Banana Bread Donuts

My three year old stood on a step stool beside me, banana smeared across both cheeks, declaring herself the chief taste tester while I frantically searched for my donut pan behind a tower of mismatched baking sheets.

I brought a plate of these to a neighborhood potluck last fall and watched a quiet grandmother eat three in a row without apologizing, which honestly felt like the highest compliment a baker can receive.

Ingredients

• All purpose flour (1 1/4 cups, 160 g): The structural backbone here, and spooning it into the cup rather than scooping prevents dense, heavy donuts.
• Granulated sugar (3/4 cup, 150 g): Just enough sweetness without tipping these into cupcake territory.
• Baking powder (1 tsp): Works alongside the baking soda to give these a gentle, even lift in the oven.
• Baking soda (1/2 tsp): Reacts with the natural acidity in bananas for that tender crumb you want.
• Ground cinnamon (1/2 tsp): A warm whisper that makes the banana flavor feel deeper and more rounded.
• Salt (1/4 tsp): Never skip this, because salt is what makes sweetness taste like something instead of just sweet.
• Ripe bananas, mashed (2 large): The browner and more pathetic they look on the outside, the better your donuts will taste.
• Eggs (2 large): Bind everything together and contribute to that moist, cakey interior.
• Vegetable oil or melted butter (1/3 cup, 80 ml): Oil keeps them softer for longer, but butter gives a richer flavor if you plan to eat them warm.
• Whole milk (1/4 cup, 60 ml): Loosens the batter just enough so it pipes smoothly into the pan.
• Pure vanilla extract (1 tsp): Rounds out the flavors and makes the whole kitchen smell like a bakery.
• Powdered sugar (1/2 cup, 60 g): For the glaze that turns these from simple to special with almost no effort.
• Milk for glaze (1 tbsp): Just enough liquid to transform powdered sugar into something drizzly and glossy.
• Cinnamon for glaze (1/2 tsp): A final dusting of warmth that ties the topping back to the donut itself.

Instructions

Warm up the oven:

Set your oven to 350°F (175°C) and lightly grease every cavity of your donut pan with oil or butter so nothing sticks later.

Build the dry mix:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until evenly distributed and free of lumps.

Mash and blend the wet:

In a separate bowl, mash those gloriously overripe bananas until almost smooth, then beat in the eggs, oil, milk, and vanilla until everything looks cohesive and fragrant.

Bring it all together:

Pour the wet mixture into the dry and fold gently with a spatula just until you no longer see dry flour streaks, because overmixing is the enemy of a tender crumb.

Fill the pan:

Spoon the batter into a piping bag or a zip top bag with a corner snipped off, then fill each donut cavity about three quarters full for the perfect shape.

Bake until golden:

Slide the pan into the oven for 12 to 15 minutes, checking at the 12 minute mark by pressing gently on a donut that should spring back like a pillow.

Cool with patience:

Let them rest in the pan for five minutes, which feels eternal but prevents breakage, then turn them out onto a wire rack to finish cooling completely.

Glaze if you feel like it:

Whisk the powdered sugar, milk, and cinnamon together until smooth, then drizzle over cooled donuts and let the glaze set for a few minutes before serving.

Save Pin

A rainy Saturday afternoon, a kitchen dusted with flour, and my daughter licking cinnamon glaze off her fingers while the last batch cooled on the rack, that was the moment I realized these donuts had become a family ritual.

What If You Do Not Own a Donut Pan

You can absolutely pipe this batter into a mini muffin tin and call them banana bread bites, though you will need to shave a minute or two off the baking time and keep a close eye on them.

Making Them Your Own

Fold half a cup of toasted walnuts or pecans into the batter if you want crunch, or swap the milk for almond milk and the butter for coconut oil to keep things dairy free without sacrificing tenderness.

Storing and Reheating

These keep beautifully in an airtight container at room temperature for up to three days, and a quick ten second warm in the microwave brings back that fresh baked softness.

• Freeze unglazed donuts in a single layer on a sheet pan before transferring to a bag for up to two months.
• Thaw overnight on the counter and glaze fresh when you are ready to serve them.
• Always store glazed and unglazed donuts separately so the topping does not make the surfaces soggy.

Save Pin

Some recipes earn their place in your rotation through sheer convenience and joy, and these little circles of banana comfort have absolutely earned theirs.

Recipe FAQs

→ Can I make these without a donut pan?

Yes. You can bake the batter in a muffin tin for 15-18 minutes. They'll be more like muffins but equally delicious. Alternatively, use a donut baking mold or free-form rounds on a baking sheet.

→ How ripe should the bananas be?

Use bananas with lots of brown spots or completely black peels. The darker and spottier, the sweeter and more flavorful your donuts will be. Overripe bananas mash easily and incorporate seamlessly into the batter.

→ Can I freeze these donuts?

Absolutely. Wrap cooled donuts individually in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave. Glaze after thawing for best results.

→ What's the best way to fill the donut pan?

A piping bag fitted with a large round tip works beautifully for clean, even distribution. You can also use a zip-top bag with one corner snipped off. If using a spoon, carefully transfer batter with a small spatula.

→ Can I make these dairy-free?

Yes. Replace the whole milk with almond, oat, or soy milk. Use coconut oil or melted vegan butter instead of vegetable oil. The texture remains just as moist and tender.

→ Why do my donuts come out dense?

Overmixing the batter can create dense, tough donuts. Mix only until the flour disappears and small lumps remain. Overbaking also causes dryness—check at 12 minutes and remove when springy to the touch.