2-Ingredient Banana Donut Holes
It was the kind of crisp, golden fall evening where the porch light glowed and the smell of baked fruit drifted through the house — the perfect moment I first tried these tiny morsels. 2-Ingredient Banana Donut Holes instantly became a reader favorite because they capture that cozy, nostalgic feeling with almost no fuss. If you love seasonal treats that are quick to make and comfortingly familiar, this recipe will feel like a warm hug in a bite. If you like pumpkin-spiced variations too, you might enjoy our healthy pumpkin donut holes for another fall-inspired twist.
Ingredients list
These simple ingredients make the magic happen — just ripe bananas and a ready-to-use baking blend.
- 2 large very ripe bananas (the riper, the sweeter; mashed)
- 1 1/2 to 2 cups self-rising flour or pancake mix (start with 1 1/2 cups and add as needed)
- Optional for rolling/topping:
- Cinnamon sugar (1 tbsp sugar + 1 tsp cinnamon)
- Melted butter or neutral oil for brushing
- Powdered sugar for dusting
Note: If you want a softer crumb, swap in a less absorbent blend; for a heartier bite use whole-grain or oat-based mixes. You can find more banana-centered breakfast ideas like this in our wholesome banana bread baked oats collection.
Why this works
- Ripe bananas naturally sweeten and moisten the dough.
- Self-rising flour provides lift without extra leaveners, keeping the recipe truly two-ingredient.
Step-by-step instructions
Follow these steps for perfectly tender donut holes every time.
- Preheat and prep:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment or use a silicone donut-hole pan for uniform shapes.
- Mash the bananas:
- In a mixing bowl, mash the ripe bananas until mostly smooth with only a few small lumps.
- Mix with the flour:
- Add 1 1/2 cups of self-rising flour to the mashed bananas and stir until combined. If the batter is too wet and sticky to scoop, add up to 1/2 cup more flour a tablespoon at a time until you reach a cookie-dough-like consistency.
- Shape the donut holes:
- Scoop tablespoon-sized portions and roll into balls, or use a small cookie scoop. Place on the prepared pan, leaving room to expand slightly.
- Bake:
- Bake for 12–15 minutes or until the edges are lightly golden and a toothpick comes out clean.
- Finish and serve:
- While still warm, brush with a little melted butter and roll in cinnamon sugar, or simply dust with powdered sugar.
For a quick weekday swap, you can adapt techniques used in our 10-minute healthy banana bread cookies without flour for microwave-friendly single portions.
Tips for success
- Use very ripe bananas (speckled or brown) — they mash easily and provide the best flavor.
- Measure flour properly: spoon the flour into the cup and level it to avoid dense donut holes.
- Consistency is key: the dough should be scoopable but not runny. Add flour gradually.
- Don’t overbake: small bites dry out quickly. Start checking at 12 minutes.
- To crisp the exterior slightly, finish under a hot broiler for 30–60 seconds while watching closely.
For variations on texture and crumb, techniques from our 4-ingredient banana bread recipe can be adapted to play with batter hydration and mix-ins.
Possible variations
- Gluten-free: Use a 1:1 gluten-free baking blend that contains xanthan gum, and add an extra tablespoon of flour if the batter feels too wet.
- Streusel topping: Mix 2 tbsp butter, 2 tbsp flour, 1 tbsp brown sugar, and pinch of cinnamon; crumble over the donut holes before baking for a crunchy top.
- Chocolate chip: Fold in mini vegan chocolate chips for pockets of melty chocolate.
- Baked-then-fried style: Bake first, then briefly pan-fry in a little oil to get a golden, slightly crispy exterior.
- Fruit and spice: Add a pinch of nutmeg or a tablespoon of finely chopped apple for autumn warmth. If you like apple-banana combos you’ll appreciate this apple banana bread recipe for inspiration.
Storage recommendations
- Room temperature: Store cooled donut holes in an airtight container for up to 2 days.
- Refrigerate: Keep in the fridge for up to 5 days; reheat briefly in a warm oven or toaster oven to refresh texture.
- Freeze: Flash-freeze on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F (175°C) for 8–10 minutes.
- To revive texture: Warm donut holes for a few minutes at a low oven temperature or briefly microwave with a damp paper towel to add moisture.
Conclusion
These 2-Ingredient Banana Donut Holes are an effortless, cozy treat that captures fall flavors without the fuss — perfect for family breakfasts, school snacks, or a warm dessert with tea. For another take on this simple concept, check out this version from a like-minded kitchen: 2-Ingredient Banana Donut Holes – The Conscious Plant Kitchen.
FAQs
Q: Can I use overripe frozen bananas?
A: Yes. Thaw and drain excess liquid, then mash well before measuring to avoid a too-wet batter.
Q: Can I bake these in a donut pan instead of rolling into balls?
A: Absolutely. Spoon the batter into a greased donut pan and reduce bake time slightly; start checking at 10 minutes.
Q: Are these donut holes suitable for kids?
A: Yes — they’re naturally sweet, soft, and made from simple ingredients that most kids love.
Q: Can I add sweeteners like maple syrup or honey?
A: You can, but add sparingly. Ripe bananas usually provide enough sweetness; extra liquid sweeteners may require more flour to maintain the right consistency.
2-Ingredient Banana Donut Holes
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
These easy and cozy 2-ingredient banana donut holes are a delightful autumn treat that captures the essence of fall with minimal effort.
Ingredients
- 2 large very ripe bananas, mashed
- 1 1/2 to 2 cups self-rising flour or pancake mix
- Cinnamon sugar (1 tbsp sugar + 1 tsp cinnamon) for rolling/topping (optional)
- Melted butter or neutral oil for brushing (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment or use a silicone donut-hole pan.
- Mash the bananas in a mixing bowl until mostly smooth with a few small lumps.
- Add 1 1/2 cups of self-rising flour to the mashed bananas and stir until combined. If the batter is too wet, add more flour gradually until a cookie-dough-like consistency is reached.
- Scoop tablespoon-sized portions and roll into balls. Place on the prepared pan, leaving room to expand.
- Bake for 12–15 minutes or until lightly golden and a toothpick comes out clean.
- While still warm, brush with melted butter and roll in cinnamon sugar, or dust with powdered sugar.
Notes
Use very ripe bananas for the best flavor and ensure proper measuring of flour to avoid dense donut holes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American