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This Fried Banana Caramel Donut Recipe is crisp on the outside, fluffy inside, and layered with rich banana flavor and a silky caramel glaze.

I made this Fried Banana Caramel Donut Recipe because I’ve never been satisfied with a banana donut recipe—not one. The flavor always gets lost and I end up wishing I’d just made banana bread instead. So I got to work and created a banana reduction that packs major flavor into every bite. I added a cool caramel sauce (because obviously) and made sure it was sweet, rich, and indulgent—without being cloying. The result… A golden brown, sweet treat that might just be the best fried donut I’ve ever made.

Why You’ll Love This Fried Banana Caramel Donut

There are so many reasons this one’s worth the effort—here’s just a few to get you excited:

The banana flavor actually comes through, thanks to a rich, homemade banana reduction made from overripe bananas.
The caramel glaze is smooth, buttery, and sweet—but not too sweet.
It’s the perfect blend of fried donut magic and banana bread comfort.
The dough is enriched with eggs, butter, and mashed bananas for a soft, pillowy texture.
You’ll feel like you’re at Gourdough’s Doughnuts in Austin… but you’re in your kitchen. Barefoot. Winning.

Ingredients You’ll Need

Here’s a breakdown of the main ingredients and what they do in this great recipe. Before you get started, gather everything you need. A little mise en place goes a long way when frying!

Overripe bananas – The darker the better. They’re full of natural sugar and give that deep banana flavor.
Unsalted butter – Used in the reduction and the dough. You’ll melt butter for the glaze, too.
Brown sugar – Adds caramel-y depth to the banana reduction and balances the glaze.
Granulated sugar – For the dough and caramel sauce. Don’t swap this one out.
Light corn syrup – Helps your caramel stay smooth and prevents crystallizing.
Heavy cream – Adds richness to the cool caramel sauce.
Vanilla extract – Use a good one; it makes a difference.
Bread flour or all-purpose flour – Bread flour gives you chewier, more structured donuts, but AP works too.
Nonfat dry milk powder – Boosts tenderness and browning. Don’t skip it!
Active dry yeast – Gives the dough its rise and fluff.
Eggs – Help bind everything and enrich the dough.
Vegetable oil or neutral oil – Use something with a high smoke point for frying.
Powdered sugar – For the sweet glaze.
Salt – Just enough to balance the sweet.
Lemon juice (optional) – Brightens up the banana reduction if your bananas are super sweet.

Step-by-Step – Fried Banana Caramel Donut

Each step is important here, so take your time and follow along—it’s worth it. Let’s start with the flavor-packed banana base.

Make the Banana Reduction

This is what gives the donuts that deep banana bread flavor.

Add your peeled bananas to a blender and purée until completely smooth—no lumps! You want a silky texture that blends easily into the wet ingredients.
In a heavy medium skillet or small saucepan, melt the butter over medium heat. Stir in the banana purée and brown sugar.
Cook for 10–15 minutes, stirring often. The mixture will start pale and loose but thicken into a deep golden, jammy texture—think apple butter vibes.
Transfer to a small baking sheet or plate to cool quickly. Let it come to room temperature before using in the dough or caramel.

Make the Donut Dough

The base of your fried banana caramel donut starts with rich dough that’s soft, buttery, and banana-spiked.

In a small bowl, mix warm milk, active dry yeast, and a teaspoon of sugar. Let it sit for 5–10 minutes until foamy.
In a large bowl or stand mixer fitted with a dough hook, combine bread flour, dry milk powder, and salt.
Add granulated sugar, eggs, banana reduction, and the yeast mixture. Mix on low speed until it begins to form a shaggy dough.
Add softened butter one tablespoon at a time. Let each piece fully incorporate before adding more—this takes 2–3 minutes.
Increase to medium speed and knead for 6–8 minutes. The dough should be smooth, stretchy, and slightly sticky.
If it’s too sticky, let it rest for 2-3 minutes and knead again. The flour will hydrate and the dough will firm up.

Let the Dough Rise Overnight

Cold dough = easier shaping and better flavor. Don’t skip this step!

Transfer the dough to a greased bowl, cover tightly with plastic wrap or cooking spray, and refrigerate for 8–12 hours.
While it chills, make the banana caramel sauce and let it cool overnight too.

Make the Banana Caramel Sauce

This is your glaze base—and it’s silky, salty, and full of warm banana flavor.

In a small saucepan, stir together sugar, water, and corn syrup. Heat over medium heat until bubbling, then stop stirring.
Let it cook undisturbed for 5–10 minutes, until the mixture turns a deep amber. Keep an eye on it!
While it cooks, warm the heavy cream in the microwave.
Once the sugar is caramelized, remove from heat and slowly pour in the warm cream. It’ll bubble up fast, so go slow and whisk constantly.
Stir in vanilla extract, salt, and banana reduction. If the caramel looks separated, return to low heat and stir until smooth.
Pour into a jar and cool completely. This sauce thickens as it cools and keeps well in the fridge.

Shape and Proof the Donuts

You’re almost there! Let’s cut, shape, and get ready for the hot oil.

On a floured surface, roll out the chilled dough to ½-inch thickness.
Use a donut cutter to shape your donuts. Don’t re-roll scraps—twist them into little crullers!
Place donuts on parchment paper or a lightly greased surface. Cover loosely and let rise at room temperature for about 30 minutes, until puffy.

Fry the Donuts

Heat vegetable oil in a deep pot to 350°F. Use a thermometer to keep it steady!
Working in batches, fry donuts for about 90 seconds per side. Flip gently with a slotted spoon or chopsticks.
Transfer to a paper towel-lined cooling rack. Let them cool slightly before glazing.

Glaze the Donuts

This sweet glaze takes everything over the top. Warm doughnuts + sticky glaze = perfection.

In a large bowl, whisk together powdered sugar, salt, vanilla extract, melted butter, hot water, and ½ cup of your banana caramel sauce until smooth.
If it’s too thick, microwave for 10 seconds and stir again.
Dip just the tops of each donut into the glaze. Let the excess drip off and place them back on the cooling rack to set completely.
Optional: sprinkle with cinnamon sugar or top doughnuts with chopped nuts, a spoon bananas caramel drizzle, or a scoop of ice cream a la mode style.

Tips and Tricks for the Best Banana Donuts

Want to really nail it? These tips help avoid common mistakes.

Use overripe or overly ripe bananas for max flavor and sweetness.
Don’t skip the banana reduction—it’s the great way to concentrate flavor without adding extra moisture.
Chill the dough overnight. It’s easier to work with and fries up beautifully.
Fry in a high smoke point oil like vegetable oil, canola, or peanut oil.
Make sure the hot oil stays around 350°F—use a thermometer!
Let donuts cool slightly before glazing so it sticks but doesn’t melt off.

Equipment I Used

Having the right tools on hand makes the whole process smoother—especially when frying! Here’s what I used to make this fried banana caramel donut recipe a breeze:

Stand mixer – With the dough hook attachment to knead that banana dough into perfection. A large bowl and hand mixer can work, but it takes more effort.
Heavy medium skillet – Perfect for cooking down the banana reduction over medium heat without scorching.
Small saucepan – Ideal for making the banana caramel sauce. A thick-bottomed pan helps prevent burning.
Rolling pin – To roll the dough evenly to ½-inch thickness.
Donut cutter – A must-have for clean, even donuts. You could also use two round cutters or even a biscuit cutter and bottle cap.
Parchment paper – Keeps your shaped donuts from sticking while proofing.
Thermometer – Essential for keeping your hot oil right at 350°F. Temperature control is everything when frying.
Slotted spoon or chopsticks – These make it easy to flip and lift donuts out of the oil without damaging their shape.
Wire rack + paper towels – Let the donuts drain properly and cool without getting soggy.
Cooling rack – For setting your glazed donuts and letting that sweet glaze firm up just right.
Small baking sheet or tray – Handy for transferring donuts pre- and post-fry, and for cooling caramel sauce.

FAQs

Can I bake these instead of frying? These are meant to be fried, but if you’re after a baked banana donuts vibe, you could try adapting the dough to a muffin tin or donut pan. Just know they won’t have the same crispy exterior!
What if I don’t have dry milk powder? You can skip it, but the texture and browning will be slightly different.
Can I double the banana caramel sauce? Absolutely. It’s a great recipe to drizzle over pancakes, waffles, or vanilla ice cream too!
What’s the difference between these and banana bread donuts? These are yeast-risen fried donuts, while banana bread donuts are usually baked and have more of a muffin texture.

Storing and Freezing Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temp for 1–2 days.
To freeze: skip the glaze, freeze donuts on a parchment paper-lined tray, then transfer to a freezer-safe bag.
Reheat frozen donuts in the microwave for 10–15 seconds or in the oven at low heat (300°F) for a few minutes, then dip in fresh glaze.

These Fried Banana Caramel Donut Recipe are the ultimate sweet treat perfect for a brunch spread or any time you want something indulgent! If you try this recipe, leave a star rating and let me know how it turned out in the comments. Happy baking!

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