Baked Banana Bread Doughnuts

Baked Banana Bread DoughnutsBefore it gets too warm out and before I change my mind again I got to work with a little kitchen reorganization!

Sometimes moving things around in a tiny kitchen can feel a bit like a human chess game, but in the end I am loving the results. The good news is It feels more spacious if that is possible.

After my kitchen workout I had a craving for a thick slice of homemade banana bread smothered in butter. Only the thought of waiting close to an hour didn’t sound quite as nice so I compromised with my hungry self, as one must do from time to time and opted for baking up some doughnuts instead. Which proved to be a winning combination!

I crammed all the banana bread goodness into these cute, portable, baked doughnuts and topped em’ with a sweet, smooth browned butter glaze since we’re multitasking and all!

Baked Banana Bread Doughnuts
Yields: 6 doughnuts


  • 1 cup plus 2 tablespoons of all-purpose flour
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1/8 teaspoon of ground cinnamon
  • 1/4 teaspoon of salt
  • 2 tablespoons of unsalted butter, melted and cooled
  • 1/4 cup of granulated sugar
  • 1/2 cup of buttermilk, shaken
  • 1/2 cup of mashed banana (about 1 medium banana)
  • 1 large egg, room temperature
  • 1 teaspoon of pure vanilla extract

Brown Butter Glaze

1 and 1/2 cups of confectioners sugar, sifted

3-4 tablespoons of milk

2 tablespoons of browned butter, cooled*

1/4 teaspoon of pure vanilla extract

chopped nuts (optional)


Preheat the oven to 325 degrees and grease a doughnut pan.

In a medium bowl sift together the flour, baking powder, baking soda, ground cinnamon, and salt.

In a separate bowl mix together the melted butter and granulated sugar until combined. Add the buttermilk, mashed banana, egg and vanilla and mix until incorporated.

Gradually add the flour mixture to the banana mixture and mix until just combined. Make sure not to over mix.

Spoon or pipe the batter into each section of the doughnut pan filling each about 3/4 of the way full.

Bake for 13 minutes or until the doughnuts are fully cooked through and spring back when lightly touched. Let the doughnuts cool in the pan before transferring them to a wire rack to fully cool. About 5 minutes. While the doughnuts cool you can prepare the brown butter glaze.

Brown Butter Glaze

In a medium sized bowl whisk together the confectioners sugar, milk, cooled browned butter, and vanilla until combined and smooth. Dip the cooled doughnuts one at a time, top side down into the glaze. Transfer the glazed doughnuts back  onto the cooling rack and garnish with chopped nuts if using. Repeat this process with the remaining doughnuts and enjoy!

* Note: I make the brown butter first so it has plenty of time to cool while I make the doughnuts.

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