Banana Donuts

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Banana Donuts combine a simple banana batter that gets baked in the oven with a delicious old fashioned caramel icing. These are the perfect little breakfast treats, and they pair well with a cup of coffee or a glass of milk!

Try my baked pumpkin donuts next for another delicious donut recipe!

Side view of a small plate of two stacked banana muffins with other plates in the background.

Baked Banana Donuts

While we’ve treated the kids to donuts at our local donut shop occasionally, I’ve never been one to indulge myself. I’d prefer some avocado toast on jalapeño cheddar sourdough bread or just a bowl of yogurt with granola.

But BAKED Banana Donuts are a treat I can definitely get behind. These aren’t fried or dumped in frosting. Rather, they’re baked and lightly iced – which makes them a perfect recipe to start my day. No stomach aches allowed here!

For another lower calorie treat, try my Pecan Banana Muffins next! Another great way to use up overly ripe bananas.

Overhead view of a cooling rack of banana donuts.

Ingredient Notes:

  • Bananas – You’ll need three over-ripe bananas for this recipe.
  • Dairy – I used sour cream in this recipe.
  • Butter – I always go with unsalted butter in my baking.
  • Sugars – For these donuts, I used a combo of brown sugar and granulated sugar.
  • Flour – You’ll need all-purpose flour.

The Old Fashioned Caramel Icing is an easy recipe that my mother made back in the day and it’s our favorite here. We add to SO many things (especially banana things!), including the following.

Side view of a bunch of banana donuts with icing and sprinkles.

How to make Banana Donuts:

Step 1
Place overripe bananas in a medium bowl and use a hand mixer to puree them. A few lumps are ok!

You can also use a fork and just mash the bananas instead. Try to get them pretty soft!

Step 2
Mix wet ingredients. To the bowl, add the remaining wet ingredients – the oil, eggs, sour cream, and vanilla extract. Blend with the mixer or with a whisk.

Step 3
Mix dry ingredients.In another bowl, combine the dry ingredients – the cake flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Stir to combine.

** When measuring the flour, I recommend using a digital scale (you’ll need 200 grams) OR use the spoon and level method. In other words, don’t scoop the flour as it will be too packed and you’ll use more flour than desired.

Step 4
Combine. Add the dry ingredients to the wet, and use a spoon to mix until just combined. Remember, a few lumps are ok! (Don’t over-mix!)

Step 5
Pour batter in donut pans. Prep two donut pans with cooking spray, and spoon the banana donut batter inside, or use a plastic bag and a piping tool to pipe the batter into each donut pan.

Step 6
Bake donuts. Bake the banana donuts in a preheated 350 degree oven for 12-15 minutes, or until done in the middle. I recommend testing with a toothpick! The baking time may vary depending on your oven.

Step 7
Cool. Add the baked donuts to a wire rack to cool.

Step 8
Make old fashioned caramel icing. While the donuts are baking, make the frosting. In a small saucepan, melt butter over low heat. Add the brown sugar to the melted butter and stir until combined. Then add the milk and bring to a slow boil over medium heat. Remove from heat and add the vanilla and powdered sugar and mix well.

Step 9
Add frosting to donuts. Add the frosting to a bowl and one by one, dip the tops of the donuts into the frosting. If desired, add a few chocolate sprinkles to the top of each donut! Then set them on a cooling rack to dry.

The frosting should be very easy to spread. If not, add a few drops of milk to thin it just a bit.

A hand dipping a donut in some brown sugar glaze.

Recipe Variations:

  • Instead of the caramel icing, add a chocolate glaze.
  • Add chocolate chips to the banana batter.
  • If you don’t have donut pans, use mini muffin pans instead.

Storing and Freezing

  • You can STORE these homemade donuts in an airtight container on your countertop for 3-4 days. I recommend NOT stacking them, however, to keep the icing in tact.
  • FREEZE the donuts only (no icing) for up to three months. Thaw out on your counter and then add icing later.

I recommend making these fresh on a weekend morning and watch them disappear! Enjoy!

My hand reaching for an iced banana donut.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

A banana donut with brown sugar icing on a plate, with others on a larger plate.

Banana Donuts

Banana Donuts combine a simple banana batter that gets baked in the oven with a delicious old fashioned caramel icing. These are the perfect little breakfast treats, and they pair well with a cup of coffee or a glass of milk!
5 from 2 votes
Print Pin Rate
Course: Bread, Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 12 donuts
Calories: 300kcal
Author: Sue Ringsdorf

Ingredients

For the donuts:

  • 3 medium over-ripe bananas – pureed
  • 1/3 cup sour cream
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup unsalted butter – melted and slightly cooled
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 2/3 cup all-purpose flour – 200 grams
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon

For the icing:

  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup milk
  • 1 cup sifted powdered sugar

Instructions

  • Puree bananas. Use a hand mixer to puree the over-ripe bananas. A few lumps are ok! (Or use a fork to mash.)
  • Mix wet ingredients. In the mixing bowl (with the mashed bananas), add the remaining wet ingredients – the oil, eggs, sour cream, and vanilla. Blend with the mixer or with a whisk.
  • Mix dry ingredients. In another bowl, combine the dry ingredients – the cake flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Stir to combine.
  • Combine. Add the dry ingredients to the wet, and use a spoon to mix until just combined. Remember, a few lumps are ok! (Don’t over-mix!)
  • Pour batter in donut pans. Prep two donut pans with baking spray, and pour the batter inside, or use a piping tool to add it.
  • Bake donuts. Bake the banana donuts in a preheated 350 degree oven for 12-15 minutes, or until done in the middle. I recommend testing with a toothpick! Set aside to cool.
  • Make old fashioned caramel icing. While the donuts are baking, make the frosting. In a saucepan, melt butter. Add the brown sugar and stir until combined. Then add the milk and bring to a slow boil. Remove from heat and add the vanilla and powdered sugar and mix well.
  • Add frosting to donuts. Add the frosting to a bowl and one by one, dip the tops of then donuts into the frosting. If desired, add a few chocolate sprinkles! Then set them on a cooling rack to dry.

Notes

** When measuring the flour, I recommend using a digital scale (you’ll need 200 grams) OR use the spoon and level method. In other words, don’t scoop the flour as it will be too packed and you’ll use more flour than desired.
The frosting should be very easy to spread. If not, add a few drops of milk to thin it just a bit.
  • You can STORE these donuts in an airtight container on your countertop for 3-4 days. I recommend NOT stacking them, however, to keep the icing in tact.
  • FREEZE the donuts only (no icing) for up to three months. Thaw out on your counter and then add icing later.

Nutrition

Calories: 300kcal | Carbohydrates: 43g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 206mg | Potassium: 209mg | Fiber: 1g | Sugar: 26g | Vitamin A: 446IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

One Comment

  1. Now that is what I am talking about! Amazing!

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