Banana Nut Doughnuts Baked
Wake up your mornings with these irresistible Banana Nut Baked Doughnuts, a healthier spin on a classic treat that's packed with warm cinnamon flavor and the natural sweetness of ripe bananas. These doughnuts are oven-baked, not fried, making them lighter without sacrificing that tender, moist crumb you love. A delightful crunch comes from the addition of chopped nuts like walnuts or pecans, elevating each bite with nutty goodness. Ready in under 30 minutes, this recipe combines pantry staples like all-purpose flour, brown sugar, and vanilla extract with wholesome ingredients to create a perfect breakfast or snack option. Enjoy them plain or jazz them up with a dusting of powdered sugar or a sweet glaze for an elegant finishing touch. With minimal prep and no frying required, these banana nut doughnuts are a deliciously easy way to satisfy your sweet tooth!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 2 medium ripe bananas (mashed)
- 0.5 cups granulated sugar
- 0.25 cups brown sugar (packed)
- 0.25 cups unsalted butter (melted)
- 1 teaspoons vanilla extract
- 1 large egg
- 0.5 cups milk
- 0.5 cups chopped nuts (e.g., walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a doughnut pan with nonstick spray or butter.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until well combined.
In a separate medium-sized bowl, mash the ripe bananas until smooth. Add the granulated sugar, brown sugar, melted butter, vanilla extract, and egg, and whisk until fully incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Fold in the milk and chopped nuts gently, ensuring the batter is smooth.
Transfer the batter to a piping bag or use a spoon to fill each cavity of the prepared doughnut pan about ¾ full.
Bake in the preheated oven for 10-12 minutes, or until the doughnuts spring back lightly when touched and a toothpick inserted into the doughnuts comes out clean.
Remove the doughnuts from the oven and allow them to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Optional: Dust with powdered sugar, drizzle with glaze, or serve as is. Enjoy your homemade banana nut doughnuts!
Nutrition Facts
Calories |
2195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 2012 mg | 87% | |
| Total Carbohydrate | 305.7 g | 111% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 131.9 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 141 mg | 11% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1390 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
