Baked Banana Bread Donuts

Last Sunday morning I stood in my kitchen with three speckled bananas that had gone way past their prime, their skins nearly black. Instead of my usual banana bread routine, I grabbed my donut pan that had been gathering dust in the back corner. The whole house filled with that familiar cinnamon banana warmth, but this time in tiny ring shapes that felt way more exciting than a standard loaf.

My sister stayed over last weekend and I made these for our lazy morning coffee. She took one bite and actually stopped mid sentence to ask what I had done differently. The texture is somewhere between cake and bread, with those familiar warming spices that make you want to curl up on the couch even though its morning.

Ingredients

• 2 ripe bananas mashed: The blacker the better here since they pack the most sweetness and moisture into your batter
• 1/3 cup unsalted butter melted: Let it cool slightly before mixing so it does not scramble your eggs when you add them
• 2/3 cup light brown sugar: Dark brown works too but the light version keeps the banana flavor front and center
• 2 large eggs: Room temperature eggs incorporate better so take them out of the fridge about 15 minutes before you start
• 1/4 cup whole milk: Any milk works but whole gives the tenderest crumb
• 1 teaspoon vanilla extract: Do not skip this since it bridges the gap between the banana and warm spices
• 1 1/2 cups all purpose flour: Spoon and level the flour instead of dipping the measuring cup directly into the bag
• 1 teaspoon baking powder: This gives them that nice lift so they are not dense
• 1/2 teaspoon baking soda: Works with the acidic bananas to create extra tenderness
• 1/2 teaspoon cinnamon: Ground cinnamon makes everything taste like home
• 1/4 teaspoon nutmeg: Freshly grated adds this subtle warmth that people cannot quite put their finger on
• 1/4 teaspoon salt: Enhances all the other flavors and balances the sweetness
• 1/2 cup powdered sugar: For the optional glaze that makes these feel extra special
• 1-2 tablespoons milk: Start with one tablespoon and add more until you reach your desired glaze consistency
• 1/4 teaspoon vanilla extract: A tiny splash in the glaze makes all the difference

Instructions

Get your oven ready:

Preheat to 350°F and give your donut pan a light coating of cooking spray or butter

Mash those bananas:

Use a fork or potato masher until mostly smooth with just a few small chunks remaining for texture

Whisk in the wet ingredients:

Add the melted butter and brown sugar first followed by the eggs milk and vanilla until everything is combined

Mix the dry ingredients:

In a separate bowl whisk together the flour baking powder baking soda cinnamon nutmeg and salt so they are evenly distributed

Combine it all:

Fold the dry mixture into the wet ingredients just until no flour streaks remain being careful not to overmix

Fill the pan:

Spoon the batter into a piping bag or zip top bag then pipe into each donut cavity about three quarters full

Bake until golden:

Bake for 10 to 12 minutes until the tops spring back when touched and a toothpick comes out clean

Cool them down:

Let them rest in the pan for 5 minutes before gently transferring to a wire rack to cool completely

Make the glaze if using:

Whisk powdered sugar with milk and vanilla until smooth then either drizzle over the donuts or dip the tops

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Last month my neighbor smelled these baking and actually knocked on my door to ask what I was making. I sent her home with two warm donuts and she texted me an hour later saying her kids had already requested them for weekend breakfasts. Sometimes the simplest recipes become the ones people remember most.

Making Them Your Own

I have found that folding in half a cup of chopped walnuts right at the end adds this amazing crunch that contrasts perfectly with the tender crumb. Mini chocolate chips work too especially if you are making these for kids who think chocolate belongs in everything.

Storage Secrets

These honestly taste best the day they are made when the glaze is still slightly tacky and the crumb is at its most tender. If you need to store them keep them in an airtight container at room temperature and they will stay decent for about two days though the texture will become more dense.

Serving Suggestions

A warm donut with a steaming mug of coffee is pretty much perfection on a weekend morning. I have also served these alongside brunch when I want something that feels special but does not require me to wake up at dawn to start baking.

• Dust with cinnamon sugar instead of glaze for a crunchy finish
• Serve with sliced fresh bananas and a dollop of whipped cream
• Try dipping them in melted chocolate instead of the vanilla glaze

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These little rings have become my go to for bringing a bit of comfort to the breakfast table without spending hours in the kitchen. Hope they become a favorite in your house too.

Recipe FAQs

→ What type of bananas work best?

Ripe bananas with brown spots provide the best sweetness and moisture.

→ Can I make these donuts gluten-free?

Substitute all-purpose flour with a gluten-free blend for similar texture.

→ How to know when the donuts are done?

Insert a toothpick; it should come out clean when baking is complete.

→ Any tips for keeping donuts moist?

Don’t overmix the batter and cool donuts on a wire rack to prevent sogginess.

→ What toppings pair well with baked banana donuts?

Powdered sugar glaze or cinnamon sugar dusting enhance flavor and texture.