1. In a large mixing bowl, mash those bananas until mostly smooth, then stir in sugar, melted butter, and warm milk until everything’s combined and friendly-looking.
2. Sprinkle the yeast over your banana mixture and let it hang out for 5 minutes—you want it to get foamy and bubbly, which means it’s ready to work its magic.
3. Add flour, salt, cinnamon, nutmeg, and raisins if you’re using them. Mix until a shaggy dough forms—it’ll look messy at first, but trust the process.
4. Turn the dough onto a floured surface and knead for 5-7 minutes until it’s smooth and elastic. If it springs back when you poke it, you’ve nailed it. Don’t skip this part or your bagels will be dense (ask me how I know).
5. Place your dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about an hour or until it doubles in size. I use my oven with just the light on—works perfectly.
6. Preheat your oven to 375°F and line a baking sheet with parchment paper.
7. Punch down that puffy dough (so satisfying), then divide it into 8 equal pieces. Roll each piece into an 8-inch rope, connect the ends to form a circle, and pinch those ends together really well.
8. Place your shaped bagels on the prepared baking sheet, brush with beaten egg for that golden shine, and bake for 20-25 minutes until they’re golden brown and sound hollow when you tap the bottom.
9. Let them cool for about 5 minutes before diving in, if you can wait that long.

Nutrition Information (Per Bagel):

• Calories: 285
• Carbohydrates: 52g
• Protein: 7g
• Fat: 5g
• Fiber: 2g
• Sodium: 165mg
• Sugar: 10g
• Vitamin B6: 8% DV (from bananas)
• Iron: 15% DV

These provide good energy from complex carbs and natural banana sweetness without being overly indulgent.

Notes:

• Seriously, use ripe bananas—those brown-spotted ones give you the best flavor and moisture.
• Every oven runs differently, so trust your eyes and check your bagels around the 20-minute mark. They should be golden and sound hollow.
• Don’t skip the kneading—it develops the gluten that gives these their bagel texture instead of banana bread texture.
• Room temperature ingredients help the yeast work better, so take your butter and milk out ahead of time if you remember.
• Sealing the ends well is crucial—wet your fingers slightly if the dough isn’t wanting to stick together.

Storage Tips:

Keep these in an airtight container at room temperature for 2-3 days—they stay surprisingly soft. Don’t refrigerate them because that actually makes them go stale faster (I learned this the hard way). For longer storage, freeze them in a freezer bag for up to 3 months. Toast them straight from frozen, and they taste almost as good as fresh. Microwaving turns them into rubber, so always use your toaster or oven to reheat.

Serving Suggestions:

• Classic Cream Cheese: Plain or honey-walnut cream cheese is absolute perfection with these
• Peanut Butter & Banana Slices: Double down on that banana flavor with fresh slices and creamy peanut butter
• Nutella Spread: For when you want breakfast to feel like dessert (no judgment here)
• Butter & Cinnamon Sugar: Keep it simple with softened butter and a sprinkle of cinnamon sugar

Mix It Up (Recipe Variations):

Chocolate Chip Banana Bagels: Add 1/2 cup mini chocolate chips to the dough for a sweeter, more indulgent version that kids go crazy for.

Nutty Banana Bagels: Mix in 1/3 cup chopped walnuts or pecans for extra crunch and that classic banana bread combination. Toast the nuts first for deeper flavor.

Blueberry Banana Bagels: Fold in 1/2 cup fresh or frozen blueberries (don’t thaw if frozen) for a fruity twist that adds lovely color.

Vegan Banana Bagels: Replace butter with melted coconut oil, use plant-based milk, and brush with plant milk instead of egg wash for a completely dairy-free and egg-free version.

What Makes This Recipe Special:

This banana bagels recipe combines yeasted dough techniques with the moisture and sweetness of banana bread, creating a unique breakfast treat that’s softer than traditional bagels but more structured than quick bread. The natural sugars in bananas help develop a beautiful golden crust while keeping the interior tender, and the warm spices elevate them beyond basic banana flavor into something genuinely special.