Banana Donuts (Print Version)
Soft, golden banana donuts with a tender, cake-like crumb and bright banana flavor—perfect for breakfast or a simple dessert.
# What You'll Need:
→ Wet Ingredients
01 - 2 medium ripe bananas, mashed
02 - 1/2 cup milk
03 - 2 large eggs
04 - 1/4 cup vegetable oil
05 - 1/2 cup granulated sugar
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 1 1/2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
→ Optional Glaze
12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons milk
14 - 1/4 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 350°F. Lightly grease a nonstick donut pan.
02 - In a large mixing bowl, whisk together mashed bananas, milk, eggs, vegetable oil, granulated sugar, and vanilla extract until well blended.
03 - In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
04 - Fold the dry ingredients gently into the wet mixture until just incorporated. Avoid overmixing to maintain a tender texture.
05 - Transfer the batter to a piping bag or a resealable plastic bag with the corner snipped. Pipe the mixture into the prepared donut pan, filling each cavity about three-quarters full.
06 - Bake for 12 to 15 minutes, or until donuts are golden and the tops spring back when touched lightly.
07 - Remove from oven and allow to cool in the pan for 5 minutes. Transfer donuts to a wire rack to cool completely.
08 - For the glaze, whisk powdered sugar with milk and vanilla extract until smooth. Dip each cooled donut in the glaze and allow to set for several minutes before serving.
# Expert Advice:
01 -
- The bananas keep every bite super moist—honestly, they'll surprise you with how tender they are even the next morning.
- You don't need any fancy frying set-up—just a donut pan and everything mixes together in a snap.
02 -
- If you overfill the donut molds, they'll lose their hole and look more like muffins.
- Waiting for the donuts to cool before glazing is key or the glaze just melts right off—I've learned this the sticky way!
03 -
- A piping bag (or a neatly snipped zip bag) gives you perfectly shaped donuts without mess.
- Sifting both the flour and powdered sugar keeps the donuts tender and the glaze silky smooth.