Banana Donuts

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

5 from 2 votes

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!

Course Bread, Breakfast

Cuisine American

Keyword banana donuts, brown sugar icing

Prep Time 15

Cook Time 12

Total Time 27

Servings donuts

Calories 300kcal

Author Sue Ringsdorf

Ingredients

Donuts - wet ingredients:

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

Donuts - dry ingredients:

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.)
3 medium over-ripe bananas
Mix wet ingredients. In the mixing bowl (with the mashed bananas), add the remaining wet ingredients – the butter, egg, sour cream, and vanilla. Blend with the mixer or with a whisk.
1/2 cup unsalted butter, 1 large egg, 1/3 cup sour cream, 2 teaspoons vanilla extract
Mix dry ingredients. In another bowl, combine the dry ingredients – the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon. Stir to combine.
1 2/3 cup all-purpose flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 teaspoon cinnamon
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, add the powdered sugar and mix well.
1/4 cup unsalted butter, 1/2 cup brown sugar, 1/4 cup milk, 1 cup sifted powdered sugar
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