These healthier banana donuts are so fluffy and light and the dough takes only about five minutes to prepare. The donuts are just 3 ingredients and don’t need yeast, white flour, eggs, added sugar or butter. They are healthier than regular donuts but taste just as good as traditional donuts.
I love making donuts at home. They are so delicious, especially when they are freshly fried and still warm. Recently, I made some changes to my go-to donut recipe to make it healthier. These taste just as good and are just as easy but they are made with more nutritional ingredients.
- Whole Wheat Flour
- Baking Powder
Whole Wheat Flour: Instead of white flour, these donuts are made with whole wheat flour. You can either use whole wheat flour or whole wheat pastry flour. I tested them with both and liked the results.
Baking Powder: Baking powder is used to give the dough rise.
Bananas: You will need to mash the bananas until they have a puree consistency. You want to use very ripe bananas. Very ripe bananas are sweeter and also have more liquid.
The above ingredients are all that you need to make the dough. The donuts are then fried in oil. To make them healthier, I fried them in extra virgin olive oil.
Cooking the donuts
Much like traditional donuts, these donuts are fried. However, they are fried in extra virgin olive oil which provides a lot of nutrients.
I don’t recommend baking or air frying these donuts. I did test both and found that the donuts were not light and fluffy. They were more dense and like little bread rolls.
The donuts have a natural sweetness from the bananas. If you enjoy less sweet desserts, I think you will be fine with eating these as they are. I prefer my donuts less sweet so I like eating the donut holes plain.
However, if you want to decorate them or make them look more like traditional donut holes you can dip them in glaze or coat them in sugar or a sugar substitute. Just 1 tbsp of granular sugar is needed to coat the entire batch of 9 donuts.
More Easy Donut Recipes
3 Ingredient Banana Donuts
- 1/2 cup (60 g) whole wheat flour or whole wheat pastry flour
- 3/4 tsp (3.5 g) baking powder
- 1/3 cup (88 g) banana puree
- extra virgin olive oil for frying
- Add 2 inches of oil to a medium saucepan. Bring to medium heat (about 335-350°F). Be careful to not let the oil get too hot beyond that because olive oil has a lower smoke point.
- In a medium mixing bowl, add flour and baking powder. Whisk until evenly mixed. Add in banana puree. Mix with a spatula until flour is just incorporated into the bananas. Your dough should be sticky.
- Once oil has reached the correct temperature, scoop dough using a 2 tsp cookie scoop. Gently release the dough ball directly into the heated oil. Repeat this with remaining dough, only adding as many as can fit. You can do this in two batches if your saucepan is not big enough. The donuts will float to the surface so only put in as many donuts as can fit on the surface. If a donut sinks and get stuck to the bottom of your pan, make sure to quickly release it from the bottom using your cooking tool. Cook donuts until both sides are golden brown, flipping halfway through. Remove donuts from oil and place onto a plate lined with paper towel to soak up excess oil.
- When donuts are no longer too hot to touch, you can top with sugar or other donut toppings. You can also leave them plain.
- Make sure to mash the bananas until they have a puree consistency. This works best with very ripe bananas. I like using a whisk to mash them as it mashes better than a fork. Measure the bananas after they are puree consistency. You should only need 1 large banana (you should have a little leftover).
- Because the dough is sticky, using a cookie scoop is the best way to work with the dough. It will directly release the sticky dough ball into the hot oil.
- I used a 2 tsp cookie scoop, which yields donuts the size of traditional donut holes when they are done cooking.
- I used this 2 tsp cookie scoop.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases.
- If you don't have a 2 tsp cookie scoop, you can use a bigger or smaller one but keep in mind your donuts will be bigger or smaller and may need more or less cooking time.
- Nutrition estimate does not include oil absorbed during frying. It is only for the donut dough before it is cooked as it is difficult to determine the exact amount of oil that is absorbed by the donuts.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.