Banana Baked Donuts
This banana baked donuts recipe is so delicious and easy! Drizzle them with peanut butter honey glaze for an even better flavor combination!
Servings: 6 donuts
Calories: 379kcal
Equipment
- Donut pan
- Mixing bowls
- Measuring spoons
- Measuring Cups or Scale
- Whisk
- Piping bag (optional)
- Cooling rack (optional)
Ingredients
Banana Donuts
- 3 tablespoons (42 g) unsalted butter melted & cooled
- ½ cup (100 g) light brown sugar packed
- 1 large (1 large) egg room temperature
- ½ teaspoon (½ teaspoon) vanilla extract
- ¾-1 cup (200 g) brown bananas about 2 medium bananas, mashed
- ½ cup (63 g) all-purpose flour
- ½ cup (63 g) whole wheat flour
- 1 teaspoon (1 teaspoon) baking powder
- ¾ teaspoon (¾ teaspoon) ground cinnamon
- ¼ teaspoon (¼ teaspoon) salt
- ¼ cup (45 g) mini chocolate chips or chopped walnuts (optional)
Peanut Butter Honey Glaze
- 1¼ cups (150 g) powdered sugar
- 1 tablespoon (16 g) creamy peanut butter
- 1 teaspoon (1 teaspoon) honey
- 2 tablespoons (2 tablespoons) milk
Instructions
Banana Donuts
- Preheat oven to 350°F and grease a donut pan.
- Whisk together the flours, baking powder, cinnamon, and salt.
- In a separate bowl, mix the melted & cooled butter with the brown sugar until well combined. Add the egg and vanilla and mix well. Then, add the mashed bananas and mix until combined.
- Gently whisk the dry ingredients into the wet ingredients until there are no visible flour streaks in the batter (if you're adding mix-ins, fold them in here).
- Transfer the batter into a piping bag with the tip cut open so it's about 1 inch wide.
- Pipe batter into the donut pan so that it fills 6 donut molds evenly. If you don't have a piping bag, you can use a gallon-sized disposable bag or carefully spoon the batter into the molds.
- If you're using a silicone/bendy donut pan, place them on a sturdy baking sheet. Bake the donuts until they're lightly tan and firm to the touch (~16-20 minutes - if you gently press a finger on them, they should spring back up rather than leave an imprint).
- Allow the donuts to cool in the pan for about 20 minutes. Then, carefully transfer them to a cooling rack.
Peanut Butter Honey Glaze
- Whisk together the powdered sugar, peanut butter, honey, and milk until smooth.
- Dunk the cooled donuts in the glaze, or drizzle it on top of them.
Video
Notes
Flour: Instead of using a combination of all-purpose and whole wheat flour, these can be made completely with one or the other.
Measuring Flour: For best results, weigh the flour in grams using a scale (see metric tab in recipe card above). If you're using measuring cups, use the spoon and level method.
Mix-ins: Feel free to add any mix-ins you like other than chopped walnuts or mini chocolate chips!
Storage: Store unglazed donuts at room temperature for 3-5 days or in the freezer for 1 month. Glazed donuts and extra glaze should be stored in the refrigerator for up to 1 week.
Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
Nutrition
Calories: 379kcal | Carbohydrates: 70g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 206mg | Potassium: 179mg | Fiber: 2g | Sugar: 51g | Vitamin A: 258IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg
