Banana pudding donuts are a treat that never fails to bring a smile to my face. I first discovered this recipe at a local bake sale, and it was love at first bite.
The combination of moist banana cake, creamy pudding, and sweet glaze is absolute perfection. My kids adore these donuts, and they’re perfect for a quick breakfast or snack on-the-go.
Plus, the recipe is surprisingly easy to make and can be customized with various toppings and mix-ins. I love that this recipe combines the comfort of homemade baking with the excitement of trying something new.
My family’s favorite part? The way the banana pudding filling oozes out of the donut hole when you take a bite.
It’s like a little taste explosion in your mouth! I’ve experimented with different types of milk and sweeteners, but traditional cream and sugar always win out in our household.
This recipe is a staple at our family gatherings, especially during holidays when we’re looking for something special to serve. Whether you’re hosting a party or just need a sweet pick-me-up, these banana pudding donuts are sure to impress.
Banana Pudding Donuts
4.6 from 1525 votes
These baked donuts combine the classic flavors of banana pudding with a soft, cakey texture. Topped with a creamy vanilla glaze and crushed vanilla wafers, they are a delightful treat for any occasion.
2Lightly grease a standard 12-cavity donut pan with non-stick spray.
3In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4In a separate large bowl, combine the mashed banana, granulated sugar, brown sugar, egg, buttermilk, vegetable oil, and vanilla extract, stirring until smooth.
5Pour the dry ingredients into the wet mixture and stir just until combined, being careful not to overmix.
6Gently fold in the crushed vanilla wafers.
7Transfer the batter to a piping bag or a zip-top bag with a corner snipped off.
8Pipe the batter evenly into the prepared donut cavities, filling each about 2/3 full.
9Bake for 10 to 12 minutes, until the donuts are golden brown and a toothpick inserted into the thickest part comes out clean.
10Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
11While the donuts cool, make the glaze: in a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
12The glaze should be thick but pourable; add a little more milk if needed.
13Dip the top of each cooled donut into the glaze, allowing any excess to drip off.
14Immediately sprinkle with crushed vanilla wafers.
15Let the glaze set for about 10 minutes before serving.
For extra banana flavor, use a very ripe banana. If you don’t have buttermilk, you can make a substitute by adding 1 teaspoon of lemon juice to 1/3 cup of milk and letting it sit for 5 minutes.
Watch Video Of How Banana Pudding Donuts Works
I’m always excited to share this recipe with friends and family because it’s just that good. Whether you’re serving them as a special treat or just need a quick breakfast option, these banana pudding donuts are sure to please even the pickiest eaters.
One of my favorite things about this recipe is how versatile it is – you can customize it with different toppings or mix-ins to suit your tastes. And let’s not forget about storage – simply place any leftover donuts in an airtight container at room temperature for up to two days or freeze them for up to three months.
❓ Frequently Asked Questions About Banana Pudding Donuts
Q: What type of flour should I use for these donuts?
A: For this recipe, I recommend using all-purpose flour as it provides the right balance of structure and tenderness to the donuts.
Q: Can I substitute the heavy cream with a non-dairy milk alternative?
A: Yes, you can substitute heavy cream with a non-dairy milk alternative such as almond milk or soy milk, but keep in mind that it may affect the flavor and texture of the pudding slightly.
Q: How do I ensure that my banana pudding filling doesn’t get too runny?
A: To avoid a runny filling, make sure to cook the pudding mixture until it thickens slightly and then refrigerate it until chilled before using it in the donuts.
Q: Can I make these donuts ahead of time?
A: Yes, you can make these donuts ahead of time by preparing the dough and letting it rise overnight in the refrigerator. Simply punch down the dough before frying.
Q: What’s the best way to store leftover banana pudding donuts?
A: To store leftover banana pudding donuts, place them in an airtight container at room temperature for up to two days or freeze them for up to three months.
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