buttermilk 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!

If you love cake donuts, you’ll love this cake

Buttermilk Donut Cake

sugar

unsalted butter (softened)

eggs (at room temp)

vanilla

flour

tsp baking powder

tsp nutmeg

mace (optional)

tsp baking soda

buttermilk (see notes)

confectioner’s (icing sugar)

Spray a large (at least 10 cups) fluted tube pan with non-stick spray.

Preheat oven to 350F/180C.

Mix flour, baking powder, salt, nutmeg, mace and baking soda in a medium bowl. Set aside.

Using a heavy-duty stand mixer (batter is thick and may be too much for a hand-held) cream the butter and sugar on medium speed until it’s pale and fluffy.

Add eggs, one at a time, beating until combined. Add the vanilla, just until it’s incorporated.

With mixer on low speed, gradually add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour. Mix until just combined.

Spoon batter into prepared pan. Tap the pan a few times on the counter to release any air bubbles.

Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.

Cool on a rack for 15 minutes then remove the cake from the pan and invert it so the rough, cracked side is facing upward. Cool completely.

Mix the confectioner’s sugar and water until smooth. Spoon over top of the cake.

https://content.jwplatform.com/videos/ufabbOGm.mp4

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