Freshly baked Banana Bread Donuts, anyone? Yes, you heard that right — homemade donuts that taste like deliciously soft banana bread! We took the flavor even further by adding a rich brown butter banana glaze to create an even more irresistible treat.
My family and I love our baked pumpkin donut recipe, so you bet I was whipping up a batch of these banana bread donuts as soon as we developed them. It’s not only simple to make but a great way to make use of those overripe bananas you have wasting away in your kitchen, which, for us, happens way more often than I’d like to admit!
To make these scrumptious donuts, mix the batter and transfer it to a piping bag. Pipe the batter into the donut molds and bake. Once the donuts cool, top them with the velvety glaze before serving. You’ll like these donuts “a whole lot”… get it? Because donuts have holes… ??
What’s in Banana Bread Donuts
- Butter: We used both salted and unsalted butter for this recipe. The unsalted is for the batter, while the salted is for the sweet and salty brown butter glaze.
- Vanilla extract: Pure vanilla extract adds a warm and comforting flavor to these donuts that go wonderfully with the bananas and cinnamon.
- Ripe bananas: Make sure you use very ripe bananas for this recipe. The riper they are, the sweeter and more flavorful your donuts will be.
- Maple syrup: The perfect natural sweetener for this banana donut recipe. The maple flavor also compliments the warm flavor profile of these donuts.
- Plain 2% Greek yogurt: Using Greek yogurt in this recipe adds moisture and helps create a beautifully tender crumb.
- Eggs: Eggs help bind the ingredients together and make for a fluffy donut texture.
The key to sweet banana flavor is using very ripe bananas. Be sure they are super brown and ripe.
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Nothin’ too fancy here! Just make sure you have a stand mixer for blending the batter so that it comes out perfectly smooth and creamy.
You’ll also need a piping bag or a large Ziploc bag for piping the batter into the donut molds. If you don’t have a piping tip, just snip off one of the corners of the Ziploc bag to create a hole.
And of course, you’ll need a donut pan for baking the donuts. These are easily found at most kitchen stores or online and are a great investment for making all kinds of delicious homemade donuts.
try it!
Blueberry Protein Donuts
If you love our banana bread donuts, you HAVE to try these blueberry protein donuts.
get recipe
Need to swap out some items on the ingredient list? These baked banana donuts are pretty forgiving and can easily be customized to your liking.
Tips for the BEST Banana Bread Donuts
Store these donuts in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week.
What to Serve with Banana Bread Donuts
Breakfast, lunch, snack time, or dinner, these banana bread donuts are perfect for whenever the craving strikes. This means there are plenty of options for what to serve them with! Here are a few ideas to get you started:
- A cup of pour over coffee or tea
- A scoop of our Peanut Butter Chocolate Chip Banana Nice Cream (why not have these donuts as dessert?)
- Fresh fruit salad, or sliced bananas or berries on the side
- Bacon or sausage for a savory and sweet breakfast combo
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Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon sea salt
Wet Ingredients
- ¼ cup unsalted butter room temperature
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 medium very ripe bananas mashed ~1 cup mashed
- ½ cup maple syrup
- ¼ cup plain 2% Greek yogurt
- 2 large eggs
Brown Butter Banana Glaze
- 3 tablespoons salted butter
- 2 tablespoons mashed ripe bananas
- ½ teaspoon vanilla
- ½ teaspoon sea salt
- ⅓ cup powdered sugar
- Preheat the oven to 350ºF and spray a donut pan with nonstick cooking spray.
- Combine the dry ingredients in a medium bowl and set aside.
- Using an electric mixer or stand mixer, cream the butter, sugar, and vanilla together until the mixture is light in color and fluffy. Add the mashed banana, maple syrup, and Greek yogurt. Mix again.
- Add one egg at a time to the bowl and mix until combined.
- Slowly add the dry ingredients to the wet ingredients until the batter is a muffin or cake batter consistency.
- Transfer the donut batter into a piping bag or large gallon-sized bag. Snip the end of the bag and pipe the donut batter into the donut pan, filling each donut ¾ of the way full.
- Bake for 7-8 minutes or until fully baked. Remove from the oven and let the donuts rest for 2-3 minutes. Remove the donuts from the pan and let them cool on a wire rack until cool. Most donut pans have to bake 6 donuts at a time, so you will most likely have to bake another batch, as this recipe makes 12.
- While the donuts cool, make the brown butter glaze. Heat a small skillet over medium/high heat. Add the butter and let it melt until it begins to turn golden brown and little brown specs begin to form. Remove from heat immediately and transfer it to a mixing bowl.
- Add the bananas, vanilla, and salt to the butter and mix. Add the powdered sugar until a drippy glaze forms. If the mixture is too thick, add 1-2 tablespoons of milk until it reaches a thick but drippy consistency. If the mixture is too thin, add 1-2 tablespoons ore of powdered sugar.
- Use a knife or a spoon to spread the glaze over the top of each donut. Eat immediately or store in an airtight container in the refrigerator.
- The key to sweet banana flavor is using very ripe bananas. Be sure they are super brown and ripe.
- The bake time may vary depending on if you are baking at altitude. Adjust accordingly.
- In steps 4 and 5, be sure not to overmix the batter. If you over-mix, you may end up with a dense loaf. You want it to be light and fluffy.
Calories: 224kcal Carbohydrates: 36g Protein: 3g Fat: 8g Fiber: 1g Sugar: 20g
Photography: photos taken in this post are by Erin from The Wooden Skillet.
