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3 stacked donuts made with fresh bananas on plate
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Banana Donuts

If you love banana bread, this baked banana donuts recipe is a handheld version put over the top by a brown butter glaze.
Course Breakfast
Cuisine American
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings 6 donuts
Calories 246kcal
Author Ryan Beck

Ingredients

Donuts

  • 1 cup all-purpose flour
  • ¼ cup light brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup mashed banana (1 large banana)
  • 1 egg, beaten
  • 2 tablespoon unsalted butter, melted
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract

Brown Butter Glaze

  • ¼ cup butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Donuts

  • Preheat oven to 400°F. In a large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt. Add mashed banana, egg, butter, milk and vanilla extract and stir until just combined. (Over-stirring will make donut tough)
  • Place batter in ziploc bag and squeeze out air. Cut corner of bag. Spray donut pan with non-stick spray. Pipe the batter evenly in the donut pan. It should make 6. Bake for 9-10 minutes or until stick comes clean. Remove from oven and remove from pan and cool on a cooling rack.

Brown Butter Glaze

  • Heat the butter in a small saucepan over medium heat, stirring often, until it foams and has a nutty aroma, about 5-7 minutes. Remove from heat.
  • Transfer the brown butter to a shallow bowl and add the sugar. Whisk to combine and then add in the vanilla extract to make a smooth, pourable glaze. Dip each donut in the glaze and place back on cooling rack. Allow glaze to set for 30 minutes before serving.

Notes

  • Even though they say non-stick, spray your donut pans with non-stick cooking spray to make sure the donuts come out.
  • Ripe bananas have a sweeter flavor and are easier to mash, making them ideal for the donuts
  • When measuring the flour, lightly spoon it into a measuring cup and then level it off with the back of a knife to get the right amount.
  • You can spoon the batter into the donut pans, but the easiest way to get the batter in the pan is by using a pastry bag or Ziploc bag with the corner cut off.
  • Just like with any cake type batter that you make, you’ll know the donuts are done when a toothpick comes out clean.
  • Let the baked donuts cool completely before you dip them in the glaze.

Nutrition

Serving: 1donut | Calories: 246kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 51mg | Sodium: 191mg | Potassium: 83mg | Fiber: 1g | Sugar: 13g