Banana Bread Donuts (Printable Version)
Soft baked donuts combining moist banana bread flavor with fun ring shape. Ready in 30 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour (160 g)
02 - 3/4 cup granulated sugar (150 g)
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp ground cinnamon
06 - 1/4 tsp salt
→ Wet Ingredients
07 - 2 large ripe bananas, mashed
08 - 2 large eggs
09 - 1/3 cup vegetable oil (80 ml)
10 - 1/4 cup whole milk (60 ml)
11 - 1 tsp pure vanilla extract
→ Optional Glaze
12 - 1/2 cup powdered sugar (60 g)
13 - 1 tbsp milk
14 - 1/2 tsp ground cinnamon
# Step-by-Step:
01 - Preheat oven to 350°F. Lightly grease a standard 12-cavity donut pan with oil or nonstick spray.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until evenly distributed.
03 - In a separate bowl, combine the mashed bananas, eggs, vegetable oil, whole milk, and vanilla extract. Whisk until smooth and no large banana lumps remain.
04 - Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Stop mixing as soon as no dry flour is visible to keep the donuts tender.
05 - Spoon the batter into the prepared donut pan cavities, filling each one about three-quarters full. Alternatively, transfer the batter to a piping bag for cleaner filling.
06 - Bake for 12 to 15 minutes, or until the donuts spring back when lightly pressed and a toothpick inserted into the center comes out clean.
07 - Let the donuts rest in the pan for 5 minutes, then carefully invert onto a wire rack to cool completely before glazing.
08 - Whisk together the powdered sugar, milk, and ground cinnamon until smooth. Drizzle over the cooled donuts and let the glaze set before serving.
# Expert Advice:
01 -
- Everything you crave about banana bread but ready in half the time and portioned into adorable little rings.
- No frying, no yeast, no waiting around, just stir, bake, and try not to eat all twelve before they cool.
02 -
- Overmixing the batter is the fastest way to end up with dense, tough donuts instead of soft, cakey ones, stop folding the second the flour disappears.
- Using bananas that are still mostly yellow will give you bland donuts, wait until the peels are fully brown and the fruit inside is almost liquid.
03 -
- Weigh your flour with a kitchen scale if you have one, even a small overpour can turn moist donuts into hockey pucks.
- Brush the donut pan with melted butter instead of spray for a subtle golden crust on the outside that tastes incredible.