Banana donut holes are a fun, fluffy treat bursting with sweet banana flavor and coated in a cinnamon-sugar crust. These little delights are fried to golden perfection, making them the perfect bite-sized indulgence for breakfast, dessert, or a snack anytime I’m craving something cozy and homemade.
Why You’ll Love This Recipe
I love this recipe because it’s an incredibly easy way to use up ripe bananas in a unique form that’s not banana bread. These donut holes come together quickly and don’t require any yeast or complicated steps. The texture is tender and moist, and the fried exterior gives them a satisfying crispness. Plus, they’re bite-sized, so I find them hard to resist popping one after another.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking powder
salt
ground cinnamon
nutmeg
granulated sugar
light brown sugar
ripe banana
egg
whole milk
unsalted butter
vanilla extract
oil for frying
additional cinnamon sugar for coating
directions
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I start by heating oil in a deep pot until it reaches 350°F.
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In one bowl, I whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
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In another bowl, I mash the ripe banana, then mix in the egg, sugars, milk, melted butter, and vanilla extract.
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I stir the wet ingredients into the dry until just combined, being careful not to overmix.
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Using a small cookie scoop or spoon, I drop small mounds of batter into the hot oil and fry until golden brown on all sides, about 2-3 minutes.
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I remove them with a slotted spoon and drain on a paper towel.
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While still warm, I toss the donut holes in cinnamon sugar to coat.
Servings and timing
This recipe makes about 20-24 donut holes.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
I sometimes add mini chocolate chips to the batter for a chocolaty twist. Swapping cinnamon sugar for a powdered sugar glaze also changes things up nicely. For a healthier version, I’ve tried baking them in a donut hole pan or air fryer—they come out slightly different but still tasty. I also enjoy adding chopped walnuts for extra texture.
storage/reheating
I store leftover donut holes in an airtight container at room temperature for up to 2 days. If I need to reheat them, I pop them in a 300°F oven for about 5 minutes or warm them gently in the microwave for 10–15 seconds. They’re best fresh, but still enjoyable the next day.
FAQs
Can I bake these instead of frying?
Yes, I can bake them in a donut hole or mini muffin pan at 350°F for about 10–12 minutes. They won’t have the same crisp exterior, but they’ll still be delicious.
Can I use overripe bananas?
Absolutely. The riper the banana, the more flavor and natural sweetness it brings to the donut holes.
What type of oil is best for frying?
I use a neutral oil with a high smoke point, like vegetable or canola oil, to avoid any flavor interference.
How do I know the oil is hot enough?
I use a thermometer to check that the oil is at 350°F. If I don’t have one, I test with a small drop of batter—it should sizzle and rise to the top quickly.
Can I make the batter ahead of time?
It’s best to fry the donut holes right after mixing the batter, but I’ve refrigerated the batter for up to a few hours with good results. I just give it a quick stir before frying.
Conclusion
Banana donut holes are a delightful twist on classic donuts that I can whip up in no time. They’re full of flavor, easy to make, and perfect for sharing—or not! Whether I’m using up ripe bananas or simply in the mood for something cozy and sweet, this recipe never fails to satisfy.
Print
Banana Donut Holes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 20–24 donut holes
- Category: Breakfast, Dessert, Snack
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These easy Banana Donut Holes are a fluffy, bite-sized treat packed with ripe banana flavor and coated in warm cinnamon sugar. Fried to golden perfection, they’re a delicious way to use up overripe bananas for breakfast, dessert, or a snack. No yeast required and ready in just 20 minutes!
Ingredients
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- Pinch of nutmeg
- 2 tbsp granulated sugar
- 2 tbsp light brown sugar
- 1 ripe banana, mashed
- 1 large egg
- ¼ cup whole milk
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Oil for frying (vegetable or canola)
- Cinnamon sugar (for coating)
Instructions
- Heat oil in a deep pot to 350°F (175°C).
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mash the banana and mix in the egg, sugars, milk, melted butter, and vanilla extract.
- Combine the wet and dry ingredients, stirring until just mixed. Do not overmix.
- Use a small cookie scoop or spoon to drop batter into the hot oil. Fry for 2–3 minutes or until golden brown, turning as needed.
- Remove with a slotted spoon and drain on paper towels.
- While still warm, roll the donut holes in cinnamon sugar to coat.
Notes
- Overripe bananas work best for enhanced flavor.
- For variety, add mini chocolate chips or chopped walnuts to the batter.
- Swap the cinnamon sugar coating for powdered sugar glaze if desired.
- These can also be baked in a donut hole pan at 350°F for 10–12 minutes or air-fried.
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