2-Ingredient Banana Donut Holes is a simple baked bite-sized treat made from mashed bananas and a single flour base – quick to mix and perfect for a healthy snack. 2-Ingredient Banana Donut Holes are a tiny, comforting baked donut-style bite that uses ripe bananas and flour (or oat flour) to deliver soft, naturally sweet mini snacks in minutes.
If you love easy baking and portable treats, 2-Ingredient Banana Donut Holes give you a delicious, minimal-ingredient solution for breakfast, lunchboxes, or an after-school nibble.
These 2-Ingredient Banana Donut Holes are also a nice starting point for gluten-free swaps, vegan versions, or sprinkling with cinnamon-sugar for more indulgence.
Table of Contents
What Makes This Recipe So Special
This recipe shines because it uses pantry staples – perfectly ripe bananas and one cup of flour – to create soft, cake-like donut holes without complicated batters or long rises. Unlike deep-fried donut holes, these are baked – so they’re lighter and easier to make repeatedly.
The method works whether you want baked banana donut holes or skillet-style banana donut bites. You can adapt the batter to be gluten-free banana donut holes by swapping in a 1:1 gluten-free flour blend or using oat flour for a heartier texture. The balance of banana sweetness and minimal added fats makes them feel like a wholesome treat rather than an indulgence.
Top competitors’ keyword annotations like banana donut bites, healthy snack, baked donut holes, gluten-free banana donut holes, and vegan banana donut holes naturally map to this recipe – so you’ll see variations in tips and swaps below that match those searches while keeping the base simple.
Why This Recipe Works
- Bananas act as natural sweeteners and binders – they provide moisture and flavor so you don’t need sugar or eggs.
- Using a single flour keeps the texture tender without over-complicating ratios.
- Baking at a controlled temperature gives golden edges while keeping the inside soft – this is what separates baked banana donut holes from chewy or soggy bites.
- The small size shortens bake time and creates more surface for light crisping when desired.
Ingredients
- 2 very ripe bananas (about 1 cup mashed)
- 1 cup all-purpose flour or 1 cup oat flour for a gluten-free option
- Optional – 1/2 tsp ground cinnamon (for flavor)
- Optional – 1 tsp vanilla extract (for depth)
- Optional – 1-2 tbsp milk or plant milk if batter seems too thick
- Optional topping – cinnamon-sugar mix, powdered sugar, or a light glaze
Notes on measurements – keep the 2 bananas and 1 cup flour ratio consistent. The optional add-ins are just that – optional.
Equipment
- Mini donut pan (preferred) or a mini muffin pan
- Mixing bowl
- Fork or potato masher
- Spoon or piping bag for filling molds
- Cooling rack
- Small whisk or spoon for glaze/topping
Prep
- Preheat oven to 350°F (175°C).
- Grease your mini donut pan or spray with nonstick oil. If using a mini muffin pan, expect slightly different shape and possibly a minute or two extra bake time.
Mash and Measure
Action: Mash the bananas until very smooth.
Goal: Remove lumps so the batter mixes consistently.
- Use ripe bananas with brown spots for best sweetness and moisture.
- Measure out one cup of mashed banana if your bananas are larger – two medium to large bananas usually yield about 1 cup.
Combine Dry and Wet
Action: Stir the flour and optional cinnamon into the mashed bananas.
Goal: Make a uniform batter without overmixing.
- If using vanilla or milk, add them to reach a spoonable batter consistency. The batter should hold its shape but be soft enough to pipe or spoon.
Fill the Pan
Action: Spoon or pipe the batter into the prepared mini donut pan.
Goal: Fill each cavity about 3/4 full for a slight dome.
- Tip: A small piping bag or zip-top bag with the corner snipped makes filling fast and tidy.
Bake
Action: Bake at 350°F (175°C) for 8-10 minutes.
Goal: Bake until edges are set and a toothpick comes out mostly clean.
- Rotate the pan halfway through if your oven has hot spots. If using a mini muffin pan, start checking at 9 minutes and add up to 2 more minutes as needed.
Cool and Release
Action: Cool in the pan for 2-3 minutes, then transfer to a cooling rack.
Goal: Let steam escape so they finish setting without getting soggy.
- Use a small offset spatula or a thin knife to gently loosen edges if needed.
Finish and Serve
Action: Add your chosen topping or glaze.
Goal: Enhance flavor and presentation.
- Simple glaze: Mix 1/2 cup powdered sugar with 1-2 tsp milk or lemon juice until pourable – drizzle over warm donut holes.
- Cinnamon-sugar: Mix 1 tbsp sugar with 1 tsp ground cinnamon – roll warm donut holes in the mix.
Tips, Variations, and Troubleshooting
- Too wet batter? Add a tablespoon of flour at a time until it firms up.
- Too dry? Stir in up to 2 tbsp milk or mashed banana.
- For vegan banana donut holes, use plant milk and ensure all add-ins are plant-based.
- For extra tenderness, swap half the flour for almond flour – note this will change texture and may yield a denser bite.
- If your pan juices collect, try slightly less filling or reduce banana moisture by letting mashed banana sit uncovered for 10 minutes before mixing.
- Want crunchy edges? Broil for 30 seconds at the very end – watch carefully.
Personal note: I learned this recipe on a busy morning when I had only two bananas and a craving for something sweet but portable – these 2-Ingredient Banana Donut Holes saved the day and became a favorite for quick breakfasts.
Serving Suggestions
- Serve warm with coffee or tea for a cozy morning treat.
- Pack them in lunchboxes with fruit for a balanced snack.
- For brunch, arrange them with yogurt and fresh berries.
- Mentioning this once more in context – 2-Ingredient Banana Donut Holes make a practical toddler-friendly snack because they are soft and easy to hold.
Storage and Make-Ahead
- Refrigerate: Store in an airtight container in the fridge for up to 3 days. Rewarm briefly in the microwave.
- Freeze: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in a 325°F oven for 8-10 minutes from frozen.
- Make-ahead tip: Bake the donut holes, cool completely, then freeze – they thaw quickly at room temperature.
Nutrition (approximate per donut hole, makes ~18 mini donut holes)
- Calories: 40-55 kcal each (depending on flour choice)
- Fat: 0.5-2 g
- Carbs: 9-12 g
- Protein: 1-2 g
Nutrition varies with flour and toppings – swapping to oat flour increases fiber.
Safety Notes
- Ensure bananas are ripe but not fermented – fermentation will alter flavor and structure.
- If frying (optional variation), watch oil temperature – keep it around 350°F to 360°F to avoid oil absorption.
- For young children, cool the donut holes to a safe temperature before serving.
Frequently Asked Questions
Can I use unripe bananas?
No – unripe bananas are less sweet and don’t mash smoothly, resulting in a less tender texture.
Can I add chocolate chips?
Yes – use mini chips sparingly so they don’t melt and cause soggy centers.
How many does this recipe make?
Using a standard mini donut pan, expect about 18-20 donut holes depending on filling.
Can I air fry these?
You can try a small batch at 320°F for 6-8 minutes – results will vary by air fryer model.
Why This One’s a Keeper
This recipe hits the sweet spot between convenience and comfort – only two main ingredients, flexible swaps for dietary needs, and a quick bake time mean you’ll reach for these again and again. They’re a hit for busy mornings, an easy bake-ahead snack, and a simple platform for flavor variations.
Conclusion
If you love simple, wholesome baking, give this recipe a try and compare it to other inspirations like the classic 2-Ingredient Banana Donut Holes – The Conscious Plant Kitchen for variations and vegan-friendly approaches. Leave a comment and a star rating if you tried these – I want to know how you tossed in chocolate chips or tried a gluten-free spin.
Share the recipe on Pinterest or Facebook so friends can enjoy quick, healthy bites too. What twist will you try first – cinnamon, glaze, or shredded coconut – let us know below!
For more ideas and dessert recipes check out this recipe.
2-Ingredient Banana Donut Holes
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease your mini donut pan or spray with nonstick oil.
- Mash the bananas until very smooth to remove lumps for a consistent batter.
- Stir the flour and optional cinnamon into the mashed bananas, adding vanilla or milk to reach a spoonable batter consistency.
- Spoon or pipe the batter into the prepared mini donut pan, filling each cavity about 3/4 full.
- Bake at 350°F (175°C) for 8-10 minutes until edges are set and a toothpick comes out mostly clean.
- Cool in the pan for 2-3 minutes, then transfer to a cooling rack.
- Add your chosen topping or glaze.