Banana Donuts Moist Fluffy (Printable Version)
Tender, banana-forward baked donuts with warm cinnamon and a soft, cake-like crumb—perfect for breakfast or a sweet treat.
# What You’ll 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
# Directions:
01 - Preheat oven to 350°F. Lightly grease a nonstick donut pan.
02 - In a large bowl, whisk together mashed bananas, milk, eggs, vegetable oil, granulated sugar, and vanilla extract until homogeneous.
03 - In a separate bowl, sift flour, baking powder, baking soda, ground cinnamon, and salt together.
04 - Gently fold prepared dry ingredients into the wet mixture just until blended, avoiding overmixing.
05 - Transfer the batter to a piping bag or resealable plastic bag with the corner snipped. Pipe batter into each cavity of the prepared donut pan, filling each about three-quarters full.
06 - Bake for 12 to 15 minutes, or until donuts are golden and tops spring back when lightly pressed.
07 - Allow donuts to rest in the pan for 5 minutes, then transfer onto a wire rack to cool completely.
08 - Whisk together powdered sugar, milk, and vanilla extract until smooth. Dip cooled donuts in glaze and let set briefly before serving.
# Quick Tips:
01 -
- They’re deliciously light, but still have that nostalgic donut charm that feels utterly indulgent.
- Bananas bring natural sweetness and moisture so each bite is endlessly soft and never dry.
02 -
- Overmixing the batter once the dry ingredients go in will make your donuts tough—I found out the hard way after a springy flop.
- Greasing the pan, even if it’s nonstick, guarantees those pretty rounds come out effortlessly.
03 -
- Let the donuts cool almost completely before glazing—to prevent the glaze from sliding right off.
- A piping bag (or even a snipped corner of a zip-top bag) gives you way neater results than spooning the batter.