Turn ripe bananas into a batch of soft, bite-sized treats with these delicious banana donut holes. They have a tender, fluffy center, a lightly golden exterior, and plenty of natural banana sweetness with a hint of cinnamon. Made with simple pantry ingredients and baked in a mini muffin pan, they're perfect for breakfast, afternoon snacks, or a sweet little dessert.
Ingredients
Dry Ingredients
All-purpose flour
Sugar
Baking powder
Baking soda
Cinnamon
Salt
Wet Ingredients
Ripe banana
Egg
Milk
Vanilla
Melted butter
Note: Exact ingredient quantities are not provided.
How to Make
Combine the dry ingredients: Add the flour, sugar, baking powder, baking soda, cinnamon, and salt to a large mixing bowl. Whisk until everything is evenly distributed.
Prepare the banana mixture: In a separate bowl, mash the ripe bananas until smooth. Add the egg, milk, vanilla, and melted butter. Stir until the mixture is creamy and well combined.
Mix the batter: Gradually add the dry ingredients to the banana mixture. Gently fold everything together just until combined. Avoid overmixing; a few small lumps are perfectly fine.
Prepare the pan: Preheat the oven to 375°F. Lightly grease a mini muffin pan, making sure each compartment is coated to prevent sticking.
Fill the muffin cups: Use a small cookie scoop or tablespoon to divide the batter among the compartments, filling each one about three-quarters full.
Bake until golden: Place the pan in the preheated oven and bake for 10–12 minutes. The tops should turn lightly golden, and a toothpick inserted into the center should come out clean.
Cool before serving: Leave the donut holes in the pan for 5 minutes, then carefully transfer them to a wire rack. Allow them to cool for a few more minutes before enjoying.
Important Recipe Tips
Use ripe bananas: Very ripe bananas with brown spots provide the best natural sweetness and a fuller banana flavor.
Don't overmix: Fold the wet and dry ingredients together only until combined. Too much mixing can develop the gluten in the flour and leave the finished bites dense or chewy.
Use a mini muffin pan: You don't need a special donut hole pan. A lightly greased mini muffin tin works well for making evenly sized, rounded treats.
Try a gluten-free version: Replace all-purpose flour with a gluten-free flour blend. Almond flour is another suggested alternative, although the texture may differ.
Add extra flavor: Stir in chocolate chips or chopped nuts, or add a little nutmeg for a different flavor combination.
Breakfast and brunch ideas: Serve these banana bites alongside scrambled eggs, crispy bacon, and fresh fruit for a sweet-and-savory breakfast spread.
Make a dessert platter: Offer chocolate sauce, caramel drizzle, or whipped cream for dipping. They're also lovely served with chai or Earl Grey tea.
Cool completely before storing: Let the donut holes cool on a wire rack before putting them away. This helps prevent trapped moisture from making them soggy.
Refrigerate leftovers: Keep them in an airtight container in the refrigerator for up to 3 days. Placing a paper towel underneath can help absorb excess moisture.
Freeze for later: Wrap individual donut holes in plastic wrap and place them in a freezer bag. Freeze for up to 2 months. Let them thaw at room temperature for 30 minutes before serving.
Protect their texture: Store the donut holes away from humidity and direct sunlight to help maintain their texture and freshness.
Final Thought
These homemade banana donut holes are a lovely way to enjoy ripe bananas in a fun, bite-sized treat. With their soft centers and comforting cinnamon flavor, they're easy to share at breakfast, brunch, or whenever a little sweetness sounds just right.
