Moist Banana Donuts (Printable version)
Moist, fluffy baked banana donuts with a soft cake-like crumb and optional vanilla glaze, ready in 30 minutes.
# Ingredient List:
→ Wet Ingredients
01 - 2 medium ripe bananas, mashed
02 - 1/2 cup milk
03 - 2 large eggs
04 - 1/4 cup vegetable oil
05 - 1/2 cup granulated sugar
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 1 1/2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
→ Optional Glaze
12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons milk
14 - 1/4 teaspoon vanilla extract
# How to Make It:
01 - Preheat the oven to 350°F. Lightly grease a nonstick donut pan.
02 - In a large bowl, whisk together mashed bananas, milk, eggs, vegetable oil, granulated sugar, and vanilla extract until smooth.
03 - In a separate bowl, sift together all-purpose flour, baking powder, baking soda, cinnamon, and salt.
04 - Fold the dry ingredients into the wet mixture just until incorporated. Avoid overmixing for a tender crumb.
05 - Transfer batter to a piping bag or a resealable plastic bag with a snipped corner. Pipe batter into the prepared donut pan, filling each well three-quarters full.
06 - Bake in the preheated oven for 12 to 15 minutes, or until donuts are golden and tops spring back when lightly pressed.
07 - Let donuts cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
08 - For the glaze, whisk powdered sugar, milk, and vanilla extract until smooth. Dip cooled donuts into the glaze and allow to set before serving.
# Expert Suggestions:
01 -
- Here’s the secret: nobody ever guesses how easy these are to make – even on a busy morning.
- They’re impossibly moist and fluffy inside, a texture I chased for ages before getting it right.
02 -
- If you rush and underbake, the donuts can get sticky and hard to remove – patience is worth it here.
- Switching to piping bags made my donuts come out looking café-worthy instead of lopsided.
03 -
- I always oil the donut pan thoroughly with a pastry brush to prevent sticking, as just a light spritz sometimes left a few stubborn crumbs behind.
- Letting the donuts cool in the pan for five minutes means they hold their shape and come out in one piece every time.