Banana Donuts Recipes -Learn Like a Pro : These moist and sweet banana-flavored baked donuts are made with real banana flavour. They also have a really delicious vanilla glaze on top!
Banana Donuts Recipes -Learn Like a Pro
These banana donuts are cake donuts cooked in a donut pan in the oven. This recipe yields a fluffy, moist donut that’s great for breakfast or as a sweet treat.
ALSO SEE
INGREDIENTS
BANANA DONUTS
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 medium overripe banana, mashed
- 2 tablespoons unsalted butter, melted
- 1 large egg, room temperature
- ½ cup brown sugar
- ¼ cup milk, room temperature
- 2 tablespoons yogurt (plain or vanilla), room temperature
- 1 teaspoon vanilla extract
VANILLA GLAZE
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
INSTRUCTIONS
Turn the oven on to 350 degrees and lightly coat a 6-doughnut pan with nonstick cooking spray. Put aside.
Banana Donuts
Mix the flour, baking powder, cinnamon, and salt in a medium-sized basin. Put aside.
Mash the banana with a fork in a big bowl. Next, combine the egg, brown sugar, yoghurt, milk, melted butter, and vanilla essence, whisking until merged. Using a silicone spatula, carefully fold the dry ingredients into the wet mixture, being cautious not to overmix.
Transfer the batter into a sandwich bag that has been sealed or a piping bag. To pipe the donut batter into each donut cup, just cut a corner off of the bottom of the bag and fill it almost to the brim.
For 10 to 13 minutes, bake the donuts. Once the centre is checked, use a toothpick. When it is clear, they are through. After letting the donuts cool in the pan for ten minutes, carefully take them out and place them on a wire rack to cool completely.
Vanilla Glaze
Combine the milk, vanilla essence, and powdered sugar in a small bowl.
Feel free to dip each cooled donut twice in the glaze before putting them back on the wire rack. Serve right away after it’s set, and enjoy!
Remaining donuts can be stored in the fridge for up to three days in an airtight container.
NOTES
Donut Pan: A 6-count donut pan is required. Make sure you apply non-stick spray to the pan.
Ingredients at Room Temperature: For the milk, egg, and yoghurt to mix into the batter more easily, they must be at room temperature. It is best to take these ingredients out of the fridge an hour before baking.
Donut Batter: Spoon the batter into a sandwich bag that has been zipped shut or a piping bag, then fill the donut cups with the batter. Filling the donut moulds is made simpler using this technique.
NUTRITION
- Serving: 1donut
- Calories: 296kcal
- Carbohydrates: 62g
- Protein: 5g
- Fat: 5g
- Saturated Fat: 2g
- Polyunsaturated Fat: 0.1g
- Monounsaturated Fat: 0.1g
- Cholesterol: 15mg
- Sodium: 196mg
- Potassium: 128mg
- Fiber: 1g
- Sugar: 41g
- Vitamin A: 22IU
- Vitamin C: 2mg
- Calcium: 67mg
- Iron: 1mg
