2-Ingredient Banana Donut Holes That Taste Like You Actually Tried
One bowl, a mini muffin tin, and a spotted banana. These donut holes come together in 30 minutes and taste like you pulled out a stand mixer. Perfect for breakfast, snacks, or a quick sweet fix.
Equipment
- Mini Muffin Tin (24-count)
- Mixing bowl
- Cookie Scoop or 2 Spoons
Ingredients
- 2 large very ripe bananas (about 1 cup mashed)
- 1.5 cups yellow cake mix (half a 15-oz box)
- 1 tablespoon milk or water (optional, if batter is too thick)
Instructions
- Preheat the oven to 350°F. Grease a 24-count mini muffin tin very well with baking spray (or spray + dust with flour).
- In a medium bowl, mash the bananas until completely smooth with no lumps.
- Add the cake mix and stir with a spatula until just combined. The batter will be thick like cookie dough. Do not overmix — a few lumps are fine.
- Use a small cookie scoop to drop rounded tablespoons of batter into the prepared tin, filling each cavity to the brim.
- Bake for 10–12 minutes, until edges are golden and a toothpick inserted in the center comes out clean. Let cool in the pan for 2 minutes, then transfer to a wire rack.
- While warm, roll in powdered sugar, cinnamon sugar, or dip in a simple glaze. Serve immediately or store.
Notes
Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 15 seconds or in a 300°F oven for 5 minutes. For freezer, freeze unglazed on a sheet pan, then transfer to a zip-top bag for up to 3 months. Reheat in air fryer at 350°F for 3 minutes straight from frozen.
Key tips: Use aggressively ripe bananas (brown spots). Don't overmix the batter. Grease the pan thoroughly — these will stick. A mini muffin tin is essential; do not use regular muffin tins or they will bake flat.