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banana cake donuts with maple sugar glaze

Baked Banana Donuts with Maple Cinnamon Glaze

Cakey Banana Donuts are double dipped in a delicious glaze

YIELD 6 donuts


For the banana muffins:

  • 1 ½ cups (215 grams or 7.5 ounces) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup (50 grams or 1.7 ounces) brown sugar
  • ¼ cup (50 grams or 1.7 ounces) granulated sugar
  • ¼ cup maple syrup (or ¼ cup granulated sugar)
  • 2 large eggs
  • cup oil (canola, vegetable, safflower)
  • 1 cup mashed ripe bananas (about 2-3 bananas)
  • 2 tablespoons yogurt (or milk)
  • 1 teaspoon vanilla extract

For the maple–cinnamon glaze:

  • 1 cup powdered sugar
  • ¼ teaspoon cinnamon
  • 3 tablespoons maple syrup
  • 1 tablespoon hot water
  • ½ teaspoon milk


To make the muffins:

  1. Preheat the oven to 425℉/220℃ degrees. Butter donut pan.

  2. In a large bowl sift together flour, baking powder, baking soda and salt.
  3. In a medium bowl, whisk oil with the sugars and maple syrup. Add eggs and whisk. Add bananas, yogurt and vanilla extract and mix. Add dry ingredients and fold just until combined. Do not overmix. The resulting batter is thick.

  4. Fill the donut pan. You may find it is easier to pipe the batter into the pan using a pastry bag or cut Ziploc bag. Each donut can be filled halfway. Bake for 3 minutes and then reduce the oven temperature to 350F/180C. Continue to bake for an additional 12-15 minutes, until a toothpick inserted into the center of the donut comes out clean. Cool for 5-10 minutes and then move to a wire rack to cool completely.

To make the glaze:

  1. In a medium bowl mix powdered sugar, cinnamon, maple syrup, milk and one teaspoon of hot water. Continue adding hot water drop by drop until the consistency is thick but pourable. If still not in the right consistency, add more liquid (milk).

  2. When the muffins are cooled, dip their tops in the glaze, and tap off any excess.

Recipe Notes

-The donuts are best the same day they are made, but without the glaze, the muffins can be stored in an airtight container at room temperature for up to 3 days.
-Muffins can be frozen (without the glaze) for up to 2 months. Thaw them overnight in the fridge or leave them covered in room temperature for 1 hour.