Ummmm. Quite the long name for sucha cute little donut, no?
And to be totally clear, these are baked brown sugar buttermilk banana donuts with dark chocolate glaze. I wanted to save myself from an embarrassingly long recipe title, so I removed one word. Sneaky.
Today’s donuts came to life after I spied a very sad brown spotty banana in my fruit bowl. I normally loooove eating tragic looking bananas, but it was Friday and I felt like seizing the day. With donuts!
Can you handle that silky smooth dark chocolate glaze??!?!! We’ll get to that in a minute. First, the donuts. They taste like little rings of banana bread. And you know what that means right? This recipe title would be a novel! Baked brown sugar buttermilk banana bread donuts with dark chocolate glaze. I spared you!
Despite the awkwardness that is this post so far, these banana donuts are actually pretty cool. Like I said, they taste like banana bread! And have the most incredible flavors like cinnamon spice, a hint of nutmeg, sweet banana, vanilla, butter, and molasses-spiked brown sugar. Plus, a slight tang from buttermilk. All good things going into this donut batter!
The egg, banana, and buttermilk keep the donuts wonderfully moist, so there’s no risk of– yuck– a dried out donut. Remember, these donuts are baked so you’ll need a handy donut pan. Do you have one yet? Get one! They’re only a few bucks and you can make all the baked donuts.
Let me tell you something of the utmost importance. This chocolate glaze is the silkiest, smoothest, glossiest, chocolatiest (it’s a word) luxury. And all this chocolate perfection paired with banana? It’s a life-changing donut.
A bit dramatic on this Friday morning.
Here I use the same chocolate glaze that I pair with my regular baked donuts, only I swap out semi-sweet chocolate for a darker variety. Hershey’s and Ghirardelli both make dark/bittersweet chocolate chips, so pick up a bag of those. You can, of course, use semi-sweet chocolate chips instead if that’s easier.
Make these donuts this weekend. And I won’t take no for an answer!
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
Brown Sugar Buttermilk Banana Donuts with Dark Chocolate Glaze
Sweet banana donuts, baked not fried, then covered in a rich dark chocolate glaze.
- 1 cup (125g) all-purpose flour (measured correctly)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large Eggland's Best egg
- 1/3 cup (67g) packed light or dark brown sugar
- 1/4 cup (60g) melted butter, slightly cooled
- 1/2 cup mashed banana (about 1 medium banana)
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) buttermilk
Dark Chocolate Glaze
- 1/2 cup (90g) dark chocolate chips (semi-sweet works too)
- 2 Tablespoons (30g) unsalted butter
- 2 teaspoons light corn syrup1
- 2 teaspoons water
- Preheat oven to 350°F (177°C). Spray a donut pan with non-stick spray. Set aside.
- Make the donuts: Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. Whisk the egg and brown sugar together in a medium bowl until smooth. Whisk in the butter, mashed banana, vanilla, and buttermilk until smooth and combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full. (A visual for that trick is here.)
- Bake for 9–10 minutes or until the edges are lightly browned. Allow to cool for about two minutes and transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet. Bake the remaining donut batter (there is usually enough batter for 2-3 more donuts) and once baked, transfer to the wire rack. Allow donuts to cool down until you can handle them.
- Make the glaze: Place the chocolate chips, butter, corn syrup, and water in a medium bowl. Melt in 20 second increments in the microwave, stirring after each time, until completely melted and smooth. Dip the tops of the donuts into the chocolate glaze.
- Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.
- Make ahead tip: You can freeze the unglazed donuts for up to 2 months. Thaw overnight in the refrigerator, warm up to your liking in the microwave, and top with glaze.
You can make this recipe into 8-10 muffins using a muffin pan. Bake at the same temperature for 18-20 minutes or until lightly browned.
- The 2 teaspoons of corn syrup makes the glaze unbelievably smooth, shiny, and silky. Keeping this in mind, you can leave it out.
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Have you tried my baked cinnamon sugar donuts yet?!
And since we’re in a very donut mood this morning, I can’t leave out these glazed chocolate donut holes. Holy moly batman! Yeah, I said it.
Eggland’s Best provided me with eggs to bring you this recipe.