Description
Delight in these moist and flavorful Banana Bread Donuts, baked to perfection with ripe bananas, warm cinnamon, and a sweet maple glaze. Perfect for breakfast or a comforting snack, these donuts combine the classic taste of banana bread with a light, tender donut texture, finished with an optional crunchy walnut topping.
Ingredients
Donuts
- Cooking spray
- 1 cup (120 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/4 tsp baking soda
- 1 large egg
- 1/2 cup (107 g) packed light brown sugar
- 4 tbsp unsalted butter, melted and cooled
- 1 tsp pure vanilla extract
- 1 cup mashed banana (from about 2 ripe bananas)
- 2 tbsp sour cream
Maple Glaze
- 1 1/4 cup (141 g) confectioners’ sugar
- 2 tbsp maple syrup
- 2 tbsp milk, plus more as needed
- Finely chopped toasted walnuts, for serving (optional)
Instructions
- Preheat and Prepare Pans: Arrange oven racks in the upper and lower thirds and preheat the oven to 350°F (175°C). Grease two 6-cavity donut pans with cooking spray to ensure easy donut removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, kosher salt, and baking soda. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk the egg, light brown sugar, melted butter, and vanilla extract until smooth. Add the mashed bananas and sour cream, whisking until well incorporated.
- Form Batter: Gradually add the dry ingredients to the wet mixture and whisk until just combined, taking care not to overmix to keep the donuts tender.
- Fill Donut Pans: Spoon the batter into the prepared donut wells, filling each just below the center ring to allow room for rising.
- Bake Donuts: Bake in the preheated oven for 12 to 14 minutes, or until the donuts are firm to the touch and the edges turn a golden brown color.
- Cool Donuts: Transfer the pans to wire racks and let the donuts cool for 5 minutes before gently removing them from the pans. Allow the donuts to cool for an additional 5 minutes on the racks.
- Prepare Maple Glaze: In a medium bowl, whisk together the confectioners’ sugar, maple syrup, and milk until smooth. If the glaze is too thick, add additional milk one teaspoon at a time until it reaches a dippable consistency.
- Glaze Donuts: Dip the tops of the cooled donuts into the maple glaze, allowing excess glaze to drip off before returning them to the wire racks.
- Add Optional Toppings: While the glaze is still wet, sprinkle the donuts with finely chopped toasted walnuts, if using, for a crunchy finish.
Notes
- For best texture, do not overmix the batter once the dry ingredients are added.
- Use ripe bananas with brown spots for maximum sweetness and flavor.
- Donuts are best enjoyed the day they are made but can be stored in an airtight container at room temperature for up to 2 days.
- To toast walnuts, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally.
- Milk in the glaze can be substituted with any plant-based milk for a dairy-free option.
