Moist banana bread-like donut dipped in a gorgeous buttery dark caramel glaze that sets up so pretty, with a pinch of salt to even out the sweetness.
Dude, these donuts are just as decadent as they sound. The thing that I love the most about these donuts is that most of the ingredients are things you should have on hand.
Of course, I love new kitchen gadgets, appliances, and stuff,. But I have to really, really think I’ll use a new kitchen item to make space for it. One thing that I made space for last year and I’ve been so pleased with is my donut pans.
Before I got these pans the only kind of donuts I made at home were the old school fried biscuit kind, but these pans have opened up a whole new world of donut flavors, my kids beg for chocolate zucchini donuts. I kind of geek out over donuts. In fact, I have a pinterest board devoted to nothing but donuts. It’s hard not to love them once you realize you can have a dozen mini donuts hot out of the oven in under 10 minutes!
Are you a donut lover? These are few of my favorites:
Something I’d like to mention about these banana donuts is this salted caramel glaze. Caramel is delicious stuff for sure, but if you’ve ever made caramel before you know that it can get molten hot and if it gets on you, it will burn, so please use care when glazing your donuts. It also cools off and sets up rather quickly. So If your caramel glaze starts to set up before you’ve finished, just pop it in the microwave for 5-10 seconds and it will go back to dipping consistency, but remember, it gets HOT!
These banana donuts are best when eaten the day they are made. (I haven’t figured out a way to store them that keeps the bottoms from getting soggy. If you have, please email me and let me know!) But they are still good for a few days afterwards.
I absolutely love this turquoise colored Wappa pan. It is my favorite donut pan because makes donuts that are nice and big, donut shop sized!
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For the Banana Donuts
- 2 ripe bananas
- 1 large egg
- 1/4 cup vegetable oil
- 1/2 cup brown sugar, packed
- 3 Tablespoons sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla
- 3/4 cup all purpose flour
- 1/2 cup white whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
For the Salted Caramel Glaze
- 1 cup brown sugar, packed
- 1 stick unsalted butter
- 1/4 cup milk
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla
- Preheat the oven to 350 degrees.
- In a medium sized mixing bowl, mash the bananas with a fork. Add the brown sugar, sugar, oil, vanilla, sour cream, and egg and mix well.
- Add the remaining dry ingredients and stir until just combined. Don't over mix.
- Spray the donut pans with nonstick baking spray. Pour the donut batter into a large ziplock bag and snip off one corner with scissors so that you can pipe the batter into the donut pan.
- Bake at 350 degrees for about 8-10 minutes for mini donuts or 14-15 minutes for large donuts. Donuts will be ready when a toothpick inserted in the middle comes out clean or when you press on it slightly and it springs back.
- Allow the donuts to cool and remove from the pan.
- To prepare the glaze, bring the sugar, salt, butter, and milk to boil in a small saucepan over medium heat stirring constantly. Allow to boil one minute, while stirring.
- Remove from the heat and stir in the vanilla.
- Continue stirring for 3 minutes until the glaze is cool enough to use.
- Pour the glaze into a shallow dish. Dip the top of each donut into the glaze and remove to a wire rack to cool and set up. If the glaze begins to set up before you are finished, heat it in the microwave for 5-10 seconds to warm it back up, taking care to make sure it's not too hot to work with before beginning again.
This recipe will make approximately 4 dozen mini donuts or 8-9 large donuts.
Nutrition Information:Yield: 9 Serving Size: 9 Servings
Amount Per Serving:Calories: 299