Moist Fluffy Banana Donuts (Printable View)
Golden baked banana donuts with vanilla and cinnamon, soft cake-like texture and optional powdered sugar glaze.
# 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
# Cooking Steps:
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 the mixture is smooth.
03 - In a separate bowl, sift together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until well combined.
04 - Gently fold the dry ingredients into the wet mixture until just incorporated. Avoid overmixing to maintain a tender texture.
05 - Transfer batter to a piping bag or resealable plastic bag with the corner cut. Pipe batter into the prepared donut pan, filling each mold about three-quarters full.
06 - Bake in the preheated oven for 12 to 15 minutes, or until golden and the tops spring back when lightly pressed.
07 - Remove donuts from oven. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - For the glaze, whisk powdered sugar, milk, and vanilla extract in a bowl until smooth. Dip cooled donuts into glaze and let set before serving.
# Expert Tips:
01 -
- Nothing feels more clever than warm donuts made from bananas you nearly forgot about.
- The simple, cozy process makes it easy to impress family or guests without breaking a sweat.
02 -
- If you overmix the batter, the donuts become dense—trust me, I learned that the rubbery way.
- Letting the donuts cool in the pan first keeps them from breaking apart when you pop them out.
03 -
- A wire rack is your secret weapon for preventing soggy bottoms.
- Turning the pan halfway through baking ensures an even golden finish every time.