Banana Donuts Moist Fluffy (Printable)
Moist, baked banana donuts with a tender crumb and optional vanilla glaze; ready quickly for breakfast or a sweet snack.
# What You Need:
→ Wet Ingredients
01 - 2 medium ripe bananas, mashed
02 - 1/2 cup milk
03 - 2 large eggs
04 - 1/4 cup vegetable oil
05 - 1/2 cup granulated sugar
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 1 1/2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
→ Optional Glaze
12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons milk
14 - 1/4 teaspoon vanilla extract
# How To Make:
01 - Preheat oven to 350°F. Lightly grease a nonstick donut pan.
02 - In a large mixing bowl, whisk together mashed bananas, milk, eggs, vegetable oil, granulated sugar, and vanilla extract until the mixture is completely smooth.
03 - In a separate bowl, sift together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
04 - Gently fold the dry ingredients into the wet mixture, mixing only until just combined. Avoid overmixing to preserve a tender crumb.
05 - Spoon the batter into a piping bag or resealable plastic bag with the corner snipped. Pipe batter into the prepared donut pan, filling each mold about three-quarters full.
06 - Bake the donuts for 12 to 15 minutes, or until golden and the tops spring back when lightly pressed.
07 - Remove the pan from the oven and allow donuts to cool in the pan for 5 minutes. Transfer to a wire rack and cool completely.
08 - For the glaze, whisk powdered sugar, 2 to 3 tablespoons milk, and vanilla extract in a bowl until smooth. Dip cooled donuts into the glaze and let set for several minutes before serving.
# Expert Hints:
01 -
- Your bananas finally have a glorious destination beyond boring old bread.
- This recipe bakes up fluffy and tender donuts in just half an hour—no oil splatters in sight.
02 -
- Overmixing the batter can turn your gentle donuts into something dense and rubbery—trust me, I’ve learned this the sad way.
- Piping in the batter makes the shapes so much prettier and less messy than spooning it in directly.
03 -
- Letting the donuts cool before glazing keeps the coating beautifully glossy instead of runny.
- A quick spritz of oil on the donut pan after every batch makes clean-up blissfully fast.