Recipe courtesy of Jenny Flake

Glazed Caramelized Roasted Banana Bread Drop Doughnuts

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 35 min
  • Cook: 40 min
  • Yield: 28 to 30 drop doughnuts, 1 1/2 inches round shape
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3 large ripe bananas, cut into 1/2-inch slices

2 tablespoons cold butter, cubed

3 tablespoons light brown sugar

Vegetable oil, for frying

1 3/4 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup heavy cream

1/4 cup sour cream

1 egg

1 cup cinnamon chips (recommended: Hershey's)


1/3 cup milk

1 tablespoon unsalted butter

1/2 teaspoon vanilla extract

2 cups confectioners' sugar


  1. Preheat oven to 400 degrees F.
  2. Place sliced bananas into a small baking dish. Top evenly with cubed butter and sprinkle with brown sugar. Bake for 20 to 25 minutes, until golden and bubbly. Remove and coarsely mash with a fork, still leaving chunks of bananas. Set aside.
  3. Heat 3 inches of oil into a large Dutch oven or large deep-fryer over medium heat, to 350 degrees F.
  4. In a large bowl sift the flour, cinnamon, baking powder, baking soda and salt; set aside. Gently whisk the heavy cream, sour cream and egg until just combined. Slowly stir banana mixture, cream mixture and cinnamon chips into dry ingredients until just combined.
  5. In batches, using a medium cookie scoop (that holds approximately 1 1/2 tablespoons); scoop dough and carefully drop into hot oil, about 8 at a time. Fry for 3 to 4 minutes turning frequently, or until golden brown. Transfer doughnuts with a skimmer onto a paper towel lined plate to drain, until all have been fried.
  6. In the top of a double boiler set over simmering water, mix the milk, butter, and vanilla until the butter is melted. Slowly add sugar, beating until glaze is smooth. Dip doughnuts into the glaze, turning to coat, and carefully transfer them to a large sheet of waxed paper to dry.