I’m going to be honest: I made these because I once tried to eat a pancake with a fork and felt like I deserved a more dignified breakfast experience. Picture fluffy banana pancakes that snuck into donut form — that’s exactly what happens here, and yes, it’s absolutely permissible to eat them for dessert. They smell like warm bananas and butter the moment the oven clicks on, and the kitchen fills with that cozy, slightly caramel-y scent that makes neighbors suspiciously friendly. I love how the batter puffs up into little golden rings, and the chocolate-peanut butter frosting? Pure, sticky joy. Grab a napkin and a coffee — you’re about to get deliciously messy.
Quick Facts
- Yield: Serves 8 (makes 8 donuts)
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 27 minutes
Why This Recipe is Awesome
This recipe blends the comforting, tender crumb of a banana pancake with the fun, hand-held joy of a donut. You get soft, slightly springy centers, golden edges, and a glossy, chocolate-peanut butter frosting that crackles a little when it sets. It’s so easy even your oven can’t mess it up—just mix, pipe, bake, and top. Perfect for lazy weekend breakfasts, brunch parties, or whenever you need a sweet pick-me-up that tastes like a hug.
Ingredients
For the Main Dish:
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 large egg, room temperature
- 3/4 cup milk (any)
- 2 tbsp melted butter (plus extra for greasing)
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
For the Chocolate Peanut Butter Frosting & Garnish:
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar, sifted
- 2 tbsp unsweetened cocoa powder
- 2 tbsp melted butter
- 2–3 tbsp milk (to thin)
- 1/4 tsp vanilla extract
- Pinch of salt
- Optional: chopped peanuts, mini chocolate chips, banana slices for topping
How I Make It
Step 1:
I preheat the oven to 350°F and grease an 8-cavity donut pan with a thin layer of butter or nonstick spray. I mash the bananas with a fork until they form a few small lumps — you want that texture to peek through later. In a bowl I whisk together the flour, sugar, 1 tsp baking powder, 1/4 tsp baking soda, cinnamon, and salt so they smell warm and spiced.
Step 2:
In another bowl I beat the egg, stir in the milk, melted butter, and vanilla, then fold in the mashed bananas. I pour the wet into the dry and gently fold with a spatula until just combined — no need to worry about a few streaks of flour. Overmixing makes the donuts dense, and we want clouds, not hockey pucks.
Step 3:
I transfer the batter into a piping bag or a resealable plastic bag with the corner snipped off, then pipe the batter into the donut cavities until they’re about 3/4 full. The batter puffs up, so don’t overfill. Slide the pan into the oven and bake for 10–12 minutes until the donuts spring back when I press gently and the edges turn golden-brown. The kitchen fills with a warm banana-and-brown-sugar aroma — you’ll know when it’s happening.
Step 4:
I let the donuts rest in the pan for 3–5 minutes to firm up, then pop them out onto a cooling rack to cool for about 10 minutes. I make the frosting while they cool: I whisk the 1/2 cup peanut butter with melted butter, sifted powdered sugar, cocoa, vanilla, and a pinch of salt. I add milk 1 tablespoon at a time until the frosting loosens into a glossy, spreadable consistency.
Step 5:
I dip the tops of the warm (not hot) donuts into the frosting or spread it with a small spatula. The glaze clings and sets with a slightly shiny finish. I sprinkle chopped peanuts and mini chocolate chips for crunch and visual fun. Let them sit a few minutes so the frosting firms, then dig in.
Pro Tips
- Use ripe bananas with brown spots for the best sweetness and banana flavor.
- If you don’t have a piping bag, fill a zip-top bag, squeeze the batter toward a corner, and snip the tip — works like a charm.
- Don’t overbake; start checking at 10 minutes. They keep a tender crumb better if you remove them while still slightly soft in the center.
- Warm the peanut butter slightly if it feels stiff; it mixes smoother and gives a shinier frosting.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap all-purpose flour for a 1:1 gluten-free flour blend — texture stays similar though crumb may be slightly more tender.
- Use almond or oat milk instead of cow’s milk for a dairy-free option; flavor stays mild but the batter thins a touch.
- Replace butter with coconut oil if you want dairy-free richness; the final flavor gets a hint of coconut.
- For a lower-sugar option, cut granulated sugar to 1 tbsp and add 1–2 tbsp maple syrup to the wet ingredients — you’ll keep moistness but reduce sweetness.
Variations & Tips
- Chocolate-banana: Add 2 tbsp unsweetened cocoa to the batter for a double-chocolate version.
- Maple glaze: Swap the chocolate frosting for a simple maple glaze (1 cup powdered sugar + 2 tbsp maple syrup + 1–2 tbsp milk).
- Nutty twist: Fold 1/4 cup chopped walnuts or pecans into the batter for crunch.
- Mini donut holes: Use a mini donut pan and bake 6–8 minutes for party-ready bites.
- Spiced: Add 1/4 tsp nutmeg and 1/8 tsp ground ginger for cozy autumn vibes.
- Frozen fruit swirl: Fold in 1/3 cup blueberries for a fruity surprise (expect slightly more moisture).
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the donuts, cool completely, and store in an airtight container in the fridge for up to 3 days. Frost just before serving for the freshest texture. Reheat gently in a 300°F oven for 5–7 minutes or for 20 seconds in the microwave if you want it soft and warm.
- Can I double the recipe?
- Sure thing. Use two donut pans or bake in batches. Keep the oven at 350°F, but rotate pans front-to-back halfway through to ensure even browning.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so about 1 1/2 tbsp oil if the recipe calls for 2 tbsp butter). The texture stays moist, though flavor changes slightly.
- How do I know it’s done?
- Look for golden edges and a springy top that bounces back when touched lightly. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.
- What if I don’t have ingredient X?
- Short on baking powder? Combine 1/2 tsp baking soda with 1 tsp cream of tartar to replace 1 tsp baking powder. No powdered sugar for the frosting? Pulse granulated sugar in a blender to make a quick substitute, or use a chocolate-peanut butter drizzle made by melting 2 oz chocolate with 2 tbsp peanut butter.
How I Like to Serve It
I love these warm with a steaming mug of coffee or a frothy latte on a Saturday morning. They also play nicely at brunch with a plate of scrambled eggs and fresh berries. For dessert, serve alongside vanilla ice cream and extra chopped peanuts for crunch. They feel just right for cozy mornings, slow weekends, or impromptu bake-sale donations.
Notes
- Store cooled donuts in an airtight container at room temperature for up to 24 hours, or in the fridge for up to 3 days. Reheat briefly to refresh texture.
- These donuts don’t require a meat-safe temperature, but always store perishable toppings (like cream cheese frosting) in the fridge.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece!