Baked Banana Bread Donuts

Last weekend, my neighbor texted asking if I wanted some overripe bananas before she tossed them. I grabbed them without a plan, until I remembered my donut pan collecting dust in the back of the cabinet. Something clicked—banana bread donuts sounded like the perfect excuse to use both.

My daughter walked into the kitchen while they were baking and immediately asked what smelled like Sunday morning. We ate three warm from the oven, standing at the counter with glaze on our chins, before I even remembered to take a photo.

Ingredients

• 2 ripe bananas, mashed: The darker the spots, the sweeter your donuts will be—I learned this the hard way after using barely yellow ones once
• 1/3 cup unsalted butter, melted: Let it cool slightly before mixing so it doesnt scramble your eggs when you add them
• 2/3 cup light brown sugar: Dark brown works too but gives a deeper molasses flavor that might overpower the delicate banana
• 2 large eggs: Room temperature eggs incorporate better into the batter—set them out while you gather everything else
• 1/4 cup whole milk: Ive used almond milk in a pinch and nobody noticed the difference
• 1 teaspoon vanilla extract: Pure extract matters here since the flavor shines through the subtle banana
• 1 1/2 cups all-purpose flour: Spoon and level your flour instead of scooping directly to avoid dense donuts
• 1 teaspoon baking powder: Make sure its fresh—test it by dropping a pinch in water and watching for fizz
• 1/2 teaspoon baking soda: This is what gives them that beautiful rise in the oven
• 1/2 teaspoon cinnamon: I sometimes bump this to 3/4 teaspoon when I want extra warmth
• 1/4 teaspoon nutmeg: Freshly grated makes a difference but ground works perfectly fine
• 1/4 teaspoon salt: Balances the sweetness and wakes up all the spices
• 1/2 cup powdered sugar: For the glaze—sift it first to avoid those annoying lumps
• 1–2 tablespoons milk: Start with one tablespoon and add more until you reach your desired consistency
• 1/4 teaspoon vanilla extract: Same vanilla from the batter works perfectly here

Instructions

Get your oven ready:

Preheat to 350°F (175°C) and lightly grease your donut pan—I learned that using my fingers to spread a thin layer of butter works better than cooking spray for easy release

Mash your bananas:

In a large bowl, mash until smooth—some small lumps are okay and actually create nice pockets of banana flavor throughout

Build the wet base:

Whisk in melted butter and brown sugar until combined, then add eggs, milk, and vanilla—keep whisking until the mixture looks silky and uniform

Prep the dry team:

In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well distributed

Bring them together:

Fold dry ingredients into wet mixture just until combined—some streaks of flour are better than overmixed, tough donuts

Fill the pan:

Spoon or pipe batter into each cavity about 3/4 full—I use a ziplock bag with the corner snipped for the neatest results

Bake them golden:

Bake for 10–12 minutes until a toothpick comes out clean and the tops spring back when gently touched

Let them breathe:

Cool in the pan for 5 minutes before transferring to a wire rack—skipping this step makes them stick and break apart

Add the glaze if you want:

Whisk powdered sugar, milk, and vanilla until smooth, then either drizzle or dip your completely cooled donuts

Pin it

These became my go-to whenever someone has a bad day or we need a quick treat for surprise visitors. Theres something about the combination of nostalgia and novelty that makes people smile before they even take a bite.

Making Them Ahead

I bake these the night before and keep them in a sealed container—glaze them in the morning so they stay fresh but still look irresistible.

Freezing Tips

Freeze unglazed donuts in a single layer first, then stack them in a freezer bag. They thaw beautifully at room temperature in about an hour.

Fun Variations

Sometimes I fold in chopped walnuts for crunch or mini chocolate chips that melt into tiny pockets throughout the donut. A cinnamon sugar coating instead of glaze makes them feel like the bakery version I loved as a kid.

• Try swapping half the flour for whole wheat for a nuttier taste
• Add a tablespoon of cocoa powder for chocolate banana donuts
• Top with toasted coconut flakes while the glaze is still wet

Pin it

Theres nothing quite like pulling warm donuts from the oven on a slow morning and watching the glaze drip down the sides. Hope these bring a little extra sweetness to your kitchen too.

Recipe FAQs

→ Can I use overripe bananas for these donuts?

Yes, overripe bananas work best as they provide more sweetness and moisture, enhancing the donut's texture and flavor.

→ What is the best way to store baked banana donuts?

Store them in an airtight container at room temperature for up to 2 days to maintain freshness and softness.

→ Can I add nuts or chocolate chips to the batter?

Absolutely, folding in chopped walnuts or mini chocolate chips before baking adds texture and extra flavor.

→ How do I make the optional glaze for these donuts?

Whisk powdered sugar with a little milk and vanilla extract until smooth, then drizzle over cooled donuts for a sweet finishing touch.

→ Are these donuts gluten-free?

No, they contain all-purpose flour which includes gluten. Substitute with gluten-free flour blends if needed.

→ Can the cinnamon and nutmeg be omitted?

While optional, these spices add warmth and depth. Omitting them will give a milder flavor but still delicious.