These Banana Pudding Donuts are fluffy, bakery-style treats filled with silky banana pudding, finished with vanilla glaze and crushed vanilla wafers. A comforting dessert perfect for gatherings, holidays, or indulgent weekends.
Why You’ll Love These Banana Pudding Donuts
Banana pudding is a Southern classic, but turning it into a filled donut transforms it into something unforgettable. The contrast between the tender dough, the creamy banana center, and the delicate crunch of vanilla wafers creates a dessert that feels nostalgic yet exciting. It’s the kind of recipe that brings warmth to the kitchen and smiles to the table.
Tools You’ll Need
- Mixing bowls
- Stand mixer with dough hook (optional)
- Measuring cups and spoons
- Rolling pin
- Biscuit cutter or round glass
- Deep fryer or heavy pot (if frying)
- Thermometer
- Pastry bag with filling tip
- Wire rack
Ingredients
For the Donuts
- 2¼ teaspoons active dry yeast
- ¾ cup warm milk (about 105°F / 40°C)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 3½ cups all-purpose flour
- ½ teaspoon salt
- Oil for frying (or bake at 350°F / 175°C)
For the Banana Pudding Filling
- 1 box (3.4 oz) instant banana pudding mix
- 1½ cups cold milk
- ½ cup heavy cream, whipped
- 1 ripe banana, mashed (optional)
For the Glaze & Topping
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
- Crushed vanilla wafer cookies
- Fresh banana slices for garnish
Step-by-Step Instructions
- Activate the yeast: In a bowl, combine warm milk, yeast, and sugar. Let sit 5–10 minutes until foamy.
- Prepare the dough: Add butter, eggs, and vanilla. Mix in flour and salt until a soft dough forms. Knead 5–6 minutes until smooth and elastic.
- First rise: Place dough in a greased bowl, cover, and let rise 1 hour or until doubled.
- Shape the donuts: Roll dough to ½-inch thickness and cut into rounds. Cover and let rise 30 minutes.
- Cook: Fry at 350°F for 1–2 minutes per side until golden, or bake at 350°F for 10–12 minutes until lightly golden. Cool completely.
- Make the filling: Whisk pudding mix with cold milk until thick. Fold in whipped cream and mashed banana. Chill.
- Fill the donuts: Pipe pudding into cooled donuts through a small side opening.
- Glaze and finish: Mix powdered sugar, milk, and vanilla. Dip donut tops, sprinkle crushed wafers, and garnish with banana slices.
Tips for Perfect Results
- Ensure milk is warm, not hot, to properly activate yeast.
- Do not over-flour the dough; softness ensures fluffy donuts.
- Cool donuts fully before filling to prevent melting.
- Use ripe bananas for deeper flavor.
Flavor Variations
- Drizzle with caramel sauce for added richness.
- Add white chocolate drizzle for a bakery-style finish.
- Roll donuts in vanilla wafer crumbs before filling for extra crunch.
- Use banana pastry cream instead of instant pudding for a homemade touch.
Storage & Reheating
Store filled donuts in an airtight container in the refrigerator for up to 2 days. For best texture, allow them to sit at room temperature for 15–20 minutes before serving. Unfilled donuts can be frozen for up to 2 months and thawed before filling.
Approximate Nutrition Per Donut
- Calories: 280–320 kcal
- Carbohydrates: 40g
- Protein: 6g
- Fat: 11g
- Sugar: 18g
Preparation Time
- Prep Time: 25 minutes
- Rise Time: 1½ hours
- Cook Time: 10 minutes
- Total Time: Approximately 2 hours 10 minutes
- Yield: 10–12 donuts
Frequently Asked Questions
Can I make them ahead of time?
Yes, prepare donuts a day in advance and fill shortly before serving for best freshness.
Can I bake instead of fry?
Absolutely. Baking creates a lighter texture while frying gives a classic donut richness.
Can I use homemade pudding?
Yes, homemade banana custard works beautifully and enhances flavor depth.
How do I prevent soggy donuts?
Fill just before serving and avoid overfilling.
Final Tip
Take your time with the rising process. Good dough cannot be rushed. When you bite into a perfectly filled Banana Pudding Donut—soft, creamy, and gently sweet—you’ll know every minute was worth it.
