Irresistible Homemade Fried Banana Caramel Donuts: The Ultimate Recipe Guide

Prepare for a truly unforgettable treat with this **Fried Banana Caramel Donut recipe**. Imagine a golden-brown exterior that’s perfectly crisp, giving way to an incredibly soft, fluffy interior bursting with authentic banana flavor. Each bite is further elevated by a lavish, silky smooth caramel glaze, creating a symphony of textures and tastes. This isn’t just another donut; it’s a culinary experience designed to delight your senses and become your new favorite indulgence.

I embarked on developing this **Fried Banana Caramel Donut recipe** out of a sheer love for banana treats, coupled with a deep dissatisfaction with existing banana donut recipes. Time and again, I found that the delicate banana flavor would simply vanish during the cooking process, leaving me wishing I had just opted for a classic banana bread instead. Determined to capture that quintessential banana essence in a donut, I dedicated myself to perfecting a potent banana reduction. This special technique concentrates the fruit’s natural sweetness and aromatic depth, ensuring that every single bite delivers an unmistakable, rich banana flavor. To complete this masterpiece, I paired it with a luscious, perfectly balanced caramel glaze – sweet, decadent, and utterly irresistible without being overly cloying. The result is a truly golden-brown, sweet sensation that I confidently believe is the best fried donut I’ve ever created.

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Why You’ll Fall in Love with These Fried Banana Caramel Donuts

These aren’t just any donuts; they’re a labor of love that’s truly worth every moment spent in the kitchen. Here are just a few compelling reasons why these **homemade fried banana caramel donuts** will become a staple in your dessert repertoire:

The star of the show, the banana flavor, truly shines through! This is all thanks to a meticulously prepared, rich, and homemade banana reduction, crafted from perfectly overripe bananas. This concentrated essence ensures that the natural sweetness and deep fruitiness are undeniable in every single bite.
Our caramel glaze is nothing short of perfection. It’s incredibly smooth, buttery, and boasts a delightful sweetness that’s perfectly balanced – never overwhelmingly sugary. It complements the banana beautifully, adding another layer of rich flavor.
These donuts strike an exquisite balance between the indulgent magic of a freshly fried donut and the comforting, familiar taste of classic banana bread. It’s the best of both worlds in one delightful package.
The donut dough itself is a marvel. Enriched with fresh eggs, creamy butter, and the unique addition of mashed bananas, it achieves an incredibly soft, pillowy texture that melts in your mouth with every bite.
You’ll feel like you’ve been transported to a gourmet donut shop, like the famous Gourdough’s Doughnuts in Austin, experiencing a high-end treat – all from the comfort of your own kitchen, perhaps even barefoot! It’s an absolute win.

Essential Ingredients for Your Perfect Banana Caramel Donuts

Crafting these exceptional donuts starts with selecting the right ingredients. Here’s a detailed breakdown of the main components and their crucial roles in creating this great recipe. Before you begin, take a moment to gather everything you need. A little “mise en place” (everything in its place) goes a long way, especially when you’re about to embark on the joyful process of frying!

Overripe Bananas: The secret weapon! The darker their peels, the better. These bananas are packed with natural sugars and possess an intense, deep banana flavor that’s essential for our reduction. Don’t shy away from bananas that look almost past their prime; they’re perfect here.
Unsalted Butter: This foundational ingredient contributes richness to the banana reduction, tenderness to the donut dough, and a silky texture to the caramel glaze. Using unsalted butter allows you to control the overall saltiness of the recipe.
Brown Sugar: Adds a wonderful, deep, molasses-like flavor and a touch of caramel-y complexity to the banana reduction. It also helps balance the sweetness in the glaze, enhancing its depth.
Granulated Sugar: Your standard sweetener, used in both the donut dough and for the crucial caramel sauce base. It’s important for achieving the right sweetness and color in the caramel.
Light Corn Syrup: A crucial component for our caramel. It acts as an anti-crystallizing agent, ensuring your homemade caramel remains wonderfully smooth and doesn’t turn grainy.
Heavy Cream: Infuses the caramel sauce with an incomparable richness and smooth, luscious texture, making it truly indulgent.
Vanilla Extract: Use a high-quality pure vanilla extract. Its warm, aromatic notes elevate the flavor of both the donuts and the caramel glaze significantly.
Bread Flour or All-Purpose Flour: While all-purpose flour works well for a tender donut, bread flour, with its higher protein content, will give you a chewier, more structured, and incredibly satisfying donut texture.
Nonfat Dry Milk Powder: This might seem like an unusual ingredient, but it’s a game-changer! It boosts the tenderness of the dough, aids in beautiful golden-brown coloring during frying, and enhances flavor. Absolutely do not skip this one for the best results!
Active Dry Yeast: The leavening agent that gives these donuts their incredible rise and characteristic fluffy, airy texture. Ensure it’s active for optimal results.
Eggs: Essential for binding the dough ingredients together, adding richness, and contributing to the overall structure and softness of the donut.
Vegetable Oil or other Neutral Oil: For frying, you’ll need an oil with a high smoke point to ensure your donuts cook evenly and beautifully without burning. Canola oil or peanut oil are also excellent choices.
Powdered Sugar: The base for our sweet, smooth, and easily pourable glaze. Its fine texture ensures a lump-free finish.
Salt: A small but mighty ingredient. Just enough to perfectly balance the rich sweetness of the donuts and the caramel, enhancing all the other flavors.
Lemon Juice (optional): A tiny splash of lemon juice can brighten up the banana reduction, especially if your overripe bananas are exceptionally sweet, providing a subtle counterpoint.

Step-by-Step Guide: Crafting Your Fried Banana Caramel Donuts

Each stage of this recipe is vital to achieving those perfect **fried banana caramel donuts**, so take your time and follow these instructions carefully – the incredible results are truly worth the effort. Let’s begin with the foundation of our intense banana flavor: the reduction.

1. Prepare the Banana Reduction: The Flavor Powerhouse

This concentrated banana essence is precisely what infuses our donuts with that deep, comforting banana bread flavor that often gets lost in other recipes.

Start by peeling your overripe bananas and adding them to a blender. Process until you achieve a completely smooth purée, ensuring there are absolutely no lumps remaining. A silky texture is crucial for it to blend seamlessly into both the dough and the caramel.
In a heavy-bottomed medium skillet or small saucepan, melt the unsalted butter over medium heat. Once melted, stir in the banana purée and the light brown sugar. This combination will begin to cook down and develop rich flavors.
Continue to cook the mixture for 10-15 minutes, stirring frequently to prevent sticking and ensure even cooking. Initially, the mixture will appear pale and quite loose. As it cooks, the natural sugars will caramelize, and the moisture will evaporate, transforming it into a deep golden, jammy, and thick consistency – think of the rich texture of apple butter. This concentration is key to intense banana flavor.
Once thickened and glossy, immediately transfer the banana reduction onto a small baking sheet or a wide plate. Spread it thinly to allow it to cool down quickly and efficiently. It’s important for it to reach room temperature before you incorporate it into the donut dough or the caramel sauce.

2. Prepare the Enriched Donut Dough

The foundation of your **fried banana caramel donut** is a rich, tender dough that’s wonderfully soft, buttery, and subtly spiked with banana flavor.

In a small bowl, gently whisk together the warm milk (ensure it’s around 110°F to activate the yeast), the active dry yeast, and one teaspoon of granulated sugar. Let this mixture rest for 5-10 minutes. It should become visibly foamy and bubbly, indicating that your yeast is active and ready.
In the large bowl of a stand mixer, fitted with a dough hook attachment, combine the bread flour (or all-purpose flour), nonfat dry milk powder, and salt. Whisk these dry ingredients together thoroughly.
To the dry ingredients, add the remaining granulated sugar, the eggs, half of your prepared banana reduction, and the activated yeast mixture. Begin mixing on low speed until all the ingredients start to come together, forming a shaggy, somewhat cohesive dough.
Gradually add the softened unsalted butter, one tablespoon at a time. It’s crucial to allow each piece of butter to fully incorporate into the dough before adding the next. This process typically takes about 2-3 minutes in total, resulting in a smooth and elastic dough.
Increase the mixer speed to medium and continue kneading the dough for an additional 6-8 minutes. By the end of this period, the dough should be beautifully smooth, very stretchy, and slightly sticky to the touch, but it should pull away cleanly from the sides of the bowl.
If, after kneading, the dough still feels excessively sticky or too wet, let it rest in the bowl for 2-3 minutes. This allows the flour to fully hydrate. Then, knead it again for another minute or two. You’ll notice the dough firming up and becoming easier to handle.

3. The Essential Overnight Dough Rise

This cold fermentation step is non-negotiable! Chilling the dough not only makes it significantly easier to shape but also develops a much deeper, more complex flavor in your final **fried banana donuts**.

Carefully transfer the prepared dough to a lightly greased bowl. Cover it tightly with plastic wrap or a lid, ensuring an airtight seal. Refrigerate the dough for a minimum of 8 hours, or ideally, overnight (8-12 hours). This slow, cold rise is key to superior flavor and texture.
While your donut dough is chilling in the refrigerator, take this opportunity to prepare the banana caramel sauce. Once made, allow it to cool completely and chill overnight as well, ensuring it’s the perfect consistency for glazing the next day.

4. Craft the Silky Banana Caramel Sauce

This isn’t just any caramel; it’s the base for your decadent glaze – a perfectly balanced, silky, slightly salty sauce brimming with warm, inviting banana flavor.

In a small, heavy-bottomed saucepan, combine the granulated sugar, water, and light corn syrup. Stir these ingredients together just enough to moisten all the sugar, then stop stirring completely. Resisting the urge to stir once it starts boiling is crucial to prevent crystallization.
Place the saucepan over medium heat. Allow the mixture to cook undisturbed for approximately 5-10 minutes. Observe carefully as the sugar dissolves, begins to bubble, and then gradually transforms into a rich, deep amber color. This is the caramelization process. Do not walk away, as it can go from perfect to burnt very quickly!
While the sugar mixture is caramelizing, gently warm the heavy cream in the microwave for about 1 minute. Warming the cream prevents the caramel from seizing when the two are combined.
The moment your caramel reaches that beautiful deep amber hue, immediately remove the saucepan from the heat. Slowly and carefully pour the warm heavy cream into the hot caramel. Be cautious, as the mixture will bubble up rapidly and intensely. Whisk continuously and slowly as you pour to ensure a smooth incorporation.
Once the vigorous bubbling subsides, continue to whisk the caramel until it is completely smooth and uniform. Stir in the vanilla extract, salt, and the remaining banana reduction. If, after adding these, the caramel appears to have separated, simply return the saucepan to very low heat and stir gently until it comes back together smoothly.
Pour the finished banana caramel sauce into a clean jar or heat-safe container. Allow it to cool completely to room temperature, then refrigerate. The sauce will thicken considerably as it cools. It keeps wonderfully in the fridge for up to a week and can be gently warmed before use.

5. Shape and Proof Your Donuts to Perfection

You’re nearing the finish line! Now it’s time to carefully cut, shape, and allow your donuts their final rise before they meet the hot oil.

On a lightly floured surface, turn out your chilled donut dough. Using a rolling pin, carefully roll the dough to a uniform ½-inch thickness. Ensure your surface and rolling pin are adequately floured to prevent sticking, but avoid using excessive flour which can dry out the dough.
Using a donut cutter, cut out your donut shapes. For any leftover dough scraps, resist the urge to re-roll them, as this can make the donuts tough. Instead, gently twist these scraps into charming little crullers – they fry up wonderfully too!
Carefully transfer the shaped donuts and crullers onto sheets of parchment paper or a lightly greased baking surface. Cover them loosely with plastic wrap or a clean kitchen towel to prevent drying. Allow them to rise at room temperature for approximately 30 minutes, or until they look visibly puffy and airy. This is their second proof.
While the donuts are proofing, begin heating your frying oil. Pour a sufficient amount of vegetable oil (or your chosen neutral oil) into a deep, heavy-bottomed pot or a dedicated deep fryer. Heat the oil until it reaches a consistent temperature of 350°F (175°C). Use a reliable thermometer to monitor and maintain this temperature precisely.

6. Fry the Donuts to Golden Perfection

Once your oil is at 350°F and your donuts are puffy, carefully lower them into the hot oil, working in small batches to avoid overcrowding the pot. Overcrowding will lower the oil temperature and result in greasy donuts. Fry each batch for about 90 seconds per side.
Using a slotted spoon, spider, or chopsticks, gently flip the donuts to ensure even cooking and browning on both sides. They should puff up beautifully and turn a gorgeous light golden-brown.
As each batch finishes frying, carefully remove the donuts from the oil and transfer them to a wire rack that has been lined with paper towels. This allows excess oil to drain off, keeping your donuts crisp and not greasy. Let them cool slightly on the rack while you prepare the glaze.

7. Glaze Your Irresistible Banana Caramel Donuts

This sweet, sticky glaze is the crowning glory, taking these already delicious treats completely over the top. Warm donuts paired with this luscious glaze equal pure perfection.

In a large mixing bowl, whisk together the powdered sugar, salt, vanilla extract, melted butter, hot water, and ½ cup of your prepared banana caramel sauce. Continue whisking until the mixture is completely smooth and has a pourable consistency.
If you find the glaze is too thick to easily dip the donuts, simply microwave it for 10 seconds. Stir it thoroughly again to loosen it up to the perfect consistency.
Once the glaze is ready, take each slightly cooled donut and dip just the top side into the glaze. Allow any excess glaze to drip off back into the bowl. Place the glazed donuts back onto the wire cooling rack, allowing the glaze to set completely.
**Optional Toppings:** For an extra touch of decadence, sprinkle your warm donuts with a pinch of cinnamon sugar, top them with finely chopped nuts, add an extra drizzle of the banana caramel sauce, or even serve them “a la mode” style with a scoop of vanilla bean ice cream.

Expert Tips and Tricks for the Best Banana Caramel Donuts

Want to truly master these incredible **fried banana caramel donuts**? These insider tips will help you avoid common pitfalls and ensure your donuts are nothing short of spectacular every single time.

**Banana Selection is Key:** Always use overripe or even overly ripe bananas. The darker the peel, the sweeter and more intensely flavored the banana pulp, which translates directly to maximum flavor in your banana reduction and ultimately, your donuts.
**The Power of the Banana Reduction:** Do not, under any circumstances, skip the banana reduction step. This is the ultimate method to concentrate that beautiful banana flavor without introducing excessive moisture into your dough or thinning out your caramel. It’s the secret to truly distinct banana notes.
**Embrace the Overnight Chill:** Chilling the donut dough overnight in the refrigerator is essential. Not only does the cold dough become much easier to handle and roll out, but the slow, cold fermentation also develops a superior, more complex flavor profile and an improved texture when fried.
**Choose the Right Frying Oil:** For best results, fry your donuts in an oil with a high smoke point. Excellent choices include vegetable oil, canola oil, or peanut oil. These oils can withstand the high temperatures required for frying without breaking down or imparting off-flavors.
**Temperature Control is Paramount:** Always use a reliable kitchen thermometer to monitor your frying oil. Maintaining a consistent temperature of around 350°F (175°C) is absolutely critical. Too cool, and your donuts will absorb too much oil and become greasy; too hot, and they’ll brown too quickly on the outside while remaining raw in the center.
**Patience with Glazing:** Allow your freshly fried donuts to cool slightly (but still be warm) before dipping them into the glaze. If they’re too hot, the glaze will simply melt and run off. If they’re too cold, the glaze won’t adhere as nicely. A warm donut allows the glaze to stick and set beautifully.
**Don’t Overcrowd the Pot:** When frying, work in small batches. Giving each donut ample space in the hot oil helps maintain the oil temperature and ensures even cooking and browning.
**Perfect Your Dough Consistency:** The dough should be soft, elastic, and slightly sticky after kneading, but not wet. If it feels too wet, a short rest and another minute of kneading can often help the flour absorb more liquid.

Recommended Equipment I Used for These Donuts

Having the right tools on hand can significantly streamline the entire donut-making process, especially when it comes to frying. Here’s a list of the essential equipment I relied on to make this **fried banana caramel donut recipe** a smooth and enjoyable experience:

Stand Mixer: An absolute workhorse in the kitchen, especially with the dough hook attachment. It kneads the rich banana dough to perfection, ensuring optimal gluten development for that signature fluffy texture. While a large bowl and a sturdy hand mixer can suffice, it will require significantly more effort.
Heavy Medium Skillet: Ideal for gently cooking down the banana reduction over medium heat. Its heavy bottom ensures even heat distribution, preventing the delicate banana mixture from scorching or burning.
Small Saucepan: Perfectly sized for preparing the banana caramel sauce. A thick-bottomed pan is highly recommended here, as it helps prevent the sugar from burning during the caramelization process.
Rolling Pin: Essential for rolling out your chilled dough evenly to the specified ½-inch thickness. Consistency here ensures uniformly cooked donuts.
Donut Cutter: A must-have tool for creating perfectly round, clean-edged donuts with the characteristic hole in the middle. If you don’t have one, two different-sized round cutters or even a biscuit cutter and a clean bottle cap can serve as good alternatives.
Parchment Paper: Indispensable for preventing your beautifully shaped donuts from sticking to the surface while they undergo their crucial second proof.
Deep-Fry Thermometer: This is an non-negotiable item for frying donuts. It’s absolutely essential for accurately maintaining the hot oil temperature at precisely 350°F (175°C). Precise temperature control is paramount for perfectly cooked, non-greasy donuts.
Slotted Spoon or Chopsticks: These tools are perfect for gently flipping your donuts in the hot oil and safely lifting them out once golden-brown, all without damaging their delicate shape.
Wire Rack + Paper Towels: Setting your fried donuts on a wire rack lined with paper towels immediately after frying allows excess oil to drain off properly, ensuring they stay crisp and avoid becoming soggy.
Cooling Rack: Used again for letting your glazed donuts sit. It allows air circulation, helping the sweet glaze to firm up just right without sticking.
Small Baking Sheet or Tray: Very handy for various tasks throughout the recipe, including transferring donuts before and after frying, and for cooling down the banana caramel sauce efficiently.

Frequently Asked Questions (FAQs) About Banana Caramel Donuts

Got questions? We’ve got answers to help you master these delicious **fried banana caramel donuts**!

Can I bake these donuts instead of frying them?
While this recipe is meticulously developed for yeast-risen fried donuts to achieve that specific crisp-fluffy texture, you could attempt to adapt the dough for a muffin tin or a dedicated donut pan for a baked version. However, please be aware that they will not have the same characteristic crispy exterior and light, airy texture that deep frying provides. The results will be more akin to a dense cake donut or muffin.
What if I don’t have nonfat dry milk powder?
You can certainly proceed without the nonfat dry milk powder. However, it’s worth noting that this ingredient plays a significant role in boosting the tenderness of the dough and promoting a beautiful, even golden-brown color during frying. Skipping it might result in a slightly less tender donut and a subtle difference in the final appearance.
Can I double the banana caramel sauce recipe?
Absolutely! Doubling the banana caramel sauce is an excellent idea. It’s incredibly versatile and beyond just glazing these donuts. It makes a fantastic drizzle for pancakes, waffles, French toast, or even a simple scoop of vanilla ice cream. It also stores well, so having extra is never a bad thing!
What’s the main difference between these and typical banana bread donuts?
The key difference lies in the leavening method and cooking technique. These are classic, yeast-risen fried donuts, meaning they achieve their light, airy, and fluffy texture through yeast fermentation and are cooked in hot oil, giving them a distinct crispy exterior. In contrast, “banana bread donuts” are typically baked, leavened with baking powder or baking soda, and possess a denser, cake-like texture, much like traditional banana bread, but in a donut shape.

Storing and Freezing Instructions for Your Delicious Donuts

While these **fried banana caramel donuts** are undeniably best enjoyed fresh, here’s how you can store any leftovers and even freeze them to enjoy later:

Storing Leftovers: If you have any donuts remaining, store them in an airtight container at room temperature. They will retain their quality for 1-2 days. Keep in mind that their crispy exterior will soften over time, but the flavor will still be delightful.
To Freeze: If you plan to freeze your donuts, do so *before* glazing them. Arrange the freshly fried and cooled (but unglazed) donuts on a parchment paper-lined baking tray in a single layer. Freeze them until solid (about 2-3 hours). Once frozen, transfer them to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. They can be stored for up to 1 month.
Reheating Frozen Donuts: To reheat, you can pop a frozen donut into the microwave for 10-15 seconds until warmed through. Alternatively, for a slightly crisper exterior, reheat them in an oven at a low temperature (around 300°F or 150°C) for a few minutes until heated through. Once reheated, you can then dip them in fresh glaze for a near-fresh experience!

These **Fried Banana Caramel Donuts** are truly the ultimate sweet treat, perfect for elevating any brunch spread, a delightful dessert, or simply when you’re craving something truly indulgent! If you give this recipe a try, please don’t hesitate to leave a star rating and share your experience in the comments section below. I absolutely love hearing your feedback and answering any questions you might have! Don’t forget to follow me on Instagram, Pinterest, and TikTok for more fun baking adventures and delicious recipes. Happy baking!

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Recipe

Fried Banana Caramel Donut

Molly Murphy

These homemade fried banana caramel donuts boast a delightfully crisp exterior and an exceptionally fluffy interior, generously infused with rich banana flavor. They’re crowned with a luscious, silky homemade caramel glaze, making every bite an indulgent experience that perfectly blends classic fried donut magic with comforting banana bread notes.

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Ingredients

Banana Reduction

4 ripe bananas
2 tablespoons unsalted butter
3 tablespoons light brown sugar

Banana Caramel Sauce

1 cup granulated sugar
¼ cup water
3 tablespoons light corn syrup
¾ cup heavy cream
2 teaspoons pure vanilla extract
1 teaspoon kosher salt
¼ cup banana reduction

For the Dough:

1 ¼ cups warm whole milk 110°F
2 ¼ teaspoons active dry yeast
1 teaspoon granulated sugar for yeast activation
½ cup granulated sugar
½ cup unsalted butter softened
4 large eggs
½ cup banana reduction recipe above
4 ¾ cups bread flour or all-purpose flour plus extra for rolling
2 tablespoons nonfat dry milk powder
2 teaspoons salt

For the caramel banana glaze

4 cups powdered sugar
¼ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon melted butter
½ cup hot water
½ cup banana caramel

Instructions

Banana Reduction

Add the peeled ripe bananas to a blender and blend until completely smooth. You want a lump-free purée to ensure it incorporates cleanly and beautifully into your dough and sauces, maximizing flavor.

4 ripe bananas
In a large, heavy nonstick pan, melt the unsalted butter over medium heat. Once melted, stir in the banana purée and the light brown sugar, ensuring they are well combined.

2 tablespoons unsalted butter, 3 tablespoons light brown sugar
Cook the mixture for approximately 10-15 minutes, stirring consistently every minute or so to prevent sticking. The mixture will initially be pale yellow but will gradually deepen to a rich golden brown as the sugars caramelize and the moisture evaporates. You’re aiming for a thick, jammy consistency – similar to banana jam or apple butter. This concentration is vital for intense banana flavor.
Once it has reached the desired thick, glossy, and reduced consistency, immediately spread it thinly onto a large plate or small baking sheet to help it cool down as quickly as possible. Allow it to come to complete room temperature before incorporating it into any other part of the recipe.

Make the Dough

In a small bowl, thoroughly combine the warm whole milk (at precisely 110°F), the active dry yeast, and 1 teaspoon of granulated sugar. Allow this mixture to sit undisturbed for 5-10 minutes until a foamy and bubbly layer forms on the surface, indicating active yeast.

1 ¼ cups warm whole milk 110°F, 2 ¼ teaspoons active dry yeast, 1 teaspoon granulated sugar for yeast activation
In the large bowl of a stand mixer, fitted with the dough hook attachment, whisk together the bread flour (or all-purpose flour), nonfat dry milk powder, and salt. Ensure these dry ingredients are evenly distributed.

4 ¾ cups bread flour or all-purpose flour plus extra for rolling, 2 tablespoons nonfat dry milk powder, 2 teaspoons salt
Add the remaining granulated sugar, the large eggs, half of the cooled banana reduction, and the activated yeast mixture to the dry ingredients in the stand mixer bowl.

½ cup granulated sugar, ½ cup banana reduction, 4 large eggs
Begin kneading on low speed for approximately 4 minutes, or until all the ingredients are just combined and the dough starts to form a rough, shaggy mass.
With the mixer still running on low, add the softened unsalted butter one tablespoon at a time. It’s crucial to allow each piece of butter to fully incorporate into the dough before adding the next one. This step typically takes about 2-3 minutes in total to complete.

½ cup unsalted butter softened
Once all the butter has been incorporated, increase the mixer speed to medium and continue kneading the dough for another 6-8 minutes. The dough should transform into a soft, smooth, highly elastic, and slightly sticky consistency – it should feel tacky but should not leave a lot of residue on your fingers.
If the dough still feels excessively sticky after the full kneading time, allow it to rest for 5 minutes. This brief rest gives the flour a chance to fully hydrate. Then, knead it again for 1 more minute; you’ll notice it becomes less sticky and easier to manage.

First Proof (Overnight)

Carefully transfer the prepared donut dough to a lightly greased bowl. Cover the bowl tightly with plastic wrap or a secure lid, ensuring it’s airtight. Refrigerate the dough for a minimum of 8 hours, or ideally, overnight (for 8-12 hours). This extended cold fermentation is crucial for developing exceptional flavor and makes the dough significantly easier to handle the following day.
While the donut dough is chilling in the refrigerator, take this time to prepare the banana caramel sauce from scratch. Once made, allow the sauce to cool completely and chill overnight as well, so it’s ready and at the perfect consistency for glazing your freshly fried donuts.

Banana Caramel Sauce

In a medium, heavy-bottomed saucepan, combine the granulated sugar, water, and light corn syrup. Stir these ingredients together just enough to thoroughly moisten all the sugar granules, then immediately stop stirring to prevent crystallization during cooking.

1 cup granulated sugar, ¼ cup water, 3 tablespoons light corn syrup
Place the saucepan over medium heat and cook the sugar mixture undisturbed for 5-10 minutes. Watch closely as the sugar will first dissolve, then begin to bubble, and finally, deepen to a rich amber color, similar to dark honey or a shiny copper penny. This stage requires keen observation, as it can burn quickly.
Concurrently, warm the heavy cream in the microwave for approximately 1 minute. The warmed cream will help prevent the caramel from seizing when added to the hot sugar.
As soon as the caramel achieves that beautiful deep amber color, remove the pan from the heat immediately. Very slowly and with extreme caution, pour the warm heavy cream into the hot caramel. Be prepared for a dramatic bubbling and steaming reaction; pour gradually and whisk constantly as you do so to ensure a smooth blend.

¾ cup heavy cream
Once the vigorous bubbling subsides and the caramel is safe to handle, whisk it vigorously until it becomes completely smooth and homogenous. Stir in the pure vanilla extract, kosher salt, and the remaining portion of the banana reduction.

2 teaspoons pure vanilla extract, ¼ cup banana reduction, 1 teaspoon kosher salt
If, at this point, the caramel still looks slightly separated or grainy, return the pan to very low heat for just a minute or two, stirring continuously until it comes together into a perfectly smooth sauce.
Allow the banana caramel sauce to cool slightly, then transfer it into a heat-safe jar or container. As it cools, it will thicken considerably. Store any leftover sauce in the refrigerator for up to a week; gently warm it before drizzling or using again.

Cut & Proof the Donuts

The next day, gently turn the chilled donut dough out onto a lightly floured surface. Using a rolling pin, carefully roll the dough to a uniform ½-inch thickness. Ensure you use just enough flour to prevent sticking, but not so much that it dries out the dough.
Use a donut cutter to punch out your donut shapes. For any remaining dough scraps, avoid re-rolling them, as this can make the resulting donuts tough. Instead, gently twist these scraps into small, charming crullers – they fry up deliciously as well!
Carefully place the cut donuts (and crullers) onto sheets of greased parchment paper. Cover them loosely with plastic wrap or a clean kitchen towel to prevent them from drying out. Allow them to rise at room temperature for approximately 30 minutes, or until they become visibly puffy and slightly airy. This is their crucial second proof.
While the donuts are undertaking their final rise, begin heating your frying oil. Pour a sufficient amount of vegetable oil (or your preferred neutral oil) into a large, heavy-bottomed pot or a dedicated deep fryer. Heat the oil until it reaches a precise and consistent temperature of 350°F (175°C). Utilize a reliable deep-fry thermometer to monitor and maintain this temperature accurately.

Fry the Donuts

Once your frying oil is at 350°F and your donuts are nicely puffed, carefully lower them into the hot oil, working in small batches. Avoid overcrowding the pot at all costs, as this will drastically lower the oil temperature and result in greasy, unevenly cooked donuts. Fry each donut for about 90 seconds per side.
Using chopsticks or tongs, gently flip the donuts to ensure they cook evenly and achieve a beautiful light golden-brown color on both sides.
As each batch of donuts finishes frying, carefully remove them from the hot oil and transfer them to a wire rack that has been lined with several layers of paper towels. This crucial step allows any excess oil to drain off, ensuring your donuts remain wonderfully crisp and non-greasy. Let them cool slightly while you proceed to make the glaze.

Make the Glaze

In a large mixing bowl, thoroughly whisk together the powdered sugar, salt, vanilla extract, melted butter, hot water, and ½ cup of your prepared banana caramel sauce. Continue whisking diligently until the mixture is completely smooth, lump-free, and has a perfectly pourable, yet thick, consistency.

4 cups powdered sugar, ¼ teaspoon salt, 1 teaspoon vanilla extract, 1 tablespoon melted butter, ½ cup hot water, ½ cup banana caramel
If you find the glaze is too thick to easily dip the donuts, simply microwave it for about 10 seconds. Stir it thoroughly again to loosen it up to the ideal pourable consistency.
Take each slightly cooled, warm donut and dip just the top side into the prepared glaze. Allow any excess glaze to drip off back into the bowl for a clean finish. Place the glazed donuts back onto the wire cooling rack to allow the glaze to set completely, creating a beautiful, slightly firm coating.

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