Best Ever Moist Banana Pudding Donuts with a Creamy Filling

Banana pudding is a favorite dessert for many people. It is cool, creamy, and sweet. Imagine taking those same flavors and putting them inside a soft, warm donut. That is exactly what we are making today. These banana pudding donuts are a total treat for your taste buds. They are much better than the ones you buy at the store because you make them fresh in your own kitchen.

In this post, I will show you how to make the dough from scratch. It is not as hard as it looks! You will learn how to get that perfect rise so your donuts are light and fluffy. We will also make a homemade pudding filling that is rich and smooth. By the time you finish reading, you will know every step to make these amazing sweets for your family or friends.

Check out the steps below to start baking your new favorite snack!

The Best Ingredients for Perfect Donuts

Before you start mixing, you need to gather your tools and food. Using fresh ingredients makes a big difference in how the donuts taste. You want your bananas to be very ripe. Look for the ones with lots of brown spots on the skin. Those are the sweetest and easiest to mash up. If your bananas are still green, the flavor will not be as strong.

I once tried making these with bananas that were too yellow and firm. The donuts came out a bit dry and did not have that deep fruit taste I love. It was a good lesson! Now I wait until they look almost too old to eat. That is when the magic happens. You also want to make sure your milk and eggs are at room temperature. This helps everything mix together without lumps.

What You Need for the Dough

The dough is the most important part of the donut. It needs to be strong enough to hold the filling but soft enough to melt in your mouth. You will need all-purpose flour for the base. Some people use bread flour, but I think all-purpose keeps them more tender. You also need active dry yeast. This is what makes the donuts grow big and airy while they rest.

For the wet parts, you will use warm milk and melted butter. The sugar adds just enough sweetness to the bread. Don’t forget a pinch of salt! Salt actually makes the sweet flavors stand out more. You will also need one large egg and a splash of vanilla. Here is the list of items to grab from your pantry:

• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet active dry yeast (2 1/4 tsp)
• 1/2 teaspoon salt
• 3/4 cup warm milk
• 4 tablespoons melted butter
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ripe mashed bananas

Making the Creamy Filling

The filling is what turns a regular donut into a banana pudding donut. We are making a thick custard that tastes just like the pudding your grandma used to make. You can use a box mix if you are in a rush, but making it from scratch is much better. It feels more special and you can control the sugar. FYI, homemade pudding stays thicker inside the donut than the instant kind.

You will need milk, sugar, and egg yolks for this part. Cornstarch is the secret ingredient that makes it thick. If you don’t use enough cornstarch, the pudding will leak out when you take a bite. We also add a bit of butter at the end to make it shiny and rich. This filling needs to be cold before you put it in the donuts, so I usually make it the night before.

Gathering the Toppings

Toppings make the donuts look pretty and add a nice crunch. For these, we are using a simple glaze and crushed vanilla wafers. The wafers give it that classic pudding look. You can also add a slice of fresh banana on top right before you serve them. Just be careful because fresh bananas turn brown quickly once they are sliced.

I like to crush the cookies into different sizes. Some should be like sand, and some should be bigger chunks. This makes the texture more fun to eat. You will also need powdered sugar and a little bit of milk to make the glaze. The glaze acts like glue to keep the cookie crumbs on top of the donut. It is simple but it works perfectly every time.

How to Put Everything Together

Making donuts takes time because of the waiting. You have to let the dough rise twice. This is not a recipe you can rush! If you try to cook them too soon, they will be heavy and oily. I like to plan my donut making for a lazy Saturday morning. That way, I can enjoy the smell of the dough growing while I drink my coffee. It is a very relaxing process if you take your time.

One big tip is to keep your kitchen warm. Yeast loves heat. If your house is cold, the dough might take twice as long to rise. I sometimes turn on the oven for a minute and then turn it off. Then I put the bowl inside the slightly warm oven. Just make sure the oven is not hot, or you will cook the dough before it rises! This little trick saves me a lot of time in the winter.

Mixing and Kneading the Dough

Start by putting your warm milk, sugar, and yeast in a bowl. Let it sit for about five minutes. You should see little bubbles forming on top. If you don’t see bubbles, your yeast might be old and you should start over. Once it is bubbly, add your mashed bananas, egg, vanilla, and melted butter. Stir it all together until it looks smooth and smells like fruit.

Slowly add the flour and salt. You can use a big spoon or a mixer. Keep adding flour until the dough pulls away from the sides of the bowl. Now comes the fun part: kneading! Turn the dough onto a floured table and push it with your hands. Do this for about five to eight minutes. The dough should feel soft and bouncy like a marshmallow when you are done.

The First and Second Rise

Put your dough ball into a bowl that has a little bit of oil in it. Cover it with a clean towel and put it in a warm spot. It needs to sit for about an hour or until it is twice as big as it was. While you wait, you can clean up the flour mess or watch a show. Once it has puffed up, gently push the air out with your fist.

Now you roll the dough out until it is about half an inch thick. Use a round cutter to make donut shapes. You don’t need a hole in the middle for these because we are filling them! Put the circles on a baking sheet and let them rise again for thirty minutes. This second rise makes the inside really airy. IMO, this is the most important step for a light donut.

Frying to Golden Perfection

Heat up some vegetable oil in a deep pot. You want the oil to be about 350 degrees. If you don’t have a thermometer, you can drop a tiny piece of bread in. If it sizzles right away, it is ready. Carefully drop two or three donuts into the oil. Don’t crowd the pot or the temperature will drop and the donuts will get greasy.

Cook them for about two minutes on each side. They should be a beautiful golden brown color. Use a slotted spoon to take them out and put them on a paper towel. The paper towel will soak up any extra oil. Let them cool down completely before you try to fill them. If they are hot, the pudding will melt and turn into a liquid mess inside.

Filling and Glazing Your Donuts

Now it is time for the best part. Use a small knife to poke a hole in the side of each donut. Move the knife around inside to make a little pocket for the pudding. Put your cold banana pudding into a piping bag or a plastic bag with the corner cut off. Squeeze the pudding into the donut until it feels heavy and you see a bit of cream peeking out.

Next, dip the top of the donut into your vanilla glaze. While the glaze is still wet, press it into the crushed vanilla wafers. The cookies will stick to the top and give it a great look. You can also drizzle a little extra pudding on top if you want to be fancy. These donuts look like they came from a high-end bakery once you finish this step.

Ways to Serve and Store Your Treats

These donuts are best on the day you make them. There is nothing like a fresh donut that is still a little crisp on the outside. However, since they have dairy in the filling, you cannot leave them on the counter for a long time. You need to keep them in the fridge if you aren’t eating them right away. The cold pudding inside actually tastes really good when the donut is chilled.

If you want to share these, they make a great gift for neighbors. Just put them in a box with some parchment paper. They are also perfect for a birthday breakfast or a brunch party. Because they are so filling, one donut is usually enough for one person. I like to serve them with a big cup of black coffee. The bitter coffee balances out the sweet banana and sugar perfectly.

Best Ways to Serve

When you are ready to eat, you can serve them just as they are. If you want to make it a bigger dessert, you could put a scoop of vanilla ice cream on the side. Some people like to add a dollop of whipped cream on top of the donut too. Adding extra vanilla wafer crumbs on the plate makes it look very professional for your guests.

If you have kids, they will love helping with the cookie crushing. It is a fun job for them while you handle the hot oil. You can also make mini donuts by using a smaller cutter. These “donut holes” are great for parties because people can just grab one and keep talking. Just remember that smaller donuts cook much faster in the oil!

How to Keep Them Fresh

To keep your donuts fresh, put them in a container that shuts tight. Put them in the fridge because of the milk and eggs in the pudding. They will stay good for about two to three days. After that, the bread part might start to get a little tough. If you want to eat one the next day, you can let it sit on the counter for ten minutes to take the chill off.

I do not suggest freezing these once they are filled. Pudding does not freeze and thaw very well. It can become watery and ruin the dough. If you want to make them ahead of time, you can freeze the plain fried donuts. Then, when you want to eat them, thaw them out and add the fresh pudding and glaze. This keeps them tasting much better than freezing the whole thing.

Fun Questions About Banana Donuts

Can I bake these instead of frying them?

You can bake them at 350 degrees for 12 minutes. They will be more like muffins than donuts, but they still taste great with the filling!

What if I don’t have a piping bag?

Just use a plastic storage bag! Cut a tiny hole in one bottom corner and squeeze the pudding through that. It works just as well.

Why is my dough not rising?

Your yeast might be dead or your milk was too hot. Milk should be warm like bath water, not boiling, or it will kill the yeast.

Can I use instant pudding mix?

Yes! Use less milk than the box says so the pudding is extra thick. This helps it stay inside the donut without running out.

How do I stop the bananas from browning on top?

Dip the fresh slices in a little lemon juice or pineapple juice. The acid keeps them looking yellow and fresh for much longer.

Time to Enjoy Your Donuts

Making these banana pudding donuts is a labor of love that pays off with every bite. You get the soft bread, the sweet fruit, and the cool cream all at once. It is a classic dessert turned into a handheld treat. Grab your apron and start baking today!