These chocolate glazed baked Banana Donuts are the stuff dreams are made of!
Why wait in line at Dunkin when it’s so easy to stay in and make baked banana donuts from home? These fluffy, moist and delicious chocolate glazed donuts would be stiff competition even for the Krispy Kreme brand! They’re like little baked banana breads coated in chocolate and are perfectly portable! Make these as a special breakfast treat, or tuck them into a lunchbox or briefcase for a special surprise. It’s sure to bring a smile to the face of the lucky person who finds it!
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Banana Baked Donuts
- Dip a hot, fresh banana donut in that first cup of coffee and start the day off right!
- Baked instead of deep-fried, this banana donuts recipe is a healthy way to get whole nutrition without a lot of calories.
- Banana donuts with a chocolate glaze tastes just like banana chocolate smoothie! Day or even week-old bananas that are past smoothie material are perfect for these donuts.
- Try making some other banana favorites with any extra leftover bananas, like Nut Free Banana Bread, or even a tasty Banana Cream Pie!
What’s in Banana Donuts?
Banana donuts are light and fluffy, like little cakes. But there are a few substitutions, mix-ins, and toppings that make them a new treat every time!
DONUT BATTER – Mashed bananas are mixed with cinnamon, nutmeg, and vanilla so they are both sweet and savory! Keep the cake ingredients the same for the best baked results, but experiment with replacing half of the mashed bananas with strawberry preserves. For gluten-free donuts, use a 1:1 ratio of gluten-free baking mix to white flour.
DAIRY – For extra rich donuts, replace the milk with whipping cream. No buttermilk on hand? DIY it by combining 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and allow it to set for about 5 minutes.
TOPPINGS – While the chocolate glaze is still warm, decorate the tops of banana donuts with an assortment of colorful sprinkles, coconut, chopped peanuts, mini chocolate chips, or toffee pieces. Or split up the toppings and decorate a variety of glazed donuts.
How to Make Banana Donuts
Baked donuts are easier to make than the deep fried kind, and are healthy in comparison!
- Add the wet mixture to the dry mixture, per recipe directions. Pipe batter into a prepared donut pan.
- Bake as per the recipe below until donuts spring back when touched or a wooden pick comes out dry.
- Prepare glaze while the donuts are cooling.
- Dip or drizzle the glaze over the donuts and place them on a wire rack so the glaze can harden (add optional toppings, if desired).
Pro Tips for Perfect Donuts
- Check the expiration dates on baking powder and baking soda. For the best rise, replace expired or close to expired leavening agents.
- Avoid overfilling the donut pans so they come out perfectly round and evenly sized.
- Allow the butter to cool slightly before adding to the batter, otherwise it may partially cook the eggs.
- Make homemade donut holes with leftover batter by baking the batter in a cake pop machine!
Keep banana donuts in a covered container at room temperature with a slice of bread to absorb any moisture. Plain or glazed banana donuts can be frozen once they are cooled. Place them in zippered bags with the date labeled on the outside and freeze them up to 2 months. Let them thaw at room temperature before serving.
Banana Donuts with Chocolate Glaze
- 1 cup flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 egg
- ⅓ cup brown sugar
- ¼ cup melted butter slightly cooled
- ½ cup mashed banana about 1-2 medium bananas
- 1 teaspoon vanilla
- 2 Tablespoons milk mixed with ¼ teaspoon lemon juice (or buttermilk)
- ½ cup chocolate chips
- 2 Tablespoons butter
- 2 teaspoons corn syrup
- 2 teaspoons water
- Preheat oven to 350°F. Grease donut pan(s).
- Whisk together flour, baking powder, baking soda, salt, cinnamon, & nutmeg and set aside.
- Whisk together egg and brown sugar. Add butter, banana, vanilla, and milk, and combine well.
- Add wet mixture to dry mixture, mixing with a spatula until just combined.
- Add batter to a piping bag or zip top bag and pipe into donut pans. Fill ⅔ - ¾ full.
- Bake 9-10 minutes, until they spring back when touched*. Cool 2 minutes in pan then turn out onto a rack.
- While donuts are cooling, make glaze. Add all glaze ingredients to a small bowl. Microwave for 20 seconds and stir until smooth. Microwave for 10 seconds more if needed.
- While donuts are still warm, dip the tops in the glaze, flip over, and place on a wire rack to cool completely. (Or pour warm glaze over donuts if preferred.) Glaze will harden slightly over time.
- Nutrition accounts for using 80% of the glaze.
- You likely will not use all of the glaze. Store leftover glaze in the refrigerator to use in other recipes or spoon over ice cream.
- Keep leftovers in an airtight container at room temperature for up to 3 days.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
Recipe from Sally’s Baking Addiction