Description
Deliciously soft and fluffy Banana Donut Holes fried to golden perfection and coated with a cinnamon sugar blend. These bite-sized treats are perfect for breakfast, snack time, or dessert and bring the natural sweetness of ripe bananas into a fun, easy-to-make recipe that everyone will love.
Ingredients
Scale
Main Ingredients:
- 2 medium bananas, mashed
- 1½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 cup sugar
- ½ cup milk
- 1 egg
- ½ tsp salt
For the Coating:
- ½ cup sugar
- 2 tbsp cinnamon
Instructions
- Prepare the Banana Mixture: In a large bowl, combine the mashed bananas, 1 cup sugar, milk, egg, and vanilla extract. Mix everything together until the batter is smooth and well incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the banana mixture. Stir gently until just combined, being careful not to overmix for a tender texture.
- Heat the Oil: Pour oil into a pan to a depth sufficient for frying (about 2 inches) and heat over medium heat until hot but not smoking—approximately 350°F (175°C).
- Fry the Donut Holes: Using a spoon, drop small spoonfuls of batter carefully into the hot oil. Fry the donut holes for 3 to 4 minutes, turning occasionally, until they turn golden brown on all sides.
- Drain and Coat: Remove the fried donut holes with a slotted spoon and place them on paper towels to drain excess oil. While still warm, roll them in the cinnamon and sugar mixture to coat evenly.
Notes
- Ensure the oil temperature stays consistent to avoid greasy or undercooked donut holes.
- Do not overcrowd the pan while frying; cook in batches for best results.
- Use ripe bananas for maximum flavor and natural sweetness.
- These donut holes are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- For a healthier version, you can bake them instead of frying, although frying gives the signature texture.
