Banana Donuts Moist & Fluffy (Printable)
Golden, cake-like banana donuts with cinnamon and optional vanilla glaze — ready in 30 minutes for breakfast or dessert.
# 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 the 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 the mixture is smooth.
03 - In a separate bowl, sift together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
04 - Gently fold the dry mixture into the wet ingredients until just combined. Avoid overmixing to maintain a tender crumb.
05 - Transfer the batter into a piping bag or a resealable plastic bag with a trimmed corner. Pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.
06 - Bake for 12 to 15 minutes, or until the donuts are golden and the tops spring back when gently pressed.
07 - Remove from the oven and allow donuts to cool in the pan for 5 minutes. Carefully transfer to a wire rack and let cool completely.
08 - For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip cooled donuts into the glaze and allow to set before serving.
# Expert Tips:
01 -
- If you have sad bananas on the counter, these donuts give them new purpose—so much tastier than another loaf of banana bread.
- No frying means your kitchen stays clean and you get healthier treats with the same bakery-level softness.
02 -
- Overmixing the batter turns these donuts dense instead of fluffy—it’s a lesson you only need to learn once.
- Letting them cool just five minutes (no more) in the pan stops them from sticking or becoming tough.
03 -
- Always use the ripest bananas you have—your house will smell incredible and every bite will taste richer.
- Sifting flour and sugar isn’t just for show: it creates the softest cake-style crumb and the smoothest glaze every time.