Banana Bread Donuts

My kitchen counter was covered in black speckled bananas and my daughter kept asking when I would finally throw them away, so I grabbed a donut pan on impulse and decided to prove her wrong.

I brought a plate of these to a neighbor who had just moved in and she stood in her doorway eating three of them before even introducing herself properly.

Ingredients

• Ripe bananas (2, mashed): The darker the peel the sweeter the result so do not be afraid of bananas that look past their prime.
• Unsalted butter (1/3 cup, melted): Melting it gently keeps the richness without browning which would change the flavor.
• Granulated sugar (2/3 cup): Just enough sweetness to let the banana shine without turning these into candy.
• Large eggs (2): Room temperature eggs blend more smoothly into the batter.
• Milk (1/4 cup): Whole milk gives the best texture but any milk you have on hand works.
• Vanilla extract (1 tsp): A small pour adds warmth and rounds out the spice flavors beautifully.
• All-purpose flour (1 1/2 cups): Spoon and level it into the measuring cup to avoid dense donuts.
• Baking powder (1 tsp): This is what gives the donuts their cakey lift.
• Baking soda (1/2 tsp): Works with the acidity of the bananas for extra rise.
• Salt (1/2 tsp): Do not skip this because salt is what makes banana flavor taste like itself.
• Ground cinnamon (1 tsp): The warm backbone of the whole recipe.
• Ground nutmeg (1/4 tsp): Just a whisper of nutmeg makes everything taste more complex.
• Powdered sugar (1/2 cup, for glaze): Sift it first to avoid lumps in your glaze.
• Milk (1 to 2 tbsp, for glaze): Add gradually until you reach a dippable consistency.
• Vanilla extract (1/4 tsp, for glaze): A tiny amount in the glaze ties it all together.

Instructions

Get your oven ready:

Preheat to 350 degrees Fahrenheit and grease your donut pan generously so nothing sticks later.

Mash and mix the wet ingredients:

In a large bowl whisk the mashed bananas with melted butter, sugar, eggs, milk, and vanilla until everything looks smooth and inviting.

Combine the dry ingredients:

In a separate bowl whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg so the spices are evenly distributed throughout.

Bring it all together:

Pour the dry mixture into the wet and stir gently with a spatula until just combined, stopping before the batter looks perfectly smooth.

Fill the donut pan:

Spoon or pipe the batter into each cavity filling about three quarters full and try to keep the center hole clear.

Bake until golden:

Slide them into the oven for 10 to 12 minutes and a toothpick inserted into the thickest part should come out clean.

Cool properly:

Let the donuts rest in the pan for 5 minutes then gently turn them out onto a wire rack to cool completely before glazing.

Make the glaze and dip:

Whisk powdered sugar with milk and vanilla until smooth then dip each cooled donut face down and let the glaze set on the rack.

Pin to board

The morning I made these for a school bake sale my son told me they sold out before the bell even rang.

Making Them Your Own

Mini chocolate chips folded into the batter turn these into something dangerously snackable and a handful of chopped walnuts adds a crunch that makes each bite more interesting.

The Cinnamon Sugar Shortcut

If you skip the glaze entirely you can brush the warm donuts with a little melted butter and roll them in cinnamon sugar for a churro like finish that kids absolutely lose their minds over.

Storing and Serving

These keep well in an airtight container at room temperature for about two days though honestly they rarely last that long in my house.

• Freeze unglazed donuts for up to three months and thaw overnight before adding a fresh glaze.
• Warm a leftover donut for ten seconds in the microwave and it tastes almost fresh baked.
• Serve them alongside a strong cup of coffee because the bitterness balances the sweetness perfectly.

Pin to board

There is something deeply satisfying about turning spotted bananas into something people actually fight over. Keep this recipe close because you will come back to it again and again.

Recipe FAQs

→ Can I use frozen bananas?

Yes, frozen bananas work perfectly. Thaw them completely first, then drain any excess liquid before mashing. They'll actually make the donuts even more moist and flavorful.

→ Do I need a donut pan?

A donut pan creates the classic shape, but you can use a muffin tin instead. Adjust baking time to 14-16 minutes for muffins. Alternatively, use a mini donut pan for 24 bite-sized treats, reducing bake time to 8-10 minutes.

→ How should I store these?

Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze unglazed donuts for up to 3 months. Thaw overnight and glaze before serving.

→ Can I make these healthier?

Substitute half the all-purpose flour with whole wheat flour for added fiber. You can also reduce sugar to 1/2 cup since the bananas provide natural sweetness. Greek yogurt can replace half the butter for extra protein.

→ Why are my donuts dense?

Overmixing the batter creates dense donuts. Stir just until the flour disappears—some small lumps are fine. Also ensure your baking powder and soda are fresh, and measure flour properly by spooning it into the measuring cup rather than scooping directly.