Banana Donuts, Soft & Moist (Printable)
Soft, moist baked banana donuts with cinnamon, quick to make and ideal for breakfast or an easy sweet treat.
# What You Need:
→ Wet Ingredients
01 - 2 ripe bananas, mashed
02 - 1/2 cup whole milk
03 - 1/4 cup unsalted butter, melted
04 - 2 large eggs
05 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
06 - 2 cups all-purpose flour
07 - 2/3 cup granulated sugar
08 - 2 teaspoons baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon kosher salt
11 - 1/2 teaspoon ground cinnamon
→ Optional Topping
12 - 1/3 cup powdered sugar
13 - 1/2 teaspoon ground cinnamon, for dusting
# 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 ripe bananas until smooth. Pour in the milk, melted butter, eggs, and vanilla extract, then whisk until fully blended.
03 - In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly distributed.
04 - Fold the dry ingredient mixture into the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the donuts tender.
05 - Transfer the batter to a piping bag or a large 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, 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 cooling rack.
08 - While still slightly warm, dust the donuts with a blend of powdered sugar and ground cinnamon if desired.
# Expert Advice:
01 -
- These bake up in 15 minutes flat, which means you can have fresh donuts before your coffee even finishes brewing
- The mashed bananas keep them incredibly moist for days, unlike traditional cake donuts that turn into hockey pucks overnight
02 -
- Do not overfill the donut pan. The first time I made these, I got greedy and filled them to the top. They rose into one giant connected donut blob. The result was delicious but absurd looking.
- Let them cool completely before storing. Warm donuts in a container create condensation, which makes them soggy. Patience pays off here.
03 -
- If you dont own a donut pan, a muffin tin works in a pinch. The baking time stays the same, though theyll look more like muffin tops.
- Room temperature ingredients create the most tender crumb. Set everything out about 30 minutes before you plan to start baking.