Banana Donuts Soft & Moist (Printable)
Soft, moist banana donuts baked golden with cinnamon and an optional vanilla glaze—perfect for breakfast or dessert.
# What You Need:
→ Wet Ingredients
01 - 2 ripe bananas, mashed
02 - 1/3 cup melted unsalted butter
03 - 2/3 cup granulated sugar
04 - 2 large eggs
05 - 1/4 cup milk
06 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
07 - 2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon ground cinnamon
12 - 1/4 teaspoon ground nutmeg
→ Optional Glaze
13 - 1/2 cup powdered sugar
14 - 1–2 tablespoons milk
15 - 1/4 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Lightly grease a standard donut pan with butter or nonstick spray.
02 - In a large mixing bowl, whisk together the mashed bananas, melted butter, granulated sugar, eggs, milk, and vanilla extract until smooth and well incorporated.
03 - In a separate bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Stir to distribute evenly.
04 - Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the donuts tender.
05 - Transfer the batter into a piping bag or a zip-top bag with one corner snipped off. Pipe the batter into the prepared donut pan cavities, filling each about three-quarters full.
06 - Bake for 14 to 16 minutes, or until a toothpick inserted into the center of a donut comes out clean.
07 - Allow the donuts to cool in the pan for 5 minutes, then carefully transfer them to a wire cooling rack to cool completely.
08 - In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until a smooth glaze forms. Dip each cooled donut into the glaze, then return to the rack to let the icing set.
# Expert Suggestions:
01 -
- You probably have every single ingredient sitting in your kitchen right now, especially those overripe bananas you have been ignoring.
- Baking instead of frying means you get all the comfort of a donut without the mess or the heavy feeling afterward.
02 -
- Overmixing the batter is the fastest way to end up with rubbery donuts, so stop folding the moment the flour disappears.
- Filling the donut cavities too full will cause the batter to rise over the center hole and you will end up with muffins instead of donuts.
03 -
- The number one thing that determines how good these taste is how ripe your bananas are, so wait until the peels are mostly black and the fruit inside is soft and fragrant.
- Snip a slightly larger hole in your piping bag than you think you need, because thick batter through a tiny opening will make your hands cramp and test your patience.