Banana Bread Donuts (Printable Version)
Moist, cake-like donuts infused with ripe banana and warm spices. Ready in 27 minutes.
# What You Need:
→ Wet Ingredients
01 - 2 ripe bananas, mashed
02 - 1/3 cup unsalted butter, melted
03 - 2/3 cup granulated sugar
04 - 2 large eggs
05 - 1/4 cup whole milk
06 - 1 tsp vanilla extract
→ Dry Ingredients
07 - 1 1/2 cups all-purpose flour
08 - 1 tsp baking powder
09 - 1/2 tsp baking soda
10 - 1/2 tsp kosher salt
11 - 1 tsp ground cinnamon
12 - 1/4 tsp ground nutmeg
→ Glaze
13 - 1/2 cup powdered sugar
14 - 1 to 2 tbsp whole milk
15 - 1/4 tsp vanilla extract
# How To Make It:
01 - Preheat the oven to 350°F. Grease a standard 12-cavity donut pan with butter or nonstick spray.
02 - In a large mixing bowl, whisk together the mashed bananas, melted butter, granulated sugar, eggs, milk, and vanilla extract until smooth and well incorporated.
03 - In a separate bowl, whisk the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly distributed.
04 - Add the dry ingredient mixture to the wet ingredients and fold gently with a spatula until just combined. Avoid overmixing to keep the donuts tender.
05 - Transfer the batter to a piping bag or use a spoon to fill each donut cavity approximately three-quarters full.
06 - Bake for 10 to 12 minutes, or until a toothpick inserted into the center of a donut comes out clean and the tops spring back lightly when touched.
07 - Allow the donuts to rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
08 - Whisk the powdered sugar, milk, and vanilla extract together until smooth. Dip each cooled donut halfway into the glaze, then return to the wire rack and let the glaze set.
# Helpful Hints:
01 -
- These taste like banana bread hugged a donut and honestly they disappear faster than anything else I bake.
- The cinnamon and nutmeg make your whole kitchen smell like a fall morning even in the middle of summer.
02 -
- Overmixing the batter is the fastest way to end up with tough rubbery donuts so stop stirring while there are still a few flour streaks.
- Filling the donut cavities too full will cause the batter to rise over the center hole and you will lose the donut shape entirely.
03 -
- Use a piping bag or even a zip top bag with a corner snipped off to fill the donut pan neatly without making a mess of the center holes.
- Let the glazed donuts sit on the wire rack for at least fifteen minutes so the glaze firms up and does not smear everywhere when you stack them.