Banana 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
Scale
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
