Perfectly soft and fluffy, these baked banana donuts take only minutes to make and are a fabulous way to use up those spotty bananas!
Donuts are a staple food in my household. Sounds kinda strange coming from the mouth… or should I say the typing fingers… of a Registered Dietitian, right?! Well, if you know me you know I’m not one of those Dietitians who is going to tell you to eat raw kale for the rest of your life. I mean, A.) that’s not fun B.) there is no such thing as “perfect” eating and C.) well…just No.
I firmly believe that ALL foods fit. That learning to listen to your hunger and fullness, satisfaction, and body’s cues is the best way to navigate nutrition. For instance, donuts. A freshly fried donut is amazing, let’s be real. I’m a huge fan. But would I feel good eating that all day, every day? Nope. My body would tell me otherwise. But, I still enjoy them and find satisfaction when dipping a fluffy donut into my morning coffee. Enter these baked banana donuts! Still full of satisfying donut-ness, yet make my body feel a little better on the daily. Ya feel me?
Ingredients Needed For Baked Banana Donuts
Like I said, these donuts are insanely easy to make. Fool proof, ya might say. And I BET you have all of the ingredients needed to make them. I mean, let’s be honest, we’ve pretty much always got a spotty banana laying around that we said we’d eat, but, well.. never happened. Or… if you’re like me… you buy extra KNOWING you won’t eat them so you HAVE to make these banana donuts! No? Just me? Kay, cool…..
- baking powder
- spotty banana
- melted butter
See? Told you you probably had everything already!
How To Make This Homemade Banana Donut Recipe
Preheat your oven to 350 degrees and lightly grease a donut pan with non-stick spray.
In a medium sized bowl combine whole wheat flour, baking powder & salt. Set aside.
In a large bowl or stand mixer first, mash your banana very well.
Then, add in egg, butter, sugar milk and vanilla, mixing until combined with the mashed banana.
Slowly add in the flour mixture to your egg mixture. Mix until thoroughly combined.
Fill your prepared donut pan (pro-tip: put your batter into a sandwich bag, snip the end, and fill with ease!) with your donut batter and bake for ~10-12 minutes.
Donuts are done when they’re golden brown and a toothpick when inserted comes out clean.
Allow donuts to cool fully before adding glaze, frosting or powdered sugar, if desired. Or, top with some of my fave 2 ingredient no added sugar blueberry jam!
So easy, right?! If you’re smitten with this donut recipe be sure to checkout these other donut recipes!
Be sure to pin this recipe to your Pinterest board! It’s like that old saying from the potato chip commercial “you can’t have just one” except “you can’t make this just once!”
Banana Baked Donut FAQ’s
What flours can I use for this banana donuts recipe?
You can totally use all-purpose flour, whole wheat flour, or gluten free flour to make these gluten free donuts. Using other flours like coconut or almond will adjust the amount of flour that you need. I found this great flour substitution instruction post you can use!
What if I am vegan?
I’d recommend using shortening in place of the butter and you can use whatever milk alternative you like. You can use 1/4 cup of greek yogurt or a flax egg in place of the egg!
How do I add glaze?
To glaze these banana donuts all you have to do is combine ~1 cup of powdered sugar with 2-4 tbsp of milk. Then, dip them right in! If you want a more thick, frosting like glaze start with 1-2 Tbsp first, then slowly add more until desired thickness.
You can also roll them into powdered sugar or cinnamon sugar when juuuuust slightly still warm!
How do I store these banana donuts?
I keep them in a container on the counter for 5-7 days, or you can freeze them for a few months!
If you love this recipe be sure to give it a star rating on the recipe card and leave a comment! I love hearing from you all!
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 banana
- 1 egg
- 1 tsp vanilla
- 1/3 cup sugar
- 2 tbsp butter
- 1 tbsp milk
Preheat oven to 350 degrees and lightly grease a donut pan with non-stick spray. Set aside.
In a medium bowl combine wheat flour, baking powder and salt. Set aside.
In a large bowl or stand mixer mash banana well.
Next, add in egg, sugar, milk, butter and vanilla to your mashed banana.
Now, slowly add in the flour mixture and mix until combined.
Fill your prepared donut pan with your donut batter. This should make ~6 donuts.
Bake for ~10-12 minutes or until donuts are golden brown and a toothpick when inserted comes out clean.
Allow donuts to cool fully before if you deciding to frost, glaze, or rolling in powdered sugar.
May sub whole wheat flour or gluten free flour in place of regular all-purpose flour.
Store in an air tight container for 5-7 days. I'd recommend not frosting them if storing them. You can prepare the frosting or glaze and add it just before eating. This will prevent them from getting too soggy.
To fill your donut plan without making a mess you can put your batter into a ziplock sandwich bag (or bigger size) and snip off the corner and pipe in the batter.
To add glaze combine 1/2 cup powdered sugar with 2-4 tbsp of milk of choice.
To make powdered sugar donuts roll slightly warm donuts in powdered sugar.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 185Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 41mgSodium: 223mgCarbohydrates: 32gFiber: 1gSugar: 14gProtein: 4g