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But First We Brunch » Recipes » Breakfast & Brunch

Banana Apple Cider Donuts with Maple Glaze

Modified: Sep 20, 2022 by Cynthia Christensen · This post may contain affiliate links · Leave a Comment

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5 from 2 votes
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These Banana Apple Cider Donuts, made with boiled cider, are rolled in cinnamon sugar, dipped in a maple glaze, and sprinkled with cinnamon sugar walnuts for all the tastes and textures of Fall!

banana apple cider donut with a bite taken out.

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Everyone is all about pumpkin this time of year, and I'm not hating on their love of that, but for me it's prime apple season! Whether it's in a dessert, like my French Apple Cake with Almonds, a hearty meal like my Breakfast Chops with Maple Apples, or these Banana Apple Cider Donuts, apples are my Fall obsession!

Jump to:
  • Ingredients
  • Substitutions
  • Variations
  • Equipment
  • Instructions
  • Expert tip
  • Recipe FAQ's
  • More recipes featuring apples
  • 📖 Recipe
  • 💬 Comments

Ingredients

Most of the ingredients in this recipe are pantry staples. The bananas add sweetness, with less sugar, the reduced apple cider adds a deep warm flavor, and the maple glaze take you straight into Fall in an apple orchard in Vermont. Gather everything together - it's time to make donuts!

ingredients for banana apple cider donuts.

See recipe card for quantities.

Substitutions

I try to make all of my recipes as accessible as possible, but here are a few substitutions you can make if you're missing or can't tolerate an ingredient.

  • Apple cider - You need to simmer the apple cider to concentrate the flavor but, if you don't want to do that, you can use ½ cup of cider straight out of the bottle. If you can't find apple cider, you can use ½ cup of apple juice, reduced or not.
  • Banana - These are not overtly banana donuts, but some people don't love banana. If that's you, replace the banana with ½ cup of applesauce.
  • Gluten-free - These donuts can be made with Gluten Free 1-to-1 Baking Flour.
  • Dairy free - Replace the butter in the donut batter with an equal amount of a neutral oil. Replace the cream in the glaze with the alternative milk of your choice.

Variations

I think these Banana Apple Cider Donuts are perfect just as they are, but here are a few ways you can customize these to your tastes

  • Apples - Add ½ cup of finely diced apples to the batter for a full apple harvest experience.
  • Cinnamon sugar walnuts - If you have a nut allergy, replace the crumbly topping with a light sprinkle of cinnamon, or just finish with the maple glaze.
  • Glaze - Feel free to skip the glaze and just roll these donuts a few more times in the cinnamon sugar.

Crazy for bananas? For a truly decadent breakfast or brunch, try my Bananas Foster Waffles with crispy waffles and rich, buttery bananas foster sauce!

Equipment

I use two of this Wilton nonstick donut pan to make these donuts. If you don't have one, you can bake these in a standard muffin pan, baking for 18 to 20 minutes. You should get 8 or 9 muffins.

Instructions

Follow these simple steps to the best apple cider donuts of your life!

reducing apple cider in a pan.

1. Bring apple cider to a boil in a small saucepan then reduce to a simmer. Keep simmering until reduced to ½ cup, checking amount at 10 minutes, and every 5 minutes, until required volume is reached.

mxing dry ingredients for donuts.

2. In a medium bowl, whisk flour, brown sugar, baking powder, salt, cinnamon, and nutmeg, until fully combined. Set aside.

mashing banana in a bowl with fork.

3. Mash banana with fork or whisk until fairly smooth. Some small chunks are fine.

whisking wet ingredients for donuts together.

4. Whisk banana together with eggs, vanilla, and reduced apple cider until fully combined.

adding melted butter to wet ingredients for donuts.

5. Drizzle in melted butter and continue to whisk.

adding wet ingredients to dry ingredients for donuts.

6. Pour wet ingredients into dry ingredients.

mixing donut batter with a spatula.

7. Fold all ingredients until just combined. Some visible lumps are fine. Transfer batter to a disposable pastry bag, or a large zip top bag.

piping donut batter into donut pan.

8. Pipe into donut pan using disposable pastry bag or zip top bag with one corner snipped. Bake at 350°F for 12 to 15 minutes. Cool donuts in pan 5 minutes, then transfer to wire rack.

mixing ingredients for maple glaze.

9. Combine powdered sugar, maple syrup, a pinch of salt, and heavy cream.

mixed maple glaze with a whisk.

10. Whisk all of the glaze ingredients together until smooth.

dipping donut in cinnamon sugar.

11. Whisk cinnamon and sugar together in a small bowl. When cool enough to handle, turn donuts in cinnamon sugar. Let cool completely on wire rack.

dipping donut in glaze.

12. Dip the tops of fully cooled donuts in maple glaze.

closeup of a banana apple cider donut.

Finish with a sprinkle of cinnamon sugar walnuts, if desired. Delicious!

Want more banana in your breakfast? Try my Banana Nut Streusel Muffins!

How 'bout them apples? If you love apple and donuts, try my easy Baked Apple Cider Donuts. Instead of boiling down apple cider to a syrup, these are made with inexpensive apple cider drink pouches and apple juice. All the flavor and none of the fuss!

Expert tip

When reducing cider, after 10 minutes, pour the cider into a measuring cup to check the amount, and then pour back into the pan. Continue doing this every 5 minutes until you have ½ cup. If you accidentally over-reduce, just add a bit more cider until you have the proper amount. This whole process should take 20 minutes

You can reduce your cider up to 5 days in advance, storing the boiled cider in an airtight jar.

If your glaze is too thick, add more cream, one tablespoon at a time, until you get the perfect dippable consistency. If it's too thin, add a couple more tablespoons of powdered sugar, until just right.

Need more donuts in your life? Try my Old Fashioned Buttermilk donuts!

Recipe FAQ's

How do I store these donuts?

The donuts are best eaten the day they are baked, but can be stored in an airtight container for up to 2 days.

Can I reheat glazed donuts?

Once the donuts are glazed, I would not recommend reheating them, or the glaze will melt. If you know you'll be making these to eat later, skip the glaze until ready to serve. Microwave for 10 seconds, dip in glaze, and enjoy warm.

Can I make this recipe in a small batch?

Yes! Use the servings button on the recipe card (next to the ingredients) and click on the .5x option. You can also double the recipe with the 2x option.

More recipes featuring apples

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    Pork Chops with Maple Apples
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  • removing a slice of an Apple Streusel Galette.
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  • Showing the filling of baked maple apple turnovers.
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Cynthia from But First We Brunch writing down a brunch recipe.

Did you try this recipe?
Leave a comment with a ⭐️ rating below to tell me all about it, and don't forget to tag me on Instagram!
I appreciate you!
-Cynthia

📖 Recipe

banana apple cider donut with a bite taken out.

Banana Apple Cider Donuts

These Banana Apple Cider Donuts, made with boiled cider, are rolled in cinnamon sugar, dipped in a maple glaze, and sprinkled with cinnamon sugar walnuts for all the tastes and textures of Fall!
5 from 2 votes
Author: Cynthia Christensen
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Breakfast, Brunch
Cuisine American
Servings 12 donuts
Calories 281 kcal

Equipment

  • Small saucepan
  • Disposable pastry bag
  • Donut pan
Prevent your screen from going dark

Ingredients
 

Apple cider reduction

  • 1 ½ cups apple cider

Donuts

  • 1 ¾ cup all-purpose flour
  • ¾ cup light brown sugar
  • 1 ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon freshly grated nutmeg
  • 1 banana mashed
  • 1 stick unsalted butter melted
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup reduced apple cider

Cinnamon sugar coating

  • ½ cup granulated sugar
  • 2 teaspoons cinnamon
  • 1/16 teaspoon kosher salt a pinch

Glaze

  • 1 ½ cups confectioners' sugar
  • 3 tablespoons real maple syrup
  • 1/16 teaspoon kosher salt a pinch
  • 3 tablespoons heavy cream

Optional cinnamon sugar walnuts

  • ½ cup walnuts
  • 1 tablespoon brown sugar
  • ½ teaspoon cinnamon

Instructions

Reduce apple cider

  • Bring the apple cider to a boil in a small saucepan. Reduce heat to low and simmer, stirring occasionally, until you’re left with about ½ cup. Start checking at 10 minutes, and then every five minutes, until you have ½ cup. If you don’t reduce it enough, simmer a little longer. If you reduce it too far, add enough fresh apple cider to equal ½ cup.

Making donuts

  • Heat oven to 350°F. Lightly grease 2 (6-cavity) donut pans with nonstick spray.
  • In a large bowl whisk together flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.
  • In a medium bowl mash banana with a fork until fairly smooth. Whisk in two large eggs, vanilla extract, and reduced apple cider until fully combined. Drizzle in melted butter while continuing to whisk.
  • Pour wet ingredients into dry ingredients and fold, using a rubber spatula, until just combined.
  • Transfer batter into a disposable piping bag or a large zip top bag.
  • Using your disposable piping bag or large zip top bag (with a ½ inch opening cut from one corner), fill each well of your prepared donut pan ⅔ full.
  • Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, about 12 to 15 minutes. Rotate the pans halfway through baking.
  • Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans.

Cinnamon sugar topping

  • Mix together granulated (white) sugar and cinnamon in a small bowl.
  • As soon as they are cool enough to handle, roll your baked donuts in the cinnamon sugar and place them on a wire rack. Allow to cool at least 15 minutes before glazing.

Glaze

  • Mix together all of the glaze ingredients, whisking until smooth.
  • Dip the tops of the donuts in the glaze, or use the back of a spoon to spread on top.

Optional topping

  • In a small food processor, pulse walnuts, sugar, and cinnamon for just a moment. Alternatively, you can seal the ingredients in a small zip top bag and give them a couple of taps with a rolling pin.
  • Sprinkle on still wet glazed donuts.
  • Serve and enjoy!

Save This Recipe! 💌

I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!

Notes

  • If you don’t want to reduce apple cider, you can use fresh apple cider. It will still taste delicious, but just won’t have as deep of an apple cider flavor.
  • If you don’t want to use, or don’t have access to apple cider, feel free to use apple juice.
  • A pinch of salt is defined as 1/16 of a teaspoon, or as much as you can pinch between your thumb and your first finger.
  • If you are making muffins, lightly grease a 12-cup muffin tin with nonstick spray. Using a medium scoop, or a large spoon, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.
Calories: 281kcal | Carbohydrates: 61g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 194mg | Potassium: 134mg | Fiber: 1g | Sugar: 29g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg

The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.

Tried this recipe?I would love for you to leave a comment!

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Picture of the author with a banner, stating welcome to my blog I am Cynthia.

In our house we get up with the sun, and most of us don't stop working until late in the night, so breakfast and brunch are our family meals. So join me at the kitchen counter, where I cook up delicious food for my busy family, starting first thing in the morning!

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