Banana Bread Donuts: The Hidden Comfort of Morning Chaos

Why I’m obsessed with these donuts

It’s 6:30 AM. I’m fumbling around the kitchen, trying to tame a wild banana that’s gone spotty. I’ve made banana bread a hundred times, but I never thought about turning that into a donut. Until that morning. The smell of warm cinnamon and melting banana hit me first. Then, the soft, almost marshmallow-y inside of these donuts surprises me. It’s not just baking— it’s about reclaiming the chaos of mornings. Don’t ask me why, but having a little fried-perfection in hand makes my head a little clearer. Like suddenly, everything is a bit easier to deal with. It’s crazy how food can do that. Right now, with the world flipping on its axis in the background, these donuts feel like a small act of rebellion. Or just a reason to stay rooted at home a little longer, I guess.

Banana Cinnamon Donuts

These banana cinnamon donuts are made by mixing mashed ripe bananas with flour, spices, and a leavening agent, then deep-frying until golden brown. The final donuts have a soft, moist interior with a slightly crispy exterior, infused with warm cinnamon flavor.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 3 large ripe bananas, mashed about 1 cup mashed
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• vegetable oil for frying enough to deep-fry about 4 cups or enough to submerge donuts

Equipment

• Mixing bowls
• Deep fryer or heavy-bottomed pot
• Cooking thermometer
• Slotted spoon
• Cooling rack

Method

 

1. Combine the mashed bananas, eggs, vanilla extract, and vegetable oil in a large mixing bowl. Whisk until smooth and well integrated.
2. In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, and sugar. Gradually add the dry ingredients to the banana mixture, stirring until just combined and no streaks remain.
3. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Use a thermometer to monitor the temperature for precise frying.
4. Scoop the batter using a spoon or ice cream scoop, gently dropping portions into the hot oil. Fry for about 2-3 minutes on each side, turning with a slotted spoon, until the donuts are golden brown and risen.
5. Use a slotted spoon to remove the donuts from the oil once they reach a golden color and register 180°F internally. Transfer to a cooling rack lined with paper towels to drain excess oil.
6. Allow the donuts to cool slightly before serving. Optional: dust with powdered sugar or cinnamon sugar for extra flavor and presentation.

Somewhere between batter and fryer, I realized these are more than just breakfast. They’re small victories. Little moments that say, hey, you’re doing okay despite the mess outside. I probably shouldn’t have added that extra splash of maple syrup. But guess what? No regrets. Just hot, sweet, slightly crispy bites waiting to be devoured.