Description
Delightfully moist and flavorful baked banana donuts topped with a luscious dark chocolate glaze. These donuts combine ripe bananas, warm spices, and a rich chocolate coating, making a perfect treat for breakfast or dessert that’s easy to prepare and healthier than fried versions.
Ingredients
Donuts
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg
- 1/3 cup (67g) packed light or dark brown sugar
- 1/4 cup (4 Tbsp; 56g) melted butter, slightly cooled
- 1/2 cup mashed banana (about 1 medium banana)
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) buttermilk or whole milk
Chocolate Glaze
- 1/2 cup (90g) dark chocolate chips (semi-sweet works too)
- 2 Tablespoons (28g) unsalted butter
- 2 teaspoons light corn syrup
- 2 teaspoons water
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Spray a donut pan thoroughly with non-stick spray to ensure easy removal of the baked donuts. Set the pan aside until ready to use.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined. This ensures your spices and leavening agents are evenly distributed.
- Combine Wet Ingredients: In another bowl, whisk the large egg with the packed brown sugar until smooth. Add in the melted butter, mashed banana, pure vanilla extract, and buttermilk or whole milk. Mix until fully incorporated and smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients. Gently fold and stir until just combined—be careful not to overmix to keep the donuts tender.
- Fill Donut Pan: Using a large zip-top bag, spoon the batter into it and cut off one corner to pipe the batter neatly. Fill each donut cavity about two-thirds to three-quarters full for perfect donut shapes.
- Bake the Donuts: Place the donut pan in the preheated oven and bake for 9–10 minutes, or until the edges turn lightly golden brown. After baking, allow the donuts to cool for about two minutes in the pan, then transfer them to a wire rack set over parchment paper or a baking sheet to cool completely. Repeat with remaining batter.
- Prepare Chocolate Glaze: In a medium microwave-safe bowl, combine dark chocolate chips, unsalted butter, light corn syrup, and water. Microwave in 20-second increments, stirring thoroughly after each until the mixture is completely melted, smooth, and glossy.
- Glaze the Donuts: Dip the tops of the cooled donuts into the warm chocolate glaze to coat generously. Place the glazed donuts back on the wire rack to allow the glaze to set.
- Serving and Storage: Enjoy these baked banana donuts best the same day for optimal freshness. If needed, store them tightly covered at room temperature for up to 2 days.
Notes
- Use ripe bananas for the best natural sweetness and moisture.
- Filling the donut molds about 2/3 to 3/4 full prevents overflow and ensures the right donut shape.
- Do not overmix the batter to avoid dense donuts.
- The glaze can be reheated gently if it starts to thicken before dipping.
- These donuts are best enjoyed fresh but can be stored at room temperature for up to two days in an airtight container.
- Using a piping bag or zip-top bag for the batter helps fill the donut molds neatly and evenly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
