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Banana Doughnuts with Chocolate Glaze

Delicious and moist banana doughnuts topped with a rich chocolate glaze, perfect for satisfying any sweet craving.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 doughnuts
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Doughnuts
  • 1 cup mashed bananas (about 3 ripe bananas) Use super ripe bananas for more sweetness.
  • 1 cup all-purpose flour Can be substituted with gluten-free blend.
  • 1/2 cup granulated sugar Consider reducing sugar for a healthier option.
  • 1/4 cup milk For the doughnut batter.
  • 1/4 cup melted butter Can be replaced with vegetable oil for a lighter option.
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons cocoa powder
  • 2 tablespoons milk For the glaze.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your doughnut pan.
  2. In a large bowl, mix the mashed bananas, melted butter, and sugar until well combined. Add in the eggs and beat gently.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet mixture. Pour in the milk and mix until just combined—don’t over-mix!
Baking
  1. Spoon the batter into the greased doughnut pan, filling each cavity about 3/4 full.
  2. Bake the doughnuts for 10-12 minutes, or until they are golden and a toothpick inserted comes out clean.
Glazing
  1. In a small bowl, combine the powdered sugar, cocoa powder, and milk, stirring until smooth.
  2. Allow the doughnuts to cool for a few minutes, then dip them in the chocolate glaze for a lovely finish.
Serving
  1. Place on a wire rack and let the glaze set before serving.

Notes

Store the doughnuts in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week or freeze for up to three months. Reheat in a microwave or toaster oven.