The aim of this study was to investigate the possibility of using overripe banana and plantain mixed with maize to develop composite flours for making doughnuts. The fresh pulp of banana or plantain at maturity stage 7 (appearance of black spots on the surfaces of their peels) was substituted by maize flour at levels of 5, 10, 15, 20, 25, 30 and 35% for composite flours production. The sensory properties of flours were evaluated to prepare doughnuts. Banana or plantain fresh pulps compared with maize flour showed significant (p < 0.05) differences in the crude contents of ash (1.03 ± 0.21% to 5.07 ± 0.15%), fiber (0.75 ± 0.22% to 4.71 ± 1.53%), sugars (9.53 ± 0.31% to 77.92 ± 3.14%), starch (1.37 ± 0.11% to 85.64 ± 1.88%), proteins (2.71 ± 0.11% to 4.23 ± 0.25%) and fat (0.15 ± 0.10% to 1.15 ± 0.21%). Banana-maize mixtures at higher levels (25-35%) of maize flour incorporation produced flours with higher water (WAC) and oil (OAC) absorption capacities and a higher water solubility index (WSI). While plantain-maize mixtures were associated with flours of higher peak viscosity, final viscosity, setback and breakdown indexes during the heating time; meanwhile the pasting temperature was higher in bananamaize flours. It was observed that there was no significant difference (p > 0.05) in the overall acceptability (7.46 ± 1.26 to 8.14 ± 1.21) of banana and plantain doughnuts in 35% incorporation of maize. Furthermore, the results revealed that more than 33% of the panelist greatly like the doughnuts made from composite flours. Technically, organoleptically acceptable doughnuts were formulated from banana-maize and plantain-maize composite flours using 65:35 (w/w) ratio of banana:maize and plantain:maize mixtures.