Banana Donuts with Brown Sugar Glaze
Soft, oven-baked banana treats finished with a rich caramel-style glaze.
Ingredients
- Donut Batter
- 1 ⅔ cups all-purpose flour
- 3/4 tsp ground cinnamon
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¾ cup buttermilk room temperature
- 4 tbsp unsalted butter melted
- ½ cup mashed ripe banana
- ¼ cup granulated sugar
- ¼ cup dark brown sugar packed
- 2 tbsp sour cream room temperature
- 2 tbsp canola oil
- 2 teaspoons vanilla extract
- Brown Sugar Glaze
- 1/2 cup brown sugar
- 4 tbsp unsalted butter
- 2 ½ tbsp milk
- 1 cup powdered sugar
- 2 tsp vanilla extract
Instructions
- Preheat the oven and prepare the donut pan with a light coating of non-stick spray or butter.
- Whisk the flour, cinnamon, baking powder, baking soda, and salt together in a medium bowl.
- In a larger bowl, combine the melted butter, sugars, mashed banana, buttermilk, sour cream, oil, and vanilla until smooth.
- Gently fold the dry ingredients into the wet mixture using a spatula until just combined.
- Pipe the batter into the donut pan cavities until they are about three-quarters full.
- Bake until the tops spring back when touched, then move to a wire rack to cool completely.
- Melt the glaze ingredients in a saucepan over medium heat, whisking in the powdered sugar last for a smooth finish.
- Dip the cooled donuts into the warm glaze and allow them to set before serving.
Notes
• Use very ripe bananas with plenty of brown spots for the best natural sweetness.
• Avoid over-mixing the batter to ensure the donuts remain soft and airy.
• If the glaze thickens too much while dipping, add a tiny splash of warm milk to restore the consistency.
• Avoid over-mixing the batter to ensure the donuts remain soft and airy.
• If the glaze thickens too much while dipping, add a tiny splash of warm milk to restore the consistency.