Sometimes you just need something warm and sweet to start your morning. These Baked Banana Donuts are the perfect solution for using up those spotty bananas on your counter. They are soft, moist, and smell like a cozy autumn morning. You can have a fresh batch ready for your family in under 30 minutes.
Why You’ll Love These Baked Banana Donuts
These donuts are much lighter than the fried version from the bakery. They have a tender, cake-like texture that melts in your mouth. Since they are baked, you don’t have to worry about messy oil splatters. This makes them a great choice for a relaxed weekend brunch with the kids. Everyone loves the sweet, crunchy cinnamon sugar coating on top.
You likely have all the ingredients in your pantry right now. This recipe is very budget-friendly and uses simple staples. It is a fail-proof way to make a special treat without much effort. Your kitchen will smell absolutely amazing while these are in the oven.
Simple Method
You only need two bowls to get these started. First, whisk your dry ingredients together in one bowl. Then, mix your wet ingredients in a separate bowl. Combine them gently until the batter is smooth and ready to pipe. Even if you have never made donuts before, you can do this easily.
Ingredients You’ll Need
These donuts rely on mostly pantry staples and ripe fruit. Make sure your bananas are very soft for the best flavor.
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large ripe bananas, mashed
- 2 large eggs
- 1/2 cup whole milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- 1/2 cup cinnamon sugar
Step-by-Step
- Preheat oven to 350°F (175°C) and apply non-stick spray to two 6-cavity donut pans.
- In a primary mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until homogeneous.
- In a secondary bowl, combine the mashed bananas, eggs, milk, vegetable oil, and vanilla extract, whisking until emulsified.
- Incorporate the wet mixture into the dry ingredients, stirring only until no dry streaks remain.
- Transfer the batter to a piping bag and dispense into the donut cavities, filling each to approximately 75% capacity.
- Bake for 10 to 12 minutes or until the internal temperature reaches 200°F (93°C) and a tester comes out clean.
- Cool donuts in the pan for 5 minutes before transferring to a wire cooling rack.
- Submerge the surface of each warm donut into melted butter, then immediately press into the cinnamon sugar mixture to coat.
Serving Ideas
Serve these donuts warm for the ultimate comfort food experience. They pair perfectly with a hot cup of coffee or a cold glass of milk. You can also add a side of fresh fruit for a balanced breakfast. If you are hosting brunch, stack them on a pretty platter. They are always the first thing to disappear at any gathering.
Keep It Fresh
Store any leftover donuts in an airtight container at room temperature. They will stay fresh and soft for up to two days. If you want them to last longer, keep them in the fridge for four days. To regain that fresh-baked feel, reheat them in a 350°F oven for 5 minutes. You can also freeze these donuts without the sugar coating for up to two months.
Pro Tips
- Use a large zip-top bag if you do not have a piping bag.
- Don’t skip the melted butter dip before the sugar coating.
- Avoid overmixing the batter to keep the donuts light and airy.
- Use bananas with plenty of brown spots for the sweetest flavor.
- For a fun holiday twist, add a pinch of nutmeg to the sugar.
- Check the donuts at 10 minutes to ensure they do not overbake.
- Wait five minutes before removing them from the pan so they don’t break.
Ways to Switch It Up
- Fold in a 1/2 cup of mini chocolate chips for extra sweetness.
- Use a gluten-free flour blend to make these allergy-friendly.
- Swap the cinnamon sugar for a simple vanilla glaze if you prefer.
- Add a handful of chopped walnuts for a nice crunch.
FAQs
Can I make these without a donut pan?
Yes, you can use a standard muffin tin instead. Bake them for about 15 to 18 minutes. They will look like muffins but taste just like donuts.
How do I know when the donuts are done?
The edges will be slightly golden and the tops will spring back. You can also use a toothpick to check the center. It should come out clean with no wet batter.
Can I use frozen bananas for this recipe?
Absolutely, just make sure to thaw them completely first. Drain any excess liquid before mashing them into the batter. They will provide the same great banana flavor.
I hope these warm donuts bring a little extra joy to your next family breakfast. They are so simple to make and even more fun to eat. Happy baking!
— Alex
Ingredients
- 2 cups all -purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sal t
- 1 teaspoon ground cinnamon
- 2 large ripe bananas, mashed
- 2 large egg s
- 1/2 cup whole milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- 1/2 cup cinnamon sugar
Instructions
- Preheat oven to 350°F (175°C) and apply non-stick spray to two 6-cavity donut pans.
- In a primary mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until homogeneous.
- In a secondary bowl, combine the mashed bananas, eggs, milk, vegetable oil, and vanilla extract, whisking until emulsified.
- Incorporate the wet mixture into the dry ingredients, stirring only until no dry streaks remain.
- Transfer the batter to a piping bag and dispense into the donut cavities, filling each to approximately 75% capacity.
- Bake for 10 to 12 minutes or until the internal temperature reaches 200°F (93°C) and a tester comes out clean.
- Cool donuts in the pan for 5 minutes before transferring to a wire cooling rack.
- Submerge the surface of each warm donut into melted butter, then immediately press into the cinnamon sugar mixture to coat.
