30-Minute Baked Banana Nutella Donuts
These baked banana Nutella donuts deliver bakery-quality indulgence in a quick weeknight dessert. Ripe banana provides natural sweetness and moisture while cinnamon adds warm spice; mini chocolate chips contribute pops of cocoa. The real star is the Nutella piped finish—hazelnut-chocolate richness that transforms simple baked donuts into something special. This version skips deep frying for a lighter, everyday-friendly approach without sacrificing flavor or texture. Perfect for breakfast with coffee, afternoon snacks, or casual dessert. The almond milk keeps them tender and dairy-adaptable, while the small six-donut yield suits home bakers who want fresh treats without overcommitting. Baked in just 12-14 minutes, they're proof that homemade donuts don't require a pastry background.
Ingredients
- ½ cup all-purpose flourwhole wheat flour1:1whole grain
adds heartiness, slightly denser crumb
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- 1 whole banana, ripe
- 1 whole egg
- ¼ cup almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon mini chocolate chipscocoa nibs or chopped dark chocolate1:1texture variant
cocoa nibs stay crunchy; chips melt slightly during bake
Full guide → - 1 ½ tablespoon Nutellapeanut butter or chocolate hazelnut spread1:1allergen swapadds dairy
changes hazelnut profile but maintains richness
Full guide →
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Spray a 6-serving donut pan and set aside.
- 3
Mix flour, granulated sugar, baking powder, and ground cinnamon in a small bowl.
- 4
Add banana, egg, almond milk, and vanilla extract; fold together.
- 5
Fold in mini chocolate chips.
- 6
Fill the donut pan.
- 7
Bake for 12 to 14 minutes.
- 8
Cool completely.
- 9
Spoon Nutella into a zip lock bag, cut a small hole in the corner, and pipe onto donuts before serving.
Tips
Mash banana until smooth with few lumps before folding into wet ingredients. Overmixing the batter develops gluten and yields tough, dense donuts instead of tender ones.
Don't skip cooling completely before piping Nutella. Warm donuts will cause the hazelnut spread to melt and slide off; a 10-minute rest firms the structure for clean, defined topping.
Fill donut cavities about three-quarters full. Overfilled pans create donuts that crack or spill; underfilled ones bake too thin and dry out faster.
Good to Know
Airtight container at room temperature up to 2 days. Nutella topping softens over time; donuts taste best same day.
Bake donuts without Nutella topping up to 2 days ahead. Pipe Nutella within 2 hours of serving for best appearance.
Room temperature with coffee, tea, or cold milk. Pairs well with Greek yogurt for breakfast.
Common Mistakes
Overmix batter to avoid dense, tough texture.
Skip cooling before topping to avoid Nutella melting off.
Overfill pan cavities to avoid cracked or spilled donuts.
Substitutions
Dairy-Free Swaps
General Alternatives
changes hazelnut profile but maintains richness
Full guide →cocoa nibs stay crunchy; chips melt slightly during bake
Full guide →FAQ
Can I use a regular muffin tin instead of a donut pan?
Yes, donut pans are optional. Standard muffin tins yield 6 regular muffins with similar bake time. The result won't be donut-shaped but the flavor and texture remain identical. Nutella can still be piped on top or swirled into batter.
What if I don't have almond milk?
Substitute any milk one-to-one: dairy milk, oat, soy, or coconut. Dairy milk adds richness; oat keeps them vegan-friendly. Avoid very thick milk like coconut cream, which changes the batter ratio. Reduce volume slightly if using unsweetened options.
Can I freeze these donuts?
Yes, freeze unfrosted donuts in an airtight container up to 3 weeks. Thaw at room temperature 2-3 hours before piping Nutella. Frosted donuts freeze less successfully since Nutella becomes grainy after thaw. Re-pipe fresh topping post-thaw for best results.