

Cinnamon Glaze

1 cup powdered sugar (icing sugar)
1 teaspoon ground cinnamon
2 Tbsp milk of choice (regular or vegan)
½ teaspoon vanilla extract

US Customary - Metric

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.

Video

Notes

Measuring Flour: Properly measure your flour using the scoop and level method or a kitchen scale.

Storage Instructions: The donuts are freshest the day they're baked but you can store them for up to 2 days in an airtight container at room temperature if needed. Note that the glaze may start to melt depending on the climate where you live.

Freezing Instructions: Unglazed donuts can be frozen for up a month, ideally individually wrapped in plastic wrap then placed in an airtight bag or container.

Nutrition