Cinnamon Sugar Banana Bread Donut Holes
There’s just something magical about these cinnamon sugar banana bread donut holes — they’re warm, soft, fluffy little bites that taste like a cross between banana bread and a bakery-style donut, but without any of the fuss. Made with simple pantry ingredients and rolled in that dreamy cinnamon-sugar coating.
Equipment
- Donut Hole Pan (or mini muffin tin) *see notes for the link!
Ingredients
- 2 Ripe Bananas
- 1/4 cup Brown Sugar
- 1 large Egg
- 1/4 cup Butter melted
- 1 tsp. Vanilla Extract
- 1 cup Flour
- 1/2 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 1/2 tsp. Cinnamon
- 1/4 tsp. Salt
For The Topping
- 2 tbsp. Butter melted
- 1/2 cup Sugar
- 1 tsp. Cinnamon
Instructions
- Start by mashing your ripe bananas in a mixing bowl until mostly smooth.2 Ripe Bananas
- Whisk in the brown sugar, egg, melted butter, and vanilla until the mixture is well combined.1/4 cup Brown Sugar, 1 large Egg, 1/4 cup Butter, 1 tsp. Vanilla Extract
- In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon, and a pinch of salt.1 cup Flour, 1/2 tsp. Baking Soda, 1/2 tsp. Baking Powder, 1/2 tsp. Cinnamon, 1/4 tsp. Salt
- Then gently fold the dry ingredients into the wet mixture just until everything comes together.
- Use a small cookie scoop or spoon to fill the wells of your greased donut hole pan, then bake at 350°F for about 15 minutes, or until the tops are set and lightly golden.
- While they cool slightly, melt a little butter and pour it over the warm donut holes in a large bowl, tossing gently to coat.2 tbsp. Butter
- In another small bowl, mix together cinnamon and coarse sugar, then roll each butter-coated donut hole in the mixture until covered.1/2 cup Sugar, 1 tsp. Cinnamon
Notes
Find the DONUT HOLE PAN Here <<<
Storage Tips For This Recipe
- Room Temperature (Best for Freshness): Store in an airtight container for up to 2 days so they stay soft and fluffy.
- Avoid Refrigerating: The fridge will dry them out and make them rubbery — not the vibe.
- Freeze for Later: Freeze in a single layer, then transfer to a freezer bag. They’ll keep for up to 2 months.
- Thawing: Let them sit at room temp for 30–45 minutes or warm for 10–15 seconds in the microwave.
- Re-Coating Option: After thawing, roll them in a fresh little hit of cinnamon sugar to revive that sparkle.
- Keep Moisture Out: Pop in a paper towel if storing at room temp to absorb excess moisture and prevent sogginess.
Common FAQ's Related to This Recipe
• Can I use bananas that are really overripe?Yep! The spottier the better. Super-ripe bananas make these donut holes extra sweet, soft, and flavorful. • Do I have to use a donut hole pan?
Nope. You can spoon the batter into mini muffin tins instead — they’ll just look like little donut-muffin hybrids but taste exactly the same. • Can I make these without eggs?
Yes! You can swap the egg for ¼ cup unsweetened applesauce or mashed banana. Texture will be slightly softer but still delish. • Can I air-fry these instead of baking?
For sure. Scoop into silicone mini molds and air-fry at 330°F for about 8–10 minutes. Check early because air fryers vary. • Why coat them in butter before rolling in cinnamon sugar?
The butter helps the cinnamon sugar stick perfectly and adds that warm bakery-style richness. • How do I keep them from drying out?
Store them airtight and avoid the fridge. If reheating, just warm them for a few seconds — don’t overdo it. • Can I add chocolate chips or nuts?
Absolutely. Mini chocolate chips, chopped walnuts, or pecans mix in beautifully without messing up the texture. • What if my cinnamon sugar isn’t sticking well?
Make sure the donut holes are still warm and evenly coated in melted butter. Warm + butter = perfect stickiness.