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–+ servings

Banana Baked Donuts

Karissa Parrish
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!
5 from 7 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Cool Time 10 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 6 donuts

Equipment

  • Donut Pan
  • Mixing Bowls
  • Whisk

Ingredients:
 
 

Banana Donuts

  • 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

Vanilla Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions:
 

  • Preheat the oven to 350 degrees and spray a 6-count donut pan with non-stick spray. Set aside.

Banana Donuts

  • 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.

Vanilla Glaze

  • 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.

Notes:

Donut Pan: You'll need a 6-count donut pan. 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.

Nutrition

Serving: 1donutCalories: 296kcalCarbohydrates: 62gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 15mgSodium: 196mgPotassium: 128mgFiber: 1gSugar: 41gVitamin A: 22IUVitamin C: 2mgCalcium: 67mgIron: 1mg
Keyword baked donuts, banana baked donuts, banana donuts, breakfast, gingerbread muffins with vanilla glaze
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