Banana Donut Holes
These incredibly simple 3-ingredient banana donut holes are quick, baked treats made with ripe bananas, self-rising flour, and oil, perfect for satisfying sweet cravings in under 30 minutes.
Ingredients
Main Ingredients
- 1 cup mashed ripe bananas About 2-3 medium overripe bananas.
- 1 cup self-rising flour Can make your own by adding 1½ teaspoons baking powder and ¼ teaspoon salt to all-purpose flour.
- 2-3 tablespoons neutral-flavored oil Canola, light olive oil, refined coconut oil, or avocado oil recommended.
Optional Flavor Enhancements
- 1 teaspoon vanilla extract Enhances sweetness.
- ½ teaspoon ground cinnamon For added warmth and complexity.
- 1-2 tablespoons brown sugar For extra sweetness if desired.
- a pinch salt If not using self-rising flour.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a mini muffin pan.
- In a large mixing bowl, mash the overripe bananas with a fork.
Mixing Batter
- Add the self-rising flour and 2 tablespoons of oil to the mashed bananas.
- Gently fold the ingredients together until just combined, avoiding overmixing.
- If the batter seems too dry, add the third tablespoon of oil.
Baking
- Fill each mini muffin cup about ¾ full with the batter.
- Bake for 12-15 minutes, until golden and springy to touch.
- Cool in the pan for 2-3 minutes before removing.
Coating (Optional)
- For a cinnamon sugar coating, mix ¼ cup granulated sugar with 1 teaspoon ground cinnamon.
- Brush warm donut holes with melted coconut oil or vegan butter and roll in the cinnamon sugar mixture.
Notes
Store in an airtight container at room temperature for up to 3 days, or freeze uncoated for up to 3 months.