Description
These moist doughnuts are packed with banana flavor and a hint of oat. A simple glaze makes them extra special.
Ingredients
Units
Scale
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 tsp baking powder
- 1 cup (2 sticks) butter, melted and cooled to room temperature
- 3 very ripe bananas, mashed
- 1 cup milk
- 1/2 cup quick-cook oats
- 2 eggs
Vanilla Drizzle Glaze
- 1 cup (120 g) powdered sugar, sifted
- 2-3 tablespoons milk
- 1/4 teaspoon vanilla extract
- Sprinkles, chopped nuts, or shredded coconut, for topping (optional)
Instructions
- Pour the milk and oats into a small bowl and allow the oats to soak for at least 5–10 minutes.
- In a larger bowl, whisk together the flour, sugar, and baking powder. Make a well in the center.
- Whisk in the eggs, then the melted butter. Add the mashed bananas, then the oat-and-milk mixture. Whisk until well combined and smooth.
- Spray donut pans (or a mini donut maker) with cooking spray. Fill each well ¾ full with batter.
- For full-size donuts: bake at 350°F for 8–10 minutes. For mini donuts in a donut maker: cook for 6–7 minutes. Donuts are done when lightly golden and they spring back when pressed lightly.
- Remove and allow to cool on a wire rack. Repeat until all the batter is baked.
Vanilla Drizzle Glaze
- Whisk together the sifted powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add the remaining milk a teaspoon at a time until the glaze is thin and easily drizzleable.
- Drizzle the glaze lightly over the cooled donuts (do not fully submerge them — a drizzle is plenty). Add sprinkles, chopped nuts, or shredded coconut while the glaze is still wet, if using.
Notes
Very ripe, almost black bananas give the most flavor and natural sweetness. The glaze is intentionally light — just a drizzle, not a full dip. Top with whatever sounds good: rainbow sprinkles, finely chopped walnuts, or toasted coconut all work well.
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Cuisine: American