Baked banana donuts are a simple, comforting treat that turn overripe bananas into tender, cakey rings with a golden crust. They bake fast, are easy to customize, and smell like banana bread but feel lighter — I make them whenever I have soft bananas to avoid waste. If you enjoy quick baked treats with a homestyle feel, these are in the same family as baked apple donuts recipe and are just as forgiving.
Why Make This Recipe
- Quick and satisfying: ready in about 30 minutes from start to finish, perfect for breakfast or an afternoon snack.
- Uses pantry staples and overripe bananas, which reduces food waste and grocery trips.
- Healthier than fried donuts: baked, lower in oil, and easy to control sugar and fat.
- Versatile for toppings and dietary swaps so you can adapt it for kids or guests.
- Personal insight: I love this recipe because a batch brightens a week of breakfasts and it never fails — the batter handles small tweaks well.
- If you like bright citrus treats too, try a contrasting flavor like these baked lemon donuts for variety.
Recipe Overview
- Prep time: 12 minutes (including mashing bananas)
- Cook time: 10–12 minutes at 350°F (175°C)
- Total time: 22–25 minutes
- Servings: Makes about 10 standard baked donuts (using a 6-well donut pan you can do two batches)
- Difficulty: Easy
- Method: Mix wet and dry ingredients separately, fold together until just combined, pipe or spoon into a greased donut pan, and bake at 350°F until springy.
My Experience Making This Recipe
I tested this recipe several times with different banana ripeness levels and pan types. Using a metal donut pan preheated briefly and a light batter transfer by piping gave the most even results. I learned that very overripe bananas make the batter looser, so I tweaked the flour slightly to keep structure without overmixing.
How to Make Baked Banana Donuts
Start by preheating your oven to 350°F (175°C) and greasing a donut pan or using a non-stick spray. Whisk 1 cup (125 g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon in one bowl. In another bowl, mash 1 cup ripe banana (about 2 medium), then mix with 1 large egg, 1/4 cup (50 g) granulated sugar, 1/4 cup (60 ml) plain yogurt or buttermilk, and 2 tablespoons (30 ml) melted butter or neutral oil. Fold wet into dry just until combined — do not overmix. Transfer batter to a piping bag or zip-top bag with a corner cut, fill donut wells about 3/4 full, and bake 10–12 minutes until a toothpick comes out clean and tops spring back. Cool 5 minutes in pan, then transfer to a rack before glazing or dusting.
Expert Tips for Success
- Use ripe but not black bananas: bananas with brown spots give the best banana flavor without collapsing the structure.
- Avoid overmixing: stir until the flour is incorporated — overmixing develops gluten and makes donuts tough.
- Use a piping bag for even donuts: this gives uniform thickness and faster, even baking; a 6-well metal or silicone donut pan works best.
- Check doneness at 10 minutes: baked donuts dry out quickly if overbaked, so look for springy tops and a clean toothpick.
- For a crunchy finish, try a warm cinnamon-sugar toss similar to these easy baked churro donuts after baking.
How to Serve Baked Banana Donuts
- Simple: dust with powdered sugar or a light cinnamon sugar while warm for a classic finish.
- Glazed: make a quick maple glaze (1 cup powdered sugar, 2 tbsp maple syrup, 1–2 tbsp milk) and dip cooled donuts.
- Breakfast plate: serve with Greek yogurt, fresh berries, and a drizzle of honey for a balanced meal.
- Presentation tip: stack donuts on a cake stand and garnish with banana slices and toasted nuts, or adapt a lemon glaze using techniques from an easy baked lemon donuts recipe for a bright contrast.
Storage and Reheating Guide
- Room temp: store in an airtight container at room temperature up to 2 days to keep the crumb soft.
- Refrigerator: keep in an airtight container up to 4–5 days; bring to room temp or warm before serving.
- Freezing: individually wrap donuts in plastic and place in a freezer bag for up to 2 months; thaw overnight in the fridge.
- Reheating: microwave 10–15 seconds for one donut or warm in a 300°F (150°C) oven for 5–7 minutes for a refreshed texture; for frozen, thaw first for best results.
Recipe Variations
- Gluten-free: substitute a 1:1 cup-for-cup gluten-free flour blend and add 1/4 teaspoon xanthan gum if the blend lacks it; bake at the same temp but watch bake time.
- Dairy-free / Vegan: use 1/4 cup plant milk plus 1 tsp apple cider vinegar (buttermilk substitute), replace butter with coconut oil, and swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water).
- Chocolate banana: fold in 1/3 cup mini chocolate chips or 2 tbsp cocoa powder to the dry mix for a chocolate twist.
- Banana breakfast bake: if you love banana breakfasts, try a related make-ahead dish like this overnight baked banana French toast casserole for brunch variation.
Nutritional Highlights
- Bananas provide potassium and some vitamin B6, adding a fruit boost to each serving.
- These are lower in fat than fried donuts when baked; you can further cut sugar or swap oil for yogurt to reduce calories.
- Allergen note: contains wheat and eggs; optional dairy depending on your ingredient choices — see the Variations section for swaps.
- Portion guidance: one donut is a reasonable single serving; pair with protein (yogurt or nuts) for balanced satiety.
Troubleshooting Common Issues
- Donuts are dense: you may have overmixed the batter or used too-large bananas; gently fold and measure flour by spooning into the cup and leveling.
- Soggy or underbaked centers: batter may be too wet — reduce banana by 1–2 tablespoons or bake an extra 1–2 minutes and test with a toothpick.
- Donuts stick to the pan: ensure the pan is well-greased and cooled slightly before removing, or use a silicone pan for easier release.
Frequently Asked Questions
Q: Can I make the batter ahead of time?
A: You can mix the dry ingredients the night before and store in an airtight container; combine wet ingredients and mash bananas right before baking for best rise. If you pre-mix full batter, refrigerate up to 12 hours but expect a slight loss of leavening — add 1/4 teaspoon baking powder when ready to bake.
Q: Can I double the recipe and bake in a sheet pan?
A: Yes — for a crowd, double the batter and spread in a greased 9×13-inch pan, bake at 350°F (175°C) for 18–22 minutes until set. Cut into squares for donut-like bars; they’ll be thicker, so check doneness earlier and adjust time.
Q: How do I make a smooth glaze that sets nicely?
A: Use powdered sugar with a small amount of liquid (milk, water, or citrus) added tablespoon by tablespoon until smooth. For a shiny set, add a teaspoon of light corn syrup and let glazed donuts rest on a rack for 20–30 minutes.
Q: Will this recipe work at high altitude?
A: At high altitude, reduce baking powder slightly (decrease by about 1/8 to 1/4 teaspoon), increase flour by 1–2 tablespoons, and check doneness earlier. You may also reduce sugar by 1–2 tablespoons to prevent over-browning; testing one batch is wise before scale-up.
Baked Banana Donuts
- Total Time: 24 minutes
- Yield: 10 donuts 1x
- Diet: Vegetarian
Description
Comforting baked banana donuts that turn overripe bananas into tender, cakey rings.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup ripe banana (about 2 medium)
- 1 large egg
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 ml) plain yogurt or buttermilk
- 2 tablespoons (30 ml) melted butter or neutral oil
Instructions
- Preheat the oven to 350°F (175°C) and grease a donut pan.
- Whisk flour, baking powder, baking soda, salt, and cinnamon in one bowl.
- Mash bananas in another bowl, then mix with egg, sugar, yogurt, and melted butter.
- Fold wet ingredients into dry just until combined.
- Transfer batter to a piping bag and fill donut wells 3/4 full.
- Bake for 10-12 minutes until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a rack.
Notes
For best results, avoid overmixing and use ripe bananas with brown spots.
- Prep Time: 12 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg