Baked Banana Donuts with Brown Butter Glaze
Tender, cake-like donuts made with mashed bananas, maple syrup, and Greek yogurt, then topped with a rich brown butter glaze infused with banana and sea salt. The baking method keeps these lighter than fried versions while maintaining moisture from fruit and yogurt. Perfect for breakfast, brunch, or dessert when you want something homemade but not overly indulgent. This version skips deep frying entirely, making it more accessible for home bakers, and the brown butter glaze adds sophisticated nutty flavor that simple banana cake donuts.
Ingredients
- 1 ½ cups all-purpose flourgluten-free 1-to-1 blend1:1dietarygluten-free
similar texture if blend contains xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon sea salt
- ¼ cup unsalted butter, room temperature
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 medium bananas, very ripe, mashed
- ½ cup maple syrup
- ¼ cup plain 2% Greek yogurtsour cream or plain yogurt1:1dietary
slightly thinner batter, increase flour by 1-2 tablespoons if needed
Full guide → - 2 large eggsapplesauce or banana0.25 cup per eggveganeggs-free
batter will be slightly denser but still moist
Full guide → - 3 tablespoons salted butter
- 2 tablespoons bananas, mashed, ripe
- ½ teaspoon vanilla extract
- ½ teaspoon sea salt
- ⅓ cup powdered sugar
- nonstick cooking spray(optional)
- 1 donut pan(optional)
- 1 piping bag(optional)
Instructions
- 1
Preheat oven to 350F and spray a donut pan with nonstick spray.
- 2
Whisk together flour, baking soda, cinnamon, and sea salt in a bowl.
- 3
Cream unsalted butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- 4
Beat in vanilla, then add mashed bananas, maple syrup, and Greek yogurt, mixing until combined.
- 5
Add eggs one at a time, mixing after each addition until incorporated.
- 6
Gently fold dry ingredients into wet ingredients until batter reaches muffin consistency.
- 7
Transfer batter to a piping bag, snip the end, and pipe into prepared pan, filling each cavity 3/4 full.
- 8
Bake for 7-8 minutes until a toothpick inserted comes out clean.
- 9
Cool in pan for 2-3 minutes, then transfer to a wire rack to cool completely.
- 10
Repeat with remaining batter in a second batch if needed.
- 11
For glaze, heat salted butter in a small skillet over medium-high heat until golden brown with visible brown specks, about 3-4 minutes.
- 12
Remove from heat and transfer to a bowl.
- 13
Stir in mashed banana, vanilla, and sea salt.
- 14
Add powdered sugar and mix until glaze reaches a thick but drippy consistency, adjusting with milk or more powdered sugar as needed.
- 15
Spread or drizzle glaze over cooled donuts and serve immediately or store.
Tips
Use very ripe bananas with brown spots to maximize natural sweetness and moisture; overripe fruit reduces need for additional sugar and improves binding.
Brown the butter slowly over medium-high heat and watch carefully once it begins to foam; remove immediately when golden to prevent burning and ensure that nutty, complex flavor.
If your donut pan is small, prepare all batter in the piping bag before baking the first batch so you can work efficiently; keep remaining batter at room temperature.
Good to Know
Keep donuts in an airtight container in the refrigerator for up to 4 days. Glaze is applied before storage. Donuts may be frozen in an airtight freezer bag for up to 2 months; thaw at room temperature before serving.
Prepare batter up to 2 hours ahead and refrigerate in the piping bag. Brown the butter and prepare glaze components separately; assemble glaze just before serving to maintain texture and prevent seizing.
Serve donuts fresh or at room temperature the day of baking when the glaze is still slightly set. For a warm donut, reheat in a 300F oven for 5 minutes. Pairs well with coffee, tea, or milk.
Common Mistakes
Do not overbake; donuts continue cooking on the pan after removal, resulting in dry, dense crumb if baked past 8 minutes.
Do not skip the cooling step before glazing; warm donuts cause glaze to slide off or become too thin.
Do not stop watching brown butter once it foams; it burns quickly and becomes bitter, ruining the glaze flavor.
Substitutions
Dairy-Free Swaps
Vegan Options
batter will be slightly denser but still moist
Full guide →Gluten-Free Swaps
similar texture if blend contains xanthan gum
General Alternatives
slightly thinner batter, increase flour by 1-2 tablespoons if needed
Full guide →FAQ
Can I make these donuts dairy-free?
Yes. Replace unsalted and salted butter with refined coconut oil or neutral oil at 1:1 ratio, and use coconut yogurt or applesauce instead of Greek yogurt. The brown butter flavor will be less pronounced, so consider adding a pinch of salt to the glaze and toasting the oil slightly longer.
What if my glaze is too thick or too thin?
Add milk one tablespoon at a time if too thick, or add more powdered sugar in 1-tablespoon increments if too thin. The glaze should coat the back of a spoon but still drip slowly. Reheating the glaze gently may also help loosen it if it begins to set.
How long do baked banana donuts keep before they go stale?
Refrigerated donuts stay soft and fresh for 4 days in an airtight container. At room temperature, they begin to dry out after 1-2 days. Frozen donuts keep for 2 months. Refresh by warming in a 300F oven for 5 minutes before serving.