Banana Donuts Soft Baked (Print View)
Moist baked banana donuts with cinnamon, ready in 30 minutes; dust or glaze for extra sweetness.
# What You Need:
→ Wet Ingredients
01 - 2 ripe bananas, mashed
02 - ½ cup whole milk
03 - ¼ cup unsalted butter, melted
04 - 2 large eggs
05 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
06 - 2 cups all-purpose flour
07 - ⅔ cup granulated sugar
08 - 2 teaspoons baking powder
09 - ½ teaspoon baking soda
10 - ½ teaspoon kosher salt
11 - ½ teaspoon ground cinnamon
→ Optional Topping
12 - ⅓ cup powdered sugar
13 - ½ teaspoon ground cinnamon for dusting
# How-To Steps:
01 - Preheat the oven to 350°F. Lightly grease a standard donut pan with butter or nonstick cooking spray.
02 - In a large mixing bowl, mash the bananas until smooth. Pour in the milk, melted butter, eggs, and vanilla extract, then whisk until fully incorporated.
03 - In a separate bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until evenly distributed.
04 - Gradually add the dry mixture to the wet ingredients, folding gently just until combined. Take care not to overmix to keep the donuts tender.
05 - Transfer the batter to a piping bag or a zip-top bag with one corner snipped off. Pipe the batter evenly into each donut cavity, filling about three-quarters full.
06 - Bake for 14 to 16 minutes, rotating the pan halfway through, until the tops are golden brown and a toothpick inserted into the center comes out clean.
07 - Allow the donuts to rest in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely.
08 - Once slightly cooled, combine the powdered sugar and cinnamon, then dust generously over the donuts using a fine-mesh sieve.
# Expert Hints:
01 -
- Baking instead of frying means you get that donut satisfaction without the mess or guilt of hot oil.
- The banana keeps every bite incredibly moist, and they disappear from the cooling rack before you even glaze them.
02 -
- Overmixing the batter once the flour joins the wet ingredients creates dense rubbery donuts instead of light fluffy ones.
- Filling the donut cavities too full causes the holes to close up during baking, leaving you with small round cakes rather than rings.
03 -
- Freeze your overripe bananas peeled and in a sealed bag so you can make these donuts whenever the craving hits, no waiting required.
- A quick glaze of powdered sugar mixed with a splash of milk and vanilla elevates these from everyday to special occasion with almost no extra effort.