Moist Banana Donuts (Print Version)
Tender, cake-like banana donuts with cinnamon and a light vanilla glaze—golden rounds for breakfast or dessert.
# What You 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
# Preparation Steps:
01 - Preheat oven to 350°F. Lightly grease a nonstick donut pan to ensure easy donut removal.
02 - In a large mixing bowl, whisk together the mashed bananas, milk, eggs, vegetable oil, granulated sugar, and vanilla extract until the mixture is fully blended and smooth.
03 - In a separate bowl, sift together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
04 - Gently fold the dry mixture into the banana mixture using a spatula until just combined. Avoid overmixing to preserve a tender donut structure.
05 - Transfer batter to a piping bag or a resealable plastic bag with the corner trimmed. Pipe the batter into each donut mold, filling each cavity approximately three-quarters full.
06 - Bake in the preheated oven for 12 to 15 minutes, or until the donuts are golden and their tops spring back when gently pressed.
07 - Remove the pan from the oven and let the donuts cool in the pan for five minutes before transferring them to a wire rack to cool completely.
08 - Whisk powdered sugar, milk, and vanilla extract together in a small bowl until smooth. Dip cooled donuts into the glaze and set on a rack until the glaze is set.
# Expert Advice:
01 -
- The donuts are so moist and tender, you'd never guess they're baked instead of fried.
- With just one bowl for the wet and one for the dry, cleanup is quick—which means more time to savor each bite.
02 -
- Overmixing really does make the donuts dense—I learned to stop stirring when streaks of flour just disappear.
- Greasing the donut pan thoroughly is non-negotiable if you want those pretty rings to pop out easily.
03 -
- Weigh your flour for consistent, soft results—it matters more than you think.
- For longer-lasting freshness, store donuts with a piece of bread to keep them from drying out overnight.