If you love simple, wholesome treats, you’ll be excited to try these 2-ingredient banana donut holes. They’re quick to make, naturally sweet, and perfect for satisfying your snack or breakfast cravings without any fuss.
This recipe uses just ripe bananas and self-rising flour, making it a great option when you want to keep things easy but still enjoy a cozy homemade bite. Plus, it’s a fantastic way to use up overripe bananas in a fun new way!
Why You’ll Love This Recipe
- Only two ingredients needed, making it super quick and budget-friendly.
- Made with natural sweetness from bananas — no added sugar required.
- Soft, fluffy texture that’s perfect for kids and adults alike.
- Great for breakfast, snack time, or a light dessert.
- Easy to customize with spices or toppings if you want to get creative.
Ingredients
Gather these simple ingredients to whip up your banana donut holes in no time.
- 2 large ripe bananas (about 1 cup mashed)
- 1 cup self-rising flour
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: 12 donut holes
- Calories: Approximately 70 per donut hole
How to Make 2-Ingredient Banana Donut Holes
- Preheat your oven to 350°F (175°C) and line a mini muffin pan with parchment liners or lightly grease it.
- In a medium bowl, mash the ripe bananas thoroughly until mostly smooth with just a few small lumps for texture.
- Gradually add the self-rising flour to the mashed bananas and stir gently until combined into a thick batter. Avoid overmixing.
- Using a teaspoon or small cookie scoop, fill each mini muffin cup about 3/4 full with batter.
- Bake for 10 to 12 minutes, or until the tops are golden and a toothpick inserted comes out clean.
- Remove from oven and allow donut holes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy warm or at room temperature. Optionally dust with powdered sugar or cinnamon for extra flavor.
Tips for the Best Results
- Use very ripe bananas with lots of brown spots for maximum sweetness and moisture.
- If you don’t have self-rising flour, combine 1 cup all-purpose flour with 1 1/2 tsp baking powder and 1/4 tsp salt as a substitute.
- Don’t overmix the batter to keep your donut holes tender and fluffy.
- Check the donut holes at 10 minutes to avoid overbaking and dryness.
- For a flavor twist, mix in a pinch of cinnamon or vanilla extract before baking.
Storage and Reheating
Store leftover banana donut holes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They stay moist and tasty but are best eaten fresh.
To reheat, warm them in the microwave for about 15 seconds or pop them in a toaster oven for a couple of minutes to bring back that soft, freshly baked feel.
Frequently Asked Questions
Can I make these donut holes gluten-free?
Yes! Substitute the self-rising flour with a gluten-free baking blend that includes leavening agents. The texture might vary slightly but they’ll still taste delicious.
Can I fry these donut holes instead of baking?
While this recipe is designed for baking, you can pan-fry small spoonfuls in a lightly oiled skillet until golden. Just be careful as the batter is soft and needs gentle handling.
How ripe should the bananas be?
Choose bananas that are very ripe with plenty of brown spots. They’ll mash easily and add natural sweetness, which is crucial for this 2-ingredient recipe.
Can I add other ingredients to the batter?
Absolutely! Feel free to mix in cinnamon, nutmeg, mini chocolate chips, or chopped nuts to customize your banana donut holes without changing the base recipe.
