Baked Banana Caramel Pie Donuts

Recently, I had a dream involving banana caramel pie. Ever since then, I’ve been wanting to make something involving caramel and banana. I also wanted to use my new donut pan, which I used two weeks ago for the first time to make peanut butter cookie dough donuts. So I combined the two ideas into one – I made banana caramel donuts!

Baked Banana Caramel Pie Donuts

Makes 6 donuts plus about 8 small muffins

This recipe is based on baked vanilla donuts with vanilla glaze from averie cooks.

Ingredients:

For the donuts:

  • 1 cup flour
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/2 tsp salt (this was in the original recipe, but I didn’t use it)
  • 3/4 cup buttermilk (I substituted with 3/4 cup milk and 3/4 tbsp vinegar
  • 1 egg
  • 1/2 tsp vanilla
  • 2 tbsps caramel topping
  • 1 whole banana

For the glaze: (Yes, I finally got powdered sugar to make actual donut glaze. My last donuts had to make do with frosting, but I’m so much more professional two weeks later! 🙂 )

  • 1/2 cup powdered sugar
  • 1/2 tsp caramel topping
  • 1 tsp milk
  • 1/2 tsp vanilla extract

Directions:

For donuts:

Preheat the oven to 325 degrees Fahrenheit. Spray a donut pan and/or muffin tin with cooking spray. (the recipe makes more than enough batter for 6 donuts, so I always add the extra batter to my muffin tin.)

In a large bowl, combine flour, sugar, baking powder, cinnamon, and salt if you are using it.

Add buttermilk/substitute, egg, vanilla and caramel. Stir into dry ingredients.

Chop banana into round slices, then chop each slice in half so it’s a semicircle. Fold into batter.

Spoon batter into a donut pan/muffin tin. (You can also use a pastry bag fitted with a large round tip, or a ziplock with the corner cut off. I find the spoon works fine.)

Bake 8 to 13 minutes in the preheated oven. Donuts are done when a cake tester comes out clean and they spring back when touched. The muffins usually take a little longer to bake than the donuts.

Allow to cool for five or so minutes before removing from pan.

For glaze:

(You may need to adjust the amount of each ingredient you put in – the amounts stated in the recipe may end up being too dry. In my glaze, as suggested by Averie, I added more vanilla and milk, one teaspoon at a time, until I got a good consistency.)

Combine the powdered sugar, vanilla and milk.

Dip donuts carefully into glaze, once you have gotten it to actually be glaze.

Add toppings such as pecans or coconut flakes at the end as desired (I left mine plain, as you can see.)

Turns out the muffins I made using this donut batter were more photogenic than the donuts, so here are some pics:

You can put glaze on the muffins, or leave them plain. Either way, they’re really good. I know these photos don’t look amazing at all, but they still taste scrumptious. I put the donuts in the freezer overnight, then the next morning I warmed one in the microwave for 10 or 15 seconds and let it cool and ate it. It tasted good sort of cold, like a chilled summery pie.

I have finally fulfilled the prophecy of my dream! Now, to fulfill my craving for a donut…

You might also like:

Craveable Caramel Banana Berry Smoothie

One response

  1. I like a recipe that makes donuts AND muffins. They do look tasty.

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