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2-Ingredient Banana Donut Holes

Warm, pillowy bites made with just bananas and pancake mix that bring comfort and joy to any morning.
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Prep Time 8 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 donut holes
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 60
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces very ripe bananas The riper, the sweeter.
  • 1 cup plain pancake mix Or self-rising flour as a substitute.
Optional Finishing Touches
  • to taste cinnamon sugar
  • to taste powdered sugar
  • to taste maple glaze Combine 1/2 cup powdered sugar with 1–2 tablespoons maple syrup.
  • to taste dusting of cacao

Method
 

Preparation
  1. Mash the bananas in a bowl until smooth and glossy, with just a few tiny lumps for texture.
  2. Add the pancake mix to the mashed banana and stir gently until a soft, sticky dough forms. Adjust with more pancake mix or milk as needed.
  3. Lightly flour your hands and roll tablespoon-sized portions into balls.
Cooking
  1. For pan-frying, heat 2 tablespoons of butter or oil in a skillet over medium heat. Place the balls in the skillet and press gently to flatten. Cook for 2–3 minutes per side until golden.
  2. For baking, preheat oven to 350°F (175°C). Place donut holes on a parchment-lined baking sheet and bake for 12–16 minutes until lightly golden.
Finishing Touch
  1. Toss warm donut holes in cinnamon sugar, dust with powdered sugar, or drizzle with maple glaze and serve immediately.

Notes

Best served warm. Store in an airtight container for up to 24 hours at room temperature. For longer storage, refrigerate for up to 3 days or freeze for up to 2 months.