Banana Donuts Baked Moist (Print Version)
Soft, moist baked banana donuts with cinnamon and vanilla—ready in 30 minutes, makes 12, ideal for breakfast or a snack.
# What You'll Need:
→ Wet Ingredients
01 - 2 ripe bananas, mashed
02 - 1/2 cup milk
03 - 1/4 cup unsalted butter, melted
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 2 cups all-purpose flour
07 - 2/3 cup granulated sugar
08 - 2 teaspoons baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon ground cinnamon
→ Optional Topping
12 - 1/3 cup powdered sugar
13 - 1/2 teaspoon ground cinnamon for dusting
# How to Make It:
01 - Preheat oven to 350°F. Lightly grease a donut pan with butter or nonstick cooking spray.
02 - In a large mixing bowl, mash the bananas until smooth. Add milk, melted butter, eggs, and vanilla extract, then whisk until thoroughly combined.
03 - In a separate bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly distributed.
04 - Gently fold the dry ingredient mixture into the wet ingredients, stirring just until combined. Avoid overmixing to keep the donuts tender.
05 - Transfer the batter into a piping bag or a zip-top bag with one corner snipped off. Pipe the batter evenly into each donut cavity, filling approximately three-quarters full.
06 - Bake for 14 to 16 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
07 - Allow the donuts to cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely.
08 - Once slightly cooled, dust the donuts with a blend of powdered sugar and ground cinnamon if desired.
# Expert Advice:
01 -
- Baked instead of fried so you get all the comfort without the heavy greasy aftermath or the mess of hot oil.
- They come together in thirty minutes flat, which means you can have warm donuts on the table before anyone starts whining.
- The banana flavor makes them feel almost wholesome enough to justify eating three in one sitting.
02 -
- Overmixing the batter is the number one reason these turn out dense so stop folding the moment the last streak of flour disappears.
- Filling the donut cavities too full causes the hole to close up entirely and you end up with muffin shapes instead of donut shapes.
03 -
- Let your bananas ripen until the skins are almost completely black for the deepest most concentrated banana flavor you can get.
- Tap the donut pan firmly on the counter once after piping to release any trapped air bubbles that could cause uneven baking.