2-Ingredient Banana Donut Holes

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These incredibly simple Banana Donut Holes transform just two basic ingredients into irresistible bite-sized treats that taste like they came from a gourmet bakery. With their golden exterior, soft, cake-like interior, and warm cinnamon-sugar coating, they deliver all the satisfaction of traditional donuts with a fraction of the effort. Perfect for busy mornings, afternoon snacks, or whenever you need to use up overripe bananas, these little delights will become your new go-to recipe for impressive treats that take minutes to prepare.

Why You’ll Love This Recipe

• Just two core ingredients: Minimal shopping and measuring required
• Quick preparation: Ready in under 30 minutes from start to finish
• No special equipment: No need for fancy donut pans or deep fryers
• Kid-friendly: Perfect for little helpers in the kitchen
• Versatile base: Easily customizable with various coatings and add-ins
• Great for using ripe bananas: Transforms those spotty bananas into something magical

Ingredients

For the Donut Holes

• Self-rising flour – Contains the perfect blend of flour, baking powder, and salt for lift
• Ripe bananas – Provide natural sweetness, moisture, and distinctive flavor

For the Coating (Optional)

• Granulated sugar – Creates the classic sweet exterior
• Ground cinnamon – Adds warm, aromatic spice that complements the banana perfectly
• Butter or cooking spray – Helps the cinnamon-sugar mixture adhere to the donut holes

Step-by-Step Instructions

Preparing the Batter

Begin with very ripe bananas—the ones with plenty of brown spots are perfect, as they’re sweeter and easier to mash. Peel 2 large ripe bananas (approximately 1 cup mashed) and place them in a medium mixing bowl. Using a fork, mash the bananas thoroughly until they form a smooth paste with minimal lumps. The more uniform your banana mash, the more consistent your donut holes will be.

Add 1 cup of self-rising flour to the mashed bananas. The magic of self-rising flour is that it already contains the perfect balance of baking powder and salt, eliminating the need for additional leavening agents or seasoning. If you don’t have self-rising flour on hand, you can make your own by combining 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt.

Using a spatula or wooden spoon, gently fold the flour into the mashed bananas until just combined. The key is to mix until no dry flour remains visible, but avoid overmixing, which can make the donut holes tough. The batter will be thick and somewhat sticky—this is exactly the consistency you want. If the mixture seems too wet, add an additional tablespoon of flour; if it seems too dry, add a little more mashed banana.

At this point, you can enhance the basic recipe by adding optional flavor boosters if desired. A teaspoon of vanilla extract adds pleasant aromatic notes, while a quarter teaspoon of nutmeg brings warmth and depth. For chocolate lovers, fold in 2-3 tablespoons of mini chocolate chips. These additions are entirely optional and don’t count toward the core two ingredients, but they can elevate the flavor profile if you have them on hand.

Cooking the Donut Holes

Heat approximately 2 inches of vegetable or canola oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small bit of batter into it—the batter should sizzle and rise to the surface quickly, but not darken too rapidly.

While the oil is heating, prepare a cooling station by lining a plate with paper towels to absorb excess oil. If you’re planning to add the cinnamon-sugar coating, mix ½ cup granulated sugar with 1 tablespoon ground cinnamon in a shallow bowl and set aside.

Once the oil reaches the proper temperature, use a small cookie scoop or two spoons to drop tablespoon-sized portions of batter into the hot oil. Work in batches of 4-5 donut holes at a time to avoid overcrowding, which would lower the oil temperature and result in soggy donut holes. The batter will initially sink but should rise to the surface within seconds as it begins to cook.

Allow the donut holes to fry for approximately 2-3 minutes, turning them occasionally with a slotted spoon to ensure even browning on all sides. They should become golden brown and puff up slightly. When done, they’ll be cooked through in the center and hold their shape well.

Using a slotted spoon, carefully remove the donut holes from the oil and transfer them to the paper towel-lined plate to drain for about 30 seconds. Don’t let them sit too long before adding the coating, as it adheres best when the donut holes are still warm.

Adding the Coating

For the classic cinnamon-sugar finish shown in the image, transfer the still-warm donut holes directly from the paper towels to the bowl with the cinnamon-sugar mixture. If they’ve cooled too much or seem dry, lightly spray them with cooking spray or brush with melted butter to help the sugar adhere.

Roll each donut hole in the cinnamon-sugar mixture until completely coated on all sides. Place the coated donut holes on a serving plate or cooling rack. Repeat the frying and coating process with the remaining batter.

These donut holes are best enjoyed warm, when the contrast between the crisp, sweet exterior and the soft, banana-scented interior is most pronounced. They can be served as is or with a drizzle of honey, chocolate sauce, or caramel for an extra touch of indulgence.

Pro Tips

• Use very ripe bananas for maximum sweetness and easy mashing
• Keep oil at a consistent temperature for even cooking
• Don’t overcrowd the pan when frying to maintain oil temperature
• Roll in the cinnamon-sugar while the donut holes are still warm
• For even frying, use a cookie scoop to create uniform-sized donut holes

Variations and Creative Ideas

The beauty of this simple recipe lies in its versatility and how easily it can be adapted to create different flavor profiles and presentations.

Alternative Coatings

While the cinnamon-sugar coating is classic and delicious, there are many other options to explore:

Powdered Sugar: For a simple, sweet finish, roll the warm donut holes in powdered sugar for a snow-covered appearance. This creates a melt-in-your-mouth exterior that’s less sweet than granulated sugar.

Chocolate Glaze: Dip the cooled donut holes in a simple chocolate glaze made from 1 cup powdered sugar, 2 tablespoons cocoa powder, and 2-3 tablespoons milk, whisked until smooth. Allow to set before serving.

Maple Glaze: Combine 1 cup powdered sugar with 3 tablespoons pure maple syrup and 1 tablespoon milk for a delicious fall-inspired coating that complements the banana flavor beautifully.

Coconut: After coating with a simple glaze or brushing with melted butter, roll the donut holes in shredded coconut for a tropical twist that enhances the banana flavor.

Baked Version

If you prefer to avoid frying, these donut holes can be baked instead:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Use a cookie scoop to portion the batter onto the prepared baking sheet, leaving about 2 inches between each scoop. Bake for 12-15 minutes until the tops are golden and spring back when lightly touched.

For the coating, brush the warm baked donut holes with melted butter before rolling in the cinnamon-sugar mixture. The texture will be slightly different from the fried version—more like a soft banana bread bite—but still delicious.

Mini Muffin Adaptation

For a more uniform appearance, the batter can be baked in a mini muffin tin:

Prepare a mini muffin tin with cooking spray or line with mini muffin liners. Fill each cup about ¾ full with batter and bake at 350°F (175°C) for 10-12 minutes. Once cool enough to handle, brush with melted butter and roll in the cinnamon-sugar mixture.

Flavor Enhancements

While keeping to the spirit of a simple recipe, you can incorporate these optional add-ins for different flavor profiles:

Banana Bread Style: Add ¼ teaspoon each of cinnamon, nutmeg, and vanilla extract to the batter for a banana bread flavor profile.

Tropical Twist: Mix in 2 tablespoons of finely chopped dried pineapple and a tablespoon of shredded coconut to the batter before cooking.

Banana Split: Fold mini chocolate chips into the batter and serve the finished donut holes with a drizzle of strawberry sauce for a dessert-inspired treat.

Storage and Serving Suggestions

These donut holes are best enjoyed fresh, ideally within a few hours of making them. The contrast between the slightly crisp exterior and soft interior is most pronounced when they’re freshly made.

If you need to store them, place the completely cooled donut holes in an airtight container lined with paper towels. They can be kept at room temperature for up to 2 days, though the coating may become slightly damp over time due to the moisture in the banana.

To refresh them, place the donut holes on a baking sheet and warm in a 350°F (175°C) oven for about 5 minutes. Allow them to cool slightly, then re-roll in fresh cinnamon-sugar if needed.

These donut holes make a wonderful breakfast treat alongside coffee or milk. They’re also perfect for brunch gatherings, after-school snacks, or as a simple dessert. Serve them in a basket lined with a cloth napkin or on a platter with some fresh fruit for a beautiful presentation.

For an elevated dessert, serve warm donut holes with a scoop of vanilla ice cream and a drizzle of caramel sauce for a banana-themed sundae that will impress guests despite its simple preparation.

The Science Behind the Magic

You might wonder how just two ingredients can create such delicious donut holes. The science is fascinating:

Self-rising flour contains three essential components: all-purpose flour, baking powder, and salt. When combined with the moisture and natural sugars in ripe bananas, the baking powder activates, producing carbon dioxide bubbles that cause the batter to rise and create a light, airy texture.

Ripe bananas not only provide moisture and flavor but also contribute natural sugars that caramelize during frying, adding depth of flavor and helping to achieve that beautiful golden-brown color. The starches in the bananas also help bind the mixture together, providing structure to the donut holes even without eggs or other binding agents.

The hot oil creates a rapid cooking environment that sets the exterior quickly while allowing the interior to steam-cook to a tender, cake-like consistency. This temperature differential is what creates the textural contrast that makes these donut holes so satisfying.

Frequently Asked Questions

Can I use all-purpose flour instead of self-rising flour? Yes, you can make your own self-rising flour by combining 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt.

My batter seems too wet. What should I do? Different bananas contain varying amounts of moisture. If your batter seems too wet, gradually add more flour, a tablespoon at a time, until it reaches a thick, scoopable consistency.

Can I make these ahead of time for a party? These are best served fresh, but you can prepare them a few hours ahead. If they soften, refresh them in a 350°F oven for 5 minutes and re-coat with cinnamon sugar if needed.

How can I tell when the oil is the right temperature without a thermometer? Drop a small amount of batter into the oil. It should sizzle immediately and rise to the surface within a few seconds, but not brown too quickly. If it browns instantly, your oil is too hot.

Can I make these without frying? Yes, you can bake them at 350°F for 12-15 minutes on a parchment-lined baking sheet. They’ll have a different texture but will still be delicious.