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fried doughnut on parchment paper topped with bananas nuts and caramel
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5 from 1 vote

Banana Caramel Pecan Doughnuts {gourdoughs copycat}

Author: Dorothy Kern


For the Doughnuts:

  • 1 can refrigerated biscuits either small or large, 8-10 count
  • Vegetable Oil for frying

For the Frosting:

  • 4 ounces cream cheese room temperature
  • 1/4 cup butter room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla

For the Toppings:

  • 1 graham cracker sheet smooshed to make crumbs (I used my hands)
  • 1 banana sliced thin
  • Caramel ice cream topping about 1/4-1/2 cup
  • Chopped Pecans


  • Make your frosting: beat cream cheese and butter with a hand mixer in a large bowl. Beat in powdered sugar and vanilla until frosting comes together. Set aside.
  • Fill a medium saucepan or dutch oven with oil so that it comes 2” up the sides. Heat over medium-high heat until it reaches 350 degrees (I used a candy thermometer to measure it).
  • While the oil is heating, line a cookie sheet with paper towels. Unwrap your biscuits and cut a hole in the center of each. Depending on the size of your biscuit you can use a small cookie cutter or the large end of an icing tip.
  • Once the oil comes up to temperature, fry the doughnuts in batches. Place each doughnut in the oil, cook until the bottom is golden, flip with a spatula, and cook until the other side is golden. Use a slotted spoon to remove each doughnut from the oil carefully and place it on the cookie sheet. Let cool a few minutes before topping.
  • Top doughnut: frost with cream cheese frosting. Sprinkle with graham cracker crumbs. Top each doughnut with a few slices of banana then sprinkle with pecans and drizzle with caramel sauce. Serve immediately.