These banana baked donuts are super soft and filled with sweet banana flavor. They're also topped with a vanilla glaze that is absolutely mouthwatering!
These banana donuts are cake donuts that are baked in the oven using a donut pan.
This method produces a moist and fluffy donut that is perfect for breakfast or as a sweet treat!
Why You'll Love These Donuts
- Mashed bananas are mixed straight into the batter.
- They're beyond easy to make since they're baked, not fried.
- No electric mixer required; just mixing bowls.
- They taste similar to banana bread.
- They're covered in a creamy vanilla icing!
If you have overripe bananas sitting on your counter, this is a perfect recipe to make!
Not only are they quick and easy to make, but they'll be ready in under 30 minutes. That's ideal for any busy morning!
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour.
- Baking Powder: I find that donuts rise better with baking powder instead of baking soda.
- Unsalted Butter: Adds flavor and moisture.
- Milk: I used 2% milk but feel free to substitute it with your milk of choice.
- Yogurt: Using yogurt in baked goods help them to be more moist and soft. You can use either plain or vanilla yogurt. If you don't have yogurt, you could even use sour cream.
- Banana: You only need one banana. The more ripe, the better!
Here are the step by step instructions on how to make these banana donut recipe.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
Step 2: Wet ingredients. In a large bowl, mash the banana using a fork. Then whisk in the melted butter, egg, brown sugar, milk, yogurt, and vanilla extract until fully combined.
Step 3: Combine ingredients. Add the flour mixture into the wet and gently fold together using a silicone spatula until combined.
Step 4: Pipe the batter. Scoop the batter into a pastry bag and pipe the donut batter into each donut cup, filling it up just barely to the top.
Step 5: Bake. Bake the donuts for 10-13 minutes. Allow them to cool in the pan for 10 minutes before carefully removing them and setting them on a wire rack.
Step 6: Make the glaze. In a small bowl, mix together the powdered sugar, milk, and vanilla extract. Once the donuts have cooled, dip each donut into the glaze and return to the cooling rack.
Once set, serve immediately and enjoy!
Although donuts are best consumed the same day they are made, they will last for a short amount of time.
Keep leftover donuts in an airtight container in the refrigerator for up to 3 days.
Expert Baking Tips
- Donut Pan: You'll need a 6-count donut pan like this one or a non-stick one. I have both of these and use them interchangeably. Be sure to spray the pan with non-stick spray.
- Room Temperature Ingredients: It's important for the milk, egg, and yogurt to be at room temperature so they'll incorporate into the batter more smoothly. I recommend removing these ingredients from the refrigerator 1 hour before baking.
- Donut Batter: Scrape the donut batter into a piping bag or a zipped-up sandwich bag and pipe the batter into the donut cups. This method makes it easier to fill the donut molds.
When compared to fried donuts, they're healthier because they're not fried in oil. But, I would not consider this a "healthy" recipe.
I highly recommend you have a donut pan (we make a lot of donut recipes around here!). If you don't have one, you could try baking these in a regular muffin pan (although I have not tested this).
It brings me so much joy to see you make my recipes. 🙂
More Donut Recipes
Banana Baked Donuts
- Donut Pan
- Mixing Bowls
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 medium overripe banana, mashed
- 2 tablespoons unsalted butter, melted
- 1 large egg, room temperature
- ½ cup brown sugar
- ¼ cup milk, room temperature
- 2 tablespoons yogurt (plain or vanilla), room temperature
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees and spray a 6-count donut pan with non-stick spray. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In a large bowl, mash the banana using a fork. Then add the melted butter, egg, brown sugar, milk, yogurt, and vanilla extract and whisk together until combined. Add the dry ingredients into the wet and gently fold together using a silicone spatula (be careful not to over mix).
- Scoop the batter into a piping bag or a zipped-up sandwich bag. Simply cut a corner off of the bottom of the bag and pipe the donut batter into each donut cup, filling it up just barely to the top.
- Bake the donuts for 10-13 minutes. Use a toothpick to check the center. If it comes out clean, then they're done. Allow the donuts to cool in the pan for 10 minutes before carefully removing them and setting them on a wire rack to finish cooling.
- In a small bowl, mix together the powdered sugar, milk, and vanilla extract. Dip each cooled donut into the glaze and place them back onto the wire rack (feel free to dip the donuts twice!). Once set, serve immediately and enjoy!
- Keep leftover donuts in an airtight container in the refrigerator for up to 3 days.