Baked Banana Bread Donuts – Soft, Cozy, and Easy to Make

These donuts taste like your favorite banana bread, but they bake up faster and look like a treat from a bakery. They’re soft, warmly spiced, and perfect for using up ripe bananas. No frying or fancy equipment beyond a donut pan.

Mix, pipe, bake, and you’re minutes away from a cozy breakfast or snack. Add a simple cinnamon-sugar coating or a light glaze—both are excellent.

What Makes This Recipe So Good

• Fast and fuss-free: No yeast, no frying, and no long rising times. You can make these in about 30 minutes.
• Moist and tender: Mashed ripe bananas keep the donuts soft without being heavy.
• Balanced sweetness: Sweet, but not overly so.

  You can enjoy them plain, dusted with cinnamon sugar, or glazed.

• Great use for ripe bananas: The riper, the better. Speckled bananas bring the best flavor.
• Freezer-friendly: Make a batch, freeze, and warm up for quick weekday breakfasts.

What You’ll Need

• 2 large ripe bananas (about 1 cup mashed)
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1/4 cup neutral oil (canola, vegetable, or mild olive oil)
• 1/4 cup plain yogurt or sour cream (adds moisture)
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional, but lovely)
• Optional toppings:
• Cinnamon-sugar: 1/3 cup sugar + 1 teaspoon cinnamon, plus 2 tablespoons melted butter
• Simple glaze: 1 cup powdered sugar + 2–3 tablespoons milk + 1/2 teaspoon vanilla
• Equipment: Donut pan (standard 6-cavity or 12-cavity mini), mixing bowls, whisk, spatula, piping bag or zip-top bag

Step-by-Step Instructions

1. Preheat and prep: Heat the oven to 350°F (175°C). Lightly grease your donut pan with nonstick spray or a thin coat of butter.
2. Mash the bananas: In a medium bowl, mash the bananas until mostly smooth.

   A few small lumps are fine.

3. Mix the wet ingredients: Whisk in granulated sugar, brown sugar, oil, yogurt, eggs, and vanilla until combined and glossy.
4. Combine the dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. Bring it together: Add the dry mixture to the wet mixture. Stir with a spatula just until no dry streaks remain. Do not overmix.
6. Fill the pan: Spoon the batter into a piping bag (or a zip-top bag with a corner snipped) and pipe into the donut molds, filling each about 3/4 full.

   This helps keep the centers open.

7. Bake: Bake for 9–12 minutes for standard donuts (7–9 minutes for mini), until the tops spring back lightly and a toothpick comes out clean.
8. Cool briefly: Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack.
9. Add toppings (optional): For cinnamon-sugar, brush warm donuts with melted butter and roll in the mixture. For glaze, whisk powdered sugar, milk, and vanilla, then dip the tops of cooled donuts and let set.
10. Serve: Enjoy warm or at room temperature. They’re especially good within the first day.

Storage Instructions

• Room temperature: Store plain or cinnamon-sugar donuts in an airtight container for up to 2 days.
• Refrigerator: Glazed donuts keep best in the fridge for up to 4 days.

  Let them come to room temp before serving.

• Freezer: Freeze unglazed donuts in a single layer until solid, then move to a freezer bag for up to 2 months. Thaw at room temperature and warm for 5–7 minutes in a 300°F (150°C) oven.

Why This Is Good for You

• Baked, not fried: You get the donut experience with far less oil and fewer calories.
• Banana power: Bananas bring potassium, fiber, and natural sweetness, which allows you to use less sugar overall.
• Reasonable portion control: The donut shape naturally creates single servings, which helps with mindful snacking.
• Flexible ingredients: You can use whole wheat pastry flour, reduce sugar slightly, or swap in Greek yogurt for extra protein.

Pitfalls to Watch Out For

• Overmixing the batter: This can create tough donuts. Stir just until the flour disappears.
• Overfilling the pan: If you fill to the top, the center hole can close.

  Aim for 3/4 full.

• Using underripe bananas: Green or barely yellow bananas lack sweetness and flavor. Look for very spotty bananas.
• Skipping the cooling time: Removing the donuts too soon can cause breakage. Let them rest 5 minutes in the pan first.
• Incorrect oven temperature: Too hot, and the outsides brown before the insides cook.

  Use an oven thermometer if possible.

Alternatives

• Dairy-free: Use dairy-free yogurt or applesauce instead of yogurt, and a plant-based milk for the glaze.
• Gluten-free: Use a 1:1 gluten-free baking flour blend. Let the batter rest 5 minutes before baking for better texture.
• Whole grain: Swap up to half the all-purpose flour with whole wheat pastry flour. Add 1–2 teaspoons extra milk if the batter feels thick.
• Add-ins: Fold in 1/2 cup chocolate chips, toasted walnuts, or pecans.

  Mini chips distribute more evenly.

• Spice profile: Add a pinch of cloves or allspice for a warmer flavor, or swap cinnamon for pumpkin pie spice.
• Maple glaze: Replace milk with maple syrup in the glaze for a deeper, breakfasty vibe.

FAQ

Can I make these without a donut pan?

Yes. Use a muffin tin and bake as mini muffins for 10–12 minutes or standard muffins for 16–18 minutes. You won’t get the donut shape, but the flavor and texture stay great.

How ripe should the bananas be?

Very ripe, with lots of brown spots and a soft feel.

Overripe bananas add more sweetness and a stronger banana taste, which is ideal here.

Can I reduce the sugar?

You can reduce total sugar by about 2–3 tablespoons without hurting the texture. Keep in mind the bananas already add natural sweetness.

What if my batter is too thick to pipe?

Add 1–2 teaspoons of milk and fold gently. The batter should be thick but pipeable, similar to a loose cake batter.

How do I keep the donuts from sticking?

Grease the pan well, especially the center posts, and let the donuts rest for 5 minutes before removing.

A thin silicone spatula can help lift edges.

Can I make them ahead?

Yes. Bake the donuts, cool completely, and store airtight. Add cinnamon sugar or glaze right before serving for the best texture.

What’s the best oil to use?

A neutral oil like canola or vegetable keeps the flavor clean.

A mild olive oil works too and adds a subtle richness.

Wrapping Up

Baked Banana Bread Donuts bring all the comfort of banana bread in a quick, snackable form. The recipe is straightforward, flexible, and friendly to substitutions. Keep a few ripe bananas on hand, and you can whip these up whenever the craving hits.

Whether you go with cinnamon sugar or a simple glaze, they’re a warm, homey treat that always hits the spot.