How do I make mini donuts with this recipe?

Lightly grease a mini donut pan, fill each cavity ⅔ full, and bake for 8-9 minutes.

What if I don't have a donut pan?

Use a standard-sized muffin pan to make donut muffins instead. Lightly grease or use cupcake liners and fill each ¾ full. Bake the muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Why are my baked donuts dry?

Dry donuts can be a result of too much flour, overmixing the batter, overbaking the donuts, or using low-fat milk.

Do baked donuts taste the same as fried ones?

They do not taste the same. Baked donuts have a more cake-like taste and consistency since they are not cooked in oil.

Banana Baked Donuts (No Mixer!)

Name: Banana Baked Donuts (No Mixer!)
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Ingredients: 200 g (1 1/2 cups) all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 110 g (1/2 cup) light brown sugar; 3 tablespoons butter, melted and cooled for 5 minutes; 1 large egg; 1 teaspoon pure vanilla extract; 60 g (1/4 cup) milk, at room temperature; 175 g (3/4 cup) mashed ripe banana, about 2 medium bananas; 55 g (2 ounces) cream cheese, at room temperature; 2 tablespoons unsalted butter, at room temperature; 90 g (3/4 cup) powdered sugar; 1 teaspoon vanilla; Milk or heavy cream, as needed

Description

If you’ve got a few overripe bananas sitting on your counter, these Baked Banana Donuts are the perfect way to use them up! They’re soft, fluffy, and packed with rich banana flavor, all topped with a silky cream cheese glaze that takes them over the top. Best of all? They’re ready in just 35 minutes—no mixer required!

Ingredients

Scale

Banana Donuts

200 g (1 1/2 cups) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
110 g (1/2 cup) light brown sugar
3 tablespoons butter, melted and cooled for 5 minutes
1 large egg
1 teaspoon pure vanilla extract
60 g (1/4 cup) milk, at room temperature
175 g (3/4 cup) mashed ripe banana, about 2 medium bananas

Cream Cheese Glaze

55 g (2 ounces) cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
90 g (3/4 cup) powdered sugar
1 teaspoon vanilla
Milk or heavy cream, as needed

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Instructions

Banana Donuts

Preheat the oven to 350°F/177°C. Lightly grease a donut pan and set aside.
In a large bowl, whisk the flour, baking powder, baking soda, and salt.
In a medium bowl, whisk the sugar, butter, egg, vanilla, milk, and banana until smooth and combined.
Add the wet ingredients to the bowl with the dry ingredients and gently fold together until combined.
Place the batter into a disposable pastry bag, cut off the tip, and pipe the batter into each donut cavity of your pan, filling 2/3 full. Alternatively, use a spoon to divide the batter.
Bake for 10-12 minutes or until a toothpick inserted in the center of a donut comes out clean.
Allow the donuts to cool for 5 minutes in the pan, and then transfer to a wire rack to cool completely.

Cream Cheese Glaze

Using a mixer, beat the cream cheese and butter on medium-high speed for 1 minute until combined.
Add the sugar and vanilla and beat to combine.
Add enough milk or cream to create your desired consistency.
Drizzle the glaze over the cooled donuts or dip the tops of the donut into the glaze.

Notes

Mix-ins: Fold in up to 1/4 cup of chopped nuts or mini chocolate chips into the batter.

Mini Donuts: Lightly grease a mini donut pan, fill each cavity 2/3 full, and bake for 8-9 minutes in a preheated 350°F/177°C oven.

Storage: Store glazed banana donuts covered at room temperature for up to 1 day or up to 5 days in the refrigerator.

Freezer: Wrap completely cooled glazed or unglazed donuts with plastic wrap and store them in a freezer-safe container in the freezer for up to 3 months.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Baking