Baked Banana Donuts

These easy baked banana donuts are soft and cakey like banana bread, dipped in a sweet peanut butter glaze and finished with mini chocolate chips.

Course Breakfast

Cuisine American

Keyword Banana Donuts

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 213kcal

Author Jason Decker

Ingredients

Banana Doughnuts

1 1/2 Cup all purpose flour
3/4 Cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 Cup mashed bananas 3 medium sized bananas
1/4 Cup vegetable oil
1 teaspoon vanilla extract
1 egg lightly beaten

Peanut Butter Glaze

Instructions

Banana Doughnuts

Preheat oven to 350 degrees F. Spray doughnut trays with cooking spray.
Place the flour, sugar, baking powder, baking soda and salt in a large bowl, whisk to combine. Set aside.
1 1/2 Cup all purpose flour, 3/4 Cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 teaspoon salt
In a smaller bowl, add the mashed bananas, oil, vanilla, and egg and whisk to combine.
1 1/2 Cup mashed bananas, 1/4 Cup vegetable oil, 1 teaspoon vanilla extract, 1 egg
Add the wet ingredients and mix until just combined, with no dry spots. DO NOT overmix.
Fill each greased doughnut tin with three tablespoons of batter. Bake for 10 minutes.
Let the doughnuts cool for 5 minutes in the pan, then let them cool completely on a wired rack.

Peanut Butter Glaze

Whisk together the peanut butter, powdered sugar, 3 tablespoons of the milk, and the vanilla. Add more milk if it is too thick.
2 Cups powdered sugar, 2 tablespoons creamy peanut butter, 1/4 Cup milk, 1 teaspoon vanilla extract
Dip doughnut tops into the glaze. Place back on the wire rack, glaze side up.
Top with chocolate chips, serve, and enjoy!
mini chocolate chips for garnish

Notes

Don’t Overmix the Batter: Mix until just combined to keep the donuts fluffy. Overmixing can make them dense.
Use Overripe Bananas: They add more sweetness and moisture to the donut batter.
Grease the Donut Pan Well: Use cooking spray or melted butter to prevent sticking. Even non-stick pans benefit from this.
Fill the Donut Pan Properly: Fill each donut mold about 2/3 full to avoid overflow. A piping bag or large ziplock bag makes this easy.
Use the Right Flour: All-purpose flour works great, but you can experiment with whole wheat flour or almond flour for different textures.
Cool Before Glazing: Let the donuts cool completely on a wire rack so the glaze sets nicely and doesn’t melt off.

Nutrition