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Banana Bread Doughnuts With Vanilla Glaze

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Ingredients
  

For the Doughnuts:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large very ripe bananas, mashed (about 1 cup)
  • 1 large egg, room temperature
  • 1/3 cup plain yogurt or sour cream
  • 1/4 cup neutral oil (canola, vegetable, or light olive oil)
  • 1 teaspoon pure vanilla extract

For the Vanilla Glaze:

  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons milk (dairy or unsweetened non-dairy)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Equipment:

  • Doughnut pan (standard size, 6 or 12 cavities), mixing bowls, whisk, spatula, and a piping bag or zip-top bag (optional for cleaner filling).

Instructions
 

  • Preheat and prep: Heat your oven to 350°F (175°C). Lightly grease your doughnut pan with cooking spray or a thin brush of oil.
  • Mix dry ingredients: In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  • Whisk wet ingredients: In a large bowl, whisk the mashed bananas with the granulated sugar and brown sugar until combined. Add the egg, yogurt, oil, and vanilla. Whisk until smooth and glossy.
  • Combine batter: Add the dry ingredients to the wet bowl. Stir gently with a spatula until just combined. Do not overmix; a few small lumps are fine. Overmixing can make the doughnuts tough.
  • Fill the pan: Spoon the batter into the cavities, or transfer it to a piping bag (or zip-top bag with a corner snipped) and pipe it in. Fill each well about 3/4 full so they rise without overflowing.
  • Bake: Bake for 10–12 minutes, or until the tops spring back when lightly pressed and a toothpick comes out clean or with a few moist crumbs. The edges should be lightly golden.
  • Cool: Let the doughnuts rest in the pan for 5 minutes, then turn them out onto a cooling rack. Cool completely before glazing to prevent the glaze from sliding off.
  • Make the glaze: In a small bowl, whisk the powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt until smooth. If it’s too thick, add milk in tiny splashes. If too thin, whisk in a bit more powdered sugar. You want a pourable, opaque glaze that clings.
  • Glaze the doughnuts: Dip the top of each cooled doughnut into the glaze, let excess drip off, and place back on the rack. For a thicker shell, let the first coat set for a few minutes, then dip again.
  • Set and serve: Let the glaze set for 10–15 minutes. Enjoy slightly warm or at room temperature.