Banana Bread Donuts

The smell of bananas browning on my kitchen counter used to drive me crazy until I realized those dark speckled ones held all the magic. One rainy Tuesday I grabbed a donut pan on impulse and decided banana bread deserved a makeover. What came out of the oven was so absurdly good I made three batches that same week.

My neighbor stopped by while the second batch was cooling and ended up sitting on my kitchen floor eating four of them straight off the rack.

Ingredients

• All purpose flour (1 1/4 cups, 160 g): Gives the donuts enough structure to hold their shape without turning dense.
• Granulated sugar (3/4 cup, 150 g): Balances the natural sweetness of the bananas and helps the edges caramelize slightly.
• Baking powder (1 tsp) and baking soda (1/2 tsp): This double lift is what makes them puff into perfect rounds.
• Ground cinnamon (1/2 tsp): A warm background note that makes the banana flavor feel richer.
• Salt (1/4 tsp): Just enough to keep everything tasting balanced.
• Ripe bananas, mashed (2 large): The browner and softer the better because that is where the concentrated sweetness lives.
• Eggs (2 large): Bind the batter together and add richness.
• Vegetable oil or melted butter (1/3 cup, 80 ml): Oil keeps them moist for days while butter adds flavor.
• Whole milk (1/4 cup, 60 ml): Loosens the batter just enough for easy piping.
• Pure vanilla extract (1 tsp): Rounds out the flavor and makes everything smell incredible.
• Powdered sugar (1/2 cup, 60 g): For the glaze that turns these from great to irresistible.
• Milk (1 tbsp) and cinnamon (1/2 tsp) for glaze: A quick mix that becomes a glossy topping.

Instructions

Get the oven ready:

Preheat to 350°F (175°C) and grease your donut pan with a light coating of oil or butter so nothing sticks later.

Whisk the dry team:

In a large bowl combine the flour, sugar, baking powder, baking soda, cinnamon, and salt until evenly blended.

Mash and mix the wets:

In a separate bowl smash those bananas well then beat in the eggs, oil, milk, and vanilla until the mixture looks smooth and fragrant.

Bring it together:

Pour the wet into the dry and fold gently with a spatula just until no dry streaks remain because overmixing makes them tough.

Fill the pan:

Spoon or pipe the batter into each donut cavity filling about three quarters full so they have room to rise without spilling over.

Bake until set:

Slide into the oven for 12 to 15 minutes until the tops spring back at your touch and a toothpick slides out clean.

Cool properly:

Let them rest in the pan for 5 minutes then gently flip them onto a wire rack to finish cooling completely.

Glaze if you want:

Stir powdered sugar with a splash of milk and cinnamon until smooth then drizzle generously over the cooled donuts.

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I brought a plate of these to a potluck and watched a friend who claims to hate banana bread eat five without realizing what they were.

Baking Without a Donut Pan

If you do not own a donut pan a mini muffin tin works beautifully and bakes in about the same time. The shape changes but the soft banana crumb stays exactly the same.

Making Them Dairy Free

Swap the whole milk for almond milk or oat milk and use oil instead of butter. I have tested both versions and nobody at my table could tell the difference.

Storage and Make Ahead

These keep well in an airtight container at room temperature for up to three days and actually taste better on day two when the banana flavor deepens.

• Freeze unglazed donuts in a single layer then transfer to a bag for up to two months.
• Thaw overnight on the counter and add the glaze fresh before serving.
• Wait until completely cool before storing or condensation will make them soggy.

Pin to board

Some recipes are just food but these little donuts have a way of disappearing before the coffee is even ready. Keep a bunch of bananas on your counter and let time do the work for you.

Recipe FAQs

→ Can I make these without a donut pan?

Yes, you can use a muffin tin instead. Fill each cup about 3/4 full and bake for 18-22 minutes. The texture will be more like muffins, but the flavor remains the same.

→ How should I store these donuts?

Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze individually wrapped for up to 3 months.

→ Why use overripe bananas?

Overripe bananas are sweeter and softer, creating a more moist donut with intense banana flavor. Look for bananas that are heavily spotted or completely brown.

→ Can I make these healthier?

Substitute half the sugar with honey or maple syrup, use whole wheat flour for half the all-purpose flour, or replace oil with unsweetened applesauce for a lighter version.

→ What if I don't have a piping bag?

Use a Ziploc bag with one corner snipped off, or simply spoon the batter into the pan. A piping bag just helps create cleaner, more uniform shapes.

→ Can I add mix-ins?

Absolutely. Fold in 1/2 cup chopped walnuts, pecans, chocolate chips, or dried fruit into the batter before filling the pans. Adjust baking time by 1-2 minutes if needed.