I am going to come right out and say it – my partner buys way too many bananas.
So, I’ve been looking for ways to use these because they ripen too fast.
If you have a sweet tooth, I have a beautiful recipe for Peanut Butter Oatmeal Cookies here if you’re interested. It did well, so I also wrote this pumpkin oatmeal cookie recipe.
If you’re looking for banana recipes, specifically, check out my fluffy banana pancakes recipe here and also my chocolate banana bread recipe here.
These banana donut holes are one of those magical “wait… that’s it?” recipes.
It’s only 2 ingredients, but they come out fluffy on the inside, golden on the outside, and totally addictive—especially when tossed in cinnamon sugar.
So, if you’re craving something sweet without much effort, or you’ve got one overripe banana and a packet of pancake mix staring at you, this is the recipe to try.
(I have included variations and substitutes at the end of the recipe in case you want to make different variations)
Here are some tips to make it taste amazing.
- Use Bob’s Red Mill Pancake Mix or Kodiak Cakes Protein Mix for better structure and flavor.
- Add 1/2 tsp cinnamon or a drop of pure vanilla extract to the dough for more depth.
- Toss warm donuts in organic cane sugar and a pinch of Ceylon cinnamon to get that perfect cinnamon sugar crust.
- Want a richer donut? Add 1 tbsp of Greek yogurt to the batter—it fluffs them up nicely.
- Frying tip: Use a clip-on thermometer to maintain oil temperature for even golden crispness.
Now, let’s dive into the recipe!
2-Ingredient Banana Donut Holes (Quick & Easy Snack)
Course: DessertDifficulty: Easy12
donut holes5
minutes10
minutesIngredients
1 ripe banana (medium to large, very spotty and sweet)
1/2 cup self-rising pancake mix (or self-rising flour)
Directions
- In a small bowl, mash the banana until smooth and no chunks remain. Add the self-rising pancake mix and stir until a thick, sticky dough forms. If it feels too loose, sprinkle in a bit more mix until it’s scoopable but not dry. Let the mixture rest for 2–3 minutes while you heat oil for frying.
- In a deep skillet, heat neutral oil (like canola or sunflower) to 350°F (175°C). Scoop small amounts of the dough using a spoon or mini ice cream scoop, then carefully drop them into the hot oil. Fry in batches for about 2–3 minutes per side or until deep golden and puffed up. Drain on a paper towel-lined plate.
- While still warm, roll the donut holes in a bowl of cinnamon sugar for a classic finish. Serve warm and fluffy for best texture, but they’re still pretty good later with coffee or black tea according to me.
- I personally love these for tea time. It goes great with some lemon tea.
Variations and Substitutes:
No self-rising pancake mix? Use self-rising flour or mix 1/2 cup all-purpose flour with 1/2 tsp baking powder + pinch of salt.
Add mini chocolate chips or chopped nuts for fun mix-ins.
For a baked version, scoop the batter into a greased mini muffin tin and bake at 375°F (190°C) for 12–14 minutes—texture is different but still yummy.
Roll them in powdered sugar or drizzle with melted chocolate if you’re skipping the cinnamon sugar.
This is also a great snack to make when you have surprise guests.
I hope you love these donut holes as much as I do!
