Banana Bread Donuts with Maple Glaze Recipe
Delight in these moist and flavorful Banana Bread Donuts, baked to golden perfection and topped with a luscious maple glaze. Infused with the warm taste of cinnamon and ripe bananas, these donuts make a perfect breakfast treat or an indulgent snack, finished with optional toasted walnuts for added crunch.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 12 donuts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Donuts
- Cooking spray
- 1 cup (120 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/4 tsp baking soda
- 1 large egg
- 1/2 cup (107 g) packed light brown sugar
- 4 Tbsp unsalted butter, melted and cooled
- 1 tsp pure vanilla extract
- 1 cup mashed banana (from about 2 ripe bananas)
- 2 Tbsp sour cream
Maple Glaze
- 1 1/4 cups (141 g) confectioners’ sugar
- 2 Tbsp maple syrup
- 2 Tbsp milk, plus more as needed
- Finely chopped toasted walnuts, for serving (optional)
Instructions
- Preheat and prepare pans: Arrange oven racks in the upper and lower thirds and preheat the oven to 350°F (177°C). Grease two 6-cavity donut pans with cooking spray to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, kosher salt, and baking soda until evenly combined.
- Combine wet ingredients: In a large bowl, whisk the egg, light brown sugar, melted and cooled butter, and pure vanilla extract. Then add the mashed banana and sour cream, whisking until smooth and fully incorporated.
- Combine wet and dry: Add the dry ingredient mixture to the wet mixture, whisking gently until just combined to avoid overmixing and maintain donut tenderness.
- Fill the pans: Spoon the batter into the prepared donut pan wells, filling each to just below the center ring to allow room for rising.
- Bake the donuts: Bake the donuts for 12 to 14 minutes, or until they are firm to the touch and the edges turn golden brown.
- Cool the donuts: Transfer the pans to wire racks and let cool for 5 minutes. Then carefully remove the donuts from the pans and allow them to cool on the wire racks for an additional 5 minutes.
- Prepare the maple glaze: In a medium bowl, whisk together the confectioners’ sugar, maple syrup, and 2 tablespoons of milk until smooth. Add more milk, 1 teaspoon at a time, to thin the glaze as needed to a dippable consistency.
- Glaze the donuts: Dip the tops of the cooled donuts into the maple glaze, then return them to the wire racks to set.
- Add walnut topping: Sprinkle finely chopped toasted walnuts over the glazed donuts if desired, adding a delightful crunch and nutty flavor.
Notes
- Ensure the butter is melted and cooled before mixing to prevent cooking the egg and keep the batter smooth.
- Do not overmix the batter to avoid tough donuts; mix until ingredients are just combined.
- The glaze consistency can be adjusted with milk to suit your preference for thickness.
- For a nut-free option, omit the toasted walnuts.
- Store leftover donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Keywords: banana bread donuts, baked donuts, maple glazed donuts, cinnamon banana donuts, breakfast donuts, glazed donuts with walnuts
