Old-Fashioned Banana Bread Donuts
My old-fashioned banana bread donuts are the perfect fall baking project! As a cake donut, they're easier to make from scratch than brioche donuts. The batter comes together with just a bowl and whisk, so no electric mixer required! They’re incredibly soft and fluffy on the inside with a deep banana flavor and a crisp exterior from being fried to golden perfection. Dip each warm donut in the sweet cinnamon glaze and enjoy immediately!
Ingredients
For the banana bread donuts:
- 300 g (2 ½ cups) cake flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cinnamon
- 56 g (4 tablespoon) unsalted butter, softened
- 106 g (½ cup) dark brown sugar
- 50 g (¼ cup) granulated sugar
- 1 egg, room temp
- 1 teaspoon vanilla extract
- 170 g (¾ cup) mashed overripe banana, about 1 ½ medium bananas
- 28 g (2 tablespoon) sour cream, room temp
For frying:
- 1 ½ - 2 quarts (48-64 oz) vegetable oil
For the cinnamon glaze:
- 170 g (1 ½ cups) powdered sugar
- 113 g (½ cup) heavy cream
- ½ teaspoon cinnamon
Instructions
For the banana bread donuts:
- In a medium bowl, combine the cake flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, add the softened butter, brown sugar, and granulated sugar. Use a rubber spatula to mix until fully combined.
- Add the egg and vanilla, and whisk until fully incorporated.
- Whisk in the mashed banana and sour cream.
- Lastly, add the dry ingredients and use a rubber spatula to mix until fully combined.
- Cover the bowl with plastic wrap and place in the fridge to chill for at least one hour or overnight.
To fry the donuts:
- Just before rolling out the dough, fill a dutch oven or heavy bottomed pot with enough vegetable oil to cover 2” (5 cm). Heat the oil over low-medium heat and bring to 350 degrees F (180 degrees C).
- Place a wire rack over a paper towel lined baking sheet. On a separate baking sheet, cut out 10 4” (10 cm) parchment squares for the donuts.
- Meanwhile, make the cinnamon glaze. In a medium bowl, combine the powdered sugar, heavy cream, and cinnamon. Gently whisk until fully combined. Over-whisking may lead to a thicker glaze as the heavy cream would turn into whipped cream.
- Roll the dough out between two pieces of well-floured parchment paper to ½” (1.25 cm) in thickness. Brush away any excess flour.
- Use well-floured 3” (7.5 cm) and 1” (2.5 cm) round cutters to cut out as many donuts as possible and place each on a parchment square. Re-roll the excess dough and cut out more donuts as needed.
- Use the parchment squares to gently lower 2-3 donuts into the hot oil. Fry the donuts for 3 minutes on the first side, then flip over and fry for an additional 2-3 minutes, or until deeply golden.
- Transfer the donuts to the wire rack. Wait a couple of minutes for the oil to come back up to 350 degrees F (180 degrees C), then continue frying the donuts. Do not fry donuts at a temperature less than 340 degrees F or the donuts will absorb the oil.
- Once the donuts have cooled just enough to handle, dip them in the cinnamon glaze. For a thicker glaze coating, wait until the donuts have completely cooled, then dip in the glaze.
Notes
- Chill the dough for at least one hour. This is a very soft dough, so be sure to chill it long enough to firm up to the right consistency.
- Wait for the oil to temp to rise again before frying more donuts. When frying, be sure to wait a couple minutes in between each set of donuts for the oil temperature to come back up to 350 degrees F.
Nutrition Facts
Serving: 1donut | Calories: 342kcal | Carbohydrates: 59g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 222mg | Potassium: 130mg | Fiber: 1g | Sugar: 35g | Vitamin A: 360IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg
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