Freshly baked Banana Bread Donuts, anyone? Yes, you heard that right — homemade donuts that taste like deliciously soft banana bread! We took the flavor even further by adding a rich brown butter banana glaze to create an even more irresistible treat.

A close-up image of a glazed banana doughnut, with more doughnuts and banana slices in the background.

My family and I love our baked pumpkin donut recipe, so you bet I was whipping up a batch of these banana bread donuts as soon as we developed them. It’s not only simple to make but a great way to make use of those overripe bananas you have wasting away in your kitchen, which, for us, happens way more often than I’d like to admit!

To make these scrumptious donuts, mix the batter and transfer it to a piping bag. Pipe the batter into the donut molds and bake. Once the donuts cool, top them with the velvety glaze before serving. You’ll like these donuts “a whole lot”… get it? Because donuts have holes… 🤣🤣

What’s in Banana Bread Donuts

Butter: We used both salted and unsalted butter for this recipe. The unsalted is for the batter, while the salted is for the sweet and salty brown butter glaze.
Vanilla extract: Pure vanilla extract adds a warm and comforting flavor to these donuts that go wonderfully with the bananas and cinnamon.
Ripe bananas: Make sure you use very ripe bananas for this recipe. The riper they are, the sweeter and more flavorful your donuts will be.
Maple syrup: The perfect natural sweetener for this banana donut recipe. The maple flavor also compliments the warm flavor profile of these donuts.
Plain 2% Greek yogurt: Using Greek yogurt in this recipe adds moisture and helps create a beautifully tender crumb.
Eggs: Eggs help bind the ingredients together and make for a fluffy donut texture.

pro tip: Use very ripe bananas!

The key to sweet banana flavor is using very ripe bananas. Be sure they are super brown and ripe.

Ingredients combined in a glass bowl, possibly for baking, including mashed bananas, sugars, and a dollop of sour cream or yogurt.

Equipment You’ll Need

Nothin’ too fancy here! Just make sure you have a stand mixer for blending the batter so that it comes out perfectly smooth and creamy.

You’ll also need a piping bag or a large Ziploc bag for piping the batter into the donut molds. If you don’t have a piping tip, just snip off one of the corners of the Ziploc bag to create a hole.

And of course, you’ll need a donut pan for baking the donuts. These are easily found at most kitchen stores or online and are a great investment for making all kinds of delicious homemade donuts.

A stack of blueberry glazed donuts on a plate.

try it!

Blueberry Protein Donuts

If you love our banana bread donuts, you HAVE to try these blueberry protein donuts.

get recipe

A six-cavity donut baking pan filled with raw donut batter, ready to be baked.

Easy Variations and Substitutions

Need to swap out some items on the ingredient list? These baked banana donuts are pretty forgiving and can easily be customized to your liking.

If you can’t have egg, substitute it with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for every egg) or applesauce.

Don’t have Greek yogurt? Sour cream is a great substitute and will still provide the necessary moisture for these donuts.

For more flavor and texture, add some chocolate chips or chopped nuts to the batter. Or sprinkle some cinnamon sugar on top of the wet glaze.

Drizzling icing onto freshly baked banana muffins.

Tips for the BEST Banana Bread Donuts

The bake time may vary depending on if you are baking at altitude. So be sure to adjust accordingly!

In steps 4 and 5, be sure not to over-mix the batter. If you over-mix, you may end up with dense donuts. You want them to be light and fluffy.

How to Store + Freeze

Store these donuts in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week.

To freeze, simply place the cooled donuts in an airtight container or Ziploc bag and freeze for up to 2 months. When ready to eat, thaw in the refrigerator overnight and then warm up in the microwave or oven before serving.

Close-up of a partially eaten muffin with white glaze on top, with more muffins and banana slices blurred in the background.

What to Serve with Banana Bread Donuts

Breakfast, lunch, snack time, or dinner, these banana bread donuts are perfect for whenever the craving strikes. This means there are plenty of options for what to serve them with! Here are a few ideas to get you started:

A cup of pour over coffee or tea
A scoop of our Peanut Butter Chocolate Chip Banana Nice Cream (why not have these donuts as dessert?)
Fresh fruit salad, or sliced bananas or berries on the side
Bacon or sausage for a savory and sweet breakfast combo

A banana-flavored donut with a glaze topping on a white background.

Banana Bread Donuts Recipe

These banana bread donuts take traditional donuts to new heights with the warm and comforting ingredients and flavors of banana bread! With simple ingredients and easy prep, you'll have a nutritious and sweet treat for any meal of the day.

Prep:30

Cook:8

Total:38

Fat 8

Carbs 36

Protein 3

Yield: people

Print Rate

Ingredients

Dry Ingredients

1.5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon sea salt

Wet Ingredients

¼ cup unsalted butter room temperature
¼ cup granulated sugar
2 teaspoons vanilla extract
3 medium very ripe bananas mashed ~1 cup mashed
½ cup maple syrup
¼ cup plain 2% Greek yogurt
2 large eggs

Brown Butter Banana Glaze

3 tablespoons salted butter
2 tablespoons mashed ripe bananas
½ teaspoon vanilla
½ teaspoon sea salt
⅓ cup powdered sugar

Instructions

Preheat the oven to 350ºF and spray a donut pan with nonstick cooking spray.
Combine the dry ingredients in a medium bowl and set aside.
Using an electric mixer or stand mixer, cream the butter, sugar, and vanilla together until the mixture is light in color and fluffy. Add the mashed banana, maple syrup, and Greek yogurt. Mix again.
Add one egg at a time to the bowl and mix until combined.
Slowly add the dry ingredients to the wet ingredients until the batter is a muffin or cake batter consistency.
Transfer the donut batter into a piping bag or large gallon-sized bag. Snip the end of the bag and pipe the donut batter into the donut pan, filling each donut ¾ of the way full.
Bake for 7-8 minutes or until fully baked. Remove from the oven and let the donuts rest for 2-3 minutes. Remove the donuts from the pan and let them cool on a wire rack until cool. Most donut pans have to bake 6 donuts at a time, so you will most likely have to bake another batch, as this recipe makes 12.
While the donuts cool, make the brown butter glaze. Heat a small skillet over medium/high heat. Add the butter and let it melt until it begins to turn golden brown and little brown specs begin to form. Remove from heat immediately and transfer it to a mixing bowl.
Add the bananas, vanilla, and salt to the butter and mix. Add the powdered sugar until a drippy glaze forms. If the mixture is too thick, add 1-2 tablespoons of milk until it reaches a thick but drippy consistency. If the mixture is too thin, add 1-2 tablespoons ore of powdered sugar.
Use a knife or a spoon to spread the glaze over the top of each donut. Eat immediately or store in an airtight container in the refrigerator.

Tips & Notes

The key to sweet banana flavor is using very ripe bananas. Be sure they are super brown and ripe.
The bake time may vary depending on if you are baking at altitude. Adjust accordingly.
In steps 4 and 5, be sure not to overmix the batter. If you over-mix, you may end up with a dense loaf. You want it to be light and fluffy.