Banana Donuts (Printable version)
Tender, cake-like banana donuts with vanilla glaze option — fluffy, golden bites perfect for breakfast or dessert.
# List of ingredients:
→ Wet Ingredients
01 - 2 medium ripe bananas, well-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
# Directions:
01 - Preheat oven to 350°F. Lightly coat a nonstick donut pan with cooking spray.
02 - In a large mixing bowl, whisk together mashed bananas, milk, eggs, vegetable oil, granulated sugar, and vanilla extract until the mixture is fully blended.
03 - In a separate bowl, sift together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
04 - Gradually add the sifted dry ingredients into the wet mixture, folding gently until just combined to avoid overmixing.
05 - Transfer batter into a piping bag or zip-top bag with the corner snipped. Pipe batter evenly 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 tops spring back when lightly touched.
07 - Remove the pan from the oven. Allow donuts to cool in the pan for five minutes, then gently transfer to a wire rack to cool completely.
08 - For the glaze, whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth. Dip cooled donuts into the glaze and set aside until glaze firms, about five minutes.
# Expert Advice:
01 -
- The baked donuts are so moist and light that you'd never guess how easy they are to pull together.
- I secretly love how adaptable these are—sprinkle in chocolate chips or nuts, and each batch feels like a brand-new treat.
02 -
- If you rush and remove the donuts too soon, they tend to break apart—learned that after one unfortunate scramble.
- Letting the donuts cool fully before glazing keeps the icing from disappearing, so be patient for the prettiest results.
03 -
- Measure your flour by spooning it into the cup and leveling off—packed flour makes dense donuts every time.
- A wire rack is non-negotiable for cooling; it stops the bottoms from getting soggy and keeps the glaze perfectly set.