Banana Bread Donut Recipe

So, you’ve got those sad, spotty bananas staring at you from the counter, practically judging your procrastination, right? And the thought of baking a whole banana bread loaf feels like a *commitment* you’re just not ready for? Yeah, me too. But what if I told you there’s a way to turn those forgotten fruits into something ridiculously delicious, quick, and portion-controlled (mostly)? Enter: Banana Bread Donuts. Your new favorite thing, probably.

Why This Recipe is Awesome

Honestly, this recipe is a godsend. It takes all the cozy, comforting vibes of banana bread and squishes them into a fun, dippable, perfectly-sized donut. Seriously, who wants a slice when you can have a whole donut (or three)? Plus, it’s baked, not fried, so you can tell yourself it’s practically health food. Don’t worry, I won’t tell anyone if you don’t. It’s also **idiot-proof**; even I, the queen of kitchen catastrophes, managed not to mess it up. It’s faster than deciding what to watch on Netflix, and way more satisfying, IMO.

Ingredients You’ll Need

Gather your troops! Most of these are probably already hanging out in your pantry, waiting for their moment to shine.

• **Really Ripe Bananas (2-3 medium)**: We’re talking brown, spotty, nearly black. The uglier, the better. They’re bringing all the flavor to the party.
• **All-Purpose Flour (1 ¼ cups)**: The foundation of our donut dreams.
• **Granulated Sugar (½ cup)**: For sweetness, obviously.
• **Brown Sugar (¼ cup)**: Adds that deeper, caramel-y note that screams “banana bread!”
• **Baking Powder (1 teaspoon)**: Our little leavening friend, helping them rise to fluffy perfection.
• **Baking Soda (½ teaspoon)**: Another rising star, especially with those bananas.
• **Salt (½ teaspoon)**: Don’t skip it; it brings out all the other flavors.
• **Large Egg (1)**: Our binder, holding everything together.
• **Unsalted Butter, melted (¼ cup)**: Because butter makes everything better. Fact.
• **Milk (¼ cup)**: Any kind works, even almond milk if you’re feeling fancy.
• **Vanilla Extract (1 teaspoon)**: The MVP of flavor. Don’t be shy!

For the Glaze (because naked donuts are sad donuts):

• **Powdered Sugar (1 cup)**: Sift it if you’re feeling ambitious, but let’s be real, you probably won’t.
• **Milk (2-3 tablespoons)**: Start with less, add more until it’s dippable but not watery.
• **Vanilla Extract (½ teaspoon)**: A little extra somethin’ somethin’.

Step-by-Step Instructions

1. **Get Prepped**: Preheat your oven to 350°F (175°C). While it’s warming up, lightly grease a 6-cavity donut pan. If you have two, even better – you’ll need them!
2. **Mash Those Bananas**: In a medium bowl, go to town on your ripe bananas with a fork until they’re mostly smooth with a few small lumps. That’s character!
3. **Wet Ingredients Unite**: Add the melted butter, granulated sugar, brown sugar, egg, milk, and vanilla extract to the mashed bananas. Whisk it all together until it’s just combined. Don’t overmix!
4. **Dry Crew In**: In a separate, larger bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure there are no lumpy bits.
5. **Combine Gently**: Pour your wet banana mixture into the dry ingredients. **Fold it gently** with a spatula until *just* combined. A few streaks of flour are totally fine. Overmixing leads to tough donuts, and nobody wants that.
6. **Fill ‘Em Up**: Spoon the batter into a piping bag or a large Ziploc bag with the corner snipped off. This makes filling the donut pan so much easier and less messy. Pipe the batter evenly into each donut cavity, filling them about two-thirds full.
7. **Bake Away**: Pop that pan into your preheated oven. Bake for 10-12 minutes, or until the donuts are golden brown and spring back when lightly touched.
8. **Cool Down**: Let the donuts cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely. Patience is a virtue, especially when it comes to hot glaze.
9. **Whip Up the Glaze**: While the donuts are cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. If it’s too thick, add a tiny bit more milk; too thin, add more powdered sugar.
10. **Dip and Devour**: Once the donuts are completely cool, dip each one into the glaze, letting any excess drip off. Place them back on the wire rack for the glaze to set. Then, go on, take a bite! You’ve earned it.

Common Mistakes to Avoid

• **Under-ripe Bananas**: Seriously, don’t even try it. You’ll miss out on all that sweet, banana-y goodness. Wait until they’re practically black, trust me.
• **Overmixing the Batter**: This is probably the number one donut killer. Mix until *just* combined. Lumps are okay! Tough, rubbery donuts are not.
• **Overfilling the Donut Pan**: You’re making donuts, not donut mountains that overflow and stick together. Fill them about 2/3 full for perfectly shaped rings.
• **Glazing Hot Donuts**: I know, the temptation is real. But if you dip warm donuts in glaze, it just melts into a sugary puddle. Let them cool completely. **This is key for a nice, set glaze.**

Alternatives & Substitutions

Feeling adventurous or missing an ingredient? No stress, here are some ideas:

• **Gluten-Free Flour**: Yes, you can totally use a 1:1 gluten-free baking blend! The texture might be a *smidge* different, but still delicious.
• **Dairy-Free**: Swap regular milk for almond, soy, or oat milk, and use a plant-based butter alternative. Easy peasy.
• **Add-Ins**: Want to jazz them up? Fold in a handful of chocolate chips, chopped walnuts, or pecans with the dry ingredients. Mini chocolate chips work especially well.
• **Different Glaze**: Not feeling the classic vanilla? Try a sprinkle of cinnamon sugar (dip in melted butter, then cinnamon sugar), or a simple cream cheese glaze for extra decadence.
• **No Donut Pan?**: Don’t let that stop you! Pour the batter into a greased muffin tin instead and bake for 15-18 minutes for delicious banana bread muffins. They won’t have the hole, but they’ll taste just as good.

FAQ (Frequently Asked Questions)

• **Can I use margarine instead of butter?** Well, technically yes, but why hurt your soul like that? Butter just tastes better, and for a small amount, the flavor impact is huge. Just use butter.
• **How long do these banana bread donuts last?** In my house? About an hour. Realistically, stored in an airtight container at room temperature, they’re best for 2-3 days. They tend to dry out after that.
• **Can I freeze them?** Absolutely! Freeze the *unglazed* donuts in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container for up to 2 months. Thaw and glaze whenever a craving strikes!
• **What if I don’t have a piping bag?** A large Ziploc bag with a corner snipped off works perfectly. Just make sure the hole isn’t too big!
• **Can I add spices like cinnamon or nutmeg?** Oh, definitely! A ½ teaspoon of cinnamon or a pinch of nutmeg would be a fantastic addition, especially if you like that classic spiced banana bread flavor.

Final Thoughts

There you have it! A super simple, incredibly tasty, and seriously fun way to tackle those over-ripe bananas and satisfy your sweet tooth without committing to a full loaf. These Banana Bread Donuts are perfect for breakfast, brunch, an afternoon snack, or, let’s be honest, a midnight treat. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!