Banana Donuts (Printable)
Golden baked banana donuts, moist and fluffy with cinnamon; makes about 12 in 30 minutes.
# 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 the mixture is smooth.
03 - In a separate bowl, sift together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
04 - Gently fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
05 - Transfer batter to a piping bag or resealable plastic bag with the corner cut and pipe into the prepared donut pan, filling each mold about three-quarters full.
06 - Bake for 12 to 15 minutes, or until golden and the tops spring back when lightly pressed.
07 - Remove donuts from oven and allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - For the glaze, whisk powdered sugar, milk, and vanilla extract until smooth. Dip cooled donuts into the glaze and allow to set before serving.
# Expert Tips:
01 -
- Baked instead of fried, these donuts are a secret shortcut to happiness with less mess to clean up.
- They turn overripe bananas into something irresistible before you even miss banana bread.
02 -
- Rushing through the cooling leads to a sticky mess when you glaze—patience saves your countertop.
- Overmixing the batter makes the donuts dense instead of cloud-soft.
03 -
- If you want taller donuts, let the batter sit ten minutes before piping.
- Dip donuts twice in glaze for an extra thick topper if you’re feeling decadent.