When I was a kid, my grandmother kept a battered recipe card tucked under a jar of coffee — the corner stained from years of batter drips. She would mash overripe bananas with a fork until they begged to be fried, then whisper, “These little holes mean happy mouths.” I still hear the sizzle as she gently lowered dough into the pan; the kitchen filled with warm banana and cinnamon, and we circled the table like it held treasure. I learned to judge a batch by the way the oil bubbles quieted and a golden crust sang when tapped. These banana donut holes carry that exact cozy, slightly-crumbly magic — and they only take a few simple ingredients to get there.
Quick Facts
- Yield: Serves 6 (makes about 24 donut holes)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Why This Recipe is Awesome
These banana donut holes taste like tiny fried hugs: crisp, golden exteriors give way to a soft, banana-studded center that smells like warm bread and cinnamon. They come together fast, use pantry-friendly ingredients, and feel fancy enough for guests but cozy enough for a midnight snack. It’s so easy even your oven can’t mess it up — and if frying worries you, I include a baked option that still delivers satisfying texture and flavor.
Ingredients
For the Main Dish:
- 2 ripe bananas (about 1 cup mashed)
- 1 large egg
- 1/4 cup unsalted butter, melted (or 3 tbsp neutral oil)
- 1/4 cup milk (any kind)
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- Pinch of salt
- Vegetable oil for frying (about 2 cups) — OR use a light coat of oil and 350°F oven for baking
For the Sauce / Garnish (optional):
- Cinnamon sugar: 1/4 cup granulated sugar + 1 tsp ground cinnamon
- Simple glaze: 1 cup powdered sugar + 2–3 tbsp milk + 1/2 tsp vanilla
How I Make It
Step 1:
Start by mashing the bananas in a bowl until they form a lumpy, fragrant puree — I leave tiny banana bits for texture. Whisk in the egg, melted butter, milk, and vanilla until glossy. The mixture should smell sweet and fruity, like late summer on your counter.
Step 2:
In a separate bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Pour the wet ingredients into the dry and fold with a spatula until just combined — don’t overmix. The batter should be thick enough to hold a spoonful shape but slightly droopy.
Step 3:
If you fry: heat oil in a heavy skillet or pot until a candy thermometer reads 350°F. Use a small cookie scoop or two spoons to form ~1-inch balls; gently slide them into the oil. They should sizzle and bob, turning golden in about 2–3 minutes per side. Flip carefully so they brown evenly. If you bake: preheat the oven to 350°F, place scooped balls on a parchment-lined baking sheet, and bake 10–12 minutes until puffed and golden.
Step 4:
As they cook, listen for a steady, gentle sizzle when frying, or watch for even browning and a springy top when baking. Transfer cooked donut holes to a rack set over a sheet pan to drain and cool slightly. If you like cinnamon sugar, toss still-warm holes in melted butter, then shake in the cinnamon sugar. For glaze, dip or drizzle when they cool just a bit so the glaze clings.
Step 5:
Serve warm so the centers stay tender and the exterior keeps a little crisp. Watch faces light up. Store leftovers in an airtight container for a day and refresh in a 350°F oven for 5–7 minutes to regain crunch.
Pro Tips
- Use very ripe bananas (lots of brown speckles) for maximum sweetness and banana flavor.
- Keep oil temperature steady at 350°F. Too hot browns the outside before the center cooks; too cool makes greasy donut holes.
- Don’t overcrowd the pan while frying — cook in small batches so the oil temperature stays consistent.
- For uniform donut holes, use a small cookie scoop. It saves time and keeps sizes even so everything cooks together.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap all-purpose flour for a 1:1 gluten-free flour blend — the texture stays tender but might brown differently.
- Replace dairy milk with almond or oat milk for a dairy-free option; use dairy-free butter or 3 tbsp oil in place of butter.
- Use coconut oil in the batter for a hint of tropical flavor; expect a slightly softer crust.
- For a lower-fat baked version, omit frying oil and bake at 350°F until golden; you’ll lose some crisp but keep the banana flavor.
Variations & Tips
- Add 1/4 cup mini chocolate chips to the batter for chocoholics — they melt into gooey pockets.
- Fold in 1/4 cup chopped walnuts or pecans for crunch and nutty warmth.
- Stir in 1/2 tsp nutmeg and a pinch of cloves for holiday spice.
- Make them savory: omit sugar, add 1/4 cup grated cheddar and a pinch of smoked paprika for a breakfast bite.
- Creative twist: mix 2 tbsp peanut butter into the batter for peanut-banana donut holes — delightfully nostalgic.
- Kid-friendly: dip in colorful sprinkles right after glazing to make them party-ready.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Prepare the batter and refrigerate up to 24 hours, then scoop and fry or bake when ready. Store cooked donut holes in an airtight container at room temperature for 24 hours or refrigerate up to 3 days. Reheat in a 350°F oven for 5–7 minutes to restore crispness.
- Can I double the recipe?
- Sure thing. If frying, heat oil in batches and don’t crowd the pot — work in 2–3 batches depending on pan size. If baking, split across two sheets so the donuts brown evenly.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Donut holes should turn golden-brown on the outside and feel springy when gently pressed. When you cut one open, the center should look moist but not wet or raw. Fried ones usually take 2–3 minutes per side; baked ones take about 10–12 minutes at 350°F.
- What if I don’t have ingredient X?
- No drama: swap mashed sweet potato or applesauce for half the banana in a pinch (you’ll change the flavor). If you lack baking powder, use 1/2 tsp baking soda plus 1 tsp cream of tartar.
How I Like to Serve It
I love piling these on a little platter and setting them out with coffee for a lazy weekend breakfast. They also shine at brunch alongside scrambled eggs and fruit, or as a fun dessert with a scoop of vanilla ice cream. During cooler months, they pair beautifully with spiced chai or hot cocoa; in summer, try them with iced coffee and a shady porch.
Notes
- Store leftovers in an airtight container for up to 3 days; reheat at 350°F for 5–7 minutes to crisp them back up.
- No meat here, but when cooking other recipes, remember safe poultry temps: 165°F for chicken.
Final Thoughts
Closing: Take a deep breath, make a batch, and let the house fill with that warm banana-cinnamon smell — then go impress someone — or just yourself — with your homemade masterpiece!