Hey friend, let’s talk about a breakfast game-changer: Banana Pancake Donuts! These little gems are like if your favorite fluffy pancakes and ripe bananas got together and decided to become adorable, poppable donuts. They’re soft, sweet, and bursting with banana flavor, with a hint of cinnamon and a optional maple glaze that makes them feel like a weekend treat. Perfect for lazy brunches, quick breakfasts, or even as a fun snack for kids (or kids at heart). I started making these when I had a pile of overripe bananas and a craving for something new—they’ve been a hit in my kitchen ever since. They’re baked, not fried, so they’re super easy to whip up, and I bet they’ll become your new go-to for using up those spotty bananas.
Why You’ll Love This Recipe
- Quick and easy: Ready in about 30 minutes, no deep-frying or fancy skills required.
- Banana bliss: That sweet, ripe banana flavor shines through, like banana bread in donut form.
- Kid-friendly: Their cute shape and mild sweetness make them a hit with little ones.
- Healthier twist: Baked instead of fried, with natural sweetness from bananas.
- Versatile: Enjoy them plain, dusted with powdered sugar, or drizzled with a maple glaze for extra indulgence.
- Perfect for brunch: Impress guests with minimal effort—they look special but are so simple.
- Freezer-friendly: Make a batch and freeze for quick breakfasts on busy mornings.
Ingredients You’ll Need
- Ripe bananas: The spottier, the better for max sweetness and flavor. Mash them well!
- All-purpose flour: Gives the donuts structure—nothing fancy needed.
- Baking powder: For that light, fluffy pancake-like texture.
- Egg: Binds everything together and adds a little richness.
- Milk: Keeps the batter smooth. Any kind works—dairy or plant-based.
- Brown sugar: Adds a touch of caramel-like sweetness.
- Cinnamon: A pinch for warm, cozy vibes.
- Butter: Melted, for moisture and a buttery pancake flavor.
- Vanilla extract: Boosts the overall flavor—don’t skip it!
- Powdered sugar (optional): For dusting or making a quick glaze.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a standard donut pan (6-cavity) with cooking spray or butter to ensure easy release. If you don’t have a donut pan, a mini muffin tin works for “donut holes.” Grab a couple of bowls—one for wet ingredients, one for dry—and a piping bag or zip-top bag for filling the pan.
Pro tip: Overripe bananas are key for the best flavor and texture, so don’t use green ones here.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, ¼ tsp ground cinnamon, and ¼ tsp salt. This combo gives the donuts their fluffy, spiced backbone. Set it aside.
Note: Make sure your baking powder is fresh for the best rise—check the expiration date!
Step 3: Mash and Mix the Wet Ingredients
In a large bowl, mash 2 medium ripe bananas (about ¾ cup) until smooth. Add ¼ cup brown sugar, 1 large egg, ¼ cup milk, 2 tbsp melted butter, and 1 tsp vanilla extract. Whisk until everything’s well combined and the mixture looks like a smooth batter base.
Heads-up: A few tiny banana lumps are fine—they add texture—but aim for mostly smooth.
Step 4: Combine Wet and Dry
Add the dry ingredients to the wet ingredients and stir gently with a spatula until just combined. The batter should be thick but pourable, like pancake batter. Be careful not to overmix, or the donuts can turn out dense.
Trick: Fold the ingredients together rather than stirring vigorously to keep the texture light.
Step 5: Fill the Donut Pan
Spoon the batter into a piping bag or a zip-top bag with the corner snipped off. Pipe the batter evenly into the greased donut pan, filling each cavity about ¾ full. This helps create those perfect donut shapes without a mess.
Alternative: If you don’t want to pipe, carefully spoon the batter into the pan—just smooth the tops with a spatula.
Step 6: Bake the Donuts
Bake for 10–12 minutes, or until the donuts are golden and spring back when lightly pressed. A toothpick inserted should come out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Check this: Start checking at 10 minutes, as ovens vary, to avoid overbaking.
Step 7: Add a Finishing Touch
For a simple finish, dust the cooled donuts with powdered sugar. For a maple glaze, whisk ½ cup powdered sugar with 1 tbsp maple syrup and 1–2 tsp milk until smooth. Dip the tops of the donuts in the glaze and let set for 5 minutes. Serve warm or at room temp for maximum yum.
Serving idea: Sprinkle with a pinch of extra cinnamon or chopped nuts for a fun twist.
Helpful Tips
- Meal prep it: Bake a double batch and store in an airtight container at room temp for 2 days or in the fridge for up to 5 days. Reheat in the microwave for 10 seconds for that fresh-baked feel.
- Freezing: Freeze unglazed donuts in a freezer-safe bag for up to 2 months. Thaw at room temp and glaze or dust with sugar before serving.
- Reheating: Warm in a 300°F oven for 5 minutes or microwave for 10–15 seconds to revive their softness.
- Perfect pairings:
- Drinks: Pair with coffee, hot chocolate, or a chai latte for a cozy breakfast.
- Sides: Serve with fresh berries, yogurt, or scrambled eggs for a full brunch spread.
- Extras: A smear of peanut butter or a side of bacon makes it a fun, hearty meal.
- Creative twists:
- Add ¼ cup mini chocolate chips or chopped walnuts to the batter for extra texture.
- Swap the maple glaze for a chocolate drizzle (melt ½ cup chocolate chips with 1 tsp oil).
- Use whole wheat flour for a heartier vibe, but add an extra tbsp of milk to keep it soft.
- For a tropical spin, mix in 2 tbsp shredded coconut or a pinch of nutmeg.
- Make it vegan by using plant-based milk, a flax egg (1 tbsp flaxseed + 3 tbsp water), and vegan butter.
- No donut pan?: Use a mini muffin tin for donut holes—bake for 8–10 minutes and roll in powdered sugar.
- Kid-friendly hack: Let kids help pipe the batter or sprinkle powdered sugar for a fun kitchen activity.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes! Mix the batter and store it in the fridge for up to 24 hours before baking. Or bake the donuts, cool completely, and store unglazed for up to 2 days at room temp or 5 days in the fridge.
Can I freeze this recipe?
Totally! Freeze unglazed donuts in a single layer in a freezer bag for up to 2 months. Thaw at room temp and add glaze or powdered sugar before serving.
What if I don’t have a donut pan?
No worries! Use a mini muffin tin to make donut holes or a standard muffin tin for larger “pancake muffins.” Adjust baking time to 8–10 minutes for minis or 12–15 for standard.
Is this recipe good for meal prep?
Absolutely! Bake a batch, store in the fridge or freezer, and grab for quick breakfasts or snacks. They’re portable and reheat well.
How do I make it gluten-free?
Swap all-purpose flour for a 1:1 gluten-free baking blend. Check that your baking powder is gluten-free, and you’re good to go!
I make these Banana Pancake Donuts at least once a month when I’ve got bananas going brown on the counter—they’re such a fun way to mix up breakfast. I love serving them with a hot cup of coffee and a handful of strawberries for a simple weekend vibe, or letting the kids dip them in extra glaze for a special treat. Try adding a sprinkle of chocolate chips for a dessert-y twist, and let me know how they turn out! Share your favorite way to enjoy them in the comments—I’m all ears for new ideas.
Banana Pancake Donuts
Ingredients
- For the Donuts:
- 1½ cups pancake mix e.g., Bob’s Red Mill homestyle
- 1 banana mashed
- ⅔ cup unsweetened almond milk
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 Tbsp maple syrup
- For the Frosting:
- 1 cup chocolate peanut butter or regular peanut butter
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and spray a 3-inch donut pan with non-stick cooking spray.,
- Make the batter: In a large bowl, whisk together the pancake mix, mashed banana, almond milk, baking powder, cinnamon, and maple syrup until the batter is well combined.,
- Pipe the batter: Pour the batter into a piping bag (or a plastic bag with the tip cut off) and pipe into the donut molds, filling each about ¾ full.,
- Bake the donuts: Bake for 10 minutes or until the donuts are cooked through and lightly golden.,
- Cool the donuts: Let the donuts cool in the pan for 3–5 minutes, then transfer to a wire rack to cool completely.,
- Make the frosting: Microwave the chocolate peanut butter in 30-second intervals until melted and slightly runny.,
- Frost the donuts: Dip each donut halfway into the frosting and place on a tray.,
- Set and serve: Serve immediately, or allow the peanut butter frosting to set for about 1 hour.,
Notes
- For a richer flavor, you can use regular peanut butter and mix it with chocolate chips before microwaving.
- These donuts can be stored in an airtight container for up to 2 days.
- You can also drizzle the frosting instead of dipping the donuts for a different presentation.
