Glazed Blueberry Banana Bread Baked Doughnuts
Baked blueberry and banana bread doughnuts topped with blueberry glaze that are light, moist and easy to make.
These baked banana bread doughnuts have blueberries inside and out.
There are blueberries in the doughnut itself, and also in the glaze that’s on top.
The doughnuts are light, moist, not overly sweet, and taste so good.
And I especially like that each delicious bite is topped with blueberry glaze.
The glaze has a subtle blueberry flavor and adds a nice amount of sweetness to the doughnuts.
And these doughnuts are best when eaten on the same day that they are made.
About the Doughnut Baking Pan
These are made in a doughnut baking pan that makes 6 at a time.
This recipe makes 18 doughnuts and since I use one pan, I made them in 3 batches.
But if 2 doughnut baking pans are used, just put them both on the rack that’s in the middle of the oven so all of the doughnuts bake evenly.
About the Blueberries
For this recipe I used fresh blueberries, but frozen blueberries should work well too.
Just make sure to thaw the frozen blueberries and dry them off with a paper towel before using them in this recipe.
Enjoy these banana bread blueberry baked doughnuts for breakfast, as a snack or even for dessert.
About the Baked Doughnuts
In this recipe, the baked doughnuts are turned “upside down” so the bottom of the doughnut in the baking pan will be the top of the doughnut that has the blueberry glaze on it.
The opposite position that they’re baked in.
And the top of the doughnut in the baking pan, will be the bottom of the doughnut for serving (like in the picture above).
I turned them upside down for glazing because the bottom of the doughnut was so pretty, round and smooth…perfect for the glaze to be placed on.
In another recipe…Carrot Cake Banana Bread Baked Doughnuts (link at the bottom of this post), the doughnuts are served right-side up (same as the position they’re baked in).
This is because they were topped with a thick layer of cream cheese frosting which looks nice with the rounded part of the doughnut facing down.
Let’s check out the ingredients.
For the Doughnuts – overripe bananas, blueberries, all-purpose flour, granulated sugar, brown sugar, baking powder, milk, canola oil, egg, salt and butter
For the Glaze – blueberries, powdered sugar, vanilla extract, fresh lemon juice and milk
Equipment:
- Non-stick 6-cavity doughnut baking pan/pans (this recipe makes 18 doughnuts so if using one 6-cavity doughnut baking pan, 3 batches would be required)
- A cooling rack (to set the doughnuts on when adding the glaze)
- A large sheet pan with sides or a large plate (for the rack to sit on to catch the excess glaze)
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
PREPARATION
Preheat the oven to 350 degrees F.
Baking Pan – Grease each cavity of the doughnut baking pan with butter.
Set aside.
If using one doughnut baking pan, this will need to be repeated 2 more times for the remaining batches.
Blueberries – Remove the stems and rinse the fresh blueberries.
Set aside.
FOR THE BATTER
Dry Ingredients:
In a small to medium size bowl, add flour…
…salt…
…and baking powder.
Whisk the dry ingredients together and set aside.
Egg and Sugar Mixture:
In a large mixing bowl, add an egg.
Whisk the egg.
To the bowl, add granulated sugar…
…brown sugar…
…canola oil and…
…milk.
Whisk together…
…until incorporated.
Set aside for a moment.
Bananas:
To a small bowl, add peeled overripe bananas.
With a dinner-size fork, mash the bananas until there are small chunks.
To the bowl with the egg and sugar mixture, add the mashed bananas.
Lightly whisk the ingredients together.
Then add the dry ingredients to the bowl.
Using a large sturdy spoon…
…gently stir the flour to form the batter.
Blueberries:
To the bowl with the batter, add the blueberries.
Using the large sturdy spoon…
…gently stir the berries into the batter.
Batter in the Baking Pan:
Using a small dinner-size spoon, fill the cavities of the baking pan up to the top of the metal insert.
Don’t let the batter cover the top of the metal insert (this is where the doughnut whole will be).
BAKE
Bake in a preheated oven (at 350 degrees F.) until a wooden toothpick inserted in the doughnuts comes out dry (about 17 minutes).
Remove the doughnuts from the oven and let cool until they’re cool enough to handle.
COOL
Then, remove the doughnuts from the pan and transfer them onto a cooling rack to cool further (with the bottom side of the doughnut facing up; this will now be the top of the doughnut).
If needed, to remove the doughnuts from the pan, carefully run a table knife (with a rounded edge) in between the doughnut and the pan to loosen the doughnuts enough to lift each one out of the pan.
This recipe makes 18 doughnuts so if using one 6-cavity doughnut baking pan, 2 more batches will be required.
Let the doughnuts cool before making the glaze.
FOR THE GLAZE (Make after the doughnuts have cooled)
In a small to medium size bowl, add blueberries.
With a small dinner-size spoon, mash the blueberries.
To the bowl, add vanilla extract…
…fresh lemon juice…
…milk and…
…powdered sugar.
Using a large spoon (serving size spoon), mix the ingredients…
…until…
…smooth.
Glaze the Doughnuts:
Set a cooling rack inside of a baking sheet pan or on top of a large platter or plate.
Set the cooled doughnuts on the rack (with the bottom side facing up) with some space in between each doughnut.
Using a large dinner spoon (about 1 tablespoon in size), drizzle the glaze on top of the doughnuts.
Add enough glaze to cover the top of each doughnut.
Wait about 5 minutes before serving so that the glaze will set.
SERVE
These are best when eaten the same day that they’re made.
…it’s time to dig in.
The chef gets first pick.
Enjoy these doughnuts for…
…breakfast…
…as a snack…
…or…
…for dessert.
Thank you so much for stopping by CCC!
SUBSCRIBE TO CCC
Don’t Miss a CCC Recipe! Subscribe now to Coupon Clipping Cook and get an email each time we have a new post. CLICK HERE TO SUBSCRIBE TO COUPON CLIPPING COOK.
Glazed Blueberry Banana Bread Baked Doughnuts
Ingredients
For the Doughnuts:
- 1 tablespoon butter, softened for greasing the cavities of the doughnut baking pan
- 1-1/2 cups fresh blueberries (or frozen) stems removed and rinsed
- 2-1/2 cups all-purpose flour
- 3-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 large egg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed) light or dark brown sugar
- 3 tablespoons canola oil
- 1/3 cup milk
- 3 medium size overripe bananas peeled and mashed (should equal about 1-1/4 heaping cups)
- Blueberry Glaze
For the Blueberry Glaze:
- 1/3 cup fresh blueberries (or frozen) stems removed, rinsed and mashed
- 1/2 teaspoon vanilla extract
- 2 teaspoons fresh lemon juice
- 2 to 3 teaspoons milk (amount may vary depending on how juicy the blueberries are)
- 1-3/4 cups powdered sugar
Equipment
- Non-stick 6-cavity doughnut baking pan/pans - This recipe makes 18 doughnuts so if using one 6-cavity pan, 3 batches would be required
- A cooling rack to set the doughnuts on when adding the glaze
- A large sheet pan with sides or a large plate - For the rack to sit on to catch the excess glaze
Instructions
Preparation:
- Preheat the oven to 350 degrees F.
- Baking Pan - Grease each cavity of the doughnut baking pan with butter. Set aside. If using one baking pan, this will need to be repeated 2 more times for the remaining batches.
- Blueberries - Remove the stems and rinse the fresh blueberries. Set aside.
Batter:
- Dry Ingredients - In a small to medium size bowl, add flour, baking powder and salt. Whisk together and set aside.
- Egg and Sugar Mixture - In a large mixing bowl, add an egg. Whisk the egg and add granulated sugar, brown sugar, canola oil and milk. Whisk together until incorporated and set aside for a moment.
- Bananas - In a small bowl, add peeled overripe bananas. With a dinner-size fork, mash the bananas until there are small chunks.
- To the bowl with the egg and sugar mixture, add the mashed bananas. Lightly whisk the ingredients together.
- To the bowl, add the dry ingredients. Using a large sturdy spoon, gently stir the flour to form the batter.
- Blueberries - To the bowl with the batter, add the blueberries. Using a large sturdy spoon, gently stir the berries into the batter.
Batter in the Baking Pan:
- Using a small dinner-size spoon, fill the cavities of the baking pan up to the top of the metal insert.Don't let the batter cover the top of the metal insert (this is where the doughnut whole will be).
Bake:
- Bake in a preheated oven (at 350 degrees F.) until a wooden toothpick inserted in the doughnuts comes out dry (about 17 minutes).Remove the doughnuts from the oven and let cool until they’re cool enough to handle.
Cool:
- Then, remove the doughnuts from the pan and transfer them onto a cooling rack to cool further (with the bottom side facing up which will now be the top of the doughnut).If needed, to remove the doughnuts from the pan, carefully run a table knife (with a rounded edge) in between the doughnut and the pan to loosen the doughnuts enough to lift each one out of the pan.
- This recipe makes 18 doughnuts so if using one 6-cavity doughnut baking pan, 2 more batches will be required.
- Let the doughnuts cool before making the glaze.
Glaze:
- In a small to medium size bowl add the blueberries. With a small dinner-size spoon, mash the blueberries.
- To the bowl, add vanilla extract, fresh lemon juice, milk and powdered sugar. Using a large spoon (serving size spoon), mix the ingredients until smooth.
Glaze the Doughnuts:
- Set a cooling rack inside of a baking sheet pan or on top of a large platter or plate.
- Set the cooled doughnuts on the rack (with the bottom side facing up) with some space in between each doughnut.
- Using a large dinner spoon (about 1 tablespoon in size), drizzle the glaze on top of the doughnuts. Add enough glaze to cover the top of each doughnut.
- Wait about 5 minutes before serving so that the glaze will set.
- These are best when eaten the same day that they're made.
Notes
TIPS:
- Use overripe bananas for the best flavor.
- If using frozen blueberries - before adding them to the recipe, thaw them and dry them off with a paper towel.
- Don't over-stir the batter. Stir just enough to incorporate the ingredients.
- Remove the baked doughnuts from the baking pan and set them with the bottom side facing up (this will now be the top of the doughnut).
- Wait until the doughnuts cool before making the glaze and glazing them.
- Let the freshly glazed doughnuts sit for about 5 minutes before serving (so the glaze sets).
Sweet Breakfast Recipes
Here are more sweet breakfast recipes you may like “Crescent Roll Peach and Strawberry Danish“, “Carrot Cake Banana Bread Baked Doughnuts” and “Sour Cream Coffee Cake“.
Recipes with Blueberries
More recipes made with blueberries:
Blueberry Streusel Coffee Cake with Lemon Glaze
Chocolate Chip, Blueberry and Banana Smoothie
Blueberry Muffins with Lemon Streusel
Blueberry Cornbread with Cinnamon and Sugar
Recipes with Bananas
More recipes made with bananas you may like “Spice Tea Banana Bread with Cinnamon and Sugar“, “Double Banana Pancakes” and “Nutella, Peanut Butter and Banana Smoothie“.
