Banana Bread Donuts

If you love the cozy taste of banana bread, then you’re going to adore these banana bread donuts! They’re baked, not fried, so they’re soft and fluffy with that classic, homey banana flavor we all crave. The best part? They only take about 8 minutes to bake, making them a perfect treat when you want something freshly baked but don’t have a ton of time.

This recipe keeps things super simple with just a handful of easy-to-find ingredients, including exactly 2/3 cup of mashed banana, which gives these donuts that sweet banana punch. You’ll find clear, step-by-step instructions for baking these in a standard donut pan, and if you don’t have one, no worries — you can use a mini muffin pan instead.

• Quick and clear method so you can have fresh, homemade banana bread donuts in just minutes from start to finish.
• Easy egg-free and vegan swaps, plus straightforward substitutions for oil, flour, and tasty add-ins.
• Creative ideas for glazes, frostings, and mix-ins, alongside tips to get the perfect texture and avoid sticky situations.
• Helpful storage and freezing tips, plus answers to common questions all wrapped up at the end.

Keep reading, and you’ll be whipping up warm, bakery-style banana bread donuts in no time, plus get some fun ways to make them your own!

Why You’ll Love These

• Light, moist, and fluffy texture that really captures that homemade banana bread vibe, just in donut shape. Craving an even simpler spin? Try these 2-ingredient banana donut holes.
• Super quick baking time—only about 8 minutes—perfect for busy mornings or last-minute snacks.
• Naturally egg-free, with easy vegan options thanks to sweeteners like maple syrup or agave.
• Plenty of room to customize—add your favorite nuts, chocolate chips, or coconut, and top with whatever glaze or frosting you like best (a classic donut glaze is always a win).
• Breakfast or snack-friendly, made with simple pantry ingredients and ripe bananas you probably have at home.

Ingredients and Measurements

• 2/3 cup mashed banana (about 160 g after peeling) – ripe bananas are key here for sweet, rich flavor
• 3 tbsp pure maple syrup or honey (about 45 g) – use maple syrup for vegan-friendly option
• 2 tbsp oil (melted coconut oil or vegetable oil) or water (about 30 g) – oil adds richness, but water works if you want it lighter
• 1/2 tsp pure vanilla extract (optional) – bonus flavor boost if you have it on hand
• 1 cup all-purpose flour (about 120 g) – works well with white, spelt, oat, or Bob’s Red Mill gluten-free blend
• 1 tsp baking powder – for that nice, light rise
• 1/4 tsp salt – balances out sweetness
• Optional add-ins: 1/2 tsp ground cinnamon, a handful of chopped walnuts, shredded coconut, or mini chocolate chips – mix and match your favorites!
• If you prefer to use regular granulated sugar (or a sugar-free granulated sweetener) instead of syrup, swap to 1/4 cup sweetener and add 3 tbsp milk of choice to make up for the lost liquid.

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C).
2. Grease a donut pan thoroughly or prepare a mini muffin pan if not using a donut pan.
3. Whisk mashed banana, maple syrup (or honey), oil (or water), and vanilla in a large bowl until smooth.
4. Add flour, baking powder, and salt to the bowl and stir gently until just combined.
5. Fold in optional mix-ins (e.g., chocolate chips, cinnamon, chopped walnuts, or shredded coconut).
6. Spoon or pipe batter into the prepared pan, filling each well about three-quarters full.
7. Bake on the middle rack about 8 minutes, until donuts are puffed, light golden, and a toothpick inserted comes out clean or with a few crumbs.

8. Let the pan cool a few minutes, run a butter knife around each donut to loosen, then gently remove them to a wire rack to cool completely before glazing or frosting.

   

9. If desired while still warm, toss donuts in a cinnamon-sugar mixture (2 tbsp sugar + 2 tsp ground cinnamon).

Baker’s Tips for Success

• Always use ripe bananas with lots of brown spots—the sweeter, the better for flavor and natural sweetness.
• Measure your banana by volume (2/3 cup) or weight (160 grams) for consistent, tasty results every time.
• Don’t forget to grease your donut pan well or use a silicone pan to help the donuts release easily without crumbling (see Homemade Baked Donuts for pan-prep pointers).
• Be gentle when mixing the batter—overmixing creates dense donuts by developing too much gluten.
• Keep a close eye on the bake time. These bake fast, so start checking at 7 or 8 minutes. Overbaking dries them out.
• If you want to skip the oil, try swapping in water or a little extra mashed banana, but expect a slightly denser, chewier donut.
• Make sure your donuts have cooled fully before glazing—that way the glaze sets nicely without melting off. And if you’re using cream cheese or butter-based frostings, pop the donuts in the fridge afterward since those toppings are perishable; for a tangy option, try a cream cheese frosting.

Mix-Ins and Substitutions

• Cinnamon sugar coating: while the donuts are still warm, toss in a mix of 2 tbsp sugar and 2 tsp ground cinnamon for an easy, sweet finish—see this baked cinnamon sugar donuts recipe for coating tips.
• Cream cheese frosting: whip together cream cheese, butter, powdered sugar, and cinnamon for a luscious topping that pairs perfectly.
• Try other frostings like browned butter icing, vanilla glaze, chocolate frosting (for a quick, glossy option, see these baked chocolate donuts), or even melted coconut butter for variety.
• Add mix-ins straight into the batter—mini chocolate chips, toasted pecans, chopped walnuts, or shredded coconut make each bite exciting.
• Swap out oil for your favorite nut butter (peanut, almond, cashew) using the same amount. This adds protein and a lovely nutty flavor.
• Make mini donuts or donut holes with a mini muffin pan (a great option if you want bite-sized treats) or try out a cake pop maker if you have one.
• For vegan donuts, stick with maple syrup or agave and use plant-based butter or cream cheese for frosting.

Storage and Make-Ahead Tips

If your donuts are unfrosted, keep them in an airtight container at room temperature and they’ll stay fresh for 1 to 2 days. For longer storage, pop them in the fridge where they’ll last up to 5 days. That’s a bit longer than many yeast-raised donuts—such as our Krispy Kreme copycat donuts—which are best enjoyed the day they’re made.

Donuts with cream cheese or butter-based frosting need to be refrigerated and eaten within 3 to 5 days to stay safe and tasty.

Want to freeze extras? Wrap each unfrosted donut individually or layer them in an airtight container separated by parchment paper. They keep well frozen for up to 3 months. Just thaw in the fridge or on your counter and add frosting after they’ve thawed, if using.

To bring back that fresh-baked warmth, zap a donut in the microwave for 10–15 seconds or heat in a toaster oven at 325°F for 3 to 5 minutes. Just steer clear of warming frosted donuts too long or your frosting might melt off. Sugar-coated baked donuts like these Lemon Sugar Baked Donuts rewarm especially well.

Common Questions Answered

• Can I make these vegan? Absolutely! Use maple syrup or agave in place of honey and swap any cream cheese or butter frosting for plant-based versions.
• Does this recipe work with gluten-free flour? Yes, it works great with gluten-free all-purpose flour blends like Bob’s Red Mill. For a dedicated gluten-free banana bake, see our Super Chocolate Gluten Free Chocolate Banana Bread.
• Can I use almond or coconut flour? These flours behave very differently and aren’t recommended here without major recipe changes.
• What if I don’t have a donut pan? No worries — a mini muffin pan works great for mini donuts or donut holes. Some folks have tried a cake pop machine or even an air fryer with mixed results. If you’d like a donut that doesn’t require a pan, try our chewy Japanese mochi donuts.
• How many donuts does this recipe make? You’ll get six large donuts per batch.
• Can I make the batter ahead? For best rise and texture, bake batter the same day. You can refrigerate for a few hours but don’t expect quite as light a texture.
• How do I keep the donuts from sticking? Be sure to grease your pan well or use a silicone one, and let donuts cool a bit before removing them.
• What about baking mini donuts? If using a mini muffin pan, the baking time should be similar but keep an eye on them as smaller donuts might bake a bit faster.