Banana Donuts with Chocolate Glaze

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

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

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.

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

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.

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


Brown Sugar Buttermilk 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. (A visual for that trick is here.)
  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. 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.
  4. 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

Have you tried my baked cinnamon sugar donuts yet?!

Baked Cinnamon Sugar Donuts Recipe

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. 

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

  6. 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!

  7. 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!

  8. 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!

  9. 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.

  10. 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.

  11. 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!!

  12. 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!

  13. 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!

  14. 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!

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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