Banana Bread Donuts

The bananas on my counter had gone fully black before I finally admitted I was not going to eat them, and that small guilt turned into the best kitchen accident of the month. I had a donut pan buried in the back of a cabinet that I had bought on impulse and never used once. Mashing those sad bananas into batter and baking them into rings felt like a tiny act of rebellion against wasting food. The smell that filled my kitchen was pure banana bread comfort, wrapped up in a shape that made me grin.

I brought a plate of these to my neighbors after they helped me carry groceries up three flights of stairs in the August heat. We stood in the hallway eating donuts and laughing about how I always buy too many bananas.

Ingredients

• All purpose flour (1 1/4 cups, 160 g): Gives the donuts a tender crumb, spoon it into the cup rather than packing it down for accuracy.
• Granulated sugar (3/4 cup, 150 g): Just enough sweetness to let the banana shine without turning these into candy.
• Baking powder (1 tsp): Works with the baking soda to give these a gentle lift in the oven.
• Baking soda (1/2 tsp): Reacts with the natural acidity of bananas for a softer texture.
• Ground cinnamon (1/2 tsp): A warm whisper of spice that makes these taste like home.
• Salt (1/4 tsp): Balances the sweetness and wakes up every other flavor.
• Ripe bananas, mashed (2 large): The darker the peel, the sweeter and more flavorful your donuts will be, this is the one time you want ugly bananas.
• Eggs (2 large): Binds everything together and adds richness.
• Vegetable oil or melted butter (1/3 cup, 80 ml): Oil keeps them moist longer, butter adds flavor, choose based on your mood.
• Whole milk (1/4 cup, 60 ml): Loosens the batter just enough for that perfect soft texture.
• Pure vanilla extract (1 tsp): Rounds out the banana and makes the whole thing smell like a bakery.
• Powdered sugar (1/2 cup, 60 g, optional): For a quick glaze that makes these feel like a real treat.
• Milk (1 tbsp, optional): Thins the glaze to a drizzly consistency.
• Ground cinnamon (1/2 tsp, optional): Stirred into the glaze for a cinnamon sugar donut shop vibe.

Instructions

Get the oven ready:

Preheat to 350°F (175°C) and give your donut pan a quick brush of oil or spray, every cavity needs a light coat so nothing sticks later.

Whisk the dry team:

In a large bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, and salt until evenly blended and you see no streaks of white.

Mash and mix the wets:

In a separate bowl, mash those beautiful dark bananas until almost smooth, then beat in the eggs, oil, milk, and vanilla until everything looks unified and fragrant.

Bring it all together:

Pour the wet mixture into the dry and fold gently with a spatula just until you stop seeing dry flour, overmixing is the enemy of tender donuts.

Fill the pan:

Spoon the batter into each donut cavity filling about three quarters full, or use a piping bag if you want to feel fancy and keep things neat.

Bake until golden:

Slide the pan into the oven for 12 to 15 minutes, peeking around the 12 minute mark, they are done when the tops spring back at your fingertip and a toothpick comes out clean.

Cool with patience:

Let them sit in the pan for 5 minutes to firm up, then gently flip them onto a wire rack to finish cooling completely before glazing.

Glaze if you want:

Whisk powdered sugar with a splash of milk and cinnamon until smooth, then drizzle over cooled donuts and try to wait for it to set before eating.

Save

My neighbor Sarah texted me the next morning asking for the recipe because her husband had eaten four of them before bed.

Making Them Your Own

Half a cup of chopped walnuts or pecans folded in at the end adds a crunch that makes these feel downright luxurious. You can swap the whole milk for almond milk if dairy is not your friend, and the result is just as tender.

Storing for Later

These keep beautifully in an airtight container at room temperature for about two days, and a few more in the fridge if you can resist them that long. They also freeze well individually wrapped, which I discovered after making a double batch and panicking about eating all of them.

A Few Last Thoughts

There is something deeply satisfying about turning ingredients you almost threw away into something people actually get excited about. These donuts are proof that the best recipes come from paying attention to what is right in front of you.

• If your bananas are not ripe enough, pop them in a 300°F oven on a foil lined tray for 15 minutes until the skins blacken.
• A zip top bag with the corner snipped off works just as well as a piping bag for filling the pan.
• Let the glazed donuts sit on the rack for at least 10 minutes so the topping sets and does not smear everywhere.

Save

Next time you spot a banana going dark on the counter, do not throw it away, make these instead. Your kitchen will smell incredible and everyone within arm's reach will thank you.

Recipe FAQs

→ Can I make these without a donut pan?

Yes, you can use a muffin tin instead. Simply fill each cup about 3/4 full and adjust the baking time to 15-18 minutes. They'll become banana bread muffins with the same delicious flavor.

→ How ripe should the bananas be?

Use bananas that are heavily spotted or completely brown. The riper the banana, the sweeter and more flavorful your donuts will be. Overripe bananas also mash more easily into the batter.

→ Can I freeze these donuts?

Absolutely. Once completely cooled, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

→ What's the best way to glaze these donuts?

For the perfect glaze, whisk powdered sugar with a tablespoon of milk until smooth. Add more liquid if needed for drizzling consistency. Dip the tops of cooled donuts into the glaze and let set on a wire rack.

→ Can I make these dairy-free?

Yes, simply swap the whole milk for almond, oat, or soy milk. Use vegetable oil instead of butter, and these become completely dairy-free while remaining just as moist and delicious.

→ Why do my donums turn out dense?

Overmixing the batter can create dense donuts. Stir the wet and dry ingredients together just until combined—some small lumps are fine. Overmixing develops gluten, making them tough rather than tender.