Banana donut holes are the recipe I turn to when I have overripe bananas sitting on my counter and want something sweet that feels like a treat but comes together in about 15 minutes. I discovered this easy banana donut recipe when I was craving donuts but didn’t want to deal with yeast, rising time, or complicated dough, and these 2-ingredient banana donut holes blew my mind with how simple they are. These healthier 2 ingredient banana donut holes come together in minutes using just ripe mashed banana dough and self-rising flour banana donuts, creating a warm, soft and fluffy banana donut hole with crisp edges and a sweet maple cinnamon sugar coating that makes them taste like you spent all morning at the bakery.
This plant-based recipe for banana donut holes is a quick easy banana snack dessert that works as breakfast treats or an after-school snack. These warm fluffy doughnut holes are a quick and delicious treat made with ingredients you probably already have, and they’re vegan plant-based banana donut holes that nobody would ever guess are made without eggs, milk, or butter. They pair perfectly with morning coffee or as a sweet ending to a meal, and work beautifully alongside other treats like easy 4-ingredient healthier pumpkin donuts for a mixed donut platter, or dark chocolate chunk molasses oatmeal cookies for a dessert spread. Whether you’re making banana donut holes air fryer style, banana donuts fried in oil, or baked banana donuts in the oven, this banana donut holes recipe delivers every single time.
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Why You’ll Love This Banana Donut Holes
They’re Ridiculously Simple with Just Two Ingredients. The base of these 2-ingredient banana donut holes uses only ripe bananas and self-rising flour, making them one of the easiest recipes you’ll ever make. No eggs, no milk, no oil in the dough itself. Just mash your bananas, stir in the flour until a soft dough forms, and you’re ready to cook. This simplicity means you can whip up a batch anytime the craving hits without planning ahead or running to the store. Perfect for using up those black-spotted bananas that are too ripe for eating but perfect for baking.
Multiple Cooking Methods Mean Maximum Flexibility. These banana donut holes air fryer version cooks in about 8 minutes with minimal oil, creating crispy exteriors and fluffy interiors. The banana donuts fried method gives you that classic donut shop texture with golden, crispy outsides. The baked banana donuts option works if you want to avoid frying altogether and can make a larger batch at once. All three methods create delicious results, so you can choose based on what equipment you have and how much oil you want to use. This versatility makes them accessible no matter your kitchen setup.
They’re Naturally Sweet and Customizable. The ripe bananas provide natural sweetness, meaning you don’t need to add sugar to the dough itself. The banana flavor shines through without being overwhelming, and the cinnamon sugar coating adds just the right amount of sweetness and spice. You can keep them simple or get creative with different coatings and fillings. They satisfy that donut craving in a way that feels a little less guilty because the base is just fruit and flour, though the cinnamon sugar coating definitely makes them feel indulgent.
Ingredients for Banana Donut Holes
This banana donut holes recipe uses minimal ingredients to create maximum deliciousness.
What You’ll Need
- Ripe Bananas: 2 large very ripe bananas (about 1 cup mashed) are the foundation of these donut holes. The bananas need to be spotted or even black for best results because overripe bananas are sweeter and mash more smoothly. They provide moisture, natural sweetness, binding power, and banana flavor. Underripe bananas won’t mash well and won’t be sweet enough. The riper, the better.
- Self-Rising Flour: 1 1/2 to 2 cups creates the structure and gives the donut holes their fluffy texture. Self-rising flour already contains baking powder and salt, which is why this works as a 2-ingredient recipe. If you don’t have self-rising flour, you can make your own by adding 1 1/2 teaspoons baking powder and 1/4 teaspoon salt per cup of all-purpose flour. The amount of flour you need depends on how wet your bananas are, so add gradually until the dough is scoopable but not sticky.
- Cinnamon Sugar Coating: 1/2 cup granulated sugar mixed with 1 to 2 teaspoons ground cinnamon for rolling the cooked donut holes. This coating is what transforms them from banana fritters into donut holes. The cinnamon adds warmth and spice that complements the banana perfectly.
- Melted Butter: 2 to 3 tablespoons for brushing on the warm donut holes before coating in cinnamon sugar. The butter helps the sugar mixture stick and adds richness. You can use coconut oil or vegan butter for a plant-based version.
- Oil for Frying (if frying): about 2 to 3 cups of neutral oil like vegetable, canola, or peanut oil for deep frying, or 2 tablespoons for pan frying, or cooking spray for air frying. The amount depends on your cooking method.
- Optional Add-ins: vanilla extract (1/2 teaspoon), mini chocolate chips (1/4 cup), chopped nuts (1/4 cup), or a pinch of nutmeg can be stirred into the dough for variations.
Instructions for Making Banana Donut Holes
Step-by-Step Directions
Step 1: In a medium mixing bowl, mash the ripe bananas with a fork until smooth with just a few small lumps. You want them completely broken down so the dough holds together. The more ripe your bananas, the easier they mash. This should take about 1 minute.
Step 2: Add 1 1/2 cups of self-rising flour to the mashed bananas. Stir with a wooden spoon or rubber spatula until a soft, slightly sticky dough forms. The dough should be thick enough to scoop but not so dry that it crumbles. If the dough is too wet and sticky, add more flour 1 tablespoon at a time. If it’s too dry, add a tiny splash of water or mash another banana piece. The dough should hold together when you scoop it but shouldn’t be stiff.
Step 3: Prepare your cinnamon sugar by mixing the granulated sugar and cinnamon in a shallow bowl. Set aside. Melt your butter in a small bowl and set aside.
For Air Fryer Method (Recommended):
Step 4: Preheat your air fryer to 350°F for 3 to 5 minutes. Spray the air fryer basket lightly with cooking spray to prevent sticking.
Step 5: Using a small cookie scoop or two spoons, form the dough into 1-inch balls. You should get about 16 to 20 donut holes depending on size. Don’t worry about making them perfectly round because they puff up and round out as they cook.
Step 6: Place the dough balls in the air fryer basket in a single layer, leaving about 1 inch of space between each one. Don’t crowd them or they’ll steam instead of getting crispy. You’ll need to work in batches.
Step 7: Air fry at 350°F for 7 to 9 minutes, flipping halfway through at the 4-minute mark. They should be golden brown and cooked through. Test one by breaking it open to make sure the center isn’t doughy.
Step 8: While still warm, brush each donut hole with melted butter, then immediately roll in the cinnamon sugar mixture until completely coated. The butter helps the sugar stick and adds flavor.
For Deep Frying Method:
Step 4: Heat 2 to 3 inches of oil in a heavy-bottomed pot or Dutch oven to 350°F to 375°F. Use a candy thermometer to monitor the temperature because too hot and they burn outside while staying raw inside, too cool and they absorb too much oil.
Step 5: Using a small cookie scoop or two spoons, carefully drop balls of dough into the hot oil. Don’t overcrowd the pot – fry 4 to 6 at a time depending on pot size.
Step 6: Fry for 2 to 3 minutes, turning once or twice, until golden brown on all sides. They should puff up and float to the surface. Remove with a slotted spoon and drain on paper towels.
Step 7: While still warm, brush with melted butter and roll in cinnamon sugar.
For Baked Method:
Step 4: Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone mat. Lightly spray with cooking spray.
Step 5: Scoop the dough into 1-inch balls and place on the prepared baking sheet about 2 inches apart.
Step 6: Bake for 12 to 15 minutes until golden brown and a toothpick inserted comes out clean. They won’t get as crispy as fried or air fried versions but they’re still delicious.
Step 7: Brush with melted butter and roll in cinnamon sugar while warm.
Step 9: Serve immediately while warm for the best texture. These are best eaten fresh but can be stored and reheated.
Hint: These pair wonderfully with a glass of cold milk or hot coffee, and complement savory dishes like spinach and ricotta stuffed shells when you want a sweet finish to dinner.
Top Tip
Don’t Overmix the Dough. Stir just until the flour disappears into the banana mixture. Overmixing develops gluten and makes the donut holes tough and dense instead of light and fluffy. About 20 to 30 gentle stirs should do it. The dough should be slightly lumpy.
My Banana Donut Holes Journey
I first tried making banana donut holes when I saw a video claiming you could make donuts with just two ingredients. I was skeptical because every donut recipe I’d seen before required eggs, milk, butter, yeast, and a dozen other things. But I had three black bananas on my counter that were about to go in the trash, so I figured why not give it a shot.
My first batch was a mess because I didn’t measure anything. I just dumped flour into the banana mash until it “looked right” and ended up with dough that was way too wet. When I tried to fry them, they fell apart in the oil and created a banana-flavored disaster. I was ready to give up on the whole idea.
Grandma was visiting the next weekend and watched me pull out bananas for another attempt. “Jazzy, what are you making?” she asked. When I explained the failed donut holes, she laughed and said, “Two ingredients? That’s just banana fritters, and you need to get the ratio right or they’ll never hold together.” She showed me to add the flour gradually and stop when the dough was just thick enough to scoop without running off the spoon. She also taught me to test the first one before making the whole batch, so I could adjust if needed. “And for goodness sake, coat them in cinnamon sugar while they’re hot,” she said, “or the sugar won’t stick and they’re just sad little banana balls.” Her guidance transformed my disaster into these perfect little donut holes that my family now requests constantly. Sometimes the simplest recipes need the most specific technique.
Substitutions for Banana Donut Holes
Self-Rising Flour – if you don’t have self-rising flour, make your own by mixing 1 1/2 cups all-purpose flour with 2 1/4 teaspoons baking powder and 3/4 teaspoon salt. You can also use whole wheat flour for half the amount (3/4 cup all-purpose, 3/4 cup whole wheat) for added fiber and nuttiness. For banana donut holes gluten free, use a 1:1 gluten-free flour blend with xanthan gum.
Bananas – there’s no substitute that will give you the same banana flavor and binding properties, but you can experiment with mashed sweet potato or pumpkin purée for similar texture (though the flavor will be completely different). You need the 2 bananas for this recipe to work.
Butter – swap with coconut oil, vegan butter, or even olive oil for brushing before coating. You can also skip the butter entirely and just spray the donut holes with cooking spray before rolling in sugar, though butter tastes best.
Cinnamon Sugar – instead of cinnamon sugar, try powdered sugar, maple glaze (powdered sugar mixed with maple syrup), chocolate glaze, or even savory seasonings like garlic and parmesan for a totally different direction. Get creative with your coatings.
Variations on Banana Donut Holes
Chocolate Banana Donut Holes – stir 1/4 cup mini chocolate chips into the dough before forming into balls for pockets of melted chocolate throughout. You can also add 2 tablespoons cocoa powder to the dough for double chocolate banana donut holes. These remind me of tiramisu brownies in their rich chocolate factor.
Filled Banana Donut Holes – make the donut holes slightly larger, then once cooked and cooled, use a small knife to cut a slit in each one and pipe in Nutella, peanut butter, cream cheese frosting, or jam. The filling transforms them into a more decadent treat perfect for special occasions.
4 Ingredient Banana Donuts with Add-ins – turn these 2-ingredient banana donut holes into 4 ingredient banana donuts by adding 1 egg (for binding and richness) and 2 tablespoons of melted coconut oil or butter (for flavor). This creates a slightly richer, more traditional donut texture while still being incredibly simple.
Equipment for Banana Donut Holes
Air Fryer (if using air fryer method) – a 3 to 5 quart air fryer works perfectly for cooking donut holes in batches. The air fryer creates crispy exteriors with minimal oil, making them feel less heavy than deep fried versions. Preheat is important for even cooking.
Heavy-Bottomed Pot or Dutch Oven (if frying) – a 4 to 5 quart pot with high sides prevents oil splatter and maintains temperature better than a shallow pan. Cast iron Dutch ovens work especially well for frying because they hold heat consistently.
Candy Thermometer (if frying) – essential for monitoring oil temperature if you’re deep frying. Clip-on thermometers make it easy to keep an eye on temp without constantly checking. Maintaining the right temperature is the difference between perfect donut holes and greasy disasters.
Small Cookie Scoop – a 1-tablespoon cookie scoop creates uniform donut holes that cook evenly. You can also use two spoons, but a scoop is faster and creates more consistent sizes.
Mixing Bowls – one medium bowl for mixing the dough and one shallow bowl for the cinnamon sugar coating. Glass or stainless steel works fine.
Slotted Spoon or Spider Strainer (if frying) – for safely removing donut holes from hot oil without splashing. A slotted spoon with a long handle keeps your hands away from the oil.
Storage Tips for Banana Donut Holes
Room Temperature – banana donut holes are best eaten the same day they’re made, ideally while still warm. They stay fresh at room temperature in an airtight container for 1 to 2 days, but they lose their crispy exterior and become softer as they sit. The cinnamon sugar coating can get a little wet from condensation.
Refrigerator – store leftovers in an airtight container in the fridge for up to 4 days. The texture changes and they become denser when cold. Reheat in the air fryer at 300°F for 3 to 4 minutes, in a 350°F oven for 5 minutes, or microwave for 15 to 20 seconds to refresh them.
Freezer – these freeze surprisingly well for up to 2 months. Let them cool completely, then freeze in a single layer on a baking sheet for 1 hour. Transfer to a freezer bag with parchment between layers. Reheat straight from frozen in the air fryer at 325°F for 5 to 6 minutes or in a 350°F oven for 8 to 10 minutes.
Make-Ahead Tip – you can prepare the dough and refrigerate it for up to 24 hours before cooking. The dough might darken slightly from the banana oxidizing, but it will still taste great. Let it come to room temperature for 10 minutes before shaping and cooking for easier handling.
Grandma’s Secret for Banana Donut Holes
Last month Grandma caught me making a batch of these and noticed I was rolling them in cinnamon sugar after they’d cooled down. “Jazzy, you’re doing it backwards,” she said, taking the bowl from my hands. “Sugar sticks to warm, not cold. And you forgot the most important step.” She showed me to brush each hot donut hole with melted butter first, then immediately roll in the cinnamon sugar while the butter was still wet. “The butter makes the sugar stick AND adds flavor. Cold donut holes with no butter? That’s just sad cinnamon sprinkles falling off.”
She also taught me her trick for getting the dough consistency perfect every time. “Flour your hands before you start scooping,” she explained, demonstrating by dusting her palms. “The dough is sticky, and sticky dough makes weird-shaped donut holes. A little flour on your hands and the scoop helps everything release clean.” That simple trick has saved me so much frustration. She also mentioned that pressing down gently on each ball after scooping helps them hold their shape better in the air fryer or oil. These little details from someone who’s been making fried dough for decades make the difference between okay donut holes and ones that disappear in minutes.
FAQ about Banana Donut Holes
What is the donut hole slang for?
In American slang, “donut hole” can refer to the small round pieces of dough traditionally cut from the center of ring donuts before frying, which are then fried separately as bite-sized treats. The term is also used in healthcare to describe a coverage gap in Medicare Part D prescription drug plans where beneficiaries must pay full cost after reaching a spending threshold. In casual conversation, it can mean any small, round, hole-less donut about the size of a ping pong ball. For our recipe, we’re using the culinary meaning – small, round fried or baked pieces of sweet dough coated in cinnamon sugar.
What is the banana donut theory?
The “banana donut theory” isn’t an official culinary term, but in the context of these 2-ingredient donut holes, it refers to the surprising fact that mashed banana can replace eggs, milk, butter, and sugar in donut recipes while still creating a dough that holds together and tastes delicious. The theory is that very ripe bananas have enough natural sugars for sweetness, enough pectin and starch for binding (replacing eggs), and enough moisture (replacing milk and some fat) to create workable dough when combined with self-rising flour. It seems too simple to work, but the banana’s unique properties make it possible. Some people also use “banana donut theory” to describe the shape – a donut hole looks like a tiny banana when you think about it, both being somewhat round and bite-sized.
How to make banana holes?
To make banana holes (another name for banana donut holes), mash 2 very ripe bananas until smooth, then stir in 1 1/2 to 2 cups self-rising flour until a soft, slightly sticky dough forms. Scoop tablespoon-sized portions of dough and form into balls. You can then air fry them at 350°F for 7 to 9 minutes, deep fry in 350°F oil for 2 to 3 minutes until golden, or bake at 375°F for 12 to 15 minutes. While still warm, brush with melted butter and roll in cinnamon sugar. The key is using very ripe (spotted or black) bananas for sweetness and smooth mashing, and adding just enough flour to make the dough scoopable without being stiff.
What is the donut hole phrase?
The phrase “donut hole” is most commonly used in American English to describe the small, round pieces of fried or baked dough that are either made from the centers of ring donuts or made separately as bite-sized donut treats. Colloquially, “donut hole” can also mean a gap or missing piece in something, similar to saying “there’s a hole in this plan” but using donut imagery. In the Medicare context, “falling into the donut hole” means entering the coverage gap where prescription costs increase significantly. In our recipe, “donut hole” simply means a small, round, no-hole donut that’s bite-sized and perfect for snacking – the kind you can pop in your mouth whole.
Conclusion
These banana donut holes have become my go-to recipe for using overripe bananas in the most delicious way possible. The fact that they require just two base ingredients, cook in under 10 minutes, and taste like genuine donuts makes them feel almost too good to be true. This 2-ingredient banana donut holes recipe proves that sometimes the simplest combinations create the most satisfying treats.
If you’re fascinated by donut varieties and want to explore different styles, check out these 20 different types of doughnuts you need to know to see how donut holes fit into the bigger picture of donut culture. It’s fun to see all the creative variations people have come up with over the years.
Make a batch this weekend when those bananas on your counter get too spotty to eat. The combination of naturally sweet banana flavor, fluffy tender interior, crispy golden exterior, and that perfect cinnamon sugar coating creates the best easy banana donut recipe that becomes your new standard for quick treats. Whether you air fry, deep fry, or bake them, these warm fluffy doughnut holes will disappear fast. Let me know which cooking method you try!
Easy 2-Ingredient Banana Donut Holes
Equipment
- 1 Mixing bowl Medium size works best
- 1 Fork For mashing bananas smoothly
- 1 Small cookie scoop or tablespoon Helps keep donut holes even
- 1 Air fryer or heavy-bottomed pot Choose based on cooking method
- 1 Shallow bowl For cinnamon sugar coating
Ingredients
- 2 large ripe bananas Very ripe, spotted or black for best sweetness
- 1 ½–2 cups self-rising flour Add gradually until dough is scoopable
- ½ cup granulated sugar For coating
- 1–2 tsp ground cinnamon Adjust to taste
- 2 tbsp melted butter Or vegan butter or coconut oil
Instructions
- Air Fry: Cook at 350°F for 7–9 minutes, flipping halfwayFry: Fry at 350°F oil for 2–3 minutes until goldenBake: Bake at 375°F for 12–15 minutesGrandma always tested one first, just to be sure. That’s how you learn.
- Gently stir in the self-rising flour a little at a time until a soft, slightly sticky dough forms. Grandma warned me not to overmix—“Tough dough makes sad donuts,” she’d say with a laugh.
- Use a spoon or cookie scoop to form 1-inch balls. Don’t worry if they’re not perfect. Homemade treats should look like hands made them—because they did.
- Air Fry: Cook at 350°F for 7–9 minutes, flipping halfway
Fry: Fry at 350°F oil for 2–3 minutes until golden
Bake: Bake at 375°F for 12–15 minutes
Grandma always tested one first—just to be sure. That’s how you learn. - While warm, brush each donut hole with melted butter, then roll in sugar mixed with cinnamon. “Sugar sticks to warm,” Grandma reminded me every single time.
Notes
- For gluten-free banana donut holes, use a 1:1 gluten-free flour blend with baking powder and salt added.
- These donut holes are naturally vegan if you use plant-based butter or oil.
- Best eaten warm, but leftovers keep 2 days at room temperature or 4 days refrigerated.
- Reheat in the air fryer at 300°F for 3 minutes to bring back that crisp edge.
- Grandma loved these with coffee; I love them with memories.
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