These Banana Doughnut Holes are the perfect way to use up ripe bananas. They’re soft on the inside, lightly crisp on the outside, and coated in a sweet cinnamon sugar mixture that makes them completely irresistible. Best of all, there’s no yeast involved, so you don’t have to wait for the dough to rise before frying.

They’re ready in under 30 minutes, making them a great choice for breakfast, brunch, dessert, or an afternoon treat with a cup of coffee or tea. Once you try one, it’s hard to stop at just a single doughnut hole because they’re warm, fluffy, and packed with delicious banana flavor.

Why You’ll Love This Banana Doughnut Holes Recipe

• Ready in less than 30 minutes.
• Great way to use overripe bananas.
• No yeast and no waiting for dough to rise.
• Soft, fluffy centers with lightly crisp edges.
• Coated in delicious cinnamon sugar.
• Perfect for breakfast, dessert, or snacking.

What You Will Need

You’ll need a large mixing bowl to prepare the batter and a whisk or spatula for mixing everything together until smooth.

A deep saucepan or heavy pot is ideal for frying, along with a slotted spoon for safely removing the doughnut holes from the hot oil. You’ll also want a plate lined with paper towels to drain any excess oil after frying.

Ingredients

For the Doughnut Holes

• 1 cup plus 2 tablespoons all-purpose flour
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 1 teaspoon baking powder
• ¼ cup brown sugar
• 1½ teaspoons vanilla extract
• 1 large egg
• ¼ cup milk
• 1 ripe banana, mashed
• Vegetable oil, for frying

For the Cinnamon Sugar Coating

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

How to Make Banana Doughnut Holes

Step 1: Make the Batter

In a large mixing bowl, whisk together the egg, milk, and vanilla extract until well combined.

Add the flour, cinnamon, salt, baking powder, and brown sugar. Stir until just combined, then fold in the mashed banana. Mix until you have a smooth, medium-thick batter.

Step 2: Heat the Oil

Pour enough oil into a deep saucepan or heavy pot for frying and heat it over medium heat.

To check if the oil is ready, drop in a small spoonful of batter. If it sizzles immediately and floats to the top, the oil is at the right temperature.

Step 3: Fry the Doughnut Holes

Using a teaspoon or small cookie scoop, carefully drop portions of batter into the hot oil.

Fry only a few at a time so they have room to cook evenly. Turn them occasionally and cook for about 2 to 3 minutes, or until they’re golden brown on all sides.

Transfer the cooked doughnut holes to a paper towel-lined plate to drain any excess oil.

Step 4: Coat in Cinnamon Sugar

In a small bowl, stir together the granulated sugar and cinnamon.

While the doughnut holes are still warm, roll each one in the cinnamon sugar until evenly coated.

Serve warm and enjoy.

Tips

Use a very ripe banana for the sweetest flavor and softest texture.

Avoid overmixing the batter, as this can make the doughnut holes less fluffy.

Keep the oil at a steady temperature. Oil that’s too hot will brown the outside before the inside cooks, while oil that’s too cool will cause the doughnut holes to absorb excess oil.

Don’t overcrowd the pan. Frying in small batches helps them cook evenly and keeps the oil temperature from dropping.

These taste best while they’re still warm, but you can dust them with a little extra cinnamon sugar before serving if they’ve cooled.

Storage

Store leftover doughnut holes in an airtight container at room temperature for up to 2 days.

To reheat, warm them in a 300°F oven for about 5 minutes or microwave for 10 to 15 seconds. Roll them in a little extra cinnamon sugar after reheating if desired.