Incredibly soft banana bread donuts are baked upside-down style with a luscious homemade caramel sauce.—just try to eat only one!
The upside-down game is STRONG as heck today, fellow donut lovers.
Heavy liftin’ all these banana bread donuts in all their upside caramel-y glory.
If anyone asks, we all lift. Caramel upside-down banana bread donuts. Its an untapped talent we’ll call it.
Um, yeah so 5 million of these caramel beauties oughta do it for me.
The base for these killer donuts is (you guessed it) ACTUAL honest-to-goodness banana bread batter. The secret’s out, banana bread also doubles as donuts. It’s a thing of magic. The end.
But not quite the end. Because what makes banana bread donuts better you ask? Making it UPSIDE-DOWN style with tons ‘o gooey homemade caramel thrown into this sweet donut deal we’ve created.
Yes, these will disappear before your very eyes. And you will be the sole cause.
As a bonafide caramel and banana bread FANGIRL, these donuts are actually everything to me. A donut stack approximately skyscraper height would be optimal amount for me.
Aaaaand we’ve got yet another baked donut winnnnnnnnnner to add to the list. It’s a great Friday to be alive.
Caramel Upside Down Banana Bread Donuts
Ingredients
Donuts
- 1 large ripe banana, mashed
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup melted butter
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Caramel
- 1/4 cup butter
- 1/2 cup coconut sugar (or brown sugar)
- 1 tablespoon agave syrup
- 2 tablespoons half and half cream
- 1/4 teaspoon salt
Instructions
Donuts
- Preheat oven to 350F. Lightly grease the sides of two 6-cup donut pans. Set aside.
- In a large bowl, whisk mashed banana, sugar, butter, milk, egg, and vanilla until smooth. In a separate bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Fold flour mixture into liquid until batter is just combined. Set aside.
Caramel
- In a medium saucepan over medium-high heat, melt butter then whisk in sugar, and agave. Bring sauce to a simmer and stir occasionally until thickened and golden. Reduce heat to medium and add cream and salt and cook for 1 more minute.
- Remove caramel from heat and immediately spoon about a tablespoon into the bottom of prepared donut pan cavities. Spoon batter over caramel filling them each 3/4 to the top. Smooth tops.
- Bake donuts at 350F 15-20 minutes or until caramel is bubbly and donut springs back when lightly touched. Run a knife around sides of donuts and immediately invert donuts onto a cooling rack. Serve warm and enjoy!
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