Banana Old-Fashioned Donut Loaf
5.0 from 3 reviewsThis is the banana loaf I cannot stop picking at: deeply moist, warm with brown sugar and nutmeg, covered in buttery crumble, and finished with a thin vanilla glaze and coarse sanding sugar.
Use incredibly ripe bananas, keep the streusel cold, and mix only until the thick batter comes together. Bake it at 350°F, tent the top after 45 minutes, and use both the center temperature and tester cues before taking it out of the oven.
For a banana layer cake with a gooey cinnamon filling, try my Banana Cinnamon Roll Lava Cake.
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The Loaf I Cannot Stop Picking At
Sometimes I avoid making banana bread simply because I cannot stop picking at it. There is something about the way banana adds moisture and warmth to a cake that no other ingredient can quite replicate. Even when the ingredient list is simple, the finished loaf still tastes incredibly decadent.
So a Banana Old-Fashioned Donut Loaf was an immediate yes. Some of my banana desserts are already among the recipes you love most, and I wanted to bring those same qualities into the donut-loaf series: a soft, deeply moist banana crumb, buttery streusel through the middle and over the top, and a thin glaze that settles into every little ridge.
I finish it with coarse sanding sugar because that tiny bit of crunch makes such a difference against the tender cake and buttery topping. Nothing about this loaf needed to be complicated. It was a simple, easy, completely natural addition to the series - and exactly the kind of banana loaf I have to keep myself from picking at every time I walk past it.
Ingredient notes
Key ingredients
Very ripe bananas
Use bananas that are deeply spotted and soft. They bring sweetness, moisture, and the cozy banana flavor that makes this loaf worth making before the glaze even goes on.
Ground nutmeg
Nutmeg is the quiet donut-shop flavor here. You do not need much; just enough makes the banana loaf taste warmer and more like an old-fashioned donut.
All-purpose flour + cornstarch
All-purpose flour gives this high-moisture loaf enough structure, while cornstarch keeps the finished crumb soft and tender.
Plain unsweetened yogurt
Yogurt adds body and tenderness without making the batter too loose. It also works with the baking soda and vinegar to help the loaf rise.
Vanilla crackle glaze
A thick but pourable glaze is what gives this loaf its donut finish. Keep it fluid enough to run down the sides, but not so thin that it disappears into the cake.
Coarse sanding sugar
Modern Mountain Baking Company White Sparkling Sugar is my go-to sanding sugar. I get it on Amazon, and it adds a crisp, sparkly finish without melting into the top.
Brands I used for this recipe
These are preferences, not requirements. If you choose the non-dairy route, these are the products I test with. Dairy equivalents can be used at the same listed amounts and temperatures.
Forager Unsweetened Plain Yogurt
The plain unsweetened yogurt I use for this loaf.
Silk Original Unsweet
The unsweetened soy milk I use for this loaf.
Country Crock Plant Butter Sticks
The butter sticks I use for the streusel.
Modern Mountain Baking Company White Sparkling Sugar
The coarse sparkling sugar I use on this loaf.
Rising Star Baking Supply Vanilla Bean Paste
The vanilla bean paste I use, linked to the 4-ounce Walmart bottle.
Inside the recipe
How It All Comes Together
From Instagram
Watch the reel
Watch the banana loaf bake up with crumb topping before the crackly glaze goes on.
Open the reelSmall things that matter
Tips for the best loaf
For faster natural ripening, place the bananas in a loosely closed paper bag with an apple or another ripe banana and leave them at room temperature for 1-2 days.
If you need soft bananas immediately, place the unpeeled bananas on a parchment-lined baking sheet and bake at 300°F for 15-30 minutes, until the skins are black and the fruit is very soft. Cool completely before peeling and measuring. This softens and sweetens them, although naturally ripened bananas give the fullest flavor.
The batter should be thick and scoopable rather than loose or pourable.
Troubleshooting
If This Happens
The glaze is soaking into the loaf
A hot loaf can melt the glaze and make it soak in. Move the loaf to a wire rack and let it cool until warm but no longer hot so the glaze coats the surface and settles into a thin, crackly shell.
Before you slice
Texture and serving notes
Serve the loaf warm for the softest crumb, or chill it fully for a denser, more traditional cake-donut bite.
Let the glaze set for about 30 minutes before slicing if you want the cleanest pieces.
This loaf is dreamy while it is still warm, especially with a little softened or melted butter over a slice.
This loaf is more fragile than my other donut loaves because of its extra moisture, so lift and slice it gently.
Keep it good
Storage
Fridge
Store covered in the refrigerator for up to 4 days.
Fridge
The flavors come together beautifully after chilling overnight, and the loaf gets even better the next day.
Freezer
Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
Recipe FAQ
Questions that come up
How ripe should the bananas be?
Use very ripe bananas that are deeply spotted and soft, then mash them until smooth before measuring 220 g.
What should the batter look like?
The batter should be thick and scoopable rather than loose or pourable. Whisk only until the dry ingredients disappear.
How do I know when the loaf is done?
The center should reach 205-210°F (96-99°C), and a tester inserted into the cake portion should come out with moist crumbs rather than wet batter. Tent the loaf after 45 minutes and continue baking as long as the center needs.
Will it turn out the same if I use volume measurements?
Often, yes - but not always. Flour and other ingredients can weigh differently from one cup to the next depending on how they are filled or packed, and even humidity can make a difference. That is why I recommend using a scale when you can. These loaves are easy to make, but their ratios are precise. Baking ingredients are expensive, and there is nothing more frustrating than a loaf that does not turn out as expected. Volume measurements are included for convenience, but weighing gives you the closest match to the recipe I tested.
Can I make this recipe gluten-free?
I have not tested this recipe with gluten-free flour, so I cannot guarantee the same texture, rise, or structure. If you would like to experiment, a cup-for-cup (1:1) gluten-free baking blend intended to replace all-purpose flour is the best place to start. Results may differ from the recipe as written.
More donut loaves to try
- Prep
- 25 min
- Bake
- 50-90 min
- Total
- 2 hr 30 min
- Yield
- One 9x5-inch loaf
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Classic Streusel
- 115 g all-purpose flour115 g (about 3/4 cup + 3 tablespoons + 1 teaspoon) all-purpose flour
- 80 g granulated sugar80 g (about 6 tablespoons + 1 1/2 teaspoons) granulated sugar
- 1/2 teaspoon fine sea salt1/2 teaspoon fine sea salt
- 85 g cold butter, cubed85 g (about 6 tablespoons) cold butter, cubed
- 1/2 teaspoon vanilla bean paste1/2 teaspoon vanilla bean paste
Banana Donut Loaf
- 260 g all-purpose flour260 g (about 2 cups + 3 tablespoons) all-purpose flour
- 15 g cornstarch15 g (about 2 tablespoons + 1/2 teaspoon) cornstarch
- 1 3/4 teaspoons baking powder1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda1/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt3/4 teaspoon fine sea salt
- 1/2 teaspoon ground nutmeg1/2 teaspoon ground nutmeg
- 120 g light brown sugar, packed120 g (about 1/2 cup + 1 tablespoon) light brown sugar, packed
- 90 g granulated sugar90 g (about 1/3 cup + 2 tablespoons) granulated sugar
- 120 g neutral oil120 g (about 1/2 cup + 2 teaspoons) neutral oil
- 160 g plain unsweetened yogurt, room temperature160 g (about 1/3 cup + 5 tablespoons) plain unsweetened yogurt, room temperature
- 220 g very ripe banana, mashed smooth220 g (about 2/3 cup + 5 tablespoons) very ripe banana, mashed smooth
- 120 g milk, room temperature120 g (about 1/2 cup) milk, room temperature
- 2 teaspoons vanilla bean paste2 teaspoons vanilla bean paste
- 1/2 teaspoon apple cider vinegar1/2 teaspoon apple cider vinegar
Vanilla Crackle Glaze
- 240 g powdered sugar240 g (about 2 cups) powdered sugar
- 60 g milk60 g (about 1/4 cup) milk
- 1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste
- Pinch fine sea saltPinch fine sea salt
Before Baking
- Clear coarse sanding sugar, for sprinklingClear coarse sanding sugar, for sprinkling
Pan used
I personally prefer a light-colored aluminum pan for these loaves. Here is the one I use. Not sponsored. I don't earn a commission from this link.
Glass holds heat longer, so the edges can overbake before the center is done. If you use glass, loosely tent the loaf with foil early, as soon as the top starts to brown. The foil helps protect the top, but it does not stop the sides or bottom from baking too quickly.
Removing the parchment
Carefully lift the loaf onto a wire rack and remove the parchment from underneath. I carefully flip the loaf onto its side, then turn it upside down onto my forearm so I can peel away the parchment without damaging the loaf.
Instructions
- 1Preheat the oven to 350°F (175°C). Grease and fully line a 9x5-inch loaf pan with parchment paper.
- 2Make the streusel. In a medium bowl, whisk together the flour, granulated sugar, and salt.
- 3Add the cold cubed butter and vanilla bean paste. Work them together with your fingertips until a mixture of fine crumbs and large buttery clusters forms. Refrigerate while preparing the batter.
- 4In a large bowl, whisk together the brown sugar, granulated sugar, oil, yogurt, mashed banana, milk, vanilla bean paste, and apple cider vinegar until completely smooth.
- 5Add the all-purpose flour, cornstarch, baking powder, baking soda, salt, and nutmeg.
- 6Whisk just until combined. Do not overmix. The batter should be thick and scoopable rather than loose or pourable.
- 7Spread just under half of the batter into the prepared loaf pan.
- 8Sprinkle half of the chilled streusel evenly over the batter.
- 9Carefully spread the remaining batter over the streusel until completely covered.
- 10Sprinkle the remaining streusel evenly over the top, leaving plenty of large buttery clusters.
- 11Sprinkle generously with clear coarse sanding sugar before baking. I sprinkle a lot!
- 12Bake at 350°F for 45 minutes. Depending on your oven, the total baking time may extend to 90 minutes. Use the listed doneness cues rather than the clock alone.
- 13At 45 minutes, tent the loaf loosely with foil and continue baking until the center is fully baked. Mine typically needs about 5 additional minutes, but ovens vary and yours may need longer.
- 14
Before you take the loaf out
Baking time is a guide, not a deadline.
Check the center: Insert a skewer or toothpick into the cake in the center, avoiding the streusel layer.
Ready to come out: The tester comes out clean or with moist crumbs. No wet batter.
Keep baking: Thick, paste-like batter: bake 3-5 minutes more. Wet batter: bake 7-10 minutes more. Then test the center again.
The 205-210°F (96-99°C) range is an extra check. Batter on the tester still means keep baking, even at that temperature.
An underbaked center can collapse as the loaf cools.
- 15Cool in the pan for 20 minutes, then carefully lift the loaf onto a wire rack. Let it cool until warm but no longer hot.
- 16Whisk together the powdered sugar, milk, vanilla bean paste, and salt until completely smooth. Add additional milk 1 teaspoon at a time if needed until the glaze is thick but pourable.
- 17Spoon or pour the glaze generously over the warm loaf once it no longer feels hot, allowing it to run naturally down the sides.
- 18Allow the glaze to set completely before slicing.
Helpful notes
- For the most donut-like finish, keep the glaze thick enough to coat the loaf instead of soaking in.
- If using an instant-read thermometer, look for 205-210°F in the center.
- I test all of my recipes using non-dairy ingredients, but you can substitute with the ingredients you have on hand.
- If you're curious, I test with Forager Unsweetened Plain Yogurt, Silk Unsweetened Original Soymilk, and Country Crock Plant Butter Sticks.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
Made it? Tell us.
Ratings and reviews
This was delicious! My banana was a little more than what you have but still came out delicious. I split the spices to cloves and allspice bc I love allspice. It was amazing! Thank you.
I'm so glad you enjoyed it, Margo! That sounds super delicious, too :) Thank you for sharing!
I just made my second Donut Loaf, the Banana, and I added some pecans to the crumble portion. OMG! It is so good. Recipe is perfect, I do sub buttermilk for milk (in all of my cake recipes), but I'm sure with milk it is equally delicious. I also use a light olive oil in all of my baking. I am making another one this weekend, the Pumpkin Spice...can't wait to try it! It is currently in the oven :)
Okay, YUM! Love the buttermilk tweak and the pecans! Thank you so much for sharing :)
I followed the recipe to a T and it was the most delicious banana bread I have ever made or tasted. Thank you for sharing your recipe!
I’m so glad you enjoyed it, Marianne! ☺️ thank you so much for sharing!
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