If you are ever in need of something light and tasty, try these Banana Blueberry Baked Donuts. This is a yeast-free recipe, so you are free to indulge in how many ever you want.
Banana Blueberry Baked Donuts
I personally drew the line at eating only 1, okay maybe at 2. Okay, honestly 3, but I totally split that one with my 2-year-old! Yep, that’s my story and I’m sticking to it. Did I mention that the most fun part about these baked donuts is that your kids can help you make them!
Using Up Ovelry Ripe Bananas
This recipe came about when I looked in my fridge and noticed I had a pint of barely touched blueberries. That’s not normal in my house as my kids LOVE them some blueberries.
I also noticed that some bananas were going ripe when I had the delightful idea to mix things up (literally) and make some donuts. This was also a great opportunity to put the new donut pans I purchased at Michaels to good use.
Yeast Free Banana Blueberry Baked Donuts
My yeast-free donut idea was born and took shape in this delicious Baked Blueberry Donut Recipe. I took my plain glazed donut recipe to another level, by just adding in bananas and blueberries. This is a great way to put your unwanted and ripe fruit to good use.
Banana Blueberry Baked Donuts Ingredients
- granulated sugar
- baking powder
- ripe bananas
- sour cream
- vanilla extract
- fresh or frozen blueberries
Enjoy a delicious moist baked donut that is filled with fresh blueberries and topped with a vanilla glaze. It’s made using just a few simple ingredients, and is the perfect recipe for those unused bananas on your kitchen counter.
How To Make Banana Blueberry Donuts
Preheat oven to 350F and lightly grease a donut pan, then set it aside for later. In a medium bowl, combine flour, granulated sugar, baking powder, and salt. In a large bowl, blend bananas, eggs, sour cream, buttermilk, and vanilla until smooth.
Gently fold the dry mixture into a liquid mixture until just combined. Fold in blueberries. Fill prepared donut pan with 3/4 of batter, this gives the donuts room so they can rise while it’s baking.
Bake the blueberry banana donuts as directed on the recipe card. If you are looking for an easy way to add the donut batter to the pans, see the next section for tips and tricks.
Use a Piping Bag or Ziplock Bag
A wonderful trick I picked up while making these baked donuts, was to use a piping bag. I love using a piping bag or large ziplock bag when I’m making baked donuts. Simply throw the piping bag into a large cup or container.
Then fold the top of the piping bag around the rim of the cup or large container. Then pour the donut batter into the bag about 2/3 full. Grab the top of the piping bag and twist the top until the bag is nice and firm. Using sharp kitchen sciccors, cut a large enough tip for the blueberries to be able to fit through.
Next you will pipe the donut batter into the donut molds, and then throw them in the oven for the suggested cooking time. Cool the donuts in the pan for at least 10 minutes, then transfer to a wire cooling rack to cool completely. Now we will move on to make the delicious vanilla donut glaze.
Making the Vanilla Glaze
To make the glaze, start with a small bowl, gently whisk powdered sugar, vanilla extract, and milk by the tablespoon until you get a thick glaze (add a little more milk if needed). Dip the cooled donut-tops into the glaze and then place on wax paper for 10 minutes to set before serving.
Donut Dipping Tip, when dipping the donuts into the vanilla glaze. Dip the donut into the glaze then with a quick twist of your wrist spin the donut clockwise as you pull it up out of the glaze.
More Donut Recipes
- Baked Vanilla Donuts
- Baked Buttermilk Pumpkin Donuts
- Air Fryer Pumpkin Spice Donuts
- Apple Cider Baked Donuts
If you liked this recipe make sure to check out my other yeast-free Baked Pumpkin Donuts! They are made with real pumpkin and buttermilk to bring out a rich flavor. Then they are dipped in cream cheese icing.
- 2 cups flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 medium ripe bananas
- 2 large eggs
- 1/2 cup sour cream
- 3/4 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries, if you are using frozen, please do not thaw
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk
- Preheat oven to 350F and lightly grease a donut pan. Set aside.
- In a medium bowl, combine flour, granulated sugar, baking powder, and salt. In a large bowl, blend bananas, eggs, sour cream, buttermilk, and vanilla until smooth.
- Gently fold the dry mixture into liquid mixture until just combined. Fold in blueberries.
- Fill prepared donut pan 3/4 full of batter. Bake donuts at 350F 15-17 minutes, or until a toothpick come out clean.
- Cool donuts in pan for 10 minutes, then transfer to a wire cooling rack to cool completely.
- To make the glaze: In a small bowl, gently whisk powdered sugar, vanilla extract, and milk by the tablespoon until you get a thick glaze (add a little more milk if needed)
- Dip the cooled donut-tops into the glaze and then place on wax paper for 10 minutes to set before serving.
Serving Size:1 Servings
Amount Per Serving: Calories: 208Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 38mgSodium: 216mgCarbohydrates: 41gFiber: 1gSugar: 22gProtein: 4g