Banana Bread Donuts (Print Version)
Moist, spiced donuts infused with ripe banana flavor and topped with sweet vanilla glaze.
# What You Need:
→ Wet Ingredients
01 - 2 ripe bananas, mashed
02 - 1/3 cup unsalted butter, melted
03 - 2/3 cup granulated sugar
04 - 2 large eggs
05 - 1/4 cup whole milk
06 - 1 tsp vanilla extract
→ Dry Ingredients
07 - 1 1/2 cups all-purpose flour
08 - 1 tsp baking powder
09 - 1/2 tsp baking soda
10 - 1/2 tsp kosher salt
11 - 1 tsp ground cinnamon
12 - 1/4 tsp ground nutmeg
→ Optional Glaze
13 - 1/2 cup powdered sugar
14 - 1–2 tbsp milk
15 - 1/4 tsp vanilla extract
# Directions:
01 - Preheat oven to 350°F. Lightly grease a standard 12-cavity donut pan with butter or nonstick spray.
02 - In a large mixing bowl, whisk together the mashed bananas, melted butter, and granulated sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla extract until fully incorporated.
03 - In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until evenly distributed.
04 - Pour the dry ingredient mixture into the wet ingredients. Fold gently with a spatula until just combined, being careful not to overmix. A few small lumps are acceptable.
05 - Transfer the batter to a piping bag or use a spoon to fill each donut cavity approximately 3/4 full, ensuring even distribution across all 12 cavities.
06 - Bake on the center rack for 10 to 12 minutes, or until a toothpick inserted into the thickest part of a donut comes out clean and the tops spring back lightly when touched.
07 - Allow the donuts to rest in the pan for 5 minutes, then carefully invert onto a wire cooling rack. Let cool completely before glazing.
08 - In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract until smooth. Add additional milk as needed to reach a dip-able consistency. Dip each cooled donut top-down into the glaze, then return to the wire rack and let set for 10 to 15 minutes.
# Expert Tips:
01 -
- They taste exactly like banana bread but cook in a fraction of the time, which means instant gratification on lazy weekend mornings.
- The glaze is optional but so simple it feels silly to skip, and it turns a breakfast treat into something worthy of a bakery display case.
02 -
- Overmixing the batter is the fastest way to end up with rubbery donuts, so stop folding the moment the flour disappears.
- Filling the donut cavities too full will cause the batter to rise over the center post and create a solid disk instead of a ring shape.
03 -
- Use a zip top bag with the corner snipped off to pipe batter into the donut pan if you do not have a piping bag, because it gives you far more control than spooning.
- Let the glazed donuts rest on the wire rack for at least 15 minutes before serving so the icing has time to fully set and develop a slight crust.