Banana Bread Donuts with Browned Butter Caramel Glaze
User Reviews
4.6
69 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
14 mins
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Additional Time
6 mins
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Total Time
30 mins
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Servings
6 donuts and 18 donut holes
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Calories
604 kcal
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Cuisine
American
Banana Bread Donuts with Browned Butter Caramel Glaze
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Banana Bread Donuts with Browned Butter Caramel Glaze merge the moistness and sweetness of ripe bananas with tender baked donut texture. The donuts are lightly spiced and soft, while the browned butter caramel glaze adds a nutty, rich sweetness that complements the banana flavor. These baked treats provide a more approachable take on banana bread, ideal for serving warm with coffee or as a comforting snack.
Description
This recipe uses mashed ripe bananas along with brown sugar, sour cream, and vanilla in the donut batter to create moist, soft baked donuts. A combination of baking powder and baking soda provides lift for a tender crumb. The batter is portioned into a donut pan for shaping but can also be used for mini muffins or donut holes.
The glaze is made by browning butter, then mixing it with brown sugar, half-and-half, confectioners’ sugar, vanilla, and salt. This mixture is drizzled over the warm donuts once they are baked and slightly cooled, adding a buttery caramel richness with subtle toasted notes.
Banana Bread Donuts work well as a breakfast treat, dessert, or snack. Serving them warm enhances their softness and the glaze's flavor. The donuts keep up to four days at room temperature in an airtight container, and the glaze stores separately in the fridge for up to two weeks. Reheat gently before serving.
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Ingredients
Donuts
- 1 egg large
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- ¼ cup canola oil liquid-state coconut oil may be substituted, or vegetable oil
- ¼ cup sour cream lite is okay; or Greek yogurt may be substituted, cup
- 2 teaspoons vanilla extract
- 1 cup banana about 2 large bananas, mashed ripe
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt optional and to taste
Glaze
- ¼ cup butter browned (half of 1 stick, unsalted
- ⅓ cup light brown sugar packed
- 3 tablespoons half-and-half plus more as necessary for consistency, or cream
- 2 cups confectioners’ sugar sifted (must be sifted)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt optional and to taste
Instructions
Make the Donuts:
- Preheat oven to 350F. Spray one 6-count non-stick donut pan and two mini muffin pans with floured cooking spray, or grease and flour the pans; set aside. Alternatively, use the pans you have available including mini donuts, full-size muffins, etc. and adjusting baking times accordingly.
- To a large bowl, add the the egg, sugars, oil, sour cream, vanilla, and whisk to combine.
- Add the bananas and stir to combine.
- Add the flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
- Turn batter out into prepared pans, filling each cavity about 2/3 to 3/4 full. I dollop the batter into the donut pan with a spoon but you can transfer to a large ziptop back, seal, cut one of the corners with a scissors, and pipe into the pans if that’s easier. For the donut holes, I use a 2-tablespoon cookie scoop filled with about 1 heaping tablespoon batter.
- Bake for about 13 to 14 minutes, or until donuts and donut holes are cooked through, set, and springy to the touch. Both the donuts and donut holes each baked for about 13 1/2 minutes in my oven but all pans, climates, ovens, etc. vary so bake until done.
- Allow donuts and donut holes to cool in the pans while you make the glaze.
Make the Glaze:
- This is a fast moving recipe. Have everything in place before beginning. Brown the butter (click for a detailed tutorial) by cooking butter over medium heat in a medium saucepan until it’s amber to brown in color, about 5 minutes depending on pan size. I swirl the pan in the last minute or so to make sure I can really see the color changes. Butter will go through stages of hissing, sputtering, and making noise until the water cooks off at which point the browning occurs. Butter will smell nutty and aromatic.
- Turn the heat to medium-low, add the brown sugar, and cook for about 1 minute, stirring nearly continuously.
- Remove the pan from the heat, allow it to cool for about 1 minute, and add 3 tablespoons cream, vanilla, and salt, taking caution because the mixture will bubble vigorously. Whisk aggressively to incorporate the cream and calm the bubbling.
- Add the confectioners’ sugar and whisk to combine. I absolutely recommend using sifted sugar so the glaze whisks up smooth, silky, and free from lumps. As necessary, add additional cream (or confectioners’ sugar) to reach desired glaze consistency.
- Dip the top of each donut and donut hole in glaze and allow to cool momentarily before enjoying. The glaze sets up fairly fast so you’ll want to dip fairly quickly, adding a splash of additional cream if necessary to thin it out.
Notes
- Consume donuts and holes warm for best texture and flavor.
- Store donuts airtight at room temperature for up to four days.
- Keep extra glaze refrigerated airtight for up to two weeks and reheat gently before use.
- Greek yogurt can substitute sour cream in the batter if preferred.
- Filling the donut pan about two-thirds full avoids overflow during baking.
Nutrition Information
Show Details
Serving
1
Calories
604kcal
(30%)
Carbohydrates
98g
(33%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
12g
(71%)
Cholesterol
65mg
(22%)
Sodium
352mg
(15%)
Fiber
2g
(8%)
Sugar
74g
(148%)
Nutrition Facts
Serving: 6donuts and 18 donut holes
Amount Per Serving
Calories 604 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 604kcal | 30% |
| Carbohydrates | 98g | 33% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 65mg | 22% |
| Sodium | 352mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 74g | 148% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
69 reviews
Excellent
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