MuffinsAmericanEasy

Baked Banana Bread Donuts

Name: Baked Banana Bread Donuts
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 12 servings
Cuisine: American
Ingredients: 1¼ cup (285 g) very ripe bananas (about 3 medium), peeled and mashed until mostly smooth; 1¾ cups (220 g) all-purpose flour; 1½ tsp (7 g) baking powder; ½ tsp (2½ g) baking soda; 1½ tsp (3¾ g) ground cinnamon; ¼ tsp (1½ g) sea salt; ⅓ cup (75 g) unsalted butter, softened, at room temperature; ¾ cup (150 g) granulated sugar; 2 large eggs, at room temperature; 1 tsp (5 ml) vanilla extract; ¼ cup (60 ml) whole milk, at room temperature; 2 tbsp (5 g) ground cinnamon; ½ cup (100 g) granulated sugar; 4 tbsp (60 g) unsalted butter, melted

From the MyKitchenBank Kitchen

Tender, cake-like donuts infused with ripe banana flavor and warm spices. These baked donuts skip the deep fryer while delivering the moist crumb and comforting taste of classic banana bread. A cinnamon-sugar coating adds a touch of crispy sweetness.

Prep: 15 min
Cook: 12 min
Wait: 10 min
Total: 37 min
Makes: 12 donuts

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Steps

Before you start

Preheat your oven to 350°F (175°C)
Grease two standard 6-cavity donut pans with nonstick spray
Bring eggs and milk to room temperature
Read through all steps to understand timing

1
Mix dry ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Set aside.
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Ready when: Dry ingredients are evenly combined
Tip: Sifting isn't necessary, but whisking prevents clumps of baking soda or baking powder
2
Cream butter and sugar
- In a large bowl, whisk together softened butter and granulated sugar for about 1–2 minutes until light and fluffy.
- The mixture should be pale and increase slightly in volume.
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Ready when: Butter and sugar are pale and fluffy
Tip: If your butter is too cold, let it sit at room temperature for 30 minutes before starting
3
Incorporate eggs and vanilla
- Add the 2 room-temperature eggs one at a time, whisking well after each addition.
- Pour in the vanilla extract and whisk until everything is combined and the mixture is smooth.
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Ready when: Mixture is smooth and lighter in color
Tip: Adding eggs gradually ensures a smooth, emulsified batter without lumps
4
Add mashed banana
- Stir in the mashed banana until fully incorporated.
- The batter will be slightly thicker and will have a light tan color with small banana pieces.
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Ready when: Banana is evenly distributed throughout the batter
Tip: Don't overmix at this point; a few small banana pieces add texture
5
Combine wet and dry
- Pour the dry ingredients into the wet ingredients and fold together using a rubber spatula with gentle sweeping motions.
- Add the milk in two additions, folding between each, until just combined.
- Do not overmix; a few flour streaks are okay.
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Ready when: Batter is just mixed with no visible dry flour (a few small lumps are fine)
Tip: Overmixing activates gluten and makes the donuts tough; fold gently and stop as soon as combined
6
Transfer to piping bag
- Transfer the batter to a piping bag fitted with a large round tip.
- If you don't have a piping bag, fill a gallon-sized zip-top bag, snip off a 1-inch corner, and use that as a makeshift piping bag.
- Make sure the opening is wide enough for batter to flow smoothly.
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Ready when: Batter is evenly loaded into the piping bag
Tip: Avoid overfilling the bag; fill it only halfway so it's easier to manage
7
Pipe into donut pans
- Pipe the batter into the two prepared donut pans, filling each cavity about three-quarters full.
- The donuts should have an even, consistent shape.
- You'll have 12 donuts total (6 per pan).
- Wipe any excess batter from the rim of each pan.
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Ready when: All 12 cavities are filled with batter, rims are clean
Tip: Practice on a sheet of parchment paper first if you're new to piping; it takes only a few seconds per donut
8
Bake donutsOven 350°F / 175°C
- Place both donut pans in the preheated 350°F (175°C) oven.
- Bake for 10–12 minutes, until the donuts spring back when gently touched and a toothpick inserted into the thickest part comes out with just a few moist crumbs.
- The tops should be golden brown.
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Ready when: Donuts spring back when gently touched; toothpick shows moist crumbs, not wet batter; tops are golden brown
Tip: Avoid opening the oven door before 10 minutes; it can cause the donuts to collapse
9
Cool in pan, then remove
- Remove the pans from the oven and let the donuts cool in the pans for 5 minutes.
- This allows them to set and firm up so they release easily.
- Run a thin knife or small offset spatula around each donut cavity to loosen, then carefully tip the pan over a cooling rack and tap gently to release the donuts.
- Let them cool for another 5 minutes on the rack.
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Ready when: Donuts are cool to the touch and feel firm
Tip: If a donut sticks, don't force it; let it cool a bit longer and try again
10
Prepare cinnamon-sugar coating
- While the donuts cool, combine the cinnamon and sugar for the coating in a shallow bowl or plate.
- Melt 4 tablespoons of butter in a small dish.
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Ready when: Cinnamon and sugar are mixed; butter is fully melted
Tip: Mix the cinnamon and sugar well so the cinnamon doesn't settle to the bottom
11
Coat donuts
- Working with one donut at a time, dip the top and sides lightly into the melted butter, then roll or dip the entire donut into the cinnamon-sugar mixture, coating all sides generously.
- Place on a clean plate or serving tray.
- Repeat with all 12 donuts.
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Ready when: All donuts are evenly coated in cinnamon sugar
Tip: Work quickly so the coating adheres while the donuts are still warm; if they cool too much, re-dip in warm butter
12
Let coating set
- Allow the coated donuts to sit at room temperature for 2–3 minutes so the cinnamon-sugar coating can set and adhere fully.
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Ready when: Coating no longer feels tacky to the touch

Good to know

Tips

Use very ripe, soft bananas for maximum flavor and moisture. If your bananas are mostly yellow with just a few brown speckles, let them sit for a day or two longer. The riper the banana, the sweeter and more flavorful your donuts.
Do not skip creaming the butter and sugar; this step incorporates air, which helps the donuts rise and gives them a tender cake-like crumb.
If you don't have donut pans, you can use a muffin tin instead; the donuts will be slightly smaller cupcake-shaped bites rather than traditional rings, and they will bake faster (8–10 minutes).
Cinnamon-sugar coating is optional. You can instead drizzle cooled donuts with a simple glaze made from 1 cup powdered sugar whisked with 2–3 tablespoons milk, or sprinkle with powdered sugar alone.

Make ahead

You can prepare the batter up to 1 hour ahead and keep it covered in the piping bag at room temperature. You can also bake the donuts up to 1 day ahead and store them uncoated in an airtight container; coat them with cinnamon-sugar just before serving for the best texture.

Storage & reheating

Store cooled donuts in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a freezer bag for up to 1 month. Reheat in a 300°F (150°C) oven for 5 minutes, or microwave for 15–20 seconds per donut. Do not refrigerate, as cold temperatures dry them out quickly.

Substitutions

whole milk → Buttermilk or sour cream thinned with a little water. This adds tang and can make the donuts even moister; use the same amount
unsalted butter, softened → Coconut oil or neutral vegetable oil. Use the same amount; the donuts will be slightly lighter in texture and less rich
ground cinnamon → Pumpkin pie spice or allspice. Use the same amount to change the spice profile slightly
granulated sugar → Brown sugar (packed). Use the same amount for a deeper molasses flavor and moister crumb