If you’re looking for a way to use up ripe bananas that goes beyond the usual banana bread, these banana donuts with salted caramel glaze are the answer. Soft, fluffy, and baked instead of fried, they’re an irresistible blend of comfort and indulgence—perfect for breakfast, dessert, or an anytime snack.
These donuts are packed with natural banana flavor, lightly spiced with cinnamon, and finished with a rich salted caramel glaze that takes them to the next level. They’re easy to make, don’t require any special equipment (other than a donut pan), and are sure to impress family, guests, or just your own sweet tooth.
Ingredients:
For the banana donuts:
- 2 ripe bananas, mashed
- 1 egg
- ¼ cup (60 ml) vegetable oil or melted butter
- ¼ cup (50 g) brown sugar
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- Pinch of salt
For the salted caramel glaze:
- ¼ cup (60 ml) heavy cream
- ¼ cup (50 g) brown sugar
- 2 tbsp butter
- ½ tsp sea salt
- ½ tsp vanilla extract
Method:
Preheat your oven to 175°C (350°F) and grease a donut pan.
In a large bowl, mix the mashed bananas, egg, oil or butter, brown sugar, and vanilla until smooth. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until just combined—do not overmix.
Spoon the batter into the donut pan, filling each cavity about ¾ full. Bake for 12–14 minutes, or until the donuts are golden and a toothpick inserted into the center comes out clean. Let the donuts cool in the pan for a few minutes before transferring to a wire rack.
While the donuts cool, make the glaze. In a small saucepan, combine the cream, brown sugar, butter, and salt. Bring to a simmer over medium heat, stirring constantly. Let it bubble gently for 2–3 minutes until slightly thickened, then remove from heat and stir in the vanilla. Allow it to cool slightly—it will thicken as it cools.
Dip each cooled donut into the salted caramel glaze and place back on the rack to set. For extra indulgence, sprinkle with a pinch of sea salt or crushed nuts before the glaze hardens.
Tips for Success:
- Use very ripe bananas for the best flavor and sweetness.
- If you don’t have a donut pan, you can use a muffin tin and bake slightly longer.
- The glaze can be made ahead and reheated gently before dipping.
- Store leftovers in an airtight container for up to 2 days (though they probably won’t last that long).
These banana donuts with salted caramel glaze strike the perfect balance between cozy and luxurious. Whether you’re baking for brunch, a party, or a cozy night in, this recipe is a guaranteed crowd-pleaser.
