Introduction

These banana donuts with brown sugar glaze are a delightful treat, combining the natural sweetness of ripe bananas with a rich, caramelized topping. Soft and moist, they are perfect for a cozy breakfast or an indulgent snack.

The image shows five round donuts with a smooth light brown glaze covering the entire surface. On top of each donut, there are two or three light yellow banana slices with a sprinkling of fine cinnamon powder and a shiny syrup glaze giving them a wet look. One donut is raised slightly higher with a bite taken out, revealing a soft, light tan inside texture. There is a white marbled surface underneath with some syrup drops and a cinnamon stick near the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ⅔ cup all-purpose flour (*see notes below for measuring*)
3/4 tsp ground cinnamon
¾ tsp baking powder
¼ tsp baking soda
¼ tsp fine sea salt
¾ cup buttermilk (room temperature)
4 tbsp unsalted butter (melted)
½ cup mashed ripe banana
¼ cup granulated sugar
¼ cup dark brown sugar (packed)
2 tbsp sour cream (room temperature)
2 tbsp canola oil
2 tsp vanilla extract
½ cup brown sugar
4 tbsp unsalted butter (for glaze)
2 ½ tbsp milk
1 cup powdered sugar
2 tsp vanilla extract (for glaze)
½ tbsp unsalted butter (for caramelizing bananas)
2 tbsp dark brown sugar (packed, for caramelizing bananas)
¼ tsp ground cinnamon (for caramelizing bananas)
1-2 medium fresh bananas (sliced into ½ inch pieces)

Instructions

Step 1: Lightly butter or spray a nonstick donut pan and set it aside. Preheat the oven to 350°F (180°C).
Step 2: In a mixing bowl, whisk together the flour, ground cinnamon, baking powder, baking soda, and sea salt.
Step 3: In a separate bowl, whisk together the buttermilk, melted butter, mashed banana, granulated sugar, dark brown sugar, sour cream, canola oil, and vanilla extract.
Step 4: Gently whisk the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the donuts tender.
Step 5: Pipe or spoon the batter evenly into the prepared donut pan.
Step 6: Bake on the middle rack for 11-12 minutes, or until the tops spring back when lightly touched.
Step 7: Let the pan cool on a wire rack, then carefully flip over and gently remove the baked donuts.
Step 8: To make the glaze, melt the butter and ½ cup brown sugar together in a small saucepan until smooth. Add the milk and bring to a simmer. Remove from heat and whisk in the powdered sugar and vanilla extract until well combined. Transfer to a bowl and set aside to cool for 10-12 minutes; the glaze will thicken as it cools.
Step 9: To caramelize the bananas, melt ½ tbsp butter in a saucepan over medium heat. Sprinkle the 2 tbsp dark brown sugar and ¼ tsp cinnamon over the butter, then add the banana slices. Cook gently, flipping the bananas after 2 minutes and cooking for an additional 1 minute.
Step 10: Dip the tops of the donuts into the glaze. If the glaze runs off quickly, allow it more time to cool; if too thick, gently warm it in the microwave in 10-15 second bursts until it reaches the right consistency.
Step 11: Spoon the caramelized banana slices into the center of each donut and enjoy immediately.

Tips & Variations

Use very ripe bananas for maximum sweetness and moisture in the donuts.
If you don’t have buttermilk, mix ¾ cup milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.
For a dairy-free version, substitute buttermilk with coconut milk and use a vegan butter alternative.
Add chopped walnuts or pecans to the batter for extra texture and flavor.
Try a drizzle of maple syrup instead of glaze for a simpler topping.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to 4 days, but allow them to come to room temperature or warm gently before serving. The caramelized bananas are best added fresh. Reheat donuts in a low oven (300°F / 150°C) for 5-7 minutes to refresh their softness.

How to Serve

A close-up of small round donuts stacked on a piece of parchment paper on a white marbled surface, each donut showing two layers with a light brown dough base and a thick, glossy caramel glaze on top. The top layer shines with a smooth caramel coating and has thin, yellow banana slices glazed and sprinkled lightly with cinnamon. One donut is in focus with a deep bite taken from it, showing a soft, airy inside with a light tan color. The background is softly blurred, showing more donuts. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these banana donuts?

Yes, you can freeze the plain donuts without glaze or bananas. Wrap them well in plastic wrap and place in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge and warm before glazing and serving.

Can I make these donuts without a donut pan?

If you don’t have a donut pan, try baking the batter in a muffin tin or small round molds. The shape and baking time may vary slightly, so watch for doneness accordingly.