Banana Donut Holes
These soft and sweet Banana Donut Holes are perfect for any occasion, utilizing ripe bananas for a delightful treat that satisfies your sweet tooth.
Ingredients
For the Banana Mixture
- 2 pieces ripe bananas, mashed Ensure the bananas are very ripe for maximum sweetness.
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1/4 cup milk Any kind works!
- 1 teaspoon vanilla extract
For the Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For Frying and Coating
- Vegetable oil for frying About 2-3 inches deep.
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons melted butter Optional, for extra adherence.
- 1 cup powdered sugar
- 2-3 tablespoons milk Or water.
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- In a medium-sized bowl, mash the ripe bananas with a fork until they are mostly smooth.
- Add the granulated sugar and brown sugar to the mashed bananas. Mix well until combined. Then, whisk in the egg, milk, and vanilla extract until the mixture is smooth.
- In a separate, large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix the batter.
- If time allows, let the batter rest for 10-15 minutes. Cover the bowl with plastic wrap and let it sit at room temperature.
Frying
- Pour vegetable oil into a deep pot or Dutch oven, making sure it is about 2-3 inches deep. Heat the oil over medium heat until it reaches 350-375°F (175-190°C).
- Use a small cookie scoop, two spoons, or a piping bag to shape the batter into small balls.
- Carefully drop the donut holes into the hot oil, avoiding overcrowding the pot. Fry in batches of 5-7 donut holes at a time.
- Fry the donut holes for about 2-3 minutes per side, or until they are golden brown and cooked through.
- Once golden, remove the donut holes with a slotted spoon or spider and transfer them to a wire rack lined with paper towels to drain excess oil.
Coating
- While the donut holes are warm, prepare the coating by mixing granulated sugar and ground cinnamon in a shallow bowl.
- Toss the warm donut holes in the cinnamon sugar mixture until evenly coated. Brush with melted butter for extra stickiness.
- For a glaze, whisk together the powdered sugar, milk (or water), and vanilla extract in a small bowl until smooth.
- Dip the cooled donut holes into the glaze, letting the excess drip off.
- Allow the glaze to set for a few minutes before serving, if desired.
Notes
Serve these delicious donut holes warm or at room temperature. They are perfect to enjoy on their own or paired with a cup of coffee or tea. For an extra touch, serve them on a platter with a drizzle of chocolate or raspberry sauce for dipping. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.