Banana Donuts (Print)
Golden, fluffy banana donuts with a soft, cake-like texture and optional vanilla glaze — great for breakfast or dessert.
# What You Need:
→ Wet Ingredients
01 - 2 medium ripe bananas, mashed
02 - 1/2 cup whole milk
03 - 2 large eggs
04 - 1/4 cup vegetable oil
05 - 1/2 cup granulated sugar
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 1 1/2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
→ Optional Glaze
12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons milk
14 - 1/4 teaspoon vanilla extract
# How To Make It:
01 - Preheat the oven to 350°F and lightly grease a nonstick donut pan.
02 - In a large mixing bowl, whisk together the mashed bananas, milk, eggs, vegetable oil, granulated sugar, and vanilla extract until smooth.
03 - In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
04 - Gently fold the dry ingredients into the banana mixture until just combined. Avoid overmixing to maintain a tender texture.
05 - Spoon the batter into a piping bag or a resealable plastic bag with the corner cut off, then pipe the batter into each donut mold, filling each about three-quarters full.
06 - Bake for 12 to 15 minutes, until golden brown and the tops spring back when lightly pressed.
07 - Remove from the oven; allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip each cooled donut into the glaze and let set before serving.
# Expert Advice:
01 -
- They turn forgotten spotty bananas into warm, cake-like treats in just 30 minutes.
- You can customize them with glazes, nuts, or cocoa sprinkles for any mood or craving.
02 -
- Filling the molds too much leads to odd-shaped donuts instead of rings (I learned this after an enthusiastic overflow disaster).
- Adding the dry ingredients all at once and folding gently is the secret to keeping them fluffy and tender.
03 -
- Letting donuts rest on the rack a full ten minutes before glazing stops melting messes.
- A fine mesh sieve for sugar gives a glaze smoother than you’d imagine—no lumps, just sheen.