Baked Banana Bread Donuts (Printable version)
Tender baked banana donuts infused with cinnamon and nutmeg for a moist, flavorful treat.
# List of ingredients:
→ Wet Ingredients
01 - 2 ripe bananas, mashed
02 - 1/3 cup unsalted butter, melted
03 - 2/3 cup light brown sugar
04 - 2 large eggs
05 - 1/4 cup whole milk
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 cinnamon
11 - 1/4 teaspoon nutmeg
12 - 1/4 teaspoon salt
→ Optional Topping
13 - 1/2 cup powdered sugar
14 - 1-2 tablespoons milk
15 - 1/4 teaspoon vanilla extract
# Directions:
01 - Preheat the oven to 350°F. Lightly grease a 12-cavity donut pan with cooking spray or butter.
02 - In a large bowl, mash the ripe bananas until smooth. Whisk in the melted butter and brown sugar until thoroughly combined and creamy.
03 - Add the eggs, milk, and vanilla extract to the banana mixture. Whisk until the mixture is smooth and uniform.
04 - In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly distributed.
05 - Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined, being careful not to overmix to maintain tender texture.
06 - Spoon or pipe the batter into the prepared donut pan cavities, filling each about 3/4 full to allow for rising during baking.
07 - Bake for 10-12 minutes until a toothpick inserted into the center comes out clean and the tops are lightly golden.
08 - Let the donuts cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
09 - In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Adjust consistency with additional milk if needed. Drizzle or dip cooled donuts in the glaze.
# Expert Advice:
01 -
- They come together in under 30 minutes with ingredients you probably have in your kitchen right now
- The texture is incredibly moist and tender, like the best banana bread youve ever had but in cute portion-controlled form
02 -
- Overmixing the batter will make your donuts tough—stop as soon as the flour disappears
- Letting them cool in the pan for those 5 minutes is crucial, otherwise theyll break apart when you try to remove them
03 -
- Use a zip-top bag with the corner snipped off to pipe the batter into the pan—it makes filling those little cavities so much easier and less messy
- If you dont have a donut pan, a muffin tin works fine, just adjust the baking time to 14 to 16 minutes