Banana Pancake Donuts

What happens when fluffy banana pancakes and baked donuts have a delicious little love child? You get Banana Pancake Donuts—soft, sweet, golden bites of banana goodness that are just as perfect for breakfast as they are for a snack or dessert. These are baked, not fried, and taste like banana bread and pancakes had the most delightful brunch party ever.

Whip up a batch in under 30 minutes and watch them disappear just as fast!

Why You’ll Love Banana Pancake Donuts

No Frying Required: These are baked, not fried, so no splattering oil or greasy messes—just pop them in the oven!

Quick & Easy: One bowl, simple ingredients, and no mixer required.

Perfect for Overripe Bananas: Got sad-looking bananas on the counter? They were made for this!

Kid-Friendly: They’re fun to eat, perfectly portioned, and great for lunchboxes or little hands.

Customizable: Glaze them, dust with cinnamon sugar, or drizzle with chocolate—the choice is yours.

Ingredients in Banana Pancake Donuts

Mashed Bananas

The riper, the better! They add natural sweetness and moisture.

All-Purpose Flour

Forms the base of the donuts—light and fluffy when combined with the right leavening.

Baking Powder & Baking Soda

These help the donuts rise and get that tender, pancake-like texture.

Brown Sugar

Adds sweetness and a bit of molasses flavor that pairs beautifully with banana.

Egg

Helps bind everything together and adds richness.

Milk

Keeps the batter pourable—dairy or dairy-free both work great.

Melted Butter or Oil

Gives moisture and a soft, cakey bite. Use coconut oil for a subtle flavor twist.

Vanilla Extract

Because it makes everything smell and taste better!

Cinnamon

Optional, but adds warmth and coziness.

Instructions

Preheat & Prep

Preheat your oven to 350°F (175°C). Lightly grease a donut pan or spray it with nonstick spray.

Mix the Wet Ingredients

In a medium bowl, mash the bananas until smooth. Whisk in the egg, milk, melted butter, brown sugar, and vanilla.

Add the Dry Ingredients

Add flour, baking powder, baking soda, cinnamon, and a pinch of salt. Stir gently until just combined—don’t overmix!

Fill the Donut Pan

Spoon the batter into a piping bag or zip-top bag with the corner snipped off. Pipe into the donut wells, filling each about ¾ full.

Bake

Bake for 10–12 minutes or until golden and a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Glaze or Dust

Optional—but delicious! Dip in maple glaze, dust with cinnamon sugar, or drizzle with chocolate or peanut butter.

Nutrition Facts

Servings: 12 mini donuts
Calories per donut: 110
Carbohydrates: 17g
Sugar: 7g
Sodium: 90mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Protein: 2g
Fiber: 1g
Cholesterol: 20mg

Preparation Time

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Fun Topping Ideas

Maple Glaze: Powdered sugar + maple syrup + a splash of milk = perfection.

Chocolate Drizzle: Melt dark chocolate and drizzle it over cooled donuts.

Cinnamon Sugar Dusting: Roll warm donuts in cinnamon and sugar for that classic donut shop vibe.

Peanut Butter Glaze: Mix PB with a little honey and warm milk for a sweet-salty glaze.

Storage Tips

At Room Temp: Store in an airtight container for up to 2 days.

In the Fridge: Will keep for up to 5 days, just warm slightly before serving.

Freezing: Freeze plain donuts in a single layer, then store in a zip-top bag for up to 2 months. Thaw and glaze as desired!

FAQ Section

Q1: Can I make these gluten-free?
A1: Yep! Use a 1:1 gluten-free baking flour and you’re good to go.

Q2: Can I make these vegan?
A2: Totally. Swap the egg for a flax egg and use plant-based milk and oil.

Q3: What if I don’t have a donut pan?
A3: Use a mini muffin tin—they’ll be like banana pancake bites!

Q4: Can I use pancake mix instead of flour?
A4: You can! Just reduce the baking powder and baking soda slightly since the mix already contains leaveners.

Q5: Can I add chocolate chips or nuts?
A5: Yes, yes, YES. Stir them in at the end—about ⅓ cup is perfect.

Q6: Can I double the recipe?
A6: Go for it—just double all ingredients and bake in batches if needed.

Q7: How do I know when they’re done?
A7: The tops will spring back lightly when touched and a toothpick should come out clean.

Q8: Are these sweet enough for dessert?
A8: Absolutely—especially with glaze or a drizzle of chocolate!

Q9: Can I use honey or maple syrup instead of brown sugar?
A9: You can, but reduce the milk slightly to keep the batter from getting too runny.

Q10: How ripe should my bananas be?
A10: The riper the better! Lots of brown spots = extra sweet and flavorful.

Conclusion

These Banana Pancake Donuts are a cozy, crave-worthy twist on two breakfast favorites. Whether you’re making them for a lazy Sunday brunch or batch-baking for the week ahead, they’re soft, sweet, and endlessly customizable. No frying, no fuss—just warm banana goodness in a cute donut shape.

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