Quick and easy, fluffy Banana Cinnamon Sugar Donuts are the best weekend breakfast or treat for families. If your kids love banana and cinnamon sugar like mine do, you’ve gotta make these!
Banana and cinnamon sugar are some of the best flavors.
My son goes absolutely crazy for anything cinnamon sugar. It’s gone in a matter of seconds.
We all LOVE banana and cinnamon sugar. I love baking with them too! They’re both incredibly cheap and easy ingredients, and to me they’re always in season.
Adding mashed banana to baked goods gives them the best texture… A perfect fluff factor! So, I use it often. Like:
- Healthy Banana Zucchini Muffins
- Banana Blondies with Peanut Butter Frosting
- Banana Cupcakes with Chocolate Frosting
- Cinnamon Swirl Banana Bread
- Banana Pancakes
- Banana Coffee Cake
…and that’s just to name a few of our favorites; we seriously love recipes with bananas.
So when I realized recently that I didn’t have my Banana Donut recipe online yet, I was shocked!
How did I miss this?! Banana in baked donuts is a dream! The texture is fluffy Heaven. It’s seriously so good. Of course, it’s a cheap, easy and healthy ingredient too.
So if you’re ready for a banana and cinnamon flavored, thick and fluffy donut… let’s do this!!!
First up, let’s chat about the most important ingredient here. You’ll want to use those super brown spotted, overripe bananas that are sitting on your counter.
If your bananas aren’t quite that dark yet, wait! It’s worth it. The darker they are, the sweeter your donuts will be.
You’ll see at the top of my picture, above, how dark brown the bananas were that I used. They were at the BEST baking stage, and I had been waiting impatiently (craving Banana Donuts!) all week. 🙂
CINNAMON SUGAR TOPPING
After your Banana Donuts come out of the oven, let the pan cool for a couple minutes. Run a knife around the edges, to ensure your donuts will come out of the pan easily.
Flip the pan over, and dump your donuts out onto a cooling rack. While they cool, you can melt your butter and mix together your cinnamon sugar topping.
Next, I recommend using a brush to brush the tops of each donut with butter. Then, immediately place the donut into your bowl with the cinnamon sugar topping and move it around till it’s covered entirely.
Don’t put your topping onto your donuts till you are ready to serve them! Overnight, the sugar will soak into the donuts and they will no longer look all pretty coated in cinnamon sugar.
Other than banana, cinnamon, and sugar, these Banana Cinnamon Sugar Donuts are made with a few other simple ingredients that you probably already have on hand:
- brown sugar
- baking powder
GLUTEN-FREE & DAIRY-FREE OPTIONS
To make these Banana Donuts gluten-free, be sure to use an all purpose gluten-free flour blend (with xantham gum). If you don’t need them to be gluten-free, you can use regular white flour as well.
To make these donuts dairy-free, simply use coconut oil or a dairy-free butter alternative stick (like Earth Balance).
Instead of Banana Cinnamon Sugar, these donuts can be made with a vanilla, chocolate, or strawberry glaze on top. Or whatever flavor of glaze you’d like really (I’d like to try a peanut butter glaze next!).
You could also add mini chocolate chips to the batter, if you love banana and chocolate together.
And, you can go crazy with your favorite fun sprinkles too!
Thick, fluffy, gluten-free, dairy-free, Banana Donuts coated in cinnamon sugar… does it get any better for breakfast?! I don’t think so. 🙂
After you make these, let me know what you think. Leave a comment and rating, below, and/or find me on Instagram and tag me in your pic. I love to see when ya’ll make my recipes!
- 2 tbsp butter, melted (coconut oil or dairy-free butter stick)
- 1/4 cup brown sugar
- 1/2 cup overripe banana, mashed
- 1 tsp vanilla
- 1 egg
- 1 cup gluten-free all purpose flour (or regular flour)
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp butter, melted (coconut oil or dairy-free butter stick)
- 1/4 cup sugar
- 1/2 tsp cinnamon
To begin, preheat your oven to 350 and spray a donut pan with non-stick spray.
To a large mixing bowl, add your butter, brown sugar and banana and whisk them together. Add your vanilla and egg and briefly mix them in.
To the same bowl, add your flour, baking powder and salt. Stir together till you have a smooth and thick donut batter.
Spoon your batter into your donut pan, to just under the top of the edge of the donut cavity. Alternatively, you can put your donut batter into a piping bag and pipe your batter into the pan (you will get a more traditional and uniform donut shape this way).
Bake in the oven for 9-11 minutes, or till the top is springy to touch. Let cool slightly before adding the cinnamon sugar topping.
To a shallow bowl, add your sugar and cinnamon and stir them together.
Lightly brush each donut with butter. Roll each donut around in the cinnamon sugar topping.
*Stored in an airtight container these will last about a day on the counter, or up to a week in the fridge.
*The cinnamon sugar topping will not last on top of the donuts, so I recommend only applying it just before eating.