2-Ingredient Banana Donut Holes (Baked or Air Fryer)

Easy Baking Recipes Desserts in 20 minutes, use overripe bananas + self-rising flour for fluffy, oven-baked donut bites (no yeast, no mixer).

Mash, mix, roll, bake, warm banana-scented donut holes that taste like a cozy bakery run with almost zero effort.

Why You’ll Love It

• Banana Recipes Overripe: turns spotty bananas into a fast treat.
• Banana Recipes Easy: just two pantry staples; kids can help.
• Baked Dessert Recipes: no deep-frying; light, fluffy crumb.
• Sweet Snacks Recipes: perfect lunchbox or coffee break bites.
• Recette Pâtisserie Facile: simple method, consistent results.
• Fits Sweet Dishes Recipes and Delicious Snacks Recipes searches.

Love simple sweets? Try bakery-soft strawberry cheesecake cookies, 15-minute cookies-and-cream fudge, or fall-cozy soft pumpkin cookies with cinnamon frosting.

Ingredients — notes only

Base (2 ingredients)

• Overripe bananas (mashed smooth) — more spots = sweeter, stronger banana flavor.
• Self-rising flour — brings lift + structure (already has baking powder + salt).

Optional finishers (choose one)

• Cinnamon sugar toss, powdered sugar dust, or a quick vanilla glaze.
• Pinch of nutmeg/cinnamon in dough for “bakery” aroma (technically a 3rd ingredient).

Step-by-Step (makes ~24 mini donut holes)

1. Heat oven to 375°F (190°C) (or preheat air fryer 350°F/175°C). Line sheet pan with parchment or lightly oil air-fryer basket.
2. Mix (1 min): In a bowl, mash 1 cup (240 g) banana until smooth. Fold in 1½ cups (190 g) self-rising flour just until a soft dough forms. Don’t overmix.
3. Portion (2–3 min): Lightly flour hands. Scoop 1 Tbsp portions; roll into balls.
4. Bake (oven): Arrange 1 inch apart; bake 9–11 min until puffed and lightly golden, bottoms just turning tan.
   OR Air Fryer: cook in batches 8–10 min at 350°F/175°C, shaking basket halfway.
5. Finish (optional): While warm, toss in cinnamon sugar, dust with powdered sugar, or dip tops in quick glaze (mix ½ cup powdered sugar + 1–2 tsp milk + vanilla).
6. Cool 5 min on rack; enjoy warm.

Doneness cues: surfaces matte and lightly golden, centers spring back when pressed; toothpick comes out clean.

Pro Tips

• Measure by weight if possible—banana size varies; aim for a soft, slightly tacky dough.
• Too sticky? Dust hands with flour; avoid adding heaps of flour or they’ll turn dense.
• Extra moist bananas? Add up to 2 Tbsp more flour.
• Sweeter bite: bananas very ripe = naturally sweeter donut holes; skip added sugar.
• Freezer-friendly: freeze unbaked balls; bake from frozen +2–3 min.

Variations

• Cinnamon-Sugar Churro Style: brush with a touch of melted butter; roll in ¼ cup sugar + ½ tsp cinnamon.
• Chocolate Drizzle: melt ¼ cup chocolate chips; drizzle over cooled bites.
• Maple Glaze: powdered sugar + maple syrup + a pinch of salt.
• Protein Boost: swap 2 Tbsp flour for vanilla protein powder (texture slightly denser).

How to Serve

Pile into a lined bowl; dust with sugar and serve warm with coffee, hot chocolate, or a scoop of vanilla yogurt for a snack plate.

Make Ahead & Storage

• Room temp: airtight up to 24 hours.
• Fridge: 3 days; refresh 300°F (150°C) 4–5 min.
• Freeze (baked or unbaked): up to 2 months; bake/rewarm until heated through.

FAQs

Can I use all-purpose flour?
Yes—add 1½ tsp baking powder + ¼ tsp salt per cup flour to mimic self-rising.

My dough is wet—help!
Bananas vary. Fold in 1–2 Tbsp flour until just rollable.

Can I add sugar to the dough?
You can add 1–2 Tbsp sugar, but overripe bananas usually sweeten enough—use toppings instead.

Simple Nutrition (estimate per 3 donut holes, no coating)

Calories	Carbs	Protein	Fat	Fiber	Sodium
~135	28g	3g	0.5g	1g	180mg
Estimates only; coatings will change values.