Banana Bread Donuts with Maple Glaze Recipe
Introduction
These Banana Bread Donuts combine the comforting flavors of classic banana bread with a fun, bite-sized twist. Soft and moist, they’re topped with a sweet maple glaze that makes them perfect for breakfast or an afternoon treat.
Ingredients
- Cooking spray
- 1 cup (120 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/4 tsp baking soda
- 1 large egg
- 1/2 cup (107 g) packed light brown sugar
- 4 Tbsp unsalted butter, melted and cooled
- 1 tsp pure vanilla extract
- 1 cup mashed banana (from about 2 ripe bananas)
- 2 Tbsp sour cream
Instructions
- Step 1: Arrange oven racks in the upper and lower thirds and preheat oven to 350°F (175°C). Grease two 6-cavity donut pans with cooking spray.
- Step 2: In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, and baking soda.
- Step 3: In a large bowl, whisk the egg, brown sugar, melted butter, and vanilla until combined. Stir in the mashed banana and sour cream, then gradually add the dry ingredients, whisking until just combined.
- Step 4: Spoon the batter into the prepared donut wells, filling each just below the center ring.
- Step 5: Bake the donuts for 12 to 14 minutes, or until they are firm to the touch and the edges are golden brown.
- Step 6: Transfer the pans to wire racks and cool for 5 minutes. Remove the donuts from the pans and let them cool for an additional 5 minutes on the racks.
- Step 7: For the maple glaze, combine confectioners’ sugar, maple syrup, and milk in a medium bowl. Stir until smooth, adding more milk one teaspoon at a time if the glaze is too thick.
- Step 8: Dip the tops of the cooled donuts into the glaze, place them back on the wire racks, and sprinkle with chopped toasted walnuts if desired.
Tips & Variations
- Use very ripe bananas for the best flavor and natural sweetness.
- For a dairy-free version, substitute margarine for butter and use a plant-based milk in the glaze.
- Try adding a pinch of nutmeg or ground ginger for extra warm spice notes.
- Sprinkle chopped nuts or shredded coconut on the glaze for added texture.
Storage
Store leftover donuts in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. Reheat briefly in the microwave before serving to restore softness. The glaze may soften over time but will still taste delicious.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of flour?
All-purpose flour works best for this recipe, but you can substitute whole wheat flour for half the amount for a nuttier flavor and added fiber. Just note the texture will be slightly denser.
Can I bake these donuts without a donut pan?
If you don’t have a donut pan, you can bake the batter in a muffin tin for banana bread cupcakes instead. Adjust baking time to about 15-18 minutes, and omit the glaze or drizzle it on top once cooled.
PrintBanana Bread Donuts with Maple Glaze Recipe
Delight in these moist and fluffy Banana Bread Donuts topped with a sweet maple glaze and optional toasted walnuts. Combining the comforting flavors of classic banana bread in a fun, donut shape, this recipe offers a perfect breakfast treat or snack that’s easy to bake and sure to please all ages.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 12 donuts 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Donuts
- Cooking spray
- 1 cup (120 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/4 tsp baking soda
- 1 large egg
- 1/2 cup (107 g) packed light brown sugar
- 4 Tbsp unsalted butter, melted and cooled
- 1 tsp pure vanilla extract
- 1 cup mashed banana (from about 2 ripe bananas)
- 2 Tbsp sour cream
Maple Glaze
- 1 1/4 cups (141 g) confectioners’ sugar
- 2 Tbsp maple syrup
- 2 Tbsp milk, plus more as needed
- Finely chopped toasted walnuts, for serving (optional)
Instructions
- Preheat and Prepare Pans: Arrange oven racks in the upper and lower thirds and preheat the oven to 350°F (175°C). Grease two 6-cavity donut pans thoroughly with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, kosher salt, and baking soda until well combined.
- Combine Wet Ingredients: In a large bowl, whisk the egg, light brown sugar, melted and cooled unsalted butter, and pure vanilla extract until smooth. Stir in the mashed banana and sour cream until fully incorporated.
- Incorporate Dry Ingredients: Add the dry flour mixture to the wet ingredients and whisk gently until just combined. Take care not to overmix to keep the donuts tender.
- Fill Donut Pans: Spoon the batter evenly into the prepared donut pan wells, filling each cavity just below the center ring to allow room for rising.
- Bake Donuts: Place the pans on the oven racks and bake for 12 to 14 minutes, or until the donuts are firm to the touch and the edges turn golden brown.
- Cool Donuts: Remove the pans from the oven and transfer to wire racks. Let the donuts cool in the pans for 5 minutes, then carefully remove them from the pans and allow them to cool for an additional 5 minutes on the racks.
- Prepare Maple Glaze: In a medium bowl, whisk together the confectioners’ sugar, maple syrup, and 2 tablespoons of milk until smooth. Add extra milk, one teaspoon at a time, if needed, to reach a dippable consistency.
- Glaze Donuts: Dip the top of each cooled donut into the maple glaze, allowing excess to drip off, then place back on the wire racks.
- Add Toppings: While the glaze is still wet, sprinkle finely chopped toasted walnuts on top, if desired, then let the glaze set before serving.
Notes
- Use ripe bananas for the best sweetness and flavor in the donuts.
- Ensure melted butter is cooled before mixing to avoid cooking the egg prematurely.
- If you don’t have donut pans, use a muffin pan and adjust baking time slightly, checking doneness sooner.
- For a dairy-free version, substitute sour cream with coconut yogurt and use dairy-free milk in the glaze.
- Store glazed donuts in an airtight container for up to 2 days at room temperature to keep them moist.
Keywords: banana bread donuts, baked donuts, maple glaze donuts, breakfast treats, cinnamon banana donuts
