Banana lovers, this one’s for you. Crisp on the outside and fluffy on the inside, these Banana Pudding Donuts are bursting with creamy banana goodness. They’re the the perfect treat for any occasion, whether you serve them as a sophisticated dinner party dessert or paired with a hot cup of tea with friends. Bonus: the leftovers make for a seriously delicious breakfast alongside a your morning cup of coffee.
Related: Anna Olson’s Classic Banana Bread
Banana Pudding Filling
This recipe requires 1 hour rest time.
For the dough, stir milk with sugar and yeast. Allow to sit until the yeast activates and becomes frothy, about 10 minutes. Meanwhile, place flour and salt in a large bowl and set aside. When the yeast mixture is ready, whisk in the egg and melted butter. Pour the wet ingredients into the dry ingredients and mix until it forms a dough.
Turn out onto a clean surface and knead the dough until it becomes smooth and elastic, about 6-8 minutes. Place in an oiled bowl and cover tightly with plastic wrap and a towel. Allow to rise for about 1 hour, until the dough has doubled in size.
Meanwhile, for the filling, heat milk to a simmer in a saucepan. Stir in ¼ cup sugar, until dissolved.
Whisk egg yolks with remaining ¼ cup of sugar and cornstarch. Slowly and carefully, pour the milk into the egg yolks while whisking. Return the mixture to the saucepan and heat on low, while stirring, until thickened, about 5 minutes.
Add butter, vanilla, and mashed banana. Stir until butter is melted and all ingredients combined. Set aside to cool, then transfer to the fridge to chill.
Once the dough has risen, turn the dough out and divide into 12 equal pieces. Roll into balls and cover with a towel while heating the oil.
Heat frying oil in a large pot to 350°F. Gently place 2-3 donuts in the oil to fry. Turn them often and remove once golden brown, about 3 minutes. Allow to cool on a wire rack. Repeat with remaining dough.
Once all the donuts have cooled, fill a small tipped pastry bag or filling injector with the banana filling. Plunge the tip into the donut and squeeze out the filling until the donut is filled. Repeat with remaining donuts.
To serve, sprinkle the donuts liberally with powdered sugar.