Assorted Nutella‑stuffed baked banana bread donuts, finished three irresistible ways: cream cheese frosting, warm melted Nutella, or a classic cinnamon‑sugar coating. These baked banana donuts are soft, moist and full of banana‑bread flavor with a gooey Nutella center that makes every bite feel indulgent and special.
Because one donut is rarely enough, the recipe also includes Nutella‑filled donut holes as a bonus. They bake quickly, vanish even faster, and are ideal for sharing, snacking, or grabbing warm from the tray.
What Makes This Recipe So Good
These baked banana donuts are made from a banana‑bread style batter, which delivers natural sweetness and a moist crumb without heavy glazing or frying. Ripe bananas provide rich banana flavor and tender texture while keeping the batter light enough for baking. As the donuts bake, the Nutella softens into a warm, gooey center that elevates each bite.
The versatility sets this recipe apart: one simple batter becomes three different finishes, so you can satisfy chocolate lovers, frosting fans and cinnamon‑sugar devotees all at once.
What Goes Into Baked Banana Donuts
The recipe relies on simple pantry staples, with a few key items that shape texture and flavor and ensure a soft donut with a molten Nutella center.
- Ripe Bananas: Spotty bananas add natural sweetness and moisture, giving the donuts their banana‑bread character without weighing them down.
- Nutella: Melted Nutella forms a rich, gooey core that stays soft after baking, turning ordinary banana donuts into an indulgence.
- Whole Wheat and White Flour Blend: A combination of flours keeps the donuts sturdy enough to hold the filling while still allowing a light, tender crumb.
- Cinnamon Sugar: A simple cinnamon‑sugar coating adds warmth and a pleasant crunch that balances the sweet Nutella center.
Note: See the recipe card at the bottom for a full ingredient list and measurements.
How To Make Baked Banana Donuts
- Preheat and prepare: Heat the oven to 176°C (350°F). Lightly grease two 12‑hole donut pans with butter, margarine, or coconut oil and wipe away any excess.
- Mix wet ingredients: In a bowl, whisk the sugar, oil, butter (or spread) and egg until light and creamy. Stir in the mashed bananas, vanilla and cinnamon until combined.
- Add dry ingredients: Fold in the flours, salt, baking soda and baking powder, mixing gently until just combined. Avoid over‑mixing to keep the donuts tender.
- Fill and stuff: Spoon batter into each cavity until halfway full. Drop about 1 teaspoon of warmed Nutella into the center, then cover carefully with more batter so the filling is fully sealed.
- Bake: Bake for 10–12 minutes, or until the donuts are puffed, lightly golden and spring back when gently pressed. Let them cool in the pan for about 5 minutes before removing.
- Make the cream cheese frosting: While the donuts bake, whisk the cream cheese and powdered sugar until thick and smooth. Stir in vanilla to taste and set aside.
- Finish with toppings: While still warm, roll some donuts in cinnamon sugar. Frost others with cream cheese frosting and spoon warm Nutella over the rest.
- Serve: Serve warm or at room temperature. To make donut holes, use a mini muffin pan and follow the same fill and bake method, reducing Nutella to 1/2 teaspoon per hole.
These baked banana donuts pair well with simple beverages and light sides that balance their sweetness. Enjoy them with a warm mug for a cozy treat, or include them as part of a brunch spread—just keep other flavors bright and uncomplicated to complement the Nutella‑filled centers.
Tips For Making Baked Banana Donuts
- Use very ripe, spotted bananas for the best sweetness and banana flavor.
- Fill the donut cavities only halfway so the Nutella stays sealed in the center rather than oozing out.
- Warm the Nutella slightly so it’s loose and spoonable but not hot; thin Nutella seals and melts into the donut more predictably.
- Let donuts rest a few minutes before frosting so the cream cheese topping keeps its shape and doesn’t melt away.
Recipe FAQ’s
If Nutella leaks it usually means the filling wasn’t fully covered. Make sure each dollop is completely sealed with batter and avoid overfilling the cavities.
They should be puffed, lightly golden and spring back when gently pressed. If they feel wet or sink, bake a minute or two longer.
Yes. Bake the donuts a day ahead and store them unfrosted in an airtight container. Add toppings just before serving for the best texture.
Nutella Stuffed Baked Banana Bread Donuts with Cream Cheese Frosting
Ingredients
Donuts:
- 1/2 cup raw sugar (or your sugar of choice)
- 1/4 cup canola oil (or melted coconut oil)
- 1/4 cup reduced fat butter (or spread of your choice; applesauce works as a substitute)
- 1 large egg
- 2 small‑medium ripe bananas, mashed
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 cup whole wheat (or all‑purpose) flour
- 1/2 cup plain white flour (or light spelt or all‑purpose)
- 1/3 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2/3 cup Nutella, warmed and divided (heat briefly until spoonable)
- 1/3 cup cinnamon sugar mix
OR
- 1/3 cup sugar mixed with 2–3 teaspoons ground cinnamon (adjust to taste)
Cream Cheese Frosting:
- 1/3 cup reduced‑fat or low‑fat cream cheese, room temperature
- 2 tablespoons powdered sugar (or sugar of choice)
- Splash of vanilla
Instructions
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Preheat oven to 176°C (350°F). Grease two 12‑hole donut pans with a thin layer of your chosen spread and wipe away excess.
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Whisk together sugar, oil, butter (or spread) and egg until light and creamy. Add mashed banana, vanilla and cinnamon and mix until combined.
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Add flours, salt, baking soda and baking powder and stir until just combined—do not overmix.
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Fill each donut cavity halfway (about 1½ teaspoons of batter). Spoon about 1 teaspoon warmed Nutella into the center, then carefully cover with batter to form a secure lid.
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Bake 10–12 minutes until puffed and golden and set to the touch. Let cool in the pan for 5 minutes before removing.
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While donuts bake, prepare the toppings.
Toppings:
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Whisk cream cheese and powdered sugar until thick and smooth. Add vanilla to taste.
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Prepare a shallow bowl with cinnamon sugar. While donuts are warm, transfer a few at a time and roll to coat evenly.
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Frost some donuts with the cream cheese mixture and spoon remaining warmed Nutella over the rest. Serve and enjoy.
Please Note:
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To make donut holes, fill a mini muffin pan halfway with batter. Spoon 1/2 teaspoon Nutella into the center and top with about 1 teaspoon of batter to cover. Bake as above.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.