These baked banana bread donuts are my weekday win: comforting banana flavor, tender crumb, and a quick bake that feels special without fuss. They take the best parts of banana bread—banana, warm cinnamon, maple sweetness—and shape them into single-serve rings that toast well the next morning. I make them when bananas are past their prime but still full of life.
I keep the method straightforward so you can bake a batch in under 30 minutes of active time. The recipe leans on whole wheat pastry flour and almond flour for a nutty, lightly dense texture that still stays soft. There’s an optional glaze, and I include practical tips for piping, baking time, and storage.
If you want a reliable breakfast treat that travels well and freezes cleanly, these are it. No deep frying, no complicated dough. Just mix, fill, and bake. Below you’ll find what to buy, the exact step-by-step cooking guide, ingredient notes, and everything I learned while testing variations.
What to Buy
Shop with purpose. Pick ripe bananas, check your pantry for whole wheat pastry flour and almond flour, and grab maple syrup instead of pancake syrup for a cleaner flavor. Buy confectioners’ style erythritol only if you plan the lower-sugar glaze option; powdered sugar works fine if you want classic sweetness.
- Whole wheat pastry flour — look for a finely milled version in the baking aisle; it gives structure with a lighter crumb than regular whole wheat.
- Almond flour — buy blanched almond flour for a mild flavor and smooth texture.
- Baking powder and baking soda — both are needed for lift; check expiration dates.
- Cinnamon and salt — small amounts, big impact on flavor balance.
- Eggs — standard large eggs for binding and richness.
- Overripe bananas — pick bananas with brown spots or mostly brown skins; they mash easily and are sweetest.
- Unsweetened applesauce — an economical, low-fat binder that keeps donuts moist.
- Maple syrup — use real maple syrup for depth; avoid imitation syrups.
- Vanilla extract — a teaspoon rounds the batter’s flavor.
- Confectioners’ style erythritol or powdered sugar — for the optional glaze; choose erythritol if you want a lower-impact sweetener.
- Milk — any milk will do for the glaze; a tablespoon is all you need.
Baked Banana Bread Donuts Cooking Guide
Follow these steps exactly as written for consistent results. I’ve tested this method across two ovens and recommend checking donuts at the earlier bake time first. Don’t rush the cooling if you plan to glaze.
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together 1 1/4 cups whole wheat pastry flour, 1/2 cup almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt.
- In a separate bowl, whisk the wet ingredients: 2 eggs, 1 cup mashed overripe bananas (about 2 bananas), 2 tablespoons unsweetened applesauce, 1/2 cup maple syrup, and 1 teaspoon vanilla extract until smooth.
- Add the wet mixture to the dry ingredients and stir gently until just combined. Do not overmix.
- Spray two 6-count donut pans well with nonstick cooking spray. Transfer the batter to a piping bag or a zip-top bag with the corner snipped off (or use a spoon). Pipe or spoon the batter into each donut well, filling each about three-quarters full.
- Bake the donuts at 350°F for 11 to 13 minutes, until the tops are golden and a toothpick inserted into a donut comes out clean.
- Let the donuts cool in the pans for about 5 minutes, then turn them out onto a wire cooling rack. Allow the donuts to cool completely before glazing.
- (Optional) To make the glaze, place 1/2 cup confectioners’ style erythritol (or powdered sugar), 1 tablespoon milk, and 1/4 teaspoon vanilla extract in a small bowl and stir until smooth.
- Dip the tops of the cooled donuts into the glaze, return to the wire rack, and let the glaze set before serving.
Ingredients
- 1 1/4 cups whole wheat pastry flour — provides structure while keeping the crumb tender; finer than regular whole wheat.
- 1/2 cup almond flour — adds moisture, tenderness, and a subtle nutty flavor.
- 1 teaspoon baking powder — primary leavener for lift and lightness.
- 1/2 teaspoon baking soda — reacts with the bananas and maple syrup to help rise.
- 1/2 teaspoon cinnamon — warms the flavor; balances the sweetness.
- 1/2 teaspoon salt — sharpens and balances all other flavors.
- 2 eggs — bind the batter and provide richness.
- 1 cup mashed overripe bananas, about 2 bananas — the primary sweetener and moisture source; overripe is best for flavor.
- 2 tablespoons unsweetened applesauce — helps keep donuts moist while reducing fat.
- 1/2 cup maple syrup — natural liquid sweetener that adds depth of flavor.
- 1 teaspoon vanilla extract — rounds and deepens the banana and maple notes.
- 1/2 cup confectioners’ style erythritol, or powdered sugar — for the optional glaze; erythritol lowers glycemic impact.
- 1 tablespoon milk — thins the glaze to a dip-able consistency.
- 1/4 teaspoon vanilla extract — adds a subtle vanilla note to the glaze.
Why This Recipe is a Keeper
It hits the sweet spot between quick and wholesome. The batter comes together in one mixing bowl for dry and another for wet, which keeps cleanup minimal. The flavor profile is familiar—banana, cinnamon, and maple—but the donut format makes them portable and portion-controlled.
The combination of whole wheat pastry flour and almond flour gives a texture that’s both tender and slightly sturdy. They hold up to spreading thick glazes or a simple dusting of powdered sugar. And because they’re baked, you get all the comfort of banana bread without frying or long bake times.
Swap Guide
Need to swap an ingredient? Here are tested options and what to expect.
- Whole wheat pastry flour — swap for all-purpose flour for a slightly lighter, less nutty crumb. Expect a softer, lighter texture.
- Almond flour — replace with more whole wheat pastry flour or a 1:1 gluten-free flour blend. Texture will shift; almond flour adds moisture that a swap may not fully replicate.
- Maple syrup — honey or brown rice syrup works in a pinch. Flavor will change slightly darker or milder depending on choice.
- Unsweetened applesauce — can be swapped with mashed pumpkin or extra mashed banana, though pumpkin brings a different flavor profile.
- Confectioners’ style erythritol — use powdered sugar for a classic sweet glaze; erythritol is a lower-impact sweetener alternative.
What You’ll Need (Gear)
- Two 6-count donut pans — these make the donut shape quick and uniform.
- Mixing bowls — one for dry, one for wet ingredients.
- Whisk and spatula — whisk the dry ingredients and the wet; use a spatula to fold gently.
- Piping bag or zip-top bag — for controlled filling of the donut wells; a spoon works if you don’t have a bag.
- Nonstick cooking spray — prevents sticking and helps release the donuts cleanly.
- Wire cooling rack — important for cooling and setting the glaze.
- Toothpick — for testing doneness.
Steer Clear of These
Small mistakes change the result. Don’t overmix the batter. Overmixing develops gluten and makes the donuts tough. Stir gently until the flour streaks are gone.
Use properly ripe bananas. Under-ripe fruit gives less flavor and more starchiness. Overfill the donut wells and you’ll get overflow and flat donuts. Fill only about three-quarters full.
Don’t glaze warm donuts. The glaze won’t set properly and will run off. Cool completely on the wire rack first.
Dietary Customizations
Make these donuts work for more diets with a few swaps and technique notes, not precise ingredient substitutions.
- Lower-sugar option — use the confectioners’ style erythritol for the glaze and keep the maple syrup; it contributes flavor with a moderate sugar load in the batter.
- Gluten-free — try a 1:1 gluten-free baking blend in place of the whole wheat pastry flour and reduce almond flour proportionally. Expect a different texture; let batter rest a few minutes before baking to hydrate flours.
- Dairy-free — use a plant milk for the glaze. The recipe’s batter is already dairy-free.
- Nut-free — replace almond flour with additional whole wheat pastry flour or a nut-free flour blend; the batter will be drier, so watch texture and don’t overbake.
What I Learned Testing
Bake time varied slightly by pan and oven. I tested in two ovens and found 11 minutes often worked, and 13 minutes was a safe maximum. Start checking at 11 minutes. The difference between perfect and dry can be one minute.
Banana ripeness makes the biggest flavor difference. I used bananas at two stages: heavily spotted and nearly black. The sweeter ones produced a deeper caramelized flavor and slightly denser crumb. Mash them well for even distribution.
The almond flour gives body without heaviness. When I omitted it and doubled the whole wheat pastry flour, the donuts felt dryer. If you must omit almond flour, add a tablespoon or two more applesauce or a splash of milk to maintain moisture.
Best Ways to Store
Storage is straightforward and keeps donuts fresh for several days.
- Room temperature — store in an airtight container for up to 2 days. Place a paper towel under the donuts to catch any glaze drips.
- Refrigerate — keeps for up to 5 days; bring to room temperature before serving or lightly microwave for 10–12 seconds to refresh texture.
- Freeze — wrap donuts individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or microwave briefly when ready to eat.
Ask & Learn
Common question: Can I double the recipe? Yes. Use two batches or a larger mixing bowl and bake in multiple pans. Don’t crowd the oven; maintain airflow. Another frequent ask: Can I skip the glaze? Absolutely. The donuts are perfectly tasty plain or with a light dusting of powdered sugar.
If you have texture or rise issues, check your baking powder and baking soda freshness. Old leavening is often the culprit. If your donuts sink after cooling, they were likely underbaked or overfilled.
Save & Share
Saved this recipe? Print the steps and keep them by the oven. Share with friends who appreciate portable breakfasts or need a simpler banana bread fix. These donuts travel well in a lunchbox, freeze cleanly, and reheat in a toaster oven for a near-fresh result.
Make a batch, experiment with one swap, and take notes. You’ll quickly dial in tweaks that suit your pantry and preferences. Enjoy baking, and enjoy the reward—warm, simple, homemade donuts with real banana flavor.
Baked Banana Bread Donuts
Ingredients
Ingredients
- 1 1/4 cupswhole wheat pastry flour
- 1/2 cupalmond flour*
- 1 teaspoonbaking powder
- 1/2 teaspoonbaking soda
- 1/2 teaspooncinnamon
- 1/2 teaspoonsalt
- 2 eggs
- 1 cupmashed overripe bananas about 2 bananas
- 2 tablespoonsunsweetened applesauce
- 1/2 cupmaple syrup
- 1 teaspoonvanilla extract
- 1/2 cupconfectioners’ style erythritol or powdered sugar
- 1 tablespoonmilk
- 1/4 teaspoonvanilla extract
Instructions
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together 1 1/4 cups whole wheat pastry flour, 1/2 cup almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt.
- In a separate bowl, whisk the wet ingredients: 2 eggs, 1 cup mashed overripe bananas (about 2 bananas), 2 tablespoons unsweetened applesauce, 1/2 cup maple syrup, and 1 teaspoon vanilla extract until smooth.
- Add the wet mixture to the dry ingredients and stir gently until just combined. Do not overmix.
- Spray two 6-count donut pans well with nonstick cooking spray. Transfer the batter to a piping bag or a zip-top bag with the corner snipped off (or use a spoon). Pipe or spoon the batter into each donut well, filling each about three-quarters full.
- Bake the donuts at 350°F for 11 to 13 minutes, until the tops are golden and a toothpick inserted into a donut comes out clean.
- Let the donuts cool in the pans for about 5 minutes, then turn them out onto a wire cooling rack. Allow the donuts to cool completely before glazing.
- (Optional) To make the glaze, place 1/2 cup confectioners’ style erythritol (or powdered sugar), 1 tablespoon milk, and 1/4 teaspoon vanilla extract in a small bowl and stir until smooth.
- Dip the tops of the cooled donuts into the glaze, return to the wire rack, and let the glaze set before serving.
Equipment
- 6-count donut pans
- Nonstick Cooking Spray
- piping bag or zip-top bag
- Wire cooling rack
- toothpick
- Mixing bowls
- Whisk
Notes
*For nut allergies, feel free to substitute the almond flour with all-purpose flour or gluten free 1 to 1 baking flour.
