These baked Ribena glazed doughnuts are the perfect weekend (and weekday) treat.



5 mins

Cooking Time

10 mins


3 - 5 (depending on glassware)


  • 2 very ripe bananas, mashed
  • 50g butter, soft (extra for greasing)
  • 3 tbsp. honey
  • 1 tsp. vanilla essence
  • 1 egg
  • 1 tsp. baking powder
  • 100g plain flour
  • 75g icing sugar
  • 3 tbsp. Ribena Blackcurrant Squash No Added Sugar


Step 1

Add the bananas, butter, honey, vanilla and egg to a bowl or free standing mixer, whisk until as smooth as possible.

Step 2

Add the baking powder and flour and whisk again until combined. Pre heat the oven to 180C Fan and grease a doughnut tray (or use a muffin pan for no hole doughnuts).

Step 3

Then add the mixture to a piping bag if you have one (it makes it easier to fill the compartments) pipe into the tray and cook for 10-12 minutes until golden.

Step 4

Allow to cool completely. Add the Ribena to the icing sugar and stir until you have a lovely pink colour. Dip the cooled doughnuts into the glaze. Turn over and place on a plate or rack to allow the icing to set. Repeat until all are done. Enjoy!