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Banana and Peanut Butter Baked Doughnuts: A Sweet Treat Reunion

My grandmother, bless her heart, had a knack for transforming everyday ingredients into something truly special. I remember summer afternoons spent in her kitchen, the air thick with the aroma of ripe bananas and warm peanut butter. While she never made doughnuts exactly, her banana bread with a peanut butter swirl was legendary. These baked doughnuts are my modern take on that cherished memory – a nostalgic flavor combination presented in a fun, bite-sized package. They’re perfect with a cup of coffee, a glass of milk, or simply enjoyed as a sweet little pick-me-up.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 10
Yield: 20 mini doughnuts
Dietary Type: Vegetarian

Ingredients

For the Doughnuts:
- ½ cup mashed ripe banana (about 1 large)
- 3 tablespoons vegetable oil
- ⅓ cup light brown sugar, packed
- 1 tablespoon milk (dairy or non-dairy)
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 large egg
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
For the Glaze:
- ⅓ cup smooth peanut butter
- 1 tablespoon unsalted butter
- ¼ cup powdered sugar
- 2 tablespoons milk (dairy or non-dairy)
- ¼ cup salted peanuts, roughly chopped (optional, for topping)

Equipment Needed

Mini doughnut pan (24 cavities recommended)
Medium mixing bowl
Small saucepan
Whisk or fork
Pastry brush
Wire rack
Baking tray

Instructions

Preheat your oven to 350°F (175°C). This ensures the doughnuts bake evenly.
Grease a mini doughnut pan generously with vegetable oil using a pastry brush. This prevents the doughnuts from sticking and makes removal easier. Make sure to get into all the nooks and crannies of the pan.
In a medium bowl, mix the mashed banana, vegetable oil, light brown sugar, milk, cinnamon, salt, and egg until smooth. A whisk works well, but a fork is perfectly acceptable too. Ensure there are no large lumps of banana remaining.
Add the all-purpose flour, baking soda, and baking powder to the wet ingredients. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can result in tough doughnuts. A few streaks of flour are fine at this stage.
Spoon the batter into the greased doughnut pan, filling each cavity about halfway with batter. Don’t overfill, as the doughnuts will rise during baking. An easy way to do this is to use a piping bag or a zip-top bag with a corner snipped off.
Bake for 8-10 minutes, or until well-risen and the doughnuts spring back when gently poked. The edges should be lightly golden. Begin checking for doneness at the 8-minute mark.
Remove the doughnut pan from the oven and turn the doughnuts out onto a wire rack to cool completely. Allowing them to cool fully before glazing will prevent the glaze from melting off.
Wash the doughnut pan, then grease it again with vegetable oil. Repeat the process of filling and baking with the remaining batter. This ensures that all the batter is used.
While the doughnuts are cooling, prepare the glaze. In a small pot, heat the peanut butter and butter together over low heat, stirring constantly. Low heat is crucial to prevent the peanut butter from burning.
Once melted, take the pot off the heat and stir in the powdered sugar and milk. Mix until the glaze is smooth and creamy. If the glaze is too thick, add a tiny splash more milk until you reach your desired consistency.
Dip the cooled baked doughnuts into the warm glaze, ensuring they are evenly coated. A fork or dipping tool can be helpful here.
Place the glazed doughnuts onto a baking tray lined with parchment paper. This will catch any drips and make cleanup easier.
Sprinkle with roughly chopped salted peanuts, if desired. The saltiness of the peanuts complements the sweetness of the doughnuts and glaze beautifully.
Allow the glaze to set slightly before serving.

Expert Tips & Tricks

Ripe Bananas are Key: The riper the bananas, the sweeter and more flavorful your doughnuts will be. Overripe bananas with brown spots are ideal.
Don’t Overmix: Overmixing the batter develops gluten, leading to tough doughnuts. Mix just until the dry ingredients are incorporated.
Warm Glaze is Best: A warm glaze coats the doughnuts more evenly and gives them a beautiful sheen. If your glaze cools too much, simply reheat it gently over low heat.
Make-Ahead Option: The doughnuts can be baked a day ahead of time and stored in an airtight container at room temperature. Glaze them just before serving.
Peanut-Free Variation: For those with peanut allergies, substitute almond butter or sunflower seed butter in the glaze.

Serving & Storage Suggestions

These Banana and Peanut Butter Baked Doughnuts are best served fresh, ideally within a few hours of glazing. Arrange them on a platter for a delightful presentation. They pair wonderfully with a hot cup of coffee, tea, or a cold glass of milk.

Storage: Store leftover doughnuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing: For longer storage, freeze the doughnuts (unglazed) in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw at room temperature before glazing and serving.
Reheating: If stored in the refrigerator, you can gently reheat the doughnuts in the microwave for a few seconds to restore their soft texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	116 kcal	6%
Total Fat	6.6 g	8%
Saturated Fat	1.4 g	7%
Cholesterol	11.2 mg	4%
Sodium	113.8 mg	5%
Total Carbohydrate	12.4 g	5%
Dietary Fiber	0.8 g	3%
Sugars	6 g	N/A
Protein	2.8 g	6%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

Gluten-Free Doughnuts: Use a gluten-free all-purpose flour blend in place of the regular flour. Be sure to choose a blend that contains xanthan gum for best results.
Vegan Doughnuts: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). Use non-dairy milk and vegan butter in the glaze.
Spiced Doughnuts: Add a pinch of ground nutmeg or cloves to the doughnut batter for a warmer, more festive flavor.
Chocolate Glaze: For a chocolatey twist, add a tablespoon of cocoa powder to the glaze along with the powdered sugar.
Maple Glaze: Substitute maple syrup for some of the milk in the glaze for a richer, more autumnal flavor.

FAQs (Frequently Asked Questions)

Q: Can I use natural peanut butter in the glaze?
A: Yes, you can, but you may need to add a bit more milk to achieve the desired consistency. Natural peanut butter tends to be thicker and less processed.

Q: Can I bake these in a regular-sized doughnut pan?
A: Yes, you can. You’ll need to adjust the baking time accordingly, likely adding a few minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.

Q: My doughnuts are dry. What did I do wrong?
A: Overbaking is the most common cause of dry doughnuts. Be sure to check for doneness frequently and remove them from the oven as soon as they are cooked through. Also, avoid overmixing the batter.

Q: Can I add chocolate chips to the batter?
A: Absolutely! Mini chocolate chips would be a delicious addition to these doughnuts.

Q: How do I prevent the glaze from being too runny?
A: Start with less milk and gradually add more until you reach the desired consistency. Also, make sure your butter is melted but not too hot before adding the powdered sugar.

Final Thoughts

These Banana and Peanut Butter Baked Doughnuts are more than just a sweet treat; they’re a little taste of nostalgia and comfort. I hope this recipe inspires you to create your own sweet memories in the kitchen. Whether you stick to the classic recipe or experiment with variations, I’m confident these doughnuts will become a new favorite. Don’t hesitate to share your creations and feedback – I’d love to hear how they turn out! Enjoy!

Banana and Peanut Butter Baked Doughnuts Recipe