Banana Bread Almond Donuts with a Brown Butter Caramel Glaze




  • 1 large egg
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup canola or vegetable oil
  • 1/4 cup Greek yogurt
  • 2 teaspoons almond extract
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1 1/4 cups all-purpose flour
  • 1/2  teaspoon baking powder
  • 1/2  teaspoon baking soda
  • 1/4 teaspoon salt, optional and to taste


  • 1/4 cup unsalted butter, browned (half of 1 stick)
  • 1/3 cup light brown sugar, packed
  • 3 tablespoons half-and-half or cream, plus more as necessary for consistency
  • 2 cups confectioners’ sugar, sifted (must be sifted)
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt, optional and to taste
  •  Sliced Almonds for topping DSC_4032


  1. For the Donuts – Preheat your oven to 350 degrees. Spray your donut pan with cooking spray, or grease and flour the pans and set aside.
  2. Grab a  large bowl and add the the egg, both sugars, oil, greek yogurt, almond extract, and whisk to combine.
  3. If your bananas are not already mashed do so now, then add your bananas to your large bowl of wet ingredients and stir to combine.
  4. Add the flour, baking powder, baking soda, salt to your wet ingredients. Fold with a spatula until just combined (be careful to not overmix).
  5. Grab your donut pan and distribute your batter out into prepared pans. Fill each cavity about 2/3 to 3/4 full. I dollop the batter into the donut pan with a spoon but you can transfer to a large ziptop back, seal, cut one of the corners with a scissors, and pipe into the pans if that’s easier.
  6. Bake for about 13 to 14 minutes, you want your donuts to be springy to the touch. Allow donuts to cool in the pans for about 20-30 minutes. About 10 minutes before done cooling you can start making your glaze.
  7. Glaze – This is a fast moving recipe so to make it easier have everything in place before beginning. Brown the butter by cooking butter over medium heat in a medium saucepan until it’s amber to brown in color. This usually takes about 5 minutes depending on pan size. You should notice the butter will smell nutty and aromatic.
  8. Turn the heat to medium-low, add the brown sugar, and cook for about 1 minute, stirring non stop.
  9. Remove the pan from the heat, allow it to cool for about 1 minute, and add the 3 tablespoons of heavy cream, almond extract, and salt. The mixture may bubble vigorously (this is normal). Whisk aggressively to incorporate the cream and calm the bubbling.
  10. Add the sifted confectioners’ sugar and whisk to combine. As necessary, add additional cream (or confectioners’ sugar) to reach desired glaze consistency.
  11. Dip the top of each donut in glaze, top with your sliced almonds and allow to cool momentarily before enjoying. The glaze sets up fairly fast so you’ll want to dip fairly quickly, adding a splash of additional cream if necessary to thin it out. The donuts are best warm and fresh but will keep airtight at room temp for up to 4-6 days. If you have glaze you can keep airtight in the fridge for up to 2 weeks. Reheat gently before using.DSC_4027

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