Soft baked bananas and blueberries doughnuts

We love doughnuts! Baked and fried alike but I like the baked variety for simplicity and ease of preparation. Baked doughnuts are also a healthier version versus the deep fried ones.

Bananas are easily available and usually quite a staple at home. However, sometimes they ripen faster than we can consumer so I like to use bananas in my bakes too. This baked bananas and blueberries doughnuts recipe is a great way to use up the ripened bananas. Besides, bananas also serve as a natural sweetener that adds a nice flavour to bakes. Adding bananas to the doughnuts provide natrual sweetness, moisture and fragrance to your bakes.

You may cut and freeze extra bananas for later use, stored in a single layer in sealed containers. There are so many ways to use up bananas (fresh or frozen) – in muffins, cupcakes, banana cakes, smoothies, ice cream, pancakes and more. I used to enjoy those supermarket type of doughnuts that has a more cake-like texture but these are usually just plain with cinnamon sugar coating. Blueberries complement bananas in terms of flavour and texture too. The bananas make the doughtnuts softer and more fragrant while the blueberries add an extra juicy burst to the bite.

Cinnamon Sugar Coating Option

This recipe was a hit with the family! I baked two recipes, one with blueberries and another with Callebauts dark chocolate chips. All were gone by evening. In this recipe, I added a little ground cinnamon as I omitted the cinnamon sugar dip. If you like to have it with the cinnamon dip, just prepare the sugar and cinnamon prior to step 1 and set aside, you do need to clean the TM bowl before proceeding with Step 1. Dip the doughnuts in the cinnamon sugar mixture while still warm from the oven.

Soft baked bananas and blueberries doughnuts

A soft fruity doughnut that is perfect for a little afternoon treat or a quick morning breakfast
Course Breakfast, Snack
Cuisine American
Servings 12 pcs


  • Thermomix


  • 30 g Raw sugar
  • 80 g bananas, ripen
  • 120 g all purpose flour
  • 60 g grapeseed or olive oil
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 40 g fresh milk
  • 1 pc egg large, 60g
  • 1/4 tsp ground cinnamon


  • Preheat oven to 180c. Lightly oil a doughnut tray or use Chefmade Donut Pan (non-stick)
  • Place sugar into the TM bowl. 10secs/sp9. Scrape down
  • Add in bananas. 5secs/Sp5. Scrape down
  • Add in oil, flour, baking powder, baking powder, salt, milk, ground cinnamon & egg. Mix 20secs/Sp4
  • Scrape down sides of TM bowl. Mix again 5secs/Sp4
  • Fill batter into a piping bag with a small nozzle or fill into a ziplock bag. Cut out a small corner to pipe onto doughnut tray. Fill till half full.
  • Top with frozen (thawed) or fresh blueberries
  • Bake in oven for 12-15mins until the top is lightly browned.
  • Allow to cool 5 mins in tin before removing and serve warm or cooled.

Chocolate Option:

  • Replace 10g of plain flour with 10g of cocoa powder at Step 4 above. Replace blueberries with chocolate chips / chocolate callebauts at step 7 above.


Use ripen bananas for a sweeter flavour as the bananas givee this doughnut the softer texture as well as the natural sweetness.  You may adjust sugar to liking but do not reduce by too much.  For a sweeter bake, add 5 -10g of sugar as desired.  
Using dark chocolate callebauts or chocolate chips will also balance out the sweetness of the bake and gives it a beautiful chocolate taste minus the sweetness.  However, you may choose to replace with milk chocolates if you prefer the latter.  Try to press down the blueberries or chocolate callebauts a little into the dough before baking.  
Keyword Banana, Blueberries, Chocolate, Doughnuts

Here’s sharing my recipe and hope you and yours will enjoy it too! Give it a go with other variations like raspberries perhaps and please leave me a review if you’ve ever tried any of the recipes shared here. Would so appreciate it. As always, Happy baking and Happy Thermomixing!

xoxo Macy

Love doughnuts…

Leave a comment
Recipe Rating

Shopping cart