These Baked Banana Donuts are topped with a simple powder sugar glaze, a sprinkle of cinnamon and taste delicious! So tender and moist, perfect with a cup of coffee or tea. An excellent way to use up that pesky overripe banana sitting on your kitchen counter.
I always seem to have a stray banana or two that has past it’s prime. That’s okay with me, I just freeze them for future baking. I also do that with buttermilk since I seem to have a hard time finding a small container of it. This week I had a very ripe banana on the counter and buttermilk in the fridge leftover from cinnamon rolls I made so I thought I’d make some baked banana donuts.
You’ll find a little bit of cinnamon in these baked banana donuts which tastes great. I think they’d be equally tasty with a little nutmeg or even some of that pumpkin pie spice I bet you have in your cupboard leftover from Thanksgiving.
Baked banana donuts are so simple and quick to make… and they’re somewhat “healthy” too since they’re not fried, right? That’s what I’m gonna keep telling myself. Don’t forget, you’ll need a donut pan (affiliate link) to make baked donuts.
- 1 C. flour
- ¼ C. sugar
- 1 tsp. baking powder
- ½ tsp. cinnamon
- ½ tsp. salt
- ¼ C. buttermilk
- 1 ripe banana, mashed
- 1 egg, beaten
- 1 tsp. vanilla
- 1 Tbls. butter, melted
- 1 C. powder sugar
- 1 Tbls. milk
- ½ tsp. vanilla
- Preheat oven to 325 degrees.
- In large bowl, combine flour, sugar, baking powder, cinnamon and salt. Make a well in the center of dry ingredients and add the buttermilk, banana, egg, vanilla and melted butter. Stir to combine ingredients.
- Spoon batter evenly into lightly greased donut pan. Bake 10-12 minutes. Donuts should spring back when lightly touched. Remove from oven, let cool.
- In small bowl, whisk together the powder sugar, milk and vanilla until smooth and creamy. Dip each cooled donut in the glaze. Sprinkle with cinnamon.