3 Ingredient Banana Donuts
These healthier banana donuts are so light and fluffy and need just 3 ingredients to make them. They are ready in just a few minutes.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Serving: 1donut, Calories: 30kcal, Carbohydrates: 7g, Protein: 1g, Fat: 0.1g, Saturated Fat: 0.01g, Sodium: 27mg, Fiber: 1g, Sugar: 1g, NET CARBS: 6
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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