Banana Donut Holes

Banana donut holes are little pockets of sweet, banana-scented comfort—crispy on the outside and tender inside. They’re a friendly, quick treat that turns ripe bananas into something irresistible in just a few simple steps. If you love banana-forward desserts, try this playful spin—these donut holes are perfect as a quick snack; see a related banana bread pudding recipe for another way to use very ripe bananas.

Why make this recipe
If you’re tired of letting overly ripe bananas go to waste, these donut holes are the perfect solution—fast, forgiving, and delicious. They transform simple pantry ingredients into an approachable fried sweet that kids and adults both reach for. Plus, they pair beautifully with coffee or a scoop of ice cream when you want a quick homemade indulgence.

Step-by-Step Guide to Making Banana Donut Holes

Ingredients

• 2 medium bananas, mashed
• 1½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp vanilla extract
• ½ cup sugar (for coating)
• 2 tbsp cinnamon (for coating)
• 1 large egg
• 1/4 cup milk (adjust as needed)
• Pinch of salt
• Oil for frying (vegetable, canola, or sunflower)

Notes on ingredients:

• Bananas: Use ripe bananas with brown spots for the best flavor and natural sweetness; they mash easily and contribute moisture and banana aroma.
• Flour and baking powder: The flour gives structure and baking powder provides lift so the donut holes stay light rather than dense.
• Vanilla, egg, and milk: These round out the texture and flavor. If you prefer dairy-free, swap milk for a plant-based milk and use a flax egg—but frying behavior may shift slightly.
• Coating: The sugar-cinnamon mixture is optional but classic—adjust the ratio to suit your taste (try more or less cinnamon).

Directions

1. In a bowl, mix mashed bananas, sugar, milk, egg, and vanilla until smooth.
2. In another bowl, combine flour, baking powder, and salt.
3. Gradually add dry ingredients to wet ingredients, mixing until just combined.
4. Heat oil in a pan over medium heat.
5. Drop batter by spoonfuls into hot oil, frying until golden brown (3–4 minutes).
6. Drain on paper towels and roll in sugar and cinnamon mixture if desired.

Practical step-by-step notes and tips for each direction:

• Mix wet ingredients (step 1): Mash the bananas thoroughly with a fork or potato masher so there are no large chunks; for a silkier batter, you can briefly blend them. Add the egg, sugar, milk, and vanilla and whisk until uniform. The batter will be thicker than pancake batter but should be spoonable.
• Combine dry ingredients (step 2): Whisking the flour, baking powder, and salt together ensures even rising and avoids pockets of leavening agent.
• Combine (step 3): Fold the dry into the wet until just combined—overmixing develops gluten and will make the donut holes tougher. If the batter seems too thick to drop, add a tablespoon of milk at a time until it drops easily from a spoon.
• Heat oil (step 4): Use a deep skillet or saucepan with 1–2 inches of neutral oil. Heat to roughly 350°F (175°C). If you don’t have a thermometer, test with a small drop of batter; it should sizzle and rise to the surface fairly quickly without browning instantly.
• Frying (step 5): Use two spoons or a small scoop to drop rounded spoonfuls of batter into the oil. Don’t overcrowd the pan; give each donut hole room to puff and brown evenly. Fry for about 3–4 minutes total, turning as needed so all sides are golden.
• Drain and coat (step 6): Transfer to paper towels to drain briefly, then roll while still warm in the cinnamon-sugar mixture so it adheres nicely.

Storage Tips for Banana Donut Holes

• Room temperature: Store in an airtight container at room temperature for up to 24–48 hours; they’re at their best the day they’re made.
• Refrigerator: Keep in an airtight container in the fridge for 3–4 days; bring to room temperature or reheat briefly before eating to reintroduce some of the crispness.
• Freezer: Freeze on a baking sheet until solid, then transfer to a sealable freezer bag for up to 1 month. Reheat from frozen in a 350°F (175°C) oven for 8–12 minutes until warm.

Serving Suggestions for Banana Donut Holes

• Classic: Serve warm, rolled in the sugar-cinnamon coating, alongside a cup of coffee or chai for breakfast or an afternoon treat.
• Dressed up: Offer a small bowl of chocolate sauce, dulce de leche, or caramel for dipping. Alternatively, drizzle warm honey or maple syrup over them.
• With ice cream: Make a dessert by pairing warm donut holes with a scoop of vanilla or banana ice cream and toasted nuts.
• Savory contrast: For a brunch twist, serve alongside thick Greek yogurt and a fruit compote to balance sweetness with tang.

Tips to make Banana Donut Holes (Q&A style)
Q: How do I keep them from being greasy?
A: Ensure the oil is at the correct temperature (about 350°F/175°C). If it’s too cool, the donut holes will absorb more oil; if it’s too hot, they’ll brown externally before cooking through. Drain on paper towels and briefly rest before coating.

Q: How do I keep them moist inside?
A: Use ripe bananas and avoid overmixing the batter. The banana provides moisture; slightly underbake in the oil (aim for golden, not dark) and cook long enough to set the interior.

Q: Can I bake them instead of frying?
A: Yes—place batter in a mini muffin tin, bake at 350°F (175°C) for 10–12 minutes until set. They won’t have the same crisp exterior but will be lighter and less oily.

Q: What if my batter is too thin or too thick?
A: If too thin, add a tablespoon of flour at a time until it’s spoonable. If too thick, add a teaspoon of milk at a time until the batter drops easily from a spoon.

Variation

• Bullet: Baked banana donut holes — use a mini muffin tin and bake at 350°F (175°C) for 10–12 minutes; brush with melted butter and toss in cinnamon sugar.
• Paragraph: For chocolate lovers, try folding in 1/3 cup mini chocolate chips to the batter before frying, or dip finished donut holes in melted chocolate and sprinkle with chopped nuts. You can also replace half the all-purpose flour with whole wheat pastry flour for a nuttier flavor, though the texture will be slightly denser.

FAQs
Q: Can I make the batter ahead of time?
A: You can prepare the batter up to a few hours ahead and keep it chilled, but let it come to room temperature before frying so the oil temperature and frying behavior remain consistent.

Q: Are these vegan-friendly?
A: The original recipe uses an egg and milk. To make it vegan, substitute a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, set 5–10 minutes) and a plant-based milk. Frying results may vary—expect slightly different texture and color.

Q: How do I reheat leftover donut holes?
A: Reheat in a 350°F (175°C) oven for 6–8 minutes, or air-fry at 325°F (160°C) for 3–5 minutes to revive crispness. Microwaving will make them soft and slightly soggy.

• Do they freeze well?
  • Yes: Freeze solid on a tray, then transfer to a sealed bag for up to a month. Reheat in the oven for best texture.

More tips and technique (brief focus)
If you want the lightest donut holes, the key single focus is temperature control. Keep your oil steady around 350°F; use a thermometer if possible. Maintain medium heat and let the oil recover between batches so each round fries in consistent heat. This prevents undercooked centers or overly dark exteriors.

Flavor substitutions and swaps

• Sweeteners: Swap the granulated sugar in the batter with brown sugar for a deeper caramel note, or use coconut sugar for a subtle change.
• Spice: Add a pinch of nutmeg or 1/4 tsp ground cardamom for a different aromatic profile.
• Fillings: After frying, press a small hole with a chopstick and pipe in jam, chocolate hazelnut spread, or lemon curd for filled donut holes.

Troubleshooting common problems

• Donut holes collapse or flatten: Batter may be too thin; chill briefly before frying and make sure the oil is sufficiently hot.
• Too dense: Overmixing or too much flour; gently fold until just combined and measure flour accurately (spoon into measuring cup and level off).
• Too dark outside, raw inside: Oil too hot—reduce heat and allow oil to cool slightly. Alternatively, fry in slightly smaller batches so the temperature doesn’t spike.

Occasions and pairings
Banana donut holes work well as a casual weekend brunch item, a children’s party finger food, or a dessert served with coffee. They’re also an excellent use for a couple of overripe bananas when you don’t want to make a full loaf of banana bread.

A note on safety and frying

• Use a deep pan with at least 1–2 inches of oil to give the donut holes room to puff and cook evenly.
• Never leave hot oil unattended; keep a splatter screen handy and use long-handled spoons to place and turn the donut holes.
• If frying frequently, use a thermometer and a dedicated frying utensil to maintain safety and consistency.

Final thoughts on technique
The recipe is intentionally simple and forgiving. The magic comes from ripe bananas and the quick frying that produces a contrast between a crisp exterior and tender interior. Don’t be afraid to experiment with coatings and dips—coconut sugar, powdered sugar, or a light glaze are all delightful alternatives to the cinnamon-sugar mix.

Conclusion

If you want a plant-forward take on banana sweets, there’s a simple variation you can explore with a two-ingredient approach; try the Conscious Plant Kitchen banana donut holes recipe for inspiration. For more recipe ideas that highlight banana desserts and clever uses for ripe fruit, check out the PlantYou banana donut holes page which offers helpful tips and variations.