I’m on a doughnut binge! First I came down with a midnight craving for doughnuts that resulted in some deep-fry action, then I saw a doughnut pan on sale at Crate and Barrel. I just had to buy it. Anything that makes doughnut making a little simpler is a-ok in my books.
I’ve been wanting to buy a doughnut pan for a while but I couldn’t make myself do it. I really dislike buying specialty pans — they always end up languishing in the dark depths of my cupboards. I didn’t think I’d use the pan all that much but after making these banana doughnuts I’m a total convert.
I love my doughnut pan! Now that I’ve taken the baked doughnut plunge I can totally picture myself making loads of other baked doughnuts. I was planning on starting with a plain doughnut, but some brown freckled bananas called to me.
I adapted one of my favourite banana bread recipes and I’m happy to report that my doughnuts came out light, fluffy and addictive. They didn’t have the crunch you get from deep frying but I actually preferred the texture of these soft, pillowy ohs of goodness.
The Nutella glaze took these doughnuts over the top. Nutella and bananas are a classic pairing so the glazed doughnuts did not disappoint, especially with the crunch of the sprinkles. If you’re a fan of naked doughnuts, these doughnuts are just the slightest bit sweet.
i am baked, i am wholesome: i am baked banana donut!
Baked Banana Donuts with Nutella Glaze
makes 6 doughnutsDoughnuts
- 1 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 egg, at room temperature
- 1/2 cup mashed ripe bananas (about 1 banana)
- 1/4 cup plus 2 tablespoons buttermilk
- 1 teaspoon pure vanilla extract
Nutella Glaze
- 1/4 cup Nutella, at room temperature
- 2 tablespoons plus 2 teaspoons heavy cream
Preheat the oven to 400°F. Lightly grease or spray a non-stick 6 count doughnut pan. Whisk together the dry ingredients in a large bowl. In a small bowl, whisk the sugar, egg, banana, buttermilk and vanilla. Add the wet ingredients to the dry and stir until just combined. Fill the pan three-quarters full in each well. Bake for 11-12 minutes, until golden and an inserted toothpick comes out dry. Let cool for 5 minutes before turning out onto a cooling rack.
Make the glaze: stir the heavy cream into the Nutella. If too thick, add more heavy cream 1 teaspoon at a time.
Once the donuts are cool, about 20 minutes, dip in the glaze and top with sprinkles, if desired.
35 Comments
September 17, 2013 at 4:10 am
These sound awesome! I love a solid baked donut, and sprinkles just make everything better!
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September 17, 2013 at 10:15 am
I am loving the updated look for your site. And all these donut recipes are just the icing on the cake.
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Andrea says:
September 17, 2013 at 11:40 pm
Wow, these look and sound awesome! Love the video of you sprinkling the tops!
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Tehmeena says:
September 20, 2013 at 9:56 pm
seriously it’s awesome, i think i should better learn from you ;) i am a food blogger too :)
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September 26, 2013 at 11:36 am
Hi! These look amazing! How is the batter/dough? I’m wondering if these can be made without the doughnut pan? I do have mini bundt pans that would work if the dough is very liquid-y.
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steph says:
September 26, 2013 at 11:54 am
The dough is pretty thick, but I think it would work in a mini bundt pan. Let me know if it works!
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Alice Poe says:
October 28, 2013 at 4:08 pm
We seem to think alike. I just ordered donut pans that will arrive in two days. I was going to make an ordinary donut using their recipes but I saw some brown bananas and thought maybe I could use a banana bread recipe. I looked up banana donuts on google and your blog came up. They look incredible and I can’t wait to try it. I’m glad that you have worked out all the glitches as far as what temp and how long to bake them. I also never would have thought of the nutella frosting but it sounds genius! Thanks.
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D. Morton says:
October 30, 2013 at 2:52 pm
I bought a doughnut maker on sale after last Christmas–It’s even better than a doughnut pan!No heating the oven and it takes 5 minutes to have warm doughnuts once the batter is mixed!I hear you when it comes to specialty pans(and appliances), but this was well worth the 10 bucks I spent and is a fav at our house today!Can’t wait to try the recipe!
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Helenbeee says:
January 12, 2014 at 5:31 pm
just popped a batch in the oven cant wait……..cupcake and muffin tins are gathering dust in the back of the cupboard. Doughnut tins are the new black!
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Debi Robbins says:
February 15, 2014 at 11:46 am
I have recently purchased not one but two! Doughnut pans. I have some ripe bananas and cannot wait to make these doughnuts. Thank you for sharing your recipe.
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Tracy Thomas says:
May 25, 2014 at 8:13 pm
These donuts are AWESOME! Light, airy and fluffy and definitely can taste the banana although it is a subtle banana taste. We followed it to the “T” and VERY easy to make – my husband did ours because he is the baker in the family. This recipe is a keeper and I’m going to purchase the cookbook. Thanks so much for sharing your recipe.
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September 9, 2014 at 7:35 pm
These were amazing!! Thanks for sharing such a delicious recipe.
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Lakshmi says:
March 18, 2018 at 5:08 pm
Just made these as mini doughnuts on my new mini doughnut pan and they were a super hit with the family. My 4 year old gulped down about 6 of the mini ones straight! I made a few substitutions, I used sour cream thinned with a bit of milk instead of the buttermilk. I didn’t have any vanilla on hand, so used maple syrup instead. For the glaze, since I didn’t have heavy cream, I used half and half instead. All of it still came out pretty perfect, and I got about 44 mini doughnuts. Wonder where they went though, LOL :-)
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