Rating: 5 stars 5
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These baked banana doughnuts are quick and easy. They can be stored in an airtight container but are best when fresh. My kids love them for breakfast or as a dessert. Serve plain or top with Nutella®.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
12
Yield:
12 doughnuts
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 12-cavity doughnut pan with cooking spray.

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  • Combine sugar and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add bananas, yogurt, oil, and vanilla extract; mix until incorporated. Add whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt; mix until combined. Transfer batter to a resealable plastic bag.

  • Snip off one corner of the bag and pipe batter into the prepared doughnut pan.

  • Bake doughnuts in the preheated oven until slightly browned on the bottoms, 10 to 12 minutes. Remove from pan and transfer to a wire rack to cool completely.

Cook's Note:

You can prepare the doughnut batter night before and store it in the resealable plastic bag in the fridge overnight. Snip the corner of the bag when ready to bake.

Nutrition Facts

179 calories; protein 3.7g; carbohydrates 30.7g; fat 5.1g; cholesterol 28.5mg; sodium 236.9mg. Full Nutrition
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