Soft baked banana donuts filled with melty chocolate chunks and topped with a light glaze. Made with ripe bananas and no yeast, these easy cake-style donuts go from mixing to munching in about 30 minutes.
Step by step photos
These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.
- Banana mixture: In a bowl, whisk the mashed bananas, brown sugar, milk, melted butter, egg, and vanilla until combined.
- Flour mixture: In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and chopped chocolate.
- Add the banana mixture to the flour mixture
- Stir gently just until combined to form a thick batter.
- Spoon or pipe the batter into the donut pan, filling each donut mold about ¾ full.
- Bake for 12–15 minutes, or until a toothpick inserted into the donuts comes out clean.
- Leave in the pan for 5 minutes, then loosen the edges with a small spatula before transferring to a wire rack to cool completely.
- Glaze: Whisk the powdered sugar and milk until smooth.
- Dip or drizzle the glaze over the donuts, then sprinkle over the fine chocolate pieces.
Tips
- Grease the donut pan well to help prevent sticking, especially around the center holes. A nonstick baking spray or brushing the pan lightly with oil or melted butter works well.
- Any type of chocolate can be used, including milk chocolate, dark chocolate, or semi-sweet chocolate.
- Chop the chocolate into small uneven pieces, about pea-sized, so the chocolate melts evenly through the donuts.
- Use the fine chocolate pieces left behind after chopping as a topping for the glazed donuts.
- Do not overmix the batter once the flour is added. Stir just until combined to keep the donuts soft.
- The donuts are ready when a toothpick inserted into the center comes out clean.
- Leave the donuts in the pan for about 5 minutes before loosening the edges with a small spatula and transferring to a wire rack.
- If you do not have a donut pan, the batter can be baked as muffins. Fill a lined muffin pan about ¾ full and bake at the same temperature for about 18–22 minutes.
Recipe
Baked Banana Chocolate Chunk Donuts
servings12 donuts
Soft baked banana donuts filled with chocolate chunks and topped with a simple glaze. No yeast needed.
Ingredients
Banana mixture
- ⅓ cup (65 g) white or brown sugar
- 2 ripe bananas mashed (about ¾ cup / 160 g)
- ⅓ cup (80 ml) warm milk
- ¼ cup (60 g) salted butter (melted and slightly cooled)
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
Flour mixture
- 1½ cups (180 g) all purpose flour (plain flour)
- ¼ cup (30 g) chopped chocolate (pea-sized pieces)
- 1 level teaspoon baking powder
- ½ level teaspoon baking soda (bicarbonate of soda)
- ¼ teaspoon salt (use ½ teaspoon if using unsalted butter)
- ½ teaspoon ground cinnamon (optional)
Glaze
- 1 cup (115 g) powdered sugar
- 2 -2 ½ tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C), or 160°C fan. Grease a donut pan well.
- Banana mixture: In a bowl, whisk together the brown sugar, mashed bananas, warm milk, melted butter, egg, and vanilla until combined.
- Flour mixture: In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and chopped chocolate.
- Combine: Add the banana mixture to the flour mixture.
- Stir gently just until combined to form a thick batter.
- Spoon or pipe the batter into the donut pan, filling each donut mold about ¾ full.
- Bake for 12–15 minutes, or until a toothpick inserted into the donuts comes out clean.
- Leave the donuts in the pan for 5 minutes, then loosen the edges with a small spatula before transferring to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and milk until smooth.
- Dip or drizzle the glaze over the cooled donuts, then sprinkle over the fine chocolate pieces.
Storage
- Room temperature: In an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 3–4 days. If refrigerated, bring the donuts to room temperature for a few minutes for the softest texture.
Nutrition
Serving: 1donut | Calories: 199kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 108mg | Potassium: 125mg | Fiber: 1g | Sugar: 19g | Calcium: 22mg | Iron: 1mg
Hungry for more?
Sign up for my free newsletter to get emails about new recipes .And don't forget to follow me on YouTube, Facebook, Pinterest, and Instagram for all the latest deliciousness.
Love Baked donuts? Try this next
Baked Pancake Donuts
With no yeast or rise time, you can have these delights on your breakfast table in under 20 minutes.
VIEW THE RECIPE
Leave a Reply