Mini Baked Banana Donuts

Sometimes you just need to kick your typical banana muffin up a notch and turn them into donuts!


So I have a certain nephew that just might be obsessed with banana chocolate chip muffins. So much so, that he even volunteers to help make them, or perhaps he’s volunteering to sample, one can never quite be sure.

But regardless, he is a fan, and as you can imagine, the more chocolate chips the better. So while I was visiting this 4 year old I figured perhaps I would see if I could make him forget all about the chocolate chips with these mini banana donuts. These little guys are baked not fried, which really doesn’t make them much worse for you than any old muffin you would have for breakfast.

Now, if you don’t have a donut pan don’t fret. You can make one with some tinfoil and a muffin tin. I hit up youtube and now I guess I don’t really need to buy that donut pan that is in my amazon shopping cart.

I need to warn you, these muffins are dense and similar to the consistency of a muffin. So if your looking for something light and airy, this one is not for you and you should probably just head to Crispy Cream.

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prep time 20 minutes

cook time 12-15 minutes

total time 35 minutes

servings 10 mini donuts

Donut Ingredients

1 cup flour

1/4 cup sugar

1 tsp baking powder

1/2 tsp cinnamon + more to garnish

1/2 tsp salt

1/4 milk

1 ripe banana

1 egg - well beaten

1 tsp vanilla

1 tbsp melted butter

cooking spray


Preheat oven to 325. In a large bowl combine flour, sugar, baking powder, cinnamon and salt. In a small bowl mix together milk, mashed banana, egg, vanilla and butter. Make a well in the centre of your dry ingredients and pour your wet ingredients into the well. Stir until everything is combined. Spray donut pan or your tinfoil with cooking spray. Using either a piping bag or a spoon fill donut pans with batter. Bake 10-15 minutes or until donuts feel firm to the touch.

Icing Ingredients

1 cup icing sugar

1 tsp vanilla

1 1/2 tbsp cream


While donuts are baking combine icing sugar, vanilla and cream and stir well until it is smooth and no lumps remain. Once donut are firm to the touch remove from oven and place on a cooling rack. Allow to cool slightly before removing from the pan or tinfoil. Once mostly cooled dip each donut in the glaze allowing a small amount to run down the sides of the donuts. Sprinkle lightly with cinnamon and serve immediately.