Baked Banana Bread Donuts with Browned Butter Glaze

Y’all are in for a treat today!

Baked Banana Bread Donuts with Browned Butter Glaze are going to rock your world :)

Baked Banana Bread Donuts with Browned Butter Glaze by

They’re seriously to-die-for delicious and of course they’re just about as skinny as you can make them and still have all the flavor!

My son says it’s the Browned Butter Glaze that makes them so amazing… AND he may be right!  It’s pretty darn fabulous :)

5.0 from 4 reviews
Baked Banana Bread Donuts with Browned Butter Glaze
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 24
  • Blend:
  • ½ C butter
  • ½ C applesauce
3/4 C sugar
2 whole eggs and 4 egg whites
  • Add:
  • 2⅔ C flour
  • Add:
2 Tbsp fresh lemon juice (about ½ a lemon)
2 tsp baking soda
  • 4 overripe bananas- add one at a time
  • Browned Butter Glaze:
  • ¼ C butter, browned on stove
  • 2 C powdered sugar
  • ¾ tsp vanilla
  • 2-3 Tbsp lowfat milk
  1. Blend for 2 minutes on high to mix well, batter will appear glossy.
  2. Place half the batter into a gallon ziplock baggie, snip the end off, fill donut pan ⅔ the way full or pour into lined muffin tins.
  3. Bake at 350 degrees.
  4. Donuts 7-9 minutes, muffins 18-20 minutes.
  5. Donuts are done when spring back with a light touch and lightly browned.
  6. Muffins are done when an inserted toothpick removes clean.
  7. Cool in pans on a wire rack for 5 minutes, then turn out on rack to finish cooling.
  8. Glaze:
  9. Frosting:
  10. In a small sauce pan on melt butter over medium high heat, watch carefully when it reaches a medium brown color and nutty aroma remove from heat.
  11. Whisk in 1 C powdered sugar at a time, adding 1 Tbsp milk as it thickens; adjust milk as necessary so it's thick enough to stay on top of donuts.
  12. Add vanilla, whisk until smooth.
  13. Drizzle hot over the tops of donuts or muffins.
  14. Will set as cools so work quickly.
  15. Cool and Enjoy!


Baked Banana Bread Donuts with Browned Butter Glaze by


You’ll just be thrilled with these Baked Banana Bread Donuts with Browned Butter Glaze- they can even be made as muffins if you don’t have a donut pan.

Happy Tuesday!

xoxo~ Ruthie


  1. Hannah McKenzie says

    I tried making these as muffins and something went terribly wrong. The batter was really runny and then when I baked them they never set. Some of the muffin cups look like they were filled with melted butter! I followed the recipe exactly and cannot figure out what happened. Are you sure this recipe is correct?

    • Hannah McKenzie says

      Please disregard! We just realized we used powdered sugar instead of flour…HAHA! Nothing wrong with your recipe…just something wrong with the cooks! Sorry!

      • Ruthie says

        Oh my goodness… that is too funny and tragic at the same time :) I hope the next batch with flour is successful! They’re super yummy. xoxo~ Ruthie

  2. ChristineM says

    Just made these tonight, and I added peanut butter extract instead of vanilla for the glaze, WOW.
    The donut is so moist and yummy like banana bread, and what a treat this was!

    • Ruthie says

      Hi Christine! Thanks so much for the sweet comment… they are SO yummy! I’m happy to hear that you enjoyed them and what a fun twist on the glaze… I’m going to have to try that out :) Have a great weekend. xoxo~ Ruthie

      • ChristineM says

        no, thank you for the recipe, came across it on Pinterest and I had donut pans and ripe bananas. This was perfect.

    • Cora says

      I just plugged everything into the MyFitnessPal app. I used Splenda instead of sugar and used about a 1/4 cup milk for my glaze. I got 24 muffins out of this (I don’t have a donut pan…yet!). Per muffin: 161 calories; 6.1 grams of fat; 3.3 g saturated fat; 36.8mg cholesterol; 9.6mg sodium; 73.0 potassium; 25.4g total carbs; 12.0g sugars; 2.3g protein

  3. michelle says

    i made these tonight using 1/2 ww and 1/2 white. I skipped the icing and coated them in sugar and cinnamon. Delicious!

    • Ruthie says

      That’s so great to know… I will half to try them with half and half flour mix! The topping sounds delicious that way too… awesome! I love to hear about new twists on recipes so thank you for the nice comment. I hope you have a great day and come back to visit again soon! xoxo~ Ruthie

    • Ruthie says

      Thank you for the question… the applesauce can be replaced with butter. I like to reduce the fat and calories by substituting a portion of the butter with applesauce or fat free greek yogurt. Either way tastes amazing and I’m sure you will love this recipe :) Hope you come back again soon! xoxo~ Ruthie

  4. Lynn says

    These donuts are absolutely amazing!! I need to make sure I’m not alone the next time I make them so I don’t eat half the pan myself… :)

    I cut the recipe in half as I only had 2 bananas. I substituted Bob’s Red Mill Gluten-Free All-Purpose flour and added about 1 tsp. of Xantham Gum. They turned out perfect! I opted to roll them in cinnamon and sugar instead of using the glaze, too.

    These are now my go-to recipe! These will be THE thing I take to potlucks and friends’ houses. Thanks for the recipe! :)

  5. Biyanka Chambers says

    Hi, these look delicious! I was wondering, do you think this recipe could be used to make a layered banana bread cake, with the brown butter icing as filling?!

  6. Jordan says

    Does this make 24 donuts?? or 24 muffins? There is inly 2 of us so I am wondering if I should cut everything in half! Thanks :)

    • Ruthie says

      It makes closer to 18 muffins- depending on how full they are filled. They freeze really well so saving some for later in always an option too. You’ll love them! xoxo~ Ruthie

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge