Banana Donuts (Printable)
Soft, moist banana donuts baked until golden with a vanilla glaze. Makes 12; vegetarian and easy to prepare.
# What You Need:
→ Wet Ingredients
01 - 2 ripe bananas, mashed
02 - 1/3 cup melted unsalted butter
03 - 2/3 cup granulated sugar
04 - 2 large eggs
05 - 1/4 cup whole milk
06 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
07 - 2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon kosher salt
11 - 1/2 teaspoon ground cinnamon
12 - 1/4 teaspoon ground nutmeg
→ Glaze
13 - 1/2 cup powdered sugar
14 - 1 to 2 tablespoons milk
15 - 1/4 teaspoon vanilla extract
# How To Cook:
01 - Preheat oven to 350°F. Lightly grease a standard donut pan with butter or nonstick cooking spray.
02 - In a large mixing bowl, whisk together the mashed bananas, melted butter, granulated sugar, eggs, milk, and vanilla extract until smooth and well blended.
03 - In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly distributed.
04 - Gradually fold the dry ingredient mixture into the wet ingredients using a spatula, mixing until just combined. Be careful not to overmix to keep the donuts tender.
05 - Transfer the batter into a piping bag or a zip-top bag with one corner snipped off. Pipe the batter evenly into each cavity of the prepared donut pan, filling each about three-quarters full.
06 - Bake for 14 to 16 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a donut comes out clean.
07 - Allow the donuts to cool in the pan for 5 minutes, then carefully transfer them to a wire cooling rack to cool completely before glazing.
08 - In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until a smooth, pourable glaze forms. Dip each cooled donut top-down into the glaze, then place back on the wire rack to set.
# Expert Tips:
01 -
- Baking instead of frying means you get that tender donut texture without the mess or guilt of hot oil.
- The banana and warm spices make these taste like a cross between a donut and your favorite banana bread.
02 -
- Overmixing the batter is the fastest way to end up with dense, rubbery donuts, so fold gently and stop early.
- Filling the donut cavities too full will cause the holes to close up, so stick to about three quarters full for that classic ring shape.
03 -
- Use bananas that are so speckled and soft they almost fall apart when you peel them, because that is when their natural sweetness and moisture peak.
- A zip-top bag with the corner snipped works just as well as a piping bag and saves you the trouble of washing one afterward.