Soft moist banana bread donuts

My kitchen counter was covered in blackened bananas one Tuesday morning, and rather than endure another dense loaf, I grabbed the donut pan buried behind my roasting rack. The batter came together faster than my coffee brewed, and when those little rings emerged puffed and golden, my roommate stole two before they even hit the cooling rack. That spontaneous experiment turned into a weekly ritual that lasted through the entire fall.

I brought a plate of these to a neighborhood potluck and watched a woman eat four of them while insisting she was not a dessert person. Her husband tipped me off later that he now hides the bananas at their house so she has an excuse to visit me for more.

Ingredients

• All purpose flour (1 1/4 cups, 160 g): Spoon and level rather than scooping directly from the bag to avoid dense, heavy donuts.
• Granulated sugar (3/4 cup, 150 g): This amount keeps them sweet enough for dessert without crossing into cloying territory.
• Baking powder (1 tsp): Works alongside the baking soda to give you a reliable rise even if your bananas are only moderately ripe.
• Baking soda (1/2 tsp): Reacts with the natural acidity in bananas to create that tender, cakey interior.
• Ground cinnamon (1/2 tsp): A quiet background warmth that makes the banana flavor taste more rounded and complex.
• Salt (1/4 tsp): Do not skip this, because salt is what stops banana baked goods from tasting flat.
• Ripe bananas, mashed (2 large): The darker and softer the peel, the sweeter and more intense your donuts will be.
• Eggs (2 large): Bind everything together and contribute to the soft, springy crumb.
• Vegetable oil (1/3 cup, 80 ml): Oil keeps these moist for days, though melted butter works beautifully if you want a richer flavor.
• Whole milk (1/4 cup, 60 ml): Just enough liquid to thin the batter to the right consistency for piping.
• Pure vanilla extract (1 tsp): Rounds out the sweetness and ties the banana and cinnamon together.
• Powdered sugar (1/2 cup, 60 g): For the optional glaze that takes these from great to absolutely addictive.
• Milk for glaze (1 tbsp): Adjust by the tiniest splash until you get a drizzly, pourable consistency.
• Ground cinnamon for glaze (1/2 tsp): A whisper of spice in the glaze echoes what is happening inside the donut.

Instructions

Preheat and prep the pan:

Crank your oven to 350F (175C) and give your donut pan a quick coat of nonstick spray or a rub of oil. You want every ring to release cleanly without any pleading or prying later.

Whisk the dry team:

In a large bowl, dump in the flour, sugar, baking powder, baking soda, cinnamon, and salt, then whisk them together until you see no streaks of white. This takes about thirty seconds and saves you from finding a pocket of baking powder later.

Mash and blend the wet ingredients:

In a separate bowl, mash those bananas until they are almost smooth with just a few lumps, then beat in the eggs, oil, milk, and vanilla until everything looks creamy and unified. The batter should smell like breakfast happiness already.

Bring it all together:

Pour the wet mixture into the dry and fold gently with a spatula until you stop seeing dry flour. Resist the urge to keep stirring, because overmixed batter is the enemy of a tender crumb.

Fill the donut cavities:

Spoon the batter into each cavity until it is about three quarters full, or use a piping bag for cleaner edges. I usually use a zip top bag with a corner snipped off and feel like a genius every time.

Bake until golden:

Slide the pan into the oven and bake for 12 to 15 minutes, checking at the 12 minute mark by pressing gently on a donut. It should spring back like a pillow and a toothpick should come out with just a moist crumb or two.

Cool properly:

Let the donuts rest in the pan for five minutes so they firm up enough to handle, then flip them onto a wire rack. Trying to move them too early results in breakage and a frustrated baker.

Make the glaze if desired:

Whisk powdered sugar, a tablespoon of milk, and cinnamon together until smooth, adding more milk by the tiniest drops if needed. Drizzle it over completely cooled donuts and watch it set into a delicate, crackly shell.

Save

The morning I taught my niece to make these, she piped the batter with such intense concentration that she held her breath the entire time. When she bit into her first still warm donut, powdered sugar on her nose, she declared it better than any bakery and asked if we could open a shop together.

Making Them Your Own

Half a cup of chopped walnuts or pecans folded into the batter adds a satisfying crunch that contrasts beautifully with the soft crumb. I have also tossed in a handful of chocolate chips on desperate afternoons and never once regretted it. A friend swears by a handful of dried cranberries, though that ventures firmly into experimental territory.

Keeping Them Fresh

These stay remarkably moist for two days at room temperature in an airtight container, thanks to the oil and banana working together. After that, pop them in the fridge and bring them back to life with a quick ten second warm in the microwave. Glazed donuts are best eaten the same day, because the glaze gradually sinks into the crumb overnight.

A Few Last Thoughts

This recipe forgives a lot, which makes it perfect for a sleepy weekend morning when you want something rewarding without much effort. A few small considerations will push them from good to unforgettable.

• Swap the whole milk for almond milk and you have a completely dairy free treat that tastes identical.
• If you do not own a donut pan, this batter makes excellent muffins in a standard tin, just add three to four minutes to the bake time.
• Always let the donuts cool fully before glazing or the glaze will melt right off and pool uselessly on your counter.

Save

Keep this recipe close, because once people taste these donuts, they will ask for them at every gathering you host. A batch disappears faster than you think possible.

Recipe FAQs

→ Can I make these donuts without a donut pan?

Yes! You can bake the batter in a muffin tin instead. The cooking time remains similar—just check for doneness around the 12-minute mark. They'll be mini banana bread muffins instead of donut shapes.

→ How ripe should the bananas be?

The riper, the better. Look for bananas with plenty of brown spots—they're sweeter and mash more easily, creating a more tender, flavorful donut. Yellow bananas with just a few brown spots work too.

→ Can I freeze these donuts?

Absolutely. Once completely cooled, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave. Glaze after thawing for best results.

→ What's the best way to fill the donut pan?

A piping bag or zip-top bag with the corner snipped works beautifully for clean, mess-free filling. Simply pipe the batter into each cavity, stopping about three-quarters full. A spoon works too—just be gentle to avoid air pockets.

→ Can I make these dairy-free?

Yes. Swap the whole milk for almond, oat, or soy milk. Use melted coconut oil or your favorite dairy-free butter instead of vegetable oil or regular butter. The texture remains just as soft and delicious.