Freshly baked donuts bursting with banana flavor that are ready to eat in just 15 minutes! These baked banana donuts are a great way to use of overly ripe bananas and make an easy grab-and-go breakfast or snack!
Why This Recipe Works
Donuts are amazing. There is no denying that. And while I would looooove to have myself a nice donut shop donut on the daily (which with intuitive eating you CAN do)... I genuinely don't want to. Why? My body wouldn't FEEL good after probably day 3, let's be real!
So, I love to make my own baked donuts and have them on hand to either have along side my morning cup of coffee or as an afternoon snack with some peanut butter on top or even crumbled up into a greek yogurt!
These baked banana donuts are a great way to use up extra ripe bananas if you're not feeling like making some banana bread. (I like to make this banana bread recipe in the oven or this Instant Pot banana bread!)
- Banana. Ideally you want this to be dark and spotty. If your banana is not super spotty you may want to add a little extra sugar, since overly ripe bananas are sweeter. You may also need to add an extra splash of milk
How To Make This 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! See expert tips section below for photo instructions) 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 (I have a glaze recipe in my whole wheat donuts recipe post and a cream cheese frosting in my baked pumpkin donuts recipe post!) Or, top with some of my fave 2 ingredient no added sugar blueberry jam or peanut butter!
You can totally use all-purpose flour, whole wheat flour, or 1:1 gluten free flour to make these baked banana donuts. Using other flours like coconut or almond likely won't work.
Yep! I’d recommend using coconut oil in place of the butter and you can use whatever milk alternative you like. You can use 1/4 cup of dairy-free greek yogurt and a flax egg in place of the egg!
Great question! I mentioned this above in the recipe instructions but wanted to pop it here again- I have a glaze recipe in my whole wheat donut recipe and a cream cheese frosting recipe AND cinnamon sugar coating instructions on my 15 minute baked pumpkin donuts recipe post!
I keep them in a container on the counter for 5-7 days, or you can freeze them for up to 2-3 months!
Yes! If you don't have a donut pan (I have this donut pan and love it!) you can use a muffin tin and make these into muffin shapes. You may need to extend the cooking time by a few minutes!
- No overly ripe, spotty bananas on hand? Try this:
1. Store in a cool, dark place. Do this if you have one or two days before you're planning to make your bread. I throw mine in a paper bag and put in the pantry.
2. Pop into the microwave. Pierce the banana with a fork a few times and microwave it for 30 seconds at a time until you get it just slightly soft.
3. Warm in the oven. Pop them in the oven at 350 degrees with their peels on for 15-20 minutes
- To easily fill your donut pan try adding batter to a plastic ziplock bag, cutting the corner and piping it in just like you would do with frosting to decorate a cake! This makes it super clean and easy!
Other Recipes You Might Like:
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- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 banana
- 1 egg
- 1 tsp vanilla
- 1/2 cup sugar
- 2 tbsp butter, melted & cooled
- 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.
If your banana isn't really ripe your donuts won't be as sweet and may be more dry.
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