Banana Doughnuts
Prep time
Cook time
Total time
These soft and pillowy Banana Doughnuts with Salted Caramel dipping sauce are not only fun to make, but also very addictive! Use up those ripe bananas!
Serves: about 2 dozen
  • ¾ cup whole milk
  • 1 stick (1/2 cup) unsalted butter
  • 5½ cups all-purpose flour
  • ⅔ cup granulated sugar
  • 2 packages (4½ teaspoons) active dry yeast
  • 3 medium ripe bananas, mashed (about 1 cup)
  • 2 eggs, plus 2 egg yolks
  • 2 teaspoons vanilla extract
  • Vegetable or canola oil for deep frying
Sugar coating
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • ½ teaspoon fresh ground nutmeg
  1. In a medium saucepan, combine the milk and butter and warm over low heat until about 125 degrees F, and the butter has melted.
  2. In the bowl of a stand mixer, combine 1½ cups flour, sugar, yeast and 1 teaspoon salt. Add the warmed milk and melted butter, bananas, eggs, yolks and vanilla extract. With the dough hook, mix for about 2 minutes. Add in 3½ cups flour, half cup at a time, and stir until it comes together. Dough will be sticky, but that's okay. Transfer to a greased bowl, and cover loosely with plastic wrap and a damp kitchen towel. Let rest in a warm spot until doubled in size, about 1 hour.
  3. Punch dough down, and transfer to a well floured work surface. Knead a few times and then roll out to a large rectangle about ⅜ of an inch thick. Cut into circles using a 3-inch cookie doughnut cutter. Place cutouts on a baking sheet lined with parchment paper and cover with plastic wrap. Let rise for about 30 minutes or until doubled in size.
  4. Fill a dutch oven halfway up with oil and bring up to 365 degrees F. Fry the doughnuts in batches, for about 2 minutes or until golden brown, turning once halfway through. Remove with slotted spoon, draining off any excess oil and transfer to a wire rack. Continue frying the remaining doughnuts.
  5. In a large bowl, combine the sugar, cinnamon and nutmeg until evenly combined. Roll the warm doughnuts around in the sugar and serve with caramel for dipping. Enjoy!
Recipe by The Candid Appetite at