Baked Banana Donuts with Chocolate Glaze

Deliciously spiced and moist baked banana donuts are made in the oven! Covered in a silky smooth dark chocolate glaze, they’re decadent yet quick and simple to make. To bake as muffins, see my note below the recipe.

Baked banana donuts covered in a silky smooth dark chocolate glaze-- so decadent, yet totally simple to make!

Homemade banana bread meets chocolate frosted donuts in today’s recipe for baked banana donuts. Bursting with sweet banana flavor, these moist and tender donuts are baked not fried. Like banana muffins, they’re a convenient and simple recipe any morning of the week.

Why You’ll Love These Baked Banana Donuts:

  • Baked, not fried
  • Easy to prepare– no mixer required
  • Spiced with cinnamon and nutmeg
  • Sweetened with brown sugar
  • Made with banana and buttermilk for a soft, moist crumb
  • Topped with chocolate glaze
  • Fun to make and fun to eat!

Baked banana donuts covered in a silky smooth dark chocolate glaze-- so decadent, yet totally simple to make!

Two Parts to Baked Banana Donuts

  1. Donuts: We’re using my standard baked donut recipe as the base. It’s what I use for my baked maple donuts, baked cinnamon sugar donuts, chocolate frosted donuts, lemon poppy seed donuts, and crumb cake donuts (doubled for that recipe). To make today’s banana variation, we add some mashed banana, leave out the yogurt, and reduce the milk. There’s a small handful of basic ingredients required like flour, egg, and leaveners. Banana and buttermilk add moisture and I like to sweeten them with brown sugar. Add cinnamon and a little nutmeg for that signature bakery-style taste. After you mix this donut batter together, the aroma alone will remind you of a donut shop– it’s those spices!
  2. Chocolate Glaze: We’re using the same chocolate glaze as we do for my chocolate frosted donuts. It’s like chocolate ganache, but we use butter. Butter helps it solidify and “set” on top of each donut. Water thins the glaze out while corn syrup (optional) keeps it smooth and shiny.

Quick Overview: How to Make Baked Banana Donuts

You only need a couple bowls and a spatula for these baked donuts!

  1. Make the donut batter. Combine the dry ingredients in one bowl and the wet ingredients in another bowl. Whisk to combine both. It’s that easy.
  2. Fill the donut cavities. Transferring donut batter into the donut pan can be tricky, so I always suggest using a zipped-top bag to pipe the batter. (You can see me doing this in my pumpkin donuts post.) Just spoon the batter into a large zipped-top bag, trim off a bottom corner, and squeeze the batter into the pan. The donut batter is thicker than you’d expect, so it pipes pretty neatly.
  3. Bake. They bake up VERY quickly!
  4. Make the glaze. I usually do this as the donuts bake. Melt the chocolate chips, butter, corn syrup, and water together until completely smooth.
  5. Dip into glaze. Dip the warm donuts into the chocolate glaze.

Banana, brown sugar, cinnamon, and dark chocolate come together in these simple baked donuts!

More Donut Recipes

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Baked Banana Donuts with Dark Chocolate Glaze

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 8-9 donuts
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


Sweet banana donuts, baked not fried, then covered in a rich dark chocolate glaze.


  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 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 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 or whole milk

Dark Chocolate Glaze

  • 1/2 cup (90g) dark chocolate chips (semi-sweet works too)
  • 2 Tablespoons (30g) unsalted butter
  • 2 teaspoons light corn syrup*
  • 2 teaspoons water


  1. Preheat oven to 350°F (177°C). Spray a donut pan with non-stick spray. Set aside.
  2. 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.
  3. 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. (See the photo in my chocolate frosted donuts post for a visual.)
  4. 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.
  5. 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.
  6. Donuts taste best eaten the same day, though they may be covered tightly and stored at room temperature for 2 days.


  1. Freezing Instructions: 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.
  2. Milk: For best taste and texture, use buttermilk or whole milk. You can use lower fat or nondairy milk in a pinch, but the donuts won’t taste as moist or rich.
  3. Special Tool (affiliate link): Donut Pan
  4. Muffins: 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 on top.
  5. Corn Syrup: The 2 teaspoons of corn syrup makes the glaze unbelievably smooth, shiny, and silky. If desired, you can leave it out without making any other changes.

Keywords: banana donuts, buttermilk donuts

Banana, brown sugar, cinnamon, and dark chocolate come together in these simple baked donuts!

Banana, brown sugar, cinnamon, and dark chocolate come together in these simple baked donuts!
Banana, brown sugar, cinnamon, and dark chocolate come together in these simple baked donuts!


  1. It is a monumental day…I just made my first ever donuts and they are 1000000 times better than store bought ones. These are sooooooo good! Also, my sister thinks you should make chocolate donuts…hint hint. 🙂 

  2. Hi. I did them they are amazing. I was really surprised when my fussy eater daughter ate them.
    I used light muscovado sugar instead brown sugar and I used only cinnemon but this is just my personal taste. They where really soft and fluffy. I think it’s good idea for quick snake during day. 

    1. CARINA GARCIA says:

      My daughter and I just made these! We followed the recipe to the T and they were absolutely amazing! We will definitely be making these again!

  3. Tina | Digital Marketer says:

    @ Sally

    looks yummy. can’t wait to eat them. i definitely gonna made them at home. my kids gonna love me more 🙂 Thanks for sharing with us. keep sharing 🙂


  4. Such a delightful combination… would love to try this @ home for my she’s very fond of DoNuts.. !!.. Thanks for sharing This..!!

  5. I cannot find a doughnutpan here in my country. Is there another way to make them? They look so good! 

    1. Kitty, see my recipe note to make as muffins.

  6. jessicaray4 says:

    I’ve been wanting doughnuts recently! These need to happen in my kitchen and be eaten up with a tall latte!

  7. Martina Cruz says:

    Wow…Looks very delicious… Banana Donuts made from BrownSugar with Dark Chocolates……ohh.. hard to resist… Such a mouth watering Stuff… Gonna try it soon like your way!

  8. I made these for an infant shower throughout the weekend and they were an immense hit! Wound up dunking them in dull chocolate and after that cleaved walnuts.. possessed a flavor like a light and feathery banana bread!

  9. Mallika Ahuja says:

    omg, these look sooo great!

  10. Mallika Ahuja says:

    These look amazing 

  11. Just made these for Thanksgiving breakfast (minus the chocolate glaze and tossed in cinnamon and powdered sugar instead) and they were amazing- super tender and moist! My family ate them in the blink of an eye and want me to make another batch tomorrow!

  12. Hi,
    I must say these donuts looks mouthwatering. I’m seriously gonna try to make this.

  13. These donuts look amazing!

  14. Dustye McCarty says:

    Could you make these as mini donuts instead? What would be the baking time?

    1. Yep! And I’d say 6-8 minutes. Or until a toothpick inserted into one comes out clean.

  15. Mason Signorello says:

    So, so good.  Thanks for the great recipe as always, Sally!

  16. The Facebook post mentioned the donut would contain molasses but the recipe on your website did not include it in the directions.  I wanted to bring this to your attention. I am looking forward to making these and it’s a great reason to purchase a donut pan.

  17. These are my 3 year olds favorite thing in the whole world. I substituted smashed pear for the butter today and they still taste just as good. I make them in a donut maker and use chocolate chips in the batter instead of the glaze to make them much less messy.

    1. I would never have thought of mashed pear! I’m happy they are a hit!

  18. Hey sally, I’m a big fan of you and your recipes! Today I was searching for a basic donut recipe to adjust into protein donuts and I came across this one, and decided to try it, as banana bread makes everything better. And I was right!
    In case anyone was looking to do the same:
    These turned out wonderful, despite subbing butter with melted coconut oil, omitting brown sugar, and doubling the banana. I used 1.5 scoops strawberry banana protein powder in combination with 1/2c coconut flour, and used coconut milk to obtain thick pancake batter texture. I also sprinkled unsweetened coconut on top instead of a glaze (definitely not the same)

    Can’t wait to make your chai donuts later this fall!!

  19. Hi Sally, just wondering between this recipe and your Banana bread Donut recipe which one is better in your opinion? Looking forward to baking one soon 🙂
    Also just FYI I think this one didn’t come up in the Bananas ingredient search. Thanks!

    1. You can’t go wrong with any donut – but I would probably make this one given the choice! The buttermilk and combination of spices are fantastic together 🙂

      1. Thank you Sally! I made them (subbed in 1/2tsp chai spices instead of the nutmeg and added sprinkles) – they turned out perfect – banana bread taste but not dense, so divine!! Looking forward to using my donut pan more often with all your different donut recipes!

  20. Brooke Teeter-Stocz says:

    The last two weekends we have tried your cinnamon crumb donuts and cinnamon donuts with vanilla glaze. Next weekend we want to try these banana donuts, but I’m not a big fan of chocolate. Would you recommend a cream cheese glaze or the vanilla glaze? Thank you!!! Love love love your recipes 🙂

    1. I love that you are making different donuts every weekend, Brooke! Honestly you can’t go wrong with either either one, but if you have cream cheese available the tangy icing would pair wonderfully with the banana flavor. Enjoy!

  21. Christine stevenson says:

    I make these all the time! So much better than store boight! This time I added a little bit of cherry juice to the glaze and called them banana split donuts. Everyone thought they were getting the best treat ever for breakfast! Thank you for all the great rwcipes, and congratulations on becoming a mom again! You will have so much fun sharing and passing on recipes with them! They are some of the greatest memories I have!

  22. Hi Sally,
    Wondering if a strawberry icing would work instead of the chocolate glaze. I was thinking about your raspberry icing in your mini pound cake recipe but using strawberries instead.
    What do you think?
    ps…my family loved the mini pound cakes! I’ve already made it twice within 2 weeks.

    1. Yes, I think that would work! I also make a strawberry donut glaze in my post Homemade Frosted Doughnuts: 3 Ways.
      I’m so glad you love the pound cakes 🙂

      1. Thank you Sally! I’ll check out your strawberry donut glaze too!

  23. I made your recipe two days ago. I was a little disappointed. The donuts turned out fine. The chocolate glaze was wonderful! I need everything the way you did, including the piping the batter with frozen plastic bag. My husband and I both agree that they look like donuts but it still tasted like a banana muffin. I really didn’t care for them I should of known it would taste like a muffin. Anyway, that’s just me. Thanks so much Sally! I usually absolutely love all your recipes

  24. These came out so delicious and so pretty. Thank you for sharing.

  25. They came out perfect let’s just say they we’re gone in 30 seconds flat

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally