Baked Banana Doughnuts: A Delicious and Healthy Treat!

Craving a sweet treat but trying to keep things on the healthier side? Look no further than these baked banana doughnuts! They’re moist, flavorful, and significantly lower in fat than their fried counterparts. The natural sweetness of the bananas combined with a hint of cinnamon creates a comforting and satisfying dessert that you can enjoy guilt-free. This recipe is perfect for breakfast, brunch, or a midday snack. Plus, it’s a great way to use up those overripe bananas that are sitting on your counter!

Why Bake Doughnuts Instead of Frying?

While fried doughnuts are undeniably delicious, they’re also notorious for being high in fat and calories. Baking doughnuts offers several advantages:

• Lower Fat Content: Baking requires significantly less fat than frying.
• Easier Clean-up: No messy oil splatters or dealing with large quantities of used oil.
• More Even Cooking: Baked doughnuts tend to cook more evenly, preventing burnt outsides and raw insides.
• Customizable: You can easily adapt the recipe to suit your dietary needs and preferences.

Ingredients You’ll Need

This recipe uses simple, readily available ingredients. Here’s what you’ll need:

• Dry Ingredients:
  • All-Purpose Flour: Provides structure to the doughnuts. You can substitute with gluten-free all-purpose flour blend for a gluten-free version.
  • Baking Powder: Leavening agent that helps the doughnuts rise and become light and fluffy.
  • Baking Soda: Another leavening agent, also helps with browning.
  • Salt: Enhances the flavors of the other ingredients.
  • Ground Cinnamon: Adds warmth and a classic doughnut flavor. You can also add a pinch of nutmeg.
  • Granulated Sugar: Adds sweetness. Brown sugar can be used for a richer flavor.
• Wet Ingredients:
  • Overripe Bananas: The riper the bananas, the sweeter and more flavorful your doughnuts will be. Mash them well!
  • Eggs: Bind the ingredients together and add moisture.
  • Melted Butter (or Oil): Adds richness and moisture. You can use melted coconut oil or a neutral-flavored vegetable oil for a dairy-free option.
  • Milk (or Non-Dairy Milk): Adds moisture and helps create a smooth batter. Almond milk, soy milk, or oat milk all work well.
  • Vanilla Extract: Enhances the overall flavor.
• Optional Glaze Ingredients:
  • Powdered Sugar: Forms the base of the glaze.
  • Milk (or Non-Dairy Milk): Used to thin the glaze to the desired consistency.
  • Vanilla Extract: Adds flavor to the glaze.
• Optional Toppings:
  • Sprinkles
  • Chopped Nuts
  • Shredded Coconut
  • Mini Chocolate Chips

Detailed Step-by-Step Instructions

Follow these easy steps to create perfect baked banana doughnuts:

Step 1: Prepare the Doughnut Pan and Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a doughnut pan (or two, depending on the size) with cooking spray or melted butter. This will prevent the doughnuts from sticking. If you don’t have a doughnut pan, you can use a muffin tin, although the shape will be different.

Step 2: Whisk Together the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar. Make sure there are no lumps of baking powder or soda.

Step 3: Mash the Bananas

In a separate bowl, mash the overripe bananas until they are smooth. You can use a fork or a potato masher. The smoother the bananas, the smoother your doughnut batter will be.

Step 4: Combine the Wet Ingredients

Add the eggs, melted butter (or oil), milk (or non-dairy milk), and vanilla extract to the mashed bananas. Whisk until well combined.

Step 5: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in tough doughnuts. A few lumps are okay.

Step 6: Fill the Doughnut Pan

Transfer the batter to a piping bag or a zip-top bag with a corner snipped off. This makes it easier to fill the doughnut pan evenly. Pipe the batter into the prepared doughnut pan, filling each cavity about ¾ full. Avoid overfilling, as the doughnuts will rise during baking.

If you don’t have a piping bag, you can use a spoon to carefully fill each cavity. Just be sure to distribute the batter evenly.

Step 7: Bake the Doughnuts

Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean. The doughnuts should be lightly golden brown.

Step 8: Cool the Doughnuts

Remove the doughnut pan from the oven and let the doughnuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Cooling them slightly in the pan helps them set and prevents them from breaking.

Step 9: Prepare the Glaze (Optional)

While the doughnuts are cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk (or non-dairy milk), and vanilla extract until smooth. Add more milk, one tablespoon at a time, until you reach your desired consistency. The glaze should be thin enough to drizzle but thick enough to coat the doughnuts.

Step 10: Glaze and Decorate (Optional)

Once the doughnuts are completely cool, dip them into the glaze or drizzle the glaze over them. Immediately sprinkle with your favorite toppings, such as sprinkles, chopped nuts, shredded coconut, or mini chocolate chips.

Step 11: Enjoy!

Let the glaze set for a few minutes before serving. Enjoy your delicious baked banana doughnuts!

Tips and Variations

• Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your doughnuts will be.
• Don’t overmix the batter: Overmixing will result in tough doughnuts. Mix until just combined.
• Grease the doughnut pan well: This will prevent the doughnuts from sticking.
• Cool the doughnuts completely before glazing: This will prevent the glaze from melting.
• Add chocolate chips to the batter: For a chocolatey twist, add ½ cup of mini chocolate chips to the batter.
• Add a streusel topping: Combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons cold butter (cut into small pieces), and ¼ teaspoon cinnamon. Crumble the mixture over the doughnuts before baking.
• Make mini doughnuts: Use a mini doughnut pan and reduce the baking time by a few minutes.
• Add spices: Experiment with different spices like nutmeg, cardamom, or ginger.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free all-purpose flour blend.
• Dairy-Free Option: Use melted coconut oil or a neutral-flavored vegetable oil instead of butter, and use a non-dairy milk like almond milk, soy milk, or oat milk.

Recipe Card

Yields: 12 Doughnuts
Prep Time: 15 minutes
Cook Time: 10-12 minutes

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup granulated sugar
• 2 overripe bananas, mashed
• 1 large egg
• ¼ cup melted butter (or oil)
• ½ cup milk (or non-dairy milk)
• 1 teaspoon vanilla extract

Optional Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk (or non-dairy milk)
• ½ teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a doughnut pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar.
3. In a separate bowl, mash the bananas until smooth. Add the egg, melted butter, milk, and vanilla extract. Whisk until combined.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined.
5. Transfer the batter to a piping bag or zip-top bag and pipe into the prepared doughnut pan, filling each cavity ¾ full.
6. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the doughnuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
8. Prepare the glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
9. Dip the cooled doughnuts into the glaze and sprinkle with your favorite toppings.
10. Enjoy!

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 150-200 per doughnut (without glaze and toppings)
• Fat: 6-8 grams
• Carbohydrates: 20-25 grams
• Protein: 2-3 grams

Storing Leftover Doughnuts

Baked banana doughnuts are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 2 months. Wrap each doughnut individually in plastic wrap before freezing to prevent freezer burn. Thaw completely before enjoying.

Troubleshooting

• Doughnuts are dry: You may have overbaked them. Reduce the baking time slightly. Also, make sure you’re using ripe bananas, which provide moisture.
• Doughnuts are too dense: You may have overmixed the batter. Be gentle when combining the wet and dry ingredients.
• Doughnuts are sticking to the pan: Make sure you grease the doughnut pan thoroughly.
• Glaze is too thin: Add more powdered sugar.
• Glaze is too thick: Add more milk, a teaspoon at a time.

Conclusion

These baked banana doughnuts are a delightful and healthier alternative to traditional fried doughnuts. They’re easy to make, customizable, and perfect for any occasion. So, grab those overripe bananas and get baking! You’ll be amazed at how delicious and satisfying these guilt-free treats are.

Call to Action

Try this recipe today and let us know what you think in the comments below! Don’t forget to share your creations on social media using #BakedBananaDoughnuts.