Brown Sugar Buttermilk Banana Donuts with Dark Chocolate Glaze

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Ummmm. Quite the long name for sucha cute little donut, no?

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

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!

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! sallysbakingaddiction.com

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.

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

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.

Ingredients:

  • 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

Directions:

  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.
  7. 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.

Recipe Notes:

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.

  1. 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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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Have you tried my baked cinnamon sugar donuts yet?!

Baked Cinnamon Sugar Donuts Recipe

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.

Glazed Chocolate Donut Holes

Eggland’s Best provided me with eggs to bring you this recipe.

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

72 Comments

  1. omg, these look sooo good! I also wanted to tell you that someone who went to my college posted on fb your new cookbook and it made me so jealous! I wish I was getting mine too! 

      1. yes i did! i cannot wait to get it! i need to learn how to make candy! then i’ll be known as “Candy Lady” for Christmas! (some Friends humor haha) 

  2. Depressing bananas usually only have two destinations in our house: smoothies or banana bread. And now – brown sugar buttermilk banana donuts with dark chocolate glaze. I cannot wait! I’ll have to share a batch with my Dad because I know he’ll go wild for them too!

  3. @Admin

    omg, these look sooo great! I likewise needed to let you know that somebody who went to my school posted on fb your new cookbook and it made me so envious! I want to be getting mine as well!

    regards
    rakhi

  4. @SALLY 

    omg, these look sooo great! I likewise needed to let you know that somebody who went to my school posted on fb your new cookbook and it made me so desirous! I want to be getting mine as well!

    regards
    rakhi

  5. It actually gives me anxiety when I type more than 3 words for a recipe title. And each word after that makes my palms sweat. I think you chose wisely here! “Brown sugar” and “banana” are the only words I needed to hear (read?)!

  6. YUM! Now I need to buy bananas so they can turn spotty! Haha my husband loves the sight of spotty bananas in our kitchen because he knows that means I will be consulting you, Sally! 😉 

  7. But that word “baked” is the best part! Seriously. I’m a baked donut convert. I had pretty much stopped eating all donuts because they taste good at the time but then, you know, icky. But donuts like this bring back the faith! And the buttermilk adds to that donut-y flavor so much more!

  8. These donuts look amazing! Do you think it would work to bake these in a muffin pan? 

    I also just wanted to let you know that I love your blog. I really enjoy your photography and your writing style, and seeing a new recipe always brightens up my day. c:

  9. You certainly seized the day with another inspiring recipe! That glaze just screams Try Me! I always love your posts, the pictures you take are excellent, as well as sharing great recipes! Thank you Sally!

  10. I started my day searching for a good banana recipe.  As always, I start with your site.   I guess it was fate for my two very sad bananas to be turned into such beautiful, and very tasty,  donuts.   My husband is not a big chocolate fan, so I powdered sugared his.  My family and I thank you from the bottom of our full and very happy tummies! 

  11. These look so good. I have always heard when melting chocolate, be sure you don’t get any water in it or it will seize up. And that has happened to me. Any comments?

    1. Jan, you’re very correct. However, with the addition of fat (the butter), the chocolate chips will not seize. And chocolate chips aren’t pure chocolate, too.

  12. These look fantastic, I’ve been on your site looking for the perfect brunch recipe to make this weekend and I have banana bread ready bananas! My question is does the chocolate glaze harden or does it stay soft? I’m wondering if I could stack them to travel with.

  13. These donuts look amazing, for real. I’ve been seeing baked donuts all over the internet for quite some time, but never had the chance to make any. I need to buy that donut pan so I can make these donuts. They look so good and I love anything with bananas in it.

  14. Sally, I can’t wait to make these! I have an almost sad looking banana on the counter so this looks like a mid week treat! 

  15. Made and loved these! We had them for breakfast this morning. You’re right, they are so easy! I like the cinnamon and banana together. Thanks for another great recipe!

  16. I made a double recipe of these donuts this morning…..used the chocolate glaze on half for my husband and left the rest plain for me. They are tender, moist, sweet and delicious with most of the sweetness coming from the bananas which is good for my diabetic husband. And, they are super easy. I substituted sugar-free chocolate chips and left off the corn syrup in the glaze but it was still smooth and shiny. Once again, a big score you Sally!!!!

  17. These look wonderful sally! A donut pan is definitely on my wish list, i really want to start making donuts and experiment with different flavours, and yours look really delicious 🙂

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