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2-Ingredient Banana Donut Holes

These 2-Ingredient Banana Donut Holes are quick and easy to make in an air fryer. They are the perfect way to satisfy your banana bread craving in less than 15 minutes.

My family loves my eggless banana bread recipe, but sometimes I don’t want to wait an hour to eat it. I made this air fryer donut hole with only two things.

This recipe is similar to my vegan baked blueberry donuts, but these donut holes don’t need a pan, just like my Lemon Donuts or my Air Fryer Churros. However, they do need a pan, unlike my Vegan Beignets. The goal is to eat healthier donuts that are vegan and baked instead of fried.

The whole recipe is below, but don’t forget to read all of my tips below, which include ingredient swaps, cooking tips, and step-by-step pictures!

Why You’ll Love This Recipe

Quick and simple—ready in 15 minutes
Better for your health
Without yeast
Not fried and has a low amount of saturated fat
No eggs
No dairy, vegan

Like my Air Fryer Donut Holes, these are made with just two things.

Parts

US Customary – Metric

1 large banana = ½ cup banana
¾ cup of self-rising flour (note 1)

Coating—so they taste like donuts!

½ teaspoon of cinnamon
¼ cup of unrefined sugar (note 2)
2 tablespoons of melted coconut oil or melted vegan butter

To knead the dough

2–3 teaspoons of melted coconut oil

Add some of the following to the dough to give it more flavor:

1 tsp. vanilla extract
1 teaspoon of cinnamon
1/8 teaspoon of salt
2 to 3 tablespoons of brown sugar or coconut sugar (for a sweeter donut recipe)

Instructions

Getting Ready: You can make the banana donut dough faster in a stand mixer, but you can also do it in a big bowl with a fork and spoon.
Use a fork to mash the banana into a fine puree, then measure out 1/2 cup. Make sure you get 1/2 cup of banana puree so that the donut batter will mix with the same amount of flour.
Add the flour and stir it with the paddle attachment or a silicone spatula at first, until it starts to clump up.
If you work the dough by hand, you will need to knead it and grease your hand because it can be a little sticky. Now, rub some oil on your hands and knead the dough with your hands that are a little oiled. The dough is wet and sticky, but that’s normal. Don’t add too much flour!

If the dough sticks to your finger, keep kneading it and add a little oil to make it smooth and shape it into a ball.
If the dough is still too wet, you can add up to 2–3 tablespoons, but no more, or else it will become bread. You should work this dough like foccacia, using oil to keep it from sticking to your fingers and shape it. The dough should stay moist and stretchy, not dry out with flour. The dough should be like pizza dough: stretchy, a little wet, and sticky, but easy to shape into balls.
Put some melted coconut oil on your hand, grab about a tablespoon of dough, roll it into a ball, and put it on a plate that has parchment paper on it. Do this again and again until all the dough is in balls. Roll small balls of dough the size of golf balls. You should make eight holes in the donuts.
Put avocado oil on top of the balls. Spray with more oil.
Put oil in the air fryer basket and then put the oiled donut holes in the basket, leaving a space for your thumb between each one and making sure to leave an inch (3 cm) between them as they grow.
Air fry for 6 to 7 minutes at 350°F (180°C) or until they are puffy and golden brown. They will be dry on the outside and have a rocky shape. Some of them won’t be as round as balls, and that’s normal.
The edges of the banana donut holes look a little rough and dry after being air-fried. This is normal. Now, the balls put together dry balls of banana bread.
Melt some butter or coconut oil to make them taste like donuts. Brush the warm donut hole with avocado oil or melted vegan butter on all sides first. Use a pastry brush to brush melted coconut oil on each warm ball to make them taste like donuts.
Next, stir in 1/2 teaspoon of ground cinnamon and sugar or sugar-free Monk fruit blend. Then, roll the warm, oiled balls in cinnamon sugar to cover them all the way around. To evenly coat the warm donut hole, roll it in the dry ingredients.
Serve right away while it’s still warm.

You can keep the donut holes in an airtight container at room temperature for up to two days.

Baking Alternative

You can put each ball of dough in a mini muffin pan. Before putting a ball in each hole, spray the muffin pan with cooking spray. Put them in an oven that has been preheated to 350°F (180°C) and bake them for about 15 minutes, or until they are golden brown and baked through in the middle.

Things you need and things you can use instead

This paragraph has all my advice on how to choose the right ingredients. To see the full recipe with measurements, go to the recipe card at the bottom of this post.Go to the full recipe
The two main things I need for this recipe are:

Note 1: Self-Raising Flour: This is basically all-purpose flour that already has baking powder in it. If you don’t have this ingredient, use 1 cup of all-purpose flour instead of the cup of self-rising flour. Add 2 teaspoons of baking powder to the flour. You can also use 1 cup of all-purpose flour mixed with 2 teaspoons of baking powder instead of the amount above. Use my gluten-free converter if you want to make it without gluten, but don’t forget the baking powder. Use my gluten-free converter if you want a gluten-free option, but don’t forget the baking powder.

You need a big banana that is ripe. My expert tip for success is to first mash the banana and then measure it by putting it in a cup. You need exactly 1/2 cup, not less or more, or the amount of flour will be wrong.

Note 2: You can use Monk fruit blend, coconut sugar, or unrefined cane sugar instead of sugar.

Serving Suggestions

Dipping or Glazing Donut Holes

Try serving these banana donut holes with some dipping sauce.

Caramel Date
Jam made with chia seeds
Ganache for vegans
Lemon curd for vegans
Dark chocolate that has melted
Or simply glaze the doughnut holes with my vegan royal icing recipe.

Nutrition