Save this
Here's my go-to whenever bananas are looking a little too spotty—fluffy Banana Donuts with thick Peanut Butter Glaze. They're super soft, give off that bakery vibe, but they're baked. You'll want to snack on these day or night, I promise the banana and peanut butter thing just works together so well.
What Makes Them Amazing
The best part about making these? They call for stuff that's probably already in your kitchen. Baking 'em instead of frying keeps things a bit lighter, but you still get that donut fix. Plus, everyone in the house can join in and help out.
Stuff You Need
- For the Donuts:
- 1 and a half cups all-purpose flour
- Half a cup of regular sugar
- Baking soda and powder
- Pinch of salt
- 3/4 cup mashed bananas, the browner the better
- Quarter cup vegetable oil
- A splash of vanilla extract
- 1 egg, fresh
- For the Glaze:
- Powdered sugar
- Smooth peanut butter
- Just a splash of milk
- If you want: mini chocolate chips for topping
Simple Donut Steps
- Batter Time:
- Set the oven for 350°F, grease your donut pan well, whisk dry stuff then stir in everything wet, mix until just combined.
- Bake 'Em Up:
- Spoon into molds about two-thirds full. Bake 10 minutes, let them sit, then pop them out and cool down.
- Whip the Glaze:
- Stir peanut butter, powdered sugar, and milk so it’s smooth and can be dipped.
- Glaze and Top:
- Dunk your cooled donuts into glaze, toss on some chocolate chips if you're feeling it.
Helpful Hints
All those brown spots on bananas? That's flavor, so grab the squishiest ones. Stir just enough so your donuts stay soft. Grease your pan well so they slip out easy, and don’t rush glazing—let them cool first.
Switch Things Up
Mix in chopped nuts or chocolate chips for an upgrade. Play with the glaze—maple or chocolate work awesome. Top with shredded coconut, extra nuts, or toss on some sprinkles for color.
Save this
Keep 'Em Tasty
Store these donuts in an airtight box in the fridge, they'll hang in there fresh for up to 5 days. Freezer stash? Just wrap each (no glaze yet), freeze for up to three months, and when you’re ready, thaw out and dip in glaze before eating.
Common Questions
- → Should I worry about overmixing?
If you stir the batter too much, you’ll end up with chewy dense donuts instead of soft ones. Just mix till everything’s barely blended.
- → Do my bananas have to be brown and spotty?
Yep, the spottier the better. They’re sweeter and softer, which really helps the donuts turn out moist.
- → Any tricks for filling the donut pan?
A piping bag or even a plastic sandwich bag with the tip cut off is best for getting the batter in smoothly.
- → What about making these without gluten?
You can swap in gluten-free or almond flour if you like. Just know the texture won’t be quite the same as regular flour.
- → Why do I need to wait before glazing?
If you put glaze on hot donuts, it’ll drip right off. Wait till they’re totally cool for the best look.