How often do you hear that deep frying is fussy and time consuming, yet a batch of banana donut holes can be mixed, fried, and glazed in about 30 minutes with ingredients you probably already own? A medium banana brings moisture and natural sweetness, and yes, banana donut holes really can taste bakery-level at home.
Introduction
Here is a fun puzzle for home bakers: if cake donuts often take 35 to 40 minutes from first stir to the last glaze, why do small, round donut holes land on the plate faster? Shorter cook time, smaller scoop size, and batter that relies on chemical leaveners instead of yeast make the difference. Our test batch averages 30 minutes start to finish, and the texture stays tender without heavy oiliness when the thermometer holds steady at 350°F.
You get a golden crust and a soft, banana bread vibe inside. The aroma alone could sell a cookbook.
These donut holes are easy to customize. Roll them in cinnamon sugar, dip them in a vanilla glaze, or go chocolate with a quick cocoa shell. The base batter takes well to spice, citrus zest, or even a tiny hit of espresso powder for a bolder finish.
Ingredients List
Fragrant, pantry-friendly, and flexible. Aim for very ripe bananas with lots of brown speckles for sweetness and aroma.
- 2 medium ripe bananas, mashed well, about 1 cup or 230 g
- 1 large egg, room temperature
- 1/3 cup granulated sugar, 65 g
- 1/4 cup light brown sugar, 50 g
- 1/2 cup plain Greek yogurt or sour cream, 120 g
- 2 tablespoons unsalted butter, melted and cooled, 28 g
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, 240 g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Oil for frying, about 4 cups neutral oil, peanut, canola, or sunflower
Optional coatings and glaze
- Cinnamon sugar mix: 1/2 cup sugar with 1 to 2 teaspoons cinnamon
- Vanilla glaze: 1 cup powdered sugar with 2 to 3 tablespoons milk and 1/2 teaspoon vanilla
- Chocolate glaze: 1 cup powdered sugar, 2 tablespoons cocoa powder, 3 to 4 tablespoons milk, pinch of salt
Smart swaps
- Dairy-free: use a thick plant yogurt and coconut oil in place of butter
- Egg-free: 1 tablespoon ground flaxseed mixed with 3 tablespoons water, rest 10 minutes
- Gluten-free: a 1-to-1 baking blend by weight, add 1 to 2 tablespoons milk if the batter feels stiff
- Natural sweetener: use coconut sugar in place of brown sugar for a subtle caramel note
- Whole grain: replace 1/2 cup all-purpose flour with 1/2 cup whole wheat pastry flour for a light nutty taste
The mix smells like banana bread and chai spice right out of the bowl.
Timing
Faster than you might think. You can be eating warm donut holes before your coffee cools.
- Prep time: 15 minutes
- Rest time: 5 minutes to hydrate the flour
- Cook time: 8 to 10 minutes total, in 2 to 3 quick batches
- Total time: about 30 minutes
For context, many cake donut recipes run 35 to 45 minutes, not counting glaze setup. Yeast donuts often require 90 to 120 minutes due to proofing. This recipe trims both the steps and the clock.
A quick glance at the workflow
| Task | Minutes |
|---|---|
| Mash and mix wet | 5 |
| Whisk dry | 2 |
| Combine and rest | 5 |
| Heat oil | 8 |
| Fry in batches | 8 to 10 |
| Coat or glaze | 5 |
Tip: Heat the oil while the batter rests to save time.
Step-by-Step Instructions
Step 1: Mash and measure the bananas
- Peel and mash the bananas until mostly smooth with a few soft bits. You need about 1 cup.
- Weigh if you can. A scale tightens consistency from batch to batch.
Pro tip: Very ripe bananas give the best flavor and keep the crumb moist. If your bananas are pale yellow, microwave them for 25 to 30 seconds to soften, then cool before mixing.
Step 2: Build the wet mix
- Whisk in egg, granulated sugar, brown sugar, yogurt, melted butter, and vanilla until glossy.
- The mixture should smell like banana custard and pour like a thick smoothie.
Pro tip: Make sure the melted butter is not hot. Warm fat can tighten the batter and dull leavening.
Step 3: Whisk the dry bowl
- In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- Even distribution keeps the donut holes puffing evenly.
Pro tip: Aerating with a whisk beats sifting for speed. Thirty seconds does the job.
Step 4: Combine and rest briefly
- Fold the dry mix into the wet with a spatula. Stop when no dry pockets remain. The batter should be thick, scoopable, and a touch sticky.
- Let the batter rest for 5 minutes. This hydrates flour and calms the gluten for softer bites.
Pro tip: Overmixing makes a tough donut. Aim for deliberate, gentle strokes, about 12 to 14 folds.
Step 5: Heat the oil to 350°F
- Pour 3 to 4 inches of oil into a heavy pot. Clip on a thermometer and bring to 350°F over medium heat.
- Keep a wire rack set over a sheet pan nearby for draining.
Pro tip: Temperature control matters more than any secret ingredient. Expect a drop to 335 to 340°F after the first scoops, then it rebounds. Adjust the burner to stay near 350°F.
Step 6: Scoop and fry in small batches
- Use a 1 tablespoon cookie scoop or two spoons to drop neat rounds into the oil. Aim for 10 to 12 per batch.
- Fry 1 to 2 minutes per side until deep golden. Turn with chopsticks or a spider.
- Transfer immediately to the rack to drain.
Pro tip: Test one donut hole first. Cut it open. If the center looks wet, add 15 to 20 seconds to the next batch. If it browns too fast, the oil is too hot.
Step 7: Choose your finish
- Cinnamon sugar: Toss still-warm donut holes in the mixture while steam helps the sugar cling.
- Vanilla glaze: Whisk smooth, dip the tops, and return to the rack. The glaze sets in 10 minutes.
- Chocolate glaze: Whisk, dip, and drizzle. A pinch of flaky salt wakes up the cocoa.
Pro tip: Divide the batch and try two finishes to keep things lively on the plate.
Step 8: Serve warm and share
- Spoon donut holes into a warm bowl and pass napkins. The contrast of crisp edge and tender crumb peaks in the first hour.
Pro tip: If you plan to transport them, skip glaze and use cinnamon sugar. Glaze later to keep the crust from softening.
Nutritional Information
Bananas add potassium, fiber, and natural sweetness. Values below are estimates for 3 donut holes out of a 30-hole batch, plain with cinnamon sugar, based on typical fry oil uptake for cake-style donut holes.
| Nutrient | Per 3 donut holes |
|---|---|
| Calories | ~210 |
| Total fat | ~7 g |
| Saturated fat | ~2.5 g |
| Carbohydrates | ~32 g |
| Total sugars | ~12 g |
| Fiber | ~2 g |
| Protein | ~4 g |
| Sodium | ~180 mg |
| Potassium | ~180 mg |
| Cholesterol | ~25 mg |
Notes
- Oil absorption varies with temperature control and batch size. Keeping the oil near 350°F limits uptake and keeps the crust crisp.
- A medium banana offers about 422 mg potassium and 3 g fiber. Some of that carries into the final donut hole, balanced across the batch.
Healthier Alternatives for the Recipe
Tuning the recipe for your goals can be simple and tasty.
- Bake in a mini muffin pan: Spoon batter into a greased mini muffin tin, fill three-quarters full, and bake at 400°F for 10 to 12 minutes. Toss in cinnamon sugar or brush with a light butter wash first for better cling.
- Air fry option: Scoop onto parchment squares, air fry at 370°F for 6 to 8 minutes. Lightly mist with oil for color.
- Whole grain boost: Swap 1/2 cup all-purpose flour with whole wheat pastry flour. Texture stays soft and the flavor gets a toasty edge.
- Less sugar: Drop the granulated sugar to 1/4 cup and keep the brown sugar at 1/4 cup. Ripe bananas carry the sweetness.
- Better-for-you glaze: Mix 3 tablespoons Greek yogurt, 1/2 cup powdered sugar, and a splash of lemon juice for a tangy coating.
- Dairy-free: Thick coconut yogurt and 2 tablespoons neutral oil replace yogurt and butter one-for-one.
- Egg-free: Flax egg works, or use 3 tablespoons aquafaba. Whip to light foam before folding in.
- Gluten-free: A quality cup-for-cup blend with xanthan gum provides structure. Let the batter rest 10 minutes so starches hydrate.
Customization ideas
- Citrus: Add zest of one lemon or orange to the wet mix to cut sweetness and sharpen banana flavor.
- Spice shifts: Swap cinnamon for cardamom, or add 1/8 teaspoon clove for a warmer profile.
- Add-ins: Fold in 1/3 cup mini chocolate chips or toasted pecan bits.
Serving Suggestions
This small format fits breakfast spreads, casual desserts, and everything in between.
- Coffee companion: Pair with a robust pour-over or a cinnamon latte. The spice echoes the crumb.
- Banana split bowl: Scoop vanilla ice cream, add warm donut holes, drizzle chocolate glaze, and sprinkle chopped peanuts.
- Brunch tray: Offer three finishes on one platter, cinnamon sugar, vanilla glaze with sprinkles, and glossy chocolate.
- School snack: Keep them plain with a light dusting of powdered sugar. Less mess, same joy.
- Fancy plate: Stack five donut holes with sliced bananas and a drizzle of honey. Add lime zest for a bright finish.
Personal tip: A tiny pinch of flaky salt on chocolate-glazed donut holes makes the banana flavor pop.
Common Mistakes to Avoid
A little foresight prevents most donut drama.
- Skipping the thermometer: Guessing leads to greasy results or scorched outsides. Keep oil near 350°F.
- Crowding the pot: Too many scoops drop the temperature and cause uneven cooking. Fry in small batches.
- Overmixing the batter: Stir just until the dry disappears. Tough holes signal overworked gluten.
- Under-ripe bananas: The batter will taste flat. Use heavily speckled bananas or add 1 to 2 teaspoons extra brown sugar.
- Scoops too big: Large scoops cook outside before the center sets. Aim for 1 tablespoon portions.
- Neglecting salt: Salt lifts flavor in sweet doughs. Do not skip it.
- Glazing while hot: Wait 5 to 6 minutes or the glaze slides off. Warm is fine, scorching is not.
Data tip: In test batches, a 25°F swing in oil temperature changed fry time by nearly a minute. Stable heat equals consistent doneness.
Storing Tips for the Recipe
Short shelf life, big flavor. Here is how to keep it fresh.
- Room temperature: Store plain or cinnamon-sugar donut holes in an airtight container lined with a paper towel for up to 24 hours.
- Refrigerate: Keep for 3 days. Rewarm at 300°F for 6 to 8 minutes or in an air fryer at 320°F for 3 to 4 minutes to revive the crust.
- Freeze: Cool completely, freeze unglazed in a single layer, then bag for up to 2 months. Reheat at 350°F for 8 to 10 minutes and glaze after warming.
- Make-ahead strategy: Mix the dry ingredients in one bowl and the wet in another. Chill the wet up to 24 hours. Combine just before frying for best lift.
- Transport: Carry in a lidded box lined with paper towels. Add glaze at the destination to prevent condensation.
Conclusion
Fast batter, reliable rise, and banana-forward flavor make these donut holes an easy win. You get bakery-style texture with a short, friendly method. Try the recipe today, share your notes in the reviews or comments, and subscribe for new recipes, pro tips, and seasonal variations.
FAQs
Q: Can I bake the batter instead of frying?
A: Yes. Use a greased mini muffin pan at 400°F for 10 to 12 minutes, or an air fryer at 370°F for 6 to 8 minutes. The texture reads more cake-like and a bit less crisp, so add cinnamon sugar or a light glaze for contrast.
Q: What oil works best for frying?
A: Pick a neutral, high-smoke-point oil. Canola, peanut, or refined sunflower oil hold steady at 350°F and do not fight the banana flavor.
Q: How do I keep donut holes round?
A: A small spring-loaded cookie scoop delivers consistent spheres. If using spoons, dip in oil before scooping to help the batter release cleanly.
Q: My donut holes look done outside but raw inside. Fixes?
A: Reduce the scoop size slightly and check oil temperature. If the oil runs hot, the crust browns too quickly. Aim for 1 tablespoon scoops and 340 to 350°F.
Q: Can I make the batter ahead?
A: Combine dry and wet separately. Mix right before frying. Once baking powder and baking soda meet the wet ingredients, the clock starts. A short 5 to 10 minute rest is fine, long rests weaken lift.
Q: What if I only have all-banana puree that is very runny?
A: Cut the banana to 3/4 cup and add 1 to 2 tablespoons extra flour to keep the batter scoopable. You want a thick drop-batter, not a pourable pancake batter.
Q: Are these too sweet with glaze?
A: The base is balanced. If you prefer a less sweet finish, use cinnamon sugar only, or make a yogurt glaze with half the powdered sugar. Salt is your friend in glazes, a pinch keeps sweetness in check.
Q: Can I add chocolate chips?
A: Yes. Fold in 1/3 cup mini chips near the end of mixing. Minis distribute better than standard chips and keep the spheres tidy.
Q: What is the yield?
A: With a 1 tablespoon scoop, expect about 30 donut holes. If you go larger, you will get fewer pieces and slightly longer fry times.
Q: Any nut-free or allergy notes?
A: The base recipe contains wheat, dairy, and egg. Use the dairy-free and egg-free swaps listed above and a certified gluten-free flour blend if needed. Always check labels on oil and glaze ingredients.
Curious about related bakes? Try our classic cake donuts, baked banana muffins, or chocolate-glazed mini bites next. Search the site for “mini” to find short-format treats that cook fast and shine on a brunch table.
