banana donuts

Sweet banana donuts, baked not fried, then covered in a rich dark chocolate glaze.

Baked Banana Donuts with Dark Chocolate Glaze

(125 grams) all-purpose flour (spoon & leveled)

baking powder

baking soda

salt

cinnamon

nutmeg

(67 grams) packed light or dark brown sugar

(60 grams) melted butter, slightly cooled

banana (about 1 medium banana)

vanilla extract

Tablespoons (30 milliliters) buttermilk or whole milk

(90 grams) dark chocolate chips (semi-sweet works too)

Tablespoons (30 grams) unsalted butter

corn syrup*

water

Preheat oven to 350°F (177°C). Spray a donut pan with non-stick spray. Set aside.

Make the donuts: 

Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. Whisk the egg and brown sugar together in a medium bowl until smooth. Whisk in the butter, mashed banana, vanilla, and buttermilk until smooth and combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Spoon the batter into the donut cavities&#8211; I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full. (See the photo in my chocolate frosted donuts post for a visual.)

Bake for 9–10 minutes or until the edges are lightly browned. Allow to cool for about two minutes and transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet. Bake the remaining donut batter (there is usually enough batter for 2-3 more donuts) and once baked, transfer to the wire rack. Allow donuts to cool down until you can handle them.

Make the glaze: 

Place the chocolate chips, butter, corn syrup, and water in a medium bowl. Melt in 20 second increments in the microwave, stirring after each time, until completely melted and smooth. Dip the tops of the donuts into the chocolate glaze.

Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.

My daughter and I just made these! We followed the recipe to the T and they were absolutely amazing!  We will definitely be making these again!

Thank you Sally! I made them (subbed in  1/2tsp chai spices instead of the nutmeg and added sprinkles)  - they turned out perfect - banana bread taste but not dense, so divine!!  Looking forward to using my donut pan more often with all your different donut recipes!

I make these all the time! So much better than store boight! This time I added a little bit of cherry juice to the glaze and called them banana split donuts. Everyone thought they were getting the best treat ever for breakfast! Thank you for all the great rwcipes, and congratulations on becoming a mom again! You will have so much fun sharing and passing on recipes with them! They are some of the greatest memories I have!

I made your recipe two days ago. I was a little disappointed. The donuts turned out fine. The chocolate glaze was wonderful!  I need everything the way you did, including the piping the batter with frozen plastic bag. My husband and I both agree that they look like donuts but it still tasted like a banana muffin. I really didn’t care for them  I should of known it would taste like a muffin. Anyway, that’s just me. Thanks so much Sally!  I usually absolutely love all your recipes

These came out so delicious and so pretty. Thank you for sharing.

They came out perfect let's just say they we're gone in 30 seconds flat 

AMAZING!  Wanted to try something other than banana bread for some ripe bananas.  HUGE hit.  My husband gave it 10 stars out of 5.  Will absolutely make this again!

These easy baked Sour Cream Banana Donuts get a fun flair from the different toppings. Enjoy cookies, chocolate chips, or sprinkles for breakfast!

Sour Cream Banana Donuts

unsalted butter, softened

brown sugar

sour cream

bananas

all purpose flour

table salt

chocolate chips

shortening

colored sprinkles

mini chocolate chips

cookie sprinkles

Preheat the oven to 375 degrees. Spray a...

Preheat the oven to 375 degrees. Spray a donut pan with a nonstick baking spray, like Baker's Joy.

Stir together the flour, baking powder, baking soda,...

Stir together the flour, baking powder, baking soda, cinnamon, and nutmeg. Set aside.

Cream the butter, salt and sugar until smooth....

Cream the butter, salt and sugar until smooth. Add egg, sour cream, and banana and beat again.

Slowly add the flour mixture and stir until...

Slowly add the flour mixture and stir until just moistened.

Spoon the batter into a large Ziplock bag...

Spoon the batter into a large Ziplock bag and cut one corner off. Fill the cavities halfway and bake for 12 minutes. The tops should spring back when finished and be nice and golden brown.

Let the donuts cool in the pan for...

Let the donuts cool in the pan for 2 minutes before removing to a wire rack to cool completely.

Combine the chocolate chips and shortening in a...

Combine the chocolate chips and shortening in a microwave safe bowl. Heat for 30 seconds. Stir and repeat until melted and smooth.

Dip the tops of the donuts and add...

Dip the tops of the donuts and add sprinkles or mini chocolate chips.. Let set. Store in a sealed container on the counter.

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