Mini doughnuts are a delightful treat: small, sweet, and endlessly appealing. I used to dismiss the mini doughnut pan as an unnecessary kitchen gadget—one more single-purpose item crowding the cupboard. I’m someone who admittedly stores baking supplies in odd places, but even I thought this pan might be a one-trick wonder. Still, after seeing it discounted in a post-holiday sale between seasonal liners and gift bags, I bought it on principle: a good price can justify a lot of things.
At first the pan sat untouched. People have found creative uses for it—craft projects, homemade sidewalk chalk, bird seed rings, and ice molds—but I wanted to try it for baking. With a frozen banana in the freezer and a bit of coconut in my pantry, I decided to test a banana bread–inspired batter in those tiny wells. The result convinced me: baked mini doughnuts are worth the hype.
This recipe is quick and forgiving. With a bowl, a whisk, and a little patience, the batter comes together in minutes. The first batch emerged from the oven golden and perfectly tender. I finally understood why baked doughnuts have become so popular online: they offer a quick, approachable way to enjoy the doughnut form without deep frying. If you’ve been hesitant like I was, give the pan a try—you might find it becomes a regular in your kitchen.
Mini (Baked) Toasted Coconut Banana Bread Doughnuts with Chocolate Espresso Glaze
Makes about 3 dozen mini doughnuts
For the doughnuts:
1/2 cup (120 ml) mashed banana (from one banana; very ripe is best)
3 tablespoons (45 ml) melted coconut oil
1/3 cup (75 grams) brown sugar
1 teaspoon vanilla extract
1 large egg
1 cup (125 grams) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 cup (25 grams) sweetened shredded coconut, lightly toasted
For the glaze:
1 cup (100 grams) powdered sugar
1/2 cup (75 grams) unsweetened cocoa powder
1 teaspoon vanilla extract
2 tablespoons instant espresso powder
2 tablespoons milk, plus more if needed
Sprinkles and additional toasted coconut for garnish
Preheat your oven to 350°F (175°C). Lightly butter or spray a mini doughnut pan and set it aside. In a medium bowl, whisk together the mashed banana, melted coconut oil, brown sugar, vanilla, and egg until smooth. Sprinkle the flour evenly over the wet ingredients, then add the baking soda, salt, baking powder, and nutmeg. Stir gently—just enough to combine—so the batter remains tender. Fold in the toasted coconut.
For easy filling, transfer the batter into a large zip-top bag and snip off one corner, or use a spoon to fill each cavity about two-thirds full. Bake for 6–8 minutes, or until the tops spring back lightly when touched and they are just turning golden. Remove the pan from the oven, let the doughnuts cool briefly, then turn them out onto a rack to cool completely.
While the doughnuts cool, prepare the glaze. Whisk together the powdered sugar, cocoa powder, vanilla, and espresso powder in a medium bowl. Add the milk one tablespoon at a time, whisking until you reach a smooth, pourable glaze. Dip the top of each cooled doughnut into the glaze and finish with sprinkles or extra toasted coconut.
These mini toasted coconut banana bread doughnuts are tender, subtly sweet, and finished with a rich chocolate-espresso glaze that complements the coconut and banana flavors. They’re perfect for brunch, a snack, or a small gathering—easy to share and hard to resist.
