Banana Doughnuts with Chocolate Glaze – baked (not fried) with big banana-bread flavor and perfect for breakfast!
Bananas are one of my favorite kitchen staples. They pair beautifully with chocolate, peanut butter, caramel and berries, keep baked goods moist, provide natural sweetness, and generally improve everything they touch.
Today we’re celebrating bananas with Banana Doughnuts with Chocolate Glaze — baked doughnuts that capture the flavor of banana bread, dipped in a rich chocolate ganache and finished with chopped walnuts for the classic banana-and-nuts combination.
One of the best things about making baked doughnuts in a doughnut pan is how simple they are. You don’t need a mixer, there’s no yeast, and you won’t be deep-frying. The batter comes together in about 10 minutes and the bake time is short, so you can go from hungry to enjoying warm doughnuts in roughly 30 minutes.
The doughnut batter is similar to banana bread but has a lighter cake-doughnut texture. It’s full of banana flavor along with brown sugar, cinnamon, nutmeg and vanilla. Very ripe, brown bananas give the best flavor; I recommend using a food processor or blender to puree the bananas for a smooth, even batter.
While the doughnuts are delicious on their own, dipping them in chocolate glaze adds another layer of indulgence. The glaze is a thick ganache made from chocolate chips, butter, milk and a touch of corn syrup for shine. Sprinkle chopped walnuts on top to echo the classic banana-bread pairing, or omit them if you prefer.
Banana Doughnuts with Chocolate Glaze
25 mins
10 mins
35 mins
8 Doughnuts
Ingredients
For the Doughnuts
- 1 cup all-purpose flour, spooned & leveled
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt, to taste
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 and 1/2 tablespoons melted butter
- 2 tablespoons milk
- 1 large egg, room temperature
- 1/2 cup mashed banana (one small–medium, very ripe)
- 1 teaspoon vanilla
- 1/3 cup packed brown sugar
For the Chocolate Glaze
- 1/2 cup chocolate chips (semi-sweet or dark)
- 1 tablespoon butter
- 1 tablespoon corn syrup
- 2 teaspoons milk
- chopped walnuts, optional
Instructions
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Preheat the oven to 350°F. Spray a 6-cavity doughnut pan with nonstick spray. This recipe yields about 6–8 doughnuts, so you may need to bake in two batches or use two pans if you have them.
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In a large bowl whisk together the flour, baking powder, salt, cinnamon and nutmeg. In a separate bowl combine melted butter, milk, vanilla and brown sugar, then stir in the mashed banana. Add the wet ingredients to the dry and mix with a wooden spoon or rubber spatula until combined.
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Transfer the batter to a large zip-top bag, snip off one corner, and pipe the batter into the doughnut cavities. Bake 8–10 minutes, until the doughnuts feel slightly firm when touched.
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Let the doughnuts cool in the pan 5–10 minutes before removing them to a wire rack to cool completely.
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Prepare the glaze while the doughnuts cool. In a small bowl melt the chocolate, butter, corn syrup and milk in short 30-second bursts, stirring between each, until smooth and glossy. Dip the top of each doughnut into the glaze and sprinkle with chopped walnuts if desired.
Nutrition
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