Baked Banana Donuts ~ Elvis Style


Elvis famously loved his peanut butter and ‘nanner sandwiches fried in butter. That flavor combination is held up in these baked banana doughnuts with peanut butter and browned butter frosting.


When bananas are too soft to eat, I put them in the freezer, peel and all. When I get the urge to bake with them, I place them in the fridge to thaw. I then peel them and plop them into a bowl. Pour off the liquid and mash them up.

Dry ingredients and liquid ingredients mingle to make a speckled light brown batter.


I find filling the doughnut pan with a spoon much easier than using a piping bag or zip-lock baggie.

These doughnuts only take 12 minutes to bake. They will make your house smell of cinnamon and sweet bananas. Is there anything better on a weekend morning than fresh baked doughnuts?


Take the time while the doughnuts are baking away to construct the frosting.

It starts with browned butter. Browned butter is definitely something to write home about.

Butter is heated in a pan. The moisture cooks out and what remains turns a rich amber color, leaving an almost nutty flavor. Add that to peanut butter and a bit of confectioners sugar and you have yourself a rich and flavorful frosting.


Share these with friends and family.


And enjoy one yourself with a good cup of strong coffee.

Baked Banana Donuts ~ Elvis Style

recipe adapted from shutterbean

  • 1 1/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 mashed bananas
  • 2 teaspoons vanilla extract
  • 1/2 cup canola oil
  • 1/2 cup peanut butter
  • 2 tablespoons butter (and a pinch of salt if using unsalted)
  • 1/2 confectioners sugar
  • 2 tablespoons milk or water to thin out frosting (if needed)

Preheat oven to 350F. Grease doughnut pan. Whisk flour, baking powder, salt and cinnamon together. Combine brown sugar, eggs, bananas, vanilla and oil. Add this combination to the dry ingredients. Stir just until combined. Spoon batter into doughnut pan about 3/4 full. Bake 12 minutes. Place on wire rack to cool completely.

This recipe makes 12 donuts, so you will have to clean your doughnut pan and re-grease it for the next batch if you have just one (like me).

Heat butter over medium-high heat until melted and bubbling and spitting have stopped, about 3-4 minutes. Remove from heat and add peanut butter to the pan and stir. Add confectioners sugar and about 2 tablespoons milk or water and stir until smooth.

Dip smooth bottom of doughnuts into frosting and enjoy!



5 Comments Add yours

  1. I’m a follower and I am soooo excited to try these donuts. In fact, I’m about to attempt right now!! Of course, the trick is always adjusting it to gluten free…but here I go. Thank you for recipe!


    1. Jodi says:

      I’m so happy to hear you are going to try them right now! Please let me know how the gluten-free ones are.


  2. Great foodie homage to Elvis!


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