Baked Banana Bread Donuts (Printable version)

Soft baked banana bread donuts with cinnamon and nutmeg, perfect golden treat for mornings or snacks.

# What you need:

→ Wet Ingredients

01 - 2 ripe bananas, mashed
02 - 1/3 cup unsalted butter, melted
03 - 2/3 cup light brown sugar
04 - 2 large eggs
05 - 1/4 cup whole milk
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 cinnamon
11 - 1/4 teaspoon nutmeg
12 - 1/4 teaspoon salt

→ Optional Topping

13 - 1/2 cup powdered sugar
14 - 1–2 tablespoons milk
15 - 1/4 teaspoon vanilla extract

# How to make it:

01 - Preheat the oven to 350°F. Lightly grease a 12-cavity donut pan with cooking spray or butter.
02 - In a large bowl, mash the bananas until smooth. Whisk in the melted butter and brown sugar until well combined and slightly thickened.
03 - Add the eggs, milk, and vanilla extract to the banana mixture. Whisk until completely smooth and uniform in color.
04 - In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly distributed.
05 - Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined—some small lumps are acceptable. Do not overmix as this can make donuts tough.
06 - Spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full. Use a spoon or small offset spatula to smooth the tops if needed.
07 - Bake for 10–12 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Rotate the pan halfway through for even baking.
08 - Remove from the oven and let the donuts cool in the pan for 5 minutes. Carefully transfer them to a wire rack to cool completely before glazing.
09 - In a small bowl, whisk together powdered sugar, 1 tablespoon of milk, and vanilla until smooth. Add more milk 1 teaspoon at a time until desired consistency is reached. Drizzle over cooled donuts or dip the tops into the glaze.

# Expert tips:

01 -
  • They taste exactly like your grandmas banana bread but in adorable portion controlled form
  • The baked method means way less guilt than fried donuts but still feels indulgent
  • Perfect for using up those overripe bananas you keep forgetting about
02 -
  • Overmixing the batter will make your donuts tough so stop as soon as the flour disappears
  • Do not be tempted to overfill the cavities or they will lose their donut shape while baking
  • The glaze sets pretty quickly so dip or drizzle right after you make it
03 -
  • Use a piping bag for the neatest donut shape and to avoid air pockets in the batter
  • If you do not have a donut pan a mini muffin tin works for bite sized treats

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