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Banana Cinnamon Baked Donuts with Coconut Glaze

Banana Cinnamon Baked Donuts with Coconut Glaze

Easy old fashioned cake donuts you can bake at home in your oven. Dip them in flavored glaze and sparkly sugars or sprinkles!
Course Quick Bread
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Servings 15 donuts


  • donut baking pan
  • mixing bowl
  • small bowl for glaze
  • small bowl for decorations


  • 3 medium eggs
  • 1/2 cup sour cream
  • 1 ripe banana peeled and mashed
  • 2 teaspoons vanilla extract
  • 3 Tablespoons vegetable oil
  • 4 Tablespoons melted butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • t teaspoon cinnamon

Coconut Glaze

  • 2 tablepoons melted butter
  • 2 teaspoons corn syrup
  • 2 teaspoons water
  • 1/2 teaspoon coconut extract
  • 3/4 cup powdered sugar
  • sparkling colored sugars for decoration or sprinkles or non-pareils



  • Preheat oven to 350 degrees F. If not non-stick, spray donut pans with cooking spray.
  • In a medium mixing bowl, beat the eggs, and whisk in the sour cream, vanilla, oil, melted butter, sugars, and salt.
  • Stir in the flour, cinnamon, and baking soda until well combined.
  • With a soup spoon, carefully fill the nonstick donut pans with batter. This recipe filled two pans (total 12 donuts) and an additional 3 donuts. Bake for 12-14 minutes. The donuts will be golden brown and the top will be dry and springy.
  • Remove donuts from the oven and let cool in the pans for 5 minutes so that they will release from the pan without tearing. Cool completely on wire racks before glazing.


  • Melt the butter in the microwave oven. Add corn syrup, water, coconut extract, and powdered sugar to the butter and stir well until smooth.


  • When the donuts are cool, dip the tops of the donuts into the glaze and then dip into a bowl of colored sugar or sprinkles. Place on the wire rack until the glaze has set and is dry.


Recipe Source:  Adapted from Dorothy Reinhold at ShockinglyDelicious.com.  She adated hers from Dana Commandatore at Wakeandbakemama.com, and she adapted hers from a recipe from Thesemisweetsisters.com