Moist Fluffy Banana Donuts (Print Version)
Golden cake-like banana donuts with optional vanilla glaze; tender crumb and warm banana flavor.
# 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
# How to Cook:
01 - Preheat oven to 350°F. Lightly grease a nonstick donut pan.
02 - In a large mixing bowl, whisk mashed bananas, milk, eggs, vegetable oil, granulated sugar, and vanilla extract until fully incorporated and smooth.
03 - In a separate bowl, sift together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
04 - Fold the dry mixture gently into the wet ingredients until just combined, ensuring not to overmix.
05 - Transfer batter to a piping bag or resealable plastic bag with the corner snipped and pipe batter into the prepared donut pan, filling each cavity approximately three-quarters full.
06 - Bake for 12 to 15 minutes, or until donuts spring back when lightly pressed and are golden brown.
07 - Remove pan from oven and let donuts cool inside the pan for 5 minutes. Transfer to a wire rack to cool completely.
08 - For the glaze, whisk powdered sugar with milk and vanilla extract until smooth. Dip cooled donuts into the glaze and allow to set for several minutes before serving.
# Expert Advice:
01 -
- These donuts are baked, not fried, so you get irresistible softness without the mess or grease.
- The banana flavor is rich and satisfying, making even breakfast feel a little festive.
02 -
- If you rush the cooling process, the glaze will slide right off—prep your wire rack and take a breath.
- Swapping out the oil for melted butter gives a denser, more muffin-like donut—you want oil for true donut texture.
03 -
- Letting the donuts cool completely before glazing keeps the coating neat and glossy.
- For bakery-style looks, double-dip the donuts once the first glaze sets—extra shine, extra fun.