Moist Banana Bread Donuts Recipe with Cinnamon Sugar

Freshly baked Banana Bread Donuts — yes, you read that right. These are baked donuts that capture the soft, comforting flavor of banana bread, finished with a rich brown butter banana glaze. They’re simple to make and a perfect way to use very ripe bananas that might otherwise be tossed.

We love baked donuts for family breakfasts and snacks, and these banana bread donuts quickly became a favorite. The basic method is straightforward: mix the batter, pipe it into a donut pan, bake briefly, then top the cooled donuts with a velvety brown butter banana glaze. The result is tender, slightly cakey donuts with a warm banana-cinnamon aroma.

What’s in Banana Bread Donuts

• Butter: Unsalted butter is used in the batter for precise control of salt; salted butter is used in the glaze to create a sweet-and-salty contrast.
• Vanilla extract: Pure vanilla adds warmth and rounds out the banana and cinnamon flavors.
• Ripe bananas: Very ripe bananas are essential. The riper they are, the sweeter and more banana-forward the donuts will taste.
• Maple syrup: A natural sweetener that complements the banana and warm spices nicely.
• Plain 2% Greek yogurt: Adds moisture and helps create a tender, soft crumb in the baked donuts.
• Eggs: Bind the batter and contribute to a light, fluffy texture.

Equipment You’ll Need

No specialty tools required. A stand mixer or hand mixer makes creaming the butter and sugar effortless, though a strong whisk and a little elbow grease will also work. You’ll need a piping bag or a large resealable bag to pipe the batter into the donut cavities. Finally, a donut pan is necessary for shaping and baking these baked donuts.

Easy Variations and Substitutions

This recipe is flexible. Here are a few easy swaps and additions:

• Egg-free: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or with an equal amount of unsweetened applesauce.
• Yogurt substitute: If you don’t have Greek yogurt, sour cream makes an excellent substitute and keeps the texture moist.
• Add-ins: Stir in chocolate chips, chopped nuts, or a handful of toasted oats for extra texture. A light dusting of cinnamon sugar on top of the glaze is also delicious.

How to Store + Freeze

Store baked and cooled donuts in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To freeze, layer cooled donuts in an airtight container or freezer bag and freeze for up to 2 months. Thaw overnight in the refrigerator and briefly warm before serving for the best texture.

What to Serve with Banana Bread Donuts

These donuts are versatile — perfect for breakfast, brunch, snack time, or even a sweet finish to a meal. A few serving ideas:

• A hot cup of coffee, pour-over, or a warm mug of tea
• A side of fresh fruit, sliced bananas, or berries
• For a decadent treat, pair with a scoop of banana or peanut-butter-based nice cream
• For a savory-sweet breakfast plate, serve alongside bacon or breakfast sausage

Banana Bread Donuts Recipe

These baked banana bread donuts bring the familiar flavors of banana bread into a light, portable donut. The recipe yields a tender crumb and a sweet brown-butter banana glaze that pairs perfectly with the warm spices.

Prep: 30 mins   Cook: 8 mins   Total: 38 mins   Servings: 12

Ingredients

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon sea salt

Wet Ingredients

• 1/4 cup unsalted butter, room temperature
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 3 medium very ripe bananas, mashed (about 1 cup)
• 1/2 cup maple syrup
• 1/4 cup plain 2% Greek yogurt
• 2 large eggs

Brown Butter Banana Glaze

• 3 tablespoons salted butter
• 2 tablespoons mashed ripe banana
• 1/2 teaspoon vanilla
• 1/2 teaspoon sea salt
• 1/3 cup powdered sugar (add more if needed for thickness)

Instructions

1. Preheat the oven to 350°F (175°C). Spray a donut pan with nonstick cooking spray.
2. Whisk the dry ingredients (flour, baking soda, cinnamon, salt) together in a medium bowl and set aside.
3. In a separate bowl, cream the unsalted butter with the granulated sugar and vanilla until light and fluffy. Add the mashed bananas, maple syrup, and Greek yogurt and mix until combined.
4. Add the eggs one at a time, mixing until each is incorporated.
5. Slowly fold the dry ingredients into the wet ingredients until the batter reaches a muffin- or cake-batter consistency. Stop mixing when just combined to keep the donuts tender.
6. Fill a piping bag or large resealable bag with the batter, snip the corner, and pipe into the donut pan cavities, filling each about 3/4 full.
7. Bake for 7–8 minutes, or until a toothpick inserted into the donut comes out clean. Allow donuts to rest in the pan 2–3 minutes before transferring to a wire rack to cool completely. This recipe yields about 12 donuts, so you may need to bake in batches depending on your pan size.
8. While the donuts cool, make the brown butter banana glaze: melt the salted butter in a small skillet over medium-high heat and cook until it turns golden and nutty and small brown bits appear. Remove from heat immediately and transfer to a mixing bowl.
9. Stir in the mashed banana, vanilla, and salt. Gradually whisk in powdered sugar until you reach a thick but pourable glaze. If the glaze is too thick, whisk in 1–2 tablespoons of milk; if too thin, add more powdered sugar.
10. Spread or drizzle the glaze over the cooled donuts with a knife or spoon. Serve immediately, or store glazed donuts in the refrigerator.

Tips & Notes

• Use very ripe bananas for the best sweetness and banana flavor.
• Adjust baking time for high-altitude baking if needed.
• Do not overmix after adding the dry ingredients to keep the donuts light and tender.

Nutrition (approx.)

Calories: 224 kcal   Carbohydrates: 36 g   Protein: 3 g   Fat: 8 g   Fiber: 1 g   Sugar: 20 g

Nutrition information is an estimate and should be used as a guideline.