Imagine if your favorite stack of banana pancakes ran away to join the donut shop—yep, that’s exactly what these Banana Pancake Donuts with Chocolate Peanut Butter Frosting taste like. Fluffy, banana-rich baked donuts topped with a silky chocolate peanut butter glaze? Breakfast just got a serious upgrade.
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These are the kind of treats that make weekend brunch feel like a celebration. They’re baked, not fried, loaded with warm banana flavor, and slathered in a frosting that tastes like a Reese’s dream. And yes, they’re just as perfect with your morning coffee as they are as a sneaky late-night snack.
Why You’ll Love These Donuts
Banana + Pancake Vibes: It’s all the cozy warmth of banana pancakes—just in donut form.
Quick & Easy: No frying needed. Just mix, pour, and bake.
Glazed to Perfection: That chocolate peanut butter frosting is rich, creamy, and drool-worthy.
Perfect for Sharing: Make a batch for brunch, bake sales, or just because it’s Tuesday and you deserve donuts.
Ingredients for Banana Pancake Donuts
Here’s what you’ll need to whip up a batch of these dreamy donuts (full measurements in the recipe card below):
Mashed Bananas: Ripe and spotty is best—they bring sweetness and moisture.
All-Purpose Flour: Your donut base for soft, fluffy structure.
Baking Powder & Baking Soda: Helps them puff up like little banana clouds.
Egg: For binding and richness.
Milk: You can use dairy or plant-based.
Melted Butter or Coconut Oil: Adds richness and keeps them moist.
Maple Syrup or Brown Sugar: For that breakfast-y sweetness.
Vanilla Extract: A warm background note that ties it all together.
Salt & Cinnamon: Balances flavors and adds cozy warmth.
For the Frosting:
Peanut Butter: Creamy and smooth works best.
Powdered Sugar: To create that silky, sweet frosting texture.
Cocoa Powder: Unsweetened and rich for true chocolate depth.
Milk or Cream: To loosen the frosting to the perfect consistency.
Vanilla Extract & Salt: For balance and extra flavor.
How to Make Banana Pancake Donuts
You don’t need any fancy equipment—just a mixing bowl, a whisk, and a donut pan.
Step 1 – Preheat & Prep:
Preheat oven to 350°F (175°C). Lightly grease your donut pan.
Step 2 – Mix the Wet Ingredients:
In a bowl, whisk together mashed bananas, melted butter or oil, egg, milk, vanilla, and maple syrup or sugar.
Step 3 – Add the Dry Ingredients:
Add flour, baking powder, baking soda, salt, and cinnamon. Mix gently until just combined—don’t overmix!
Step 4 – Fill the Donut Pan:
Spoon or pipe the batter into the pan, filling each cavity about ¾ full.
Step 5 – Bake:
Bake for 10–12 minutes or until a toothpick comes out clean. Let them cool in the pan for 5 minutes, then transfer to a rack.
Step 6 – Make the Frosting:
In a small bowl, mix peanut butter, cocoa powder, powdered sugar, vanilla, and a splash of milk. Stir until smooth and spreadable. Adjust with more milk if needed.
Step 7 – Frost & Enjoy:
Once donuts are cool, frost generously. Top with mini chocolate chips or chopped peanuts if you’re feeling extra.
Nutrition Facts
Serving Size: 1 donut
Calories: [To be added based on ingredients]
Protein: High for a donut thanks to bananas and peanut butter!
Sugar, Fat, Fiber, etc.: [To be completed in recipe card below]
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 6–8 donuts
How to Serve Banana Pancake Donuts
As Breakfast: Pair with coffee, tea, or a cold glass of milk. Add a side of fruit for the illusion of balance.
For Brunch: Serve on a pretty plate with berries, yogurt, and extra drizzle of chocolate.
As Dessert: Warm them up for a few seconds and top with a scoop of vanilla ice cream.
Mini Versions: Use a mini donut pan for adorable bite-sized treats perfect for parties or snacking.
Tips & Tricks
- Ripe Bananas Only: The riper the banana, the sweeter and more flavorful your donuts will be.
- Use a Piping Bag: It makes filling the donut pan quicker and cleaner.
- Don’t Overmix: This keeps the donuts soft and tender.
- Customize the Frosting: Swap peanut butter for almond butter or use a Nutella swirl for extra indulgence.
- Add Texture: Fold mini chocolate chips or chopped nuts into the batter for crunch.
FAQ Section
Q1: Can I make these donuts vegan?
A1: Absolutely! Use a flax egg (1 tbsp flax + 2.5 tbsp water), plant-based milk, and vegan butter or oil.
Q2: Can I freeze them?
A2: Yes! Freeze the unfrosted donuts in an airtight bag. Thaw and frost when ready to enjoy.
Q3: What if I don’t have a donut pan?
A3: Use a muffin tin! Just reduce the baking time slightly or check doneness with a toothpick.
Q4: Can I make them gluten-free?
A4: Yes—use a good 1:1 gluten-free flour blend.
Q5: Can I reduce the sugar?
A5: Definitely. You can use less maple syrup or swap in a sugar alternative like monk fruit.
Q6: Can I use store-bought frosting instead?
A6: Of course! But the homemade frosting is quick and truly next-level.
Q7: How long do they last?
A7: Store them in an airtight container for 2–3 days at room temp or up to 5 in the fridge.
Q8: Can kids help make these?
A8: Yes! They’re super kid-friendly—let them mash the bananas and help frost the donuts.
Q9: How do I keep the frosting from melting off?
A9: Make sure donuts are completely cool before frosting!
Q10: Can I double the recipe?
A10: For sure. These go fast, so doubling is always a smart move.
Banana Pancake Donuts with Chocolate Peanut Butter Frosting
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 14 donuts 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Banana Pancake Donuts with Chocolate Peanut Butter Frosting are a healthier breakfast treat made with pancake mix and ripe banana. Light, fluffy, and dairy-free, these baked donuts are fun, quick to make, and dipped in a luscious chocolate peanut butter glaze.
Ingredients
- 1 1/2 cups pancake mix (e.g., Bob’s Red Mill homestyle pancake mix)
- 1 banana, mashed
- 2/3 cup unsweetened almond milk
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 Tbsp maple syrup
- 1 cup chocolate peanut butter (for frosting)
- Regular peanut butter (optional, for variation)
Instructions
- Preheat oven to 350°F (175°C) and spray a 3-inch donut pan with non-stick cooking spray.
- In a large bowl, whisk together pancake mix, mashed banana, almond milk, baking powder, cinnamon, and maple syrup.
- Transfer batter into a piping bag (or plastic bag with the tip cut off) and pipe batter into donut molds, filling them ¾ full.
- Bake for 10 minutes. Let donuts cool in the tin for 3–5 minutes, then remove and cool completely.
- To make frosting: microwave 1 cup of chocolate peanut butter in 30-second intervals until melted and slightly runny.
- Dip each donut halfway into the melted peanut butter and place on a tray. Serve immediately or let the frosting set for about 1 hour.
Notes
- Use ripe bananas for the best flavor and sweetness.
- You can substitute any pancake mix, but the texture may vary slightly.
- Let the donuts cool completely before dipping to avoid melting the glaze.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 donut
- Calories: 140
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg