These easy baked Sour Cream Banana Donuts get a fun flair from the different toppings. Enjoy cookies, chocolate chips, or sprinkles for breakfast!
Woot woot! Do you know what day it is? It's one of my favorite foodie holidays! Today is National Donut Day! Bring on all the sweet baked and fried balls of dough.
Curious minds want to know...which spelling do you prefer? Doughnut or donut?
I guess it really depends on the type of donut were are talking about. I tend to use the word doughnut for ones that have been fried like these doughnut sticks, and donut for the baked ones like these.
Whichever one is right or correct does not matter to me. What does matter is that we all enjoy a sweet treat on this national food holiday.
Of course, now I'm wondering how donuts became an acceptable breakfast food? Not that I'm complaining about it.
But if I told you I was going to eat a slice of cake or pie for breakfast, I am sure it might bring on a disapproving nod or two. Of course, then there are those of us who would just cheer loudly!
Cake and donuts have the same exact ingredients, so what makes one a breakfast item and the other dessert? I'm just curious how that came about...
It definitely isn't going to stop me from consuming either anytime soon! I love using this donut pan to make these Triple Chocolate Donuts and these Carrot Cake Donuts for our kiddos to enjoy.
A sweet chocolate glaze with a couple of different kinds of sprinkles made these banana donuts so fun to munch on anytime of day.
How to make Sour Cream Banana Donuts
Preheat the oven. Spray the donut pan with a nonstick spray. Baker's Joy is my favorite baking spray because baked goods release right away from the pan after baking.
Mix together the dry ingredients and set aside.
Beat the butter and sugar until creamy. Add the egg, sour cream, and banana and mix again.
Slowly mix in the dry ingredients. Fill the donut pan cavities half way with the batter.
Pro Tip: Fill a large Ziplock bag with the batter and cut one of the corners off. Squeeze the batter into the donut pan.
Bake for about 12 minutes. The tops should spring back when you gently press on them.
The banana donuts need to cool completely before dipping them in melted chocolate. Of course, this isn't necessary, but it makes these easy homemade donuts taste so good.
Add sprinkles, cookie crumbs, or mini chocolate chips to the tops of the chocolate before it sets up.
Homemade coffee recipes
Other baked donut recipes
- Cherry Lemonade Donuts
- Vanilla Chai Baked Donuts
- Orange Julius Donuts
- Chocolate Zucchini Donuts
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Recipe
Sour Cream Banana Donuts
These easy baked Sour Cream Banana Donuts get a fun flair from the different toppings. Enjoy cookies, chocolate chips, or sprinkles for breakfast!
Ingredients
- ½ cup unsalted butter, softened
- ⅔ cup packed brown sugar
- ⅔ cup sour cream
- 1 large egg
- 1 ½ cups smashed ripe bananas
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 2 cups all purpose flour
- ½ teaspoon table salt
- 1 cup dark chocolate chips
- 1 teaspoon shortening
- 2 tablespoons colored sprinkles
- 2 tablespoons mini chocolate chips
- 1 tablespoon cookie sprinkles
Instructions
- Preheat the oven to 375 degrees. Spray a donut pan with a nonstick baking spray, like Baker's Joy.
- Stir together the flour, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
- Cream the butter, salt and sugar until smooth. Add egg, sour cream, and banana and beat again.
- Slowly add the flour mixture and stir until just moistened.
- Spoon the batter into a large Ziplock bag and cut one corner off. Fill the cavities halfway and bake for 12 minutes. The tops should spring back when finished and be nice and golden brown.
- Let the donuts cool in the pan for 2 minutes before removing to a wire rack to cool completely.
- Combine the chocolate chips and shortening in a microwave safe bowl. Heat for 30 seconds. Stir and repeat until melted and smooth.
- Dip the tops of the donuts and add sprinkles or mini chocolate chips.. Let set. Store in a sealed container on the counter.
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 228Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 219mgCarbohydrates: 30gFiber: 2gSugar: 15gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
**The post for Sour Cream Banana Donuts was first published January 21, 2011. The photos were updated February 2015, and it was republished on June 7, 2019.
(original photo from January 2011)
Jacqueline
Jocelyn, these look so yummy and what great flavor combinations. These would be perfect for tomorrow morning. I love cooking something a little nicer and more complicated on Saturday morning.
Lucy Designs
these look so good. I'm making them in the morning!
MrsJenB
Wait. I'm still stuck on the whole "donut pan" thing. How did I not know such a thing existed? Where have I been?
Regardless of where I have or haven't been, these donuts look incredible. Seriously. Amazing. Wow.
Morgan
Donuts (and cake and pie) are totally acceptable for breakfast! These look delicious!
morganmadeit.net
Jenn Erickson
You had me at "donuts"! And the sour cream and bananas just put them over the top into the deliciousness stratosphere! I saw your link-up over at Tickled Pink, and had to click over and visit. I was happy to see a familiar "face", as you were kind enough to take part in "A Little Birdie Told Me..." at Rook No. 17 last week. If you have a chance, I'd love to have you drop by again to share this recipe in this week's linky. Also, I featured your recipe for the peanut-butter parfaits! Have a great weekend, Jenn
Hi, I'm Susan!
these look so delicious!!! question, what kind of pan did you use and how many donuts does this recipe make? thanks!
Mindy
I totally considered eating leftover cake for breakfast, but didn't want the girlies to think it was an acceptable practice. 😉
Meg
Ok, since it's -14 degrees here, I have to try these! Do you think they would work without the bananas? (We don't have any here!) YUM!
The Mrs.
It's official... I love you. (not in a creepy way...ha.) This recipe did me in. Oh, and my husband says, "THANK YOU."
Heather
Oh, yum! My family would love these! They look delicious!
Tanya
Brrr...it's -25C here (I think that's about -13 or -14 F?)...GREAT day to try some new doughnuts!
Connie
Well now I don't see any reason why 'banana' donuts aren't a good breakfast food, after all they have fruit in them and fruit is definitly and OK breakfast food. Go for it!
Thanks for sharing this recipe.
We donut eaters of America need to unite!
Alicia
Those donuts look so delicious!! I was complaining about having to get out in 20 degree weather this morning - I will stop complaining. 😉
Also, had to let you know that I will occasionally justify eating a cupcake/brownie, etc. in the morning for breakfast by saying "it's no different than eating a donut".
Stay warm!!
Lorrie Everitt Studio
Yummm ... these look great even without the sprinkles.
I've never made donuts at home before. Will need to try this out.
Michelle L.
Oh, man, these sound good! Nom nom.
Shelly
oh my, I am totally making these. I just got a donut maker for Christmas, and I am looking for new recipes. Yum Yum. You have so many great recipes. I am your new follower. Visiting from creatingmemorieswithallieroo.blogspot.com. Thank
The Answer Is Chocolate
OK I've been looking for a reason to buy a donut pan and here you are! Thanks so much for linking up. Don't forget to leave a comment too if you haven't so you're eligible for giveaway.
carissa @ lowercase letters
oh, and i'm surprised you used brown bananas. ; )
carissa @ lowercase letters
something about the sour cream makes this sound especially good. yum.
Inspire. Create. Bake.
Mmmm making me hungry this Friday morning. I hope your weekend is full of laughter and love, friend!