Air Fryer Banana Donut Holes – Easy 15‑Minute Treat

Hi, I’m emy – a New York City cook with Moroccan roots and classical French training. These banana donut holes are my proudest 15-minute invention: they taste like deep-fried doughnuts but come out of the air fryer light, fluffy, and perfectly golden. The secret? Overripe bananas do all the heavy lifting – no eggs, no butter, just pure fruit sweetness and a whisper of cinnamon. Growing up in Morocco, my mother would make sfenj (airy Moroccan doughnuts) every Friday; these baked banana donut holes capture that same cozy warmth with a fraction of the oil. And because I now live in the land of constant cravings (hello, NYC), I needed a version that’s ready before my coffee cools. This easy banana donut holes recipe delivers exactly that: a batch of tender, cinnamon-sugar-coated bites that will make you forget any bakery version.

Picture this: the moment you pull the air fryer basket open, a cloud of warm banana and cinnamon fills your kitchen. The holes are lightly crisp on the outside, yet impossibly soft and almost custard-like inside – like the center of banana bread but in poppable form. I brush each warm ball with melted coconut oil, then roll them in a generous pile of cinnamon sugar. The sugar melts slightly into the oil, creating a delicate crust that shatters when you bite. The banana flavor is front and center, balanced by the warm spice and just enough sweetness. These aren’t dense or greasy; they’re ethereal. One batch disappears in minutes – I’ve seen it happen at every family brunch and after-school snack session.

What sets my version apart from other homemade donut holes is the technique I borrowed from Parisian pâtisserie: working the sticky dough with oiled hands, just like a focaccia. Most recipes either over-flour the dough (making it bready) or under-knead (leaving lumps). I show you exactly how to handle this moist, elastic dough so the holes stay tender. My pro tip: never add more than 2–3 extra tablespoons of flour – the dough should feel tacky and soft. 💡 emy’s Pro Tip: If the dough sticks to your fingers, simply oil them again; don’t be tempted to add flour. The result is a baked banana donut holes recipe that’s foolproof even for beginners.

Why This Banana Donut Holes Recipe Is the Best

The Flavor Secret: My Moroccan mother taught me to let fruit speak for itself. Here, one large overripe banana provides all the sweetness and moisture – no added sugar in the dough. The cinnamon amplifies the banana’s natural caramel notes, while the coconut oil adds a subtle tropical richness. Unlike standard doughnut recipes that rely on eggs and milk, this banana donut recipe is naturally vegan and dairy-free without sacrificing texture. The short ingredient list (just six items) means every flavor shines.

Perfected Texture: After years of testing in my tiny NYC kitchen, I nailed the ratio: ½ cup banana purée to ¾ cup self-rising flour. That precise balance gives you a dough that’s moist but not slack, so the holes puff up beautifully in the air fryer. The technique of oiling your hands while shaping (a trick I learned during my pastry stage in Paris) prevents sticking without drying out the dough. The result is a pillowy interior with a thin, golden crust – the hallmark of a truly great donut hole.

Foolproof & Fast: From start to finish, these are on your plate in 17 minutes. No yeast, no proofing, no deep-frying mess. The air fryer does the work, giving you consistent results every time. I’ve tested this with four different air fryer models – all came out perfect at 350°F for 6–7 minutes. The only watchpoint is not to crowd the basket; give them an inch of space so they expand evenly. This is the kind of recipe that builds confidence in new cooks and saves time for busy ones.

Banana Donut Holes Ingredients

I source my bananas from the greenmarket at Union Square – the spottier the better. When I see a bunch of overripe bananas, I know it’s time to make these donut holes. The rest of the ingredients are pantry staples: self-rising flour (or make your own with all-purpose plus baking powder and salt), unrefined cane sugar for that deep molasses note, cinnamon (I bring mine from a spice shop in the East Village), and coconut oil (the jar I keep on my counter for everything from sautéing to baking). Each component has a purpose, and I’ll show you how to choose and substitute them.

Ingredients List

• 1/2 cup mashed banana (about 1 large very ripe banana)
• 3/4 cup self-rising flour (see Note 1)
• 1/2 teaspoon ground cinnamon
• 1/4 cup unrefined cane sugar (see Note 2)
• 2 tablespoons melted coconut oil (or melted vegan butter)
• 2–3 teaspoons melted coconut oil (for brushing)
• Cinnamon sugar for coating (mix 3 tablespoons sugar + 1 teaspoon cinnamon)

Ingredient Spotlight

Banana: The star of the show. One large, very ripe banana (lots of brown spots) yields exactly ½ cup puree. The riper the banana, the sweeter and more aromatic your donut holes will be. If your banana is only yellow, add 1 tablespoon of maple syrup or brown sugar to compensate. Frozen bananas work too – thaw completely and drain any excess liquid.

Self-Rising Flour: This is your shortcut to lift. It already contains baking powder and salt. If you don’t have it, make your own: whisk ¾ cup all-purpose flour + 1¼ teaspoons baking powder + ¼ teaspoon salt. Do not substitute plain flour without the leavener, or the holes will be dense.

Coconut Oil: Use unrefined (virgin) coconut oil for a subtle coconut flavor that complements banana beautifully. Melt it gently; if it solidifies again, re-melt over low heat. For a neutral option, use avocado oil or a light olive oil, but avoid extra-virgin olive oil – the flavor is too strong.

Unrefined Cane Sugar: I love the slight molasses warmth of muscovado or turbinado sugar. Regular granulated sugar works perfectly too. The sugar is only in the coating, so you can reduce it or use coconut sugar for a less processed option (the color will be darker).

How to Make Banana Donut Holes – Step by Step

Trust me when I say this is the easiest from-scratch donut recipe you’ll ever make. No rolling pin, no standing mixer, no thermometer – just your hands, a bowl, and an air fryer. I’ll walk you through each step so you feel like you’re cooking right beside me in my NYC kitchen.

Step 1: Mash the Banana

Peel the banana and mash it thoroughly with a fork until it’s a smooth, almost liquid puree. Measure out exactly ½ cup – if you have a little extra, save it for a smoothie. This precise measurement is crucial: too much banana makes the dough sticky beyond repair; too little and the holes will be dry. The puree should be free of lumps.

⚠️ Common Mistake to Avoid: Don’t just slice the banana and throw it in the flour – it won’t incorporate evenly. Mash it first until it looks like baby food.

Step 2: Form the Dough

Add the self-rising flour and cinnamon to the banana puree. Stir with a rubber spatula until a shaggy dough forms. Then oil your hands with about 1 teaspoon of melted coconut oil and knead directly in the bowl. The dough will be sticky and moist – this is normal. Continue kneading, using more oil on your hands if needed, until the dough comes together into a soft, elastic ball. If it feels overly wet after 2 minutes of kneading, add extra flour 1 tablespoon at a time, up to 3 tablespoons maximum. The dough should feel tacky but not wet.

💡 emy’s Pro Tip: Think of this like making focaccia – the dough wants to be wet. Resist the urge to add more flour. Oil your hands and the dough will behave beautifully.

Step 3: Roll into Balls

Lightly grease your hands again with a little coconut oil. Scoop about 1 tablespoon of dough (use a small cookie scoop for even size) and roll it gently between your palms into a smooth ball. Place the ball on a plate lined with parchment paper. Repeat until all the dough is used. You should get about 12 balls. Spray the tops with avocado oil – this helps them brown in the air fryer.

⚠️ Common Mistake to Avoid: Don’t over-roll the balls – just two or three gentle rotations. Overworking develops gluten and makes them tough.

Step 4: Air Fry

Spray the air fryer basket with oil. Place the donut holes in the basket, leaving at least 1 inch (3 cm) between them – they expand. Air fry at 350°F (180°C) for 6–7 minutes, or until the tops are puffy and golden brown. They will have a slightly rocky, irregular shape – that’s the homemade charm. Do not open the basket to check before 5 minutes, or they may deflate. A few may crack open; that’s fine – it just means extra crunchy edges.

💡 emy’s Pro Tip: Every air fryer runs a little different. If your holes are still pale at 6 minutes, add 1 more minute. The internal temperature should reach about 190°F (88°C) if you want to be precise.

Step 5: Coat and Serve

While the donut holes are still warm (but not burning hot), brush each one lightly with melted coconut oil using a pastry brush. Immediately roll them in cinnamon sugar – toss them gently in a bowl with the sugar mixture until evenly coated. The oil helps the sugar stick and creates that irresistible crunchy coating. Serve immediately; these are best within 30 minutes of coating.

⚠️ Common Mistake to Avoid: Don’t wait until they cool to coat – the oil won’t spread evenly, and the sugar won’t adhere. Work while they’re warm but not too hot to handle.

Serving & Presentation

These banana donut holes are best served warm – within 10 minutes of coating – when the cinnamon sugar is still crackly and the inside is soft. I like to pile them on a small wooden board dusted with extra cinnamon sugar, with a bowl of warm chocolate sauce or dulce de leche for dipping. In my family, we also enjoy them alongside a glass of cold horchata (a nod to my Moroccan roots, where almond drinks are common) or a creamy iced latte. For brunch, I arrange them on a cake stand with fresh berries and a dusting of powdered sugar – they vanish before the eggs are even cooked.

If you’re serving a crowd, keep the coated holes warm in a 200°F oven for up to 15 minutes. Don’t cover them, or the sugar will melt and become sticky. I often make a double batch for weekend get-togethers; they’re always the first thing to go. For a fun twist, set up a “donut hole dipping bar” with nutella, whipped cream, and fruit compote – it’s interactive and kids love it.

Make‑Ahead, Storage & Reheating

In a busy city like NYC, I often prepare these donut holes for the week ahead. The unbaked dough can be shaped into balls and refrigerated for up to 24 hours – just air fry directly from the fridge (add 1 extra minute). Once baked and coated, they’re best eaten fresh, but I’ll share my tested methods for leftovers. Store them in an airtight container at room temperature for up to 2 days – but the coating will soften. For longer storage, freeze uncoated (after air frying but before brushing with oil and sugar) for up to 2 months.

For reheating, the air fryer is your best friend. Avoid the microwave – it makes them chewy. Simply reheat at 300°F for 2 minutes, then toss them back in cinnamon sugar if needed. If they’ve lost their coating, brush with a little milk or melted butter before re-sugaring. I often freeze a “coating kit” – separate bag of cinnamon sugar and a small bottle of melted coconut oil – so I can have fresh-tasting donut holes anytime.

Variations & Easy Swaps

Over the years, I’ve played with this base recipe to suit different cravings and dietary needs. Here are three of my favorite variations, each tested in my own kitchen. The table below gives you a quick overview.

Chocolate Swirl

Add 2 tablespoons of unsweetened cocoa powder and 1 extra tablespoon of sugar to the dry ingredients. The dough will be slightly stiffer – you may need to add 1 extra tablespoon of milk or water if it looks too dry. These chocolate banana donut holes are a hit at birthday parties and bake sales. I love dusting them with powdered sugar instead of cinnamon sugar for a black-and-white look. French technique: sift the cocoa powder to avoid lumps.

Gluten-Free Version

Use a high-quality gluten-free all-purpose flour blend (I like King Arthur Measure for Measure). Add ½ teaspoon xanthan gum if your blend doesn’t already contain it. The dough will feel slightly less elastic; handle it with even more oil on your hands. These bake up slightly more delicate, but the flavor is identical. I serve them to my gluten-sensitive friends and they never know the difference – just be careful not to overbake, as gluten-free flours dry out faster.

Spiced Pumpkin

In late autumn, I swap the banana for ½ cup of pumpkin purée (not pumpkin pie filling) and add 1 tablespoon of maple syrup for sweetness. Increase the cinnamon to 1 teaspoon and add ½ teaspoon each of ginger and nutmeg. The texture is slightly more cake-like and tender. These are wonderful with a cream cheese glaze (mix 2 oz cream cheese, ½ cup powdered sugar, 1 tbsp milk). A nod to the NYC farmers market pumpkins I look forward to every fall.

Share Your Version!

Now it’s your turn to get into the kitchen and make these banana donut holes. I genuinely want to know how they turn out for you – whether you stuck exactly to the recipe or played with one of the variations. Drop a star rating in the comments below and tell me what you think. Did you add chocolate chips? Did you bake them instead? I read every single comment and love hearing your kitchen stories. Tag me in your photos on Pinterest @cookingwithemy – it makes my day to see your beautiful creations. And if you have a question I didn’t answer here, ask away in the comments – I promise to personally help you troubleshoot.

From my NYC kitchen to yours – I hope this recipe brings as much warmth to your table as it does to mine. — emy 🧡