Break up your breakfast routine with these homemade banana bread donuts that can be made ahead of time.
Happy Friday peeps! Boy, have I got a recipe for you today.
As you may know, I love donuts! I mean, who doesn’t?? And I also love banana bread. Though I haven’t actually posted my favorite banana bread recipe to this blog yet.
Hrm.. that will definitely have to change.
Anyway, I actually cannot take full credit for this recipe because this one was written and tested by fellow food blogger, Hill Reeves.
This girl has some amaze recipes on her blog and when I was picking out one of them as an “inspired post” for our tribe group that we’re in, it was so hard. But as soon as I saw banana bread and donuts in the same title I knew that one was for me!
This was also a new technique for me because I’ve also never fried any of my donuts before. They have all been baked because I don’t have a fryer and then using all that oil just didn’t seem like something I would want to try.
But I have to say that I’m glad I did because now that I know you don’t need a fancy fryer or a ton of oil – like I originally thought – to make some killer fried donuts. Which has lead me to wanting to make many more fried donuts in the plans for the future.
So if that is a hesitation for you to make some homemade fried donuts, don’t let it be. I can assure you that making fried donuts at home is just as simple and easy as making homemade baked donuts.
And these donuts came out great with a hint of banana bread and nice, crispy coating that we all love.
Then coat in a little cinnamon sugar mixture and you’ve got yourself a sweet little breakfast treat to go with your morning coffee or tea.
Cinnamon Sugar Banana Bread Donuts
Break up your breakfast routine with these homemade cinnamon sugar banana bread donuts that can be made right away or ahead of time.
- 4 Tbsp unsalted butter room temperature
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1/2 cup banana (~1 medium banana)
- 1/4 cup buttermilk
- 1/4 cup milk
- 4 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground nutmeg
- 1 1/2 tsp ground cinnamon
- 1 cup granulated sugar
- 1-2 Tbsp ground cinnamon
- In the bowl of a stand mixer, or using electric beaters, cream together butter, sugar, and brown sugar until fluffy.
- Add eggs and vanilla, beating in between each addition. Mix in bananas, buttermilk, and milk.
- Add flour, baking powder, baking soda, salt, nutmeg, and cinnamon and mix until just combined, scraping down sides of bowl as needed, until begins to form dough ball. Cover bowl with plastic wrap and let rest in refrigerator for 1-2 hours.
- Meanwhile, make cinnamon sugar mixture by combining sugar and cinnamon in shallow bowl.
After resting, heat about 3-4 cups vegetable oil over medium heat in cast iron skillet or stockpot until oil is about 350° F. Use a candy thermometer as you will need to keep your oil at this temp for even frying of the donuts.
- Turn out dough onto floured surface and roll out until about 1 1/2 inches thick. Cut out donut shapes with either a donut cutter or large glass and shot glass (for center holes). Gather scraps and roll out again, continuing until all scraps are used up.
- Fry donuts in oil for about 2-3 minutes per side. I have found that the easiest way to flip them is to use some chopsticks.
- Remove donuts onto paper towel lined plate. While the donuts are still warm and slightly oily, dip each side in the cinnamon sugar mixture to coat evenly.
- If you end up waiting until the donut are cool to coat them in cinnamon sugar, then just melt a cup of butter and dip donuts in butter before coating with cinnamon sugar.
- Serve immediately while still warm.
Inspired by Hill Reeves