These aren’t a loaf pan’s dense, crumbly middle sliced into rounds. Banana bread donuts are a separate thing: a ring of tender, spice-warmed cake with a crust that actually snaps. The brown butter and almond glaze do real work here, the glaze sets firm, not tacky, so you get a clean crack before the soft interior gives way.
The donut shape means every bite has that edge, and the whole thing bakes in the time it takes to make coffee. It’s banana bread rethought for speed and texture, not just reshaped.
Why brown butter for banana bread donuts?
Brown butter adds nutty, caramelized notes that complement banana and almond. This recipe uses brown butter instead of regular melted butter for enhanced complexity. You’ll taste a deeper, toasty flavor that plain butter can’t give.
That nuttiness ties the banana sweetness to the almond glaze later, making the whole donut taste more layered. The browning also deepens the color slightly, so the crumb takes on a warm golden hue.
It’s a simple swap that changes the whole flavor profile.
How ripe banana and cinnamon keep these banana donuts moist and spiced?
Ripe banana provides moisture and sweetness, reducing the need for extra fat. You want bananas with brown spots, they mash easily and release natural sugars that keep the crumb tender. The cinnamon adds warmth and pairs with banana to mimic banana bread flavor, but without the dense loaf texture.
You’ll see a soft, open crumb that stays moist for days. The spice doesn’t overpower; it just reinforces that familiar banana bread taste. This balance means the donuts taste rich without being heavy.
What does the almond glaze do for these glazed donuts?
Almond extract in the glaze adds a distinct nutty aroma that echoes the brown butter. The glaze provides a sweet, glossy coating that contrasts with the tender crumb.
When you bite through the set glaze, you get a crisp snap before the soft cake inside. That contrast makes each bite interesting.
The almond flavor isn’t heavy, it’s a subtle background note that ties the whole donut together. Without it, these would just be banana donuts; with it, they become something more polished.
Baking in a donut pan vs. a loaf pan
Donut shape increases surface area, leading to faster, more even baking. The ring shape creates a higher crust-to-crumb ratio, giving a slightly crisp exterior. You’ll get a golden brown outside while the inside stays soft, something a loaf can’t do in the same time.
The hole in the middle also means no undercooked center; every part bakes at the same pace. That’s why these baked donuts with donut pan are ready in 12 minutes, not 50.
The texture is lighter, almost cake-like, with a satisfying edge.
Prep: 15 min · Cook: 12 min · Total: 27 min · Servings: 12
Ingredient notes for banana bread donuts
Bananas: Use very ripe bananas with brown spots; they mash easily and provide natural sweetness and moisture.
Brown butter: Brown your butter until it smells nutty and turns golden brown for deeper, caramelized flavor.
Almond extract: Buy pure almond extract, not imitation, for a clean, intense flavor that doesn’t taste artificial.
How to make banana bread donuts from scratch
Prep the pans
Brush the donut pan cavities with oil or butter, getting into the crevices. You want a thin, even coat, any puddle will pool and fry the batter, creating a greasy spot.
Mix wet ingredients
Whisk the milk, egg, and brown butter in a measuring cup until completely combined. The mixture should look uniform, with no streaks of egg white. If you see separated butter, whisk more.
Combine dry ingredients
In a separate bowl, whisk flour, sugar, salt, baking powder, baking soda, and cinnamon. Whisk until no lumps remain and the cinnamon is evenly distributed, you’ll see an even tan color.
Combine wet and dry
Pour the wet mix and mashed banana into the dry ingredients. Stir with a spatula just until no flour streaks remain. A few small lumps are fine; overmixing will make the donuts tough.
Fill the pan
Fill each cavity about two-thirds full. The batter should mound slightly but not overflow. Use a piping bag or spoon; if using a spoon, tap the pan to level the batter.
Bake the donuts
Bake at 350°F for 10 to 12 minutes. Insert a toothpick into the thickest part, it should come out clean or with a few moist crumbs.
If it’s wet, bake 2, 3 more minutes. The edges will be golden brown.
Cool and glaze
Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack. Cool completely before glazing, warm donuts will absorb the glaze instead of letting it set.
Dip the top into the glaze and let excess drip off. The glaze will set in a few minutes.
Banana Bread Donuts
Ingredients
Banana Bread Donuts
- 1 cup whole milk 240 ml
- 1 large egg room temperature
- 1/4 cup brown butter 57 g
- 1 1/2 cups all-purpose flour 188 g
- 1/2 cup granulated sugar 100 g
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 cup mashed ripe banana 225 g (about 2 medium bananas)
Almond Glaze
- 1 cup confectioners’ sugar 120 g
- 1/2 tsp almond extract
- 2-3 tbsp milk 30-45 ml
Instructions
Banana Bread Donuts
Grease donut pans:
Coat donut pans with a neutral oil, unflavored oil, or butter using a pastry brush.Preheat oven to 350°F:
Heat oven to 350°F (175°C).Whisk milk mixture:
In a liquid measuring cup, combine 1 cup milk, 1 egg, and brown butter; whisk until fully blended.Mix dry ingredients:
In a separate bowl, whisk together all-purpose flour, granulated sugar, salt, baking powder, baking soda, and cinnamon.Combine wet and dry:
Pour the milk mixture and mashed banana into the dry ingredients; stir just until incorporated.Fill donut cavities:
Fill each donut cavity with batter to about two-thirds full.Bake until done:
Bake for 10-12 minutes until a toothpick inserted comes out clean. If still moist, extend baking by 2-3 minutes.Cool donuts on rack:
Let donuts cool in the pan for 5 minutes, then move to a wire rack to cool entirely.
Almond Glaze
Prepare almond glaze:
For the glaze: mix confectioners’ sugar, almond extract, and 2-3 tbsp milk until smooth.Glaze each donut:
Submerge each cooled donut in the glaze, allowing excess to drip back.Set glaze and garnish:
Allow glaze to set for several minutes, then garnish with sliced almonds if preferred.
Storage and Serving
Store glazed donuts in an airtight container at room temperature for up to 2 days. The glaze stays glossy but the crumb softens slightly.
If you make them ahead, glaze just before serving; unglazed donuts keep at room temperature for up to 3 days, but the tops will dry out. For longer storage, freeze unglazed donuts in a freezer bag for up to 2 months. Thaw at room temperature, then glaze.
The texture after freezing is slightly denser but still tender. Don’t freeze glazed donuts; the glaze turns sticky and loses its snap. Serve within a few hours of glazing for the best contrast between crisp glaze and soft cake.
If storing leftovers, expect the glaze to soften into the crumb by day two, which still tastes good but lacks the initial textural contrast.
Swapping ingredients in these banana donuts
Whole milk: Buttermilk or non-dairy milk. Buttermilk adds tang and a slightly tighter crumb. Non-dairy milks like oat or almond work, but the donuts will be less tender and a bit drier.
All-purpose flour: Gluten-free 1:1 blend. The crumb turns more delicate and slightly gummy; donuts may spread less. Start with the same volume, but expect a softer, less springy texture.
Brown butter: Do not substitute. Brown butter’s nutty depth is key to the flavor profile. Regular melted butter will make the donuts taste flat and one-note, lacking the toasty notes that pair with banana and almond.
Bananas: Do not substitute. Mashed banana provides moisture and sweetness essential to the structure. Replacing with applesauce or pumpkin changes the liquid balance and won’t give the same tender crumb or banana flavor.
Tips
- Mash the bananas with a fork and then measure exactly 1 cup (225 g) to keep the batter moisture consistent; too much banana makes the donuts dense and gummy.
- Let the brown butter cool to room temperature before mixing into the wet ingredients; hot butter will cook the egg and create a grainy texture.
I once stirred the batter until smooth, and the donuts came out tough and squat. Next time I only folded until just combined, and they were tender and rose.
Frequently Asked Questions
Can I make these donuts ahead of time?
Yes, but glaze them just before serving. Unglazed donuts keep at room temperature for up to 3 days in an airtight container, though the tops will dry out slightly. For longer storage, freeze unglazed donuts up to 2 months, then thaw and glaze.
Why did my donuts turn out dry?
Most likely overmixing developed too much gluten, or they baked too long. Stir the batter only until no flour streaks remain; a few lumps are fine. Check doneness at 10 minutes; if the toothpick comes out clean, stop, don’t rely on the full 12 minutes.
How do I know when the donuts are done baking?
Insert a toothpick into the thickest part of a donut, it should come out clean or with a few moist crumbs, not wet batter. The edges will be golden brown and the tops will spring back when lightly pressed.
Can I freeze these donuts?
Freeze unglazed donuts in a freezer bag for up to 2 months. Thaw at room temperature, then glaze. The texture after freezing is slightly denser but still tender.
Do not freeze glazed donuts; the glaze turns sticky and loses its snap.
What’s the difference between banana bread donuts and regular banana bread?
The donut shape increases surface area, creating a higher crust-to-crumb ratio and faster, more even baking, 12 minutes versus 50+ minutes for a loaf. The texture is lighter and more cake-like, with a slightly crisp exterior and soft interior, rather than a dense, moist loaf.
