These soft banana donuts capture the cozy flavor of banana bread and are finished with a silky chocolate ganache. This simple, mixer-free recipe bakes in about 10 minutes, making it perfect for brunch or an afternoon pick-me-up.
Banana bread donuts offer the familiar warmth of banana bread in a fun, quick-to-bake donut shape. They come together faster than a loaf — under 10 minutes in the oven — and are a baked alternative to fried donuts.
This recipe is easy to make by hand and slightly lighter than traditional fried donuts. The ripe bananas add natural sweetness and moisture for tender, flavorful results.
Why we love this recipe
- No mixer needed — everything is whisked together by hand and the donuts bake quickly.
- Baked, not fried — no frying oil, less mess, and a slightly healthier option while keeping great texture and flavor.
- Ripe bananas bring natural sweetness and that classic banana-bread flavor in a convenient donut form.
Ingredients
Notes on key ingredients:
- Brown sugar: Light or dark; dark adds deeper flavor.
- Butter: Melted unsalted butter (or use oil to swap).
- Egg: 1 large, room temperature.
- Bananas: 2 overripe bananas (soft with brown spots) for best flavor and sweetness.
- Chocolate chips: Semi‑sweet chips for the ganache.
- Heavy cream: Heavy cream or heavy whipping cream for a smooth ganache.
Substitutions & variations
- Swap salted butter for unsalted, or use vegetable/canola oil in place of butter.
- Add chopped nuts to the batter or scatter them on the ganache before it sets for crunch.
Step 1: Whisk the sugar and egg together. Add mashed banana, melted butter and vanilla; mix until smooth.
Step 2: In a separate bowl, whisk the dry ingredients. Fold the wet mixture into the dry until just combined — don’t overmix.
Step 3: Pipe or spoon batter into well‑greased donut pans, filling each 2/3 to 3/4 full. Bake at 350°F for 8–9 minutes.
Step 4: Cool in the pans for about 5–10 minutes, then transfer donuts to a wire rack to cool completely.
Step 5: For the ganache, place chocolate chips in a medium heatproof bowl. Heat heavy cream until hot but not boiling (about 40–45 seconds in the microwave). Pour the hot cream over the chocolate, cover loosely and let sit for 3 minutes. Stir until smooth and finish with vanilla.
Step 6: Dip or drizzle the ganache over cooled donuts. Place glazed donuts on a rack over parchment to catch drips and let the glaze set.
Expert tips
Use the end of a whisk, fork, or a potato masher to mash the bananas well into the wet mixture. A proper donut pan gives the best shape and even baking. If you have multiple pans you can bake the full batch faster.
Recipe FAQs
Donuts are best the day they’re made. Store leftovers in an airtight container at room temperature for 3–5 days, or refrigerate for up to one week.
Overripe bananas with brown spots or brownish-black peels are ideal for baking — they’re sweeter and more flavorful.
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Banana Donuts
Natalie
Equipment
- donut pans
- mixing bowls
Ingredients
Banana Donuts
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup (110 g) brown sugar, packed
- 1 large egg, room temperature
- 2 medium overripe bananas, mashed
- 3 tablespoons (42 g) unsalted butter, melted and slightly cooled (or vegetable oil)
- ¾ teaspoon vanilla
Chocolate Ganache
- ⅔ cup (120 g) semi-sweet chocolate chips
- ¼ cup (59 ml) heavy cream
- ½ teaspoon vanilla extract
Instructions
Banana Donuts
- Preheat oven to 350°F. Grease donut pans with butter or nonstick spray.
- Whisk together flour, baking powder, baking soda (if using), cinnamon, nutmeg and salt in a large bowl.
- In a separate bowl, whisk the egg and brown sugar until smooth. Add mashed bananas and mash further with the end of a whisk or fork. Stir in vanilla and melted butter until combined.
- Fold the wet ingredients into the dry ingredients until just combined — do not overmix.
- Pipe or spoon batter into donut molds, filling each 2/3 to 3/4 full.
- Bake 8–9 minutes, until a toothpick comes out clean or edges are lightly browned. Cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
Chocolate Ganache
- Place chocolate chips in a heatproof bowl.
- Heat heavy cream until very hot but not boiling (about 40–45 seconds in a microwave).
- Pour the hot cream over the chocolate chips, cover loosely and let sit for 3 minutes.
- Stir until smooth, then stir in vanilla.
- Dip or drizzle ganache over cooled donuts. Let glaze set on a rack over parchment, or serve immediately.
Notes
Nutrition
Calories: 271 kcal
Carbohydrates: 34 g
Protein: 4 g
Fat: 13 g
Nutrition values are estimates from an online calculator.
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