Banana Brioche Doughnuts with Vanilla Pastry Cream (Sourdough)
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When a simple homemade donut just won’t cut it, these Banana Brioche Doughnuts with Vanilla Pastry Cream step in to raise the bar. They’re soft, rich, and deeply flavorful thanks to a ripe banana and an active sourdough starter that brings subtle tang and gorgeous texture.
The recipe takes a little time, as sourdough fermentation is slow and steady, but most of it is hands-off. The result is golden, sugar-rolled doughnuts with a silky vanilla pastry cream piped into the side of each donut. Between the pillowy brioche dough and the cool, custardy filling, every bite feels indulgent without being overly sweet.
Why You’ll Love Banana Brioche Doughnuts Filled with Vanilla Pastry Cream
- Soft brioche dough: Enriched with butter, banana, and milk for tender, flavorful donuts.
- Sourdough fermentation: Adds depth, subtle tang, and that classic chewy structure.
- Silky vanilla pastry cream: Classic custard filling with real vanilla for elegance.
- Bakery-quality finish: Rolled in sugar and filled with cream for a professional look.
- Worth the wait: Long rest times mean complex flavor without complicated steps.
Ingredients Needed To Make Banana Brioche Doughnuts Filled with Vanilla Pastry Cream
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
For the Doughnuts:
- Bread Flour
- All-Purpose Flour
- Egg
- Vanilla Bean Paste or Extract
- Ripe Banana, Mashed
- Sugar
- Salt
- Butter, Room Temperature
- Milk
- Active Sourdough Starter
- Neutral Oil for Frying (Canola or Vegetable)
- Sugar (For Rolling)
- Parchment Paper
For the Vanilla Pastry Cream:
- Milk
- Egg Yolks
- Whole Egg
- Sugar
- Vanilla Bean Paste or 1 Vanilla Bean
- Salt
- Cornstarch
Variations, Tips, and Substitutions
- Use brioche-style dough: Enriched with butter and egg, this dough stays soft even the next day.
- Check oil temperature often: Use a thermometer to keep it around 350°F. Hot oil ensures even frying without greasiness.
- Flavor twists: Add a pinch of nutmeg or cinnamon to the sugar coating for warm spice.
- Dairy-free option: Substitute oat milk in both the dough and pastry cream. Use plant-based butter if desired.
- Filling options: Swap vanilla cream for chocolate pastry cream, coffee cream, or fruit curd.
- Work with sticky dough: Keep a small bowl of flour handy while shaping. The dough is enriched, so it needs extra dusting to handle easily.
- Storage: Best eaten fresh, but filled doughnuts can be refrigerated in an airtight container for up to one day.
How To Make Banana Brioche Doughnuts Filled with Vanilla Pastry Cream
- Prepare pastry cream: Heat milk and vanilla in a saucepan. In a separate bowl, whisk egg yolks, egg, sugar, salt, and cornstarch. Temper with hot milk, then return mixture to pot. Whisk until thickened. Chill with plastic wrap pressed to surface.
- Mix brioche donut dough: In stand mixer, combine banana, egg, milk, vanilla, and sourdough starter. Add flours, salt, sugar, then gradually incorporate butter until dough is smooth, elastic, and sticky. Cover and let rise until doubled.
- Shape doughnuts: Roll dough to ½ inch thick on floured surface. Cut with 3” biscuit cutter. Place each round on parchment squares and let proof until puffed.
- Fry doughnuts: Heat oil in Dutch oven or deep pot to 350°F. Fry a few at a time, flipping once, until golden brown. Drain on paper towels, then transfer to cooling rack.
- Fill and finish: Roll warm donuts in sugar. Use a piping bag fitted with a round tip to fill the side of each donut with vanilla pastry cream. Serve immediately.
Commonly Asked Questions
Can I use commercial yeast instead of sourdough starter?
Yes, but it won’t have the same flavor. Replace the starter with 2 tsp instant yeast and reduce flour and milk slightly to adjust hydration.
Why add banana to brioche dough?
The banana keeps the dough moist, adds gentle sweetness, and complements the vanilla cream filling beautifully.
What’s the best way to pipe pastry cream?
Use a pastry bag with a round tip. Insert it into the side of each donut and squeeze until just full. Don’t overfill or it will burst out.
Can I make the dough the night before?
Absolutely. Mix and let it rise overnight in the fridge. Shape, proof, and fry the next day. This actually develops even more flavor.
Why roll in sugar instead of glazing?
A sugar coating gives a crisp contrast to the creamy filling and keeps the focus on the brioche dough and pastry cream.
Banana Brioche Sourdough Doughnuts with Vanilla Pastry Cream
Equipment
- Stand mixer with dough hook
- Plastic wrap + kitchen towel
- 3-inch biscuit cutter
- Two baking sheets lined with parchment paper
- Deep skillet (4” or deeper) or Dutch oven
- Cooking thermometer (for oil temperature)
- Tongs or slotted spoon
- Paper towels for draining
- Cooling racks
- Pastry bag with round tip (for filling cream)
Ingredients
Doughnuts
- 2 cups bread flour
- ½ cup all-purpose flour
- 1 egg
- 1 tsp vanilla bean paste or extract
- 1 ripe banana mashed
- 2 tbsp sugar
- ½ tsp salt
- 6 tbsp butter room temperature
- ¼ cup milk
- ½ cup active sourdough starter fed and bubbly
- Canola or vegetable oil for frying
- 1 cup sugar for rolling fried doughnuts
- Parchment paper cut into ~5” squares
Vanilla Pastry Cream
- 2 cups milk or oat milk for dairy-free
- 3 egg yolks
- 1 whole egg
- 1 cup sugar
- 1 tsp vanilla bean paste or 1 whole vanilla bean
- Pinch of salt
- 4 tbsp cornstarch
Instructions
Step 1: Make the Pastry Cream
- In a saucepan, heat milk and vanilla over medium heat until it comes to a boil.
- In a separate bowl, whisk egg yolks, egg, sugar, salt, and cornstarch until smooth.
- Temper the eggs by whisking in 1–2 spoonfuls of hot milk, one at a time.
- Slowly add egg mixture back into saucepan with milk, whisking constantly over low heat until thickened.
- Pour into a bowl, cover with plastic wrap pressed against the surface, and chill in fridge until completely cool.
Step 2: Make the Dough
- Activate sourdough starter the night before; it should be bubbly and ready.
- In a stand mixer with dough hook, combine egg, banana, milk, vanilla, and starter. Mix briefly.
- Add bread flour, all-purpose flour, salt, and sugar. Mix until combined. Scrape down sides as needed.
- Add butter 1 tablespoon at a time, mixing until fully incorporated. Continue mixing 5–8 minutes until dough is sticky, elastic, and stretchy.
- Cover bowl with plastic wrap and towel. Let rise in a warm place until doubled (about 4–6 hours depending on sourdough strength).
Step 3: Shape the Doughnuts
- Generously flour work surface (dough will be sticky).
- Roll dough to ½” thick. Cut with a 3” biscuit cutter.
- Place each doughnut on a parchment square, then transfer to baking sheets.
- Gently re-roll scraps if needed (let dough rest briefly before reworking).
- Cover with towel and proof until risen ~50% more (30–60 minutes).
Step 4: Fry the Doughnuts
- Heat 3” of canola or vegetable oil in skillet/Dutch oven to 350°F.
- Fry 2 doughnuts at a time, 2–3 minutes per side, until slightly darker than golden brown.
- Transfer to paper towel–lined plate to drain, then move to cooling rack.
Step 5: Finish & Fill
- Let doughnuts cool for about 20 minutes.
- Roll each in sugar while still slightly warm.
- Fill pastry bag with chilled vanilla pastry cream. Insert tip into side of each doughnut and pipe filling inside until just full.
These banana brioche sourdough doughnuts with vanilla pastry cream are a labor of love, but every step pays off. The combination of soft brioche, tangy sourdough, and smooth vanilla custard is decadent yet balanced. If you’ve ever wanted to make bakery-style donuts at home, this recipe will make you proud of every golden round that comes out of the hot oil.
