Ingredients
For the Donut Dough
3 ripe bananas, mashed
1 large egg
½ cup granulated sugar
½ cup whole milk
¼ cup melted unsalted butter
1 teaspoon pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
For Frying
4–6 cups vegetable oil, or enough for deep frying
For the Cinnamon-Sugar Coating
¾ cup granulated sugar
1½ teaspoons ground cinnamon
¼ teaspoon nutmeg, optional
👩🍳 Instructions
- Mash the Bananas
Place the ripe bananas in a large mixing bowl and mash them thoroughly with a fork until mostly smooth. A few tiny pieces of banana are perfectly fine and will add extra flavor and texture. - Prepare the Wet Ingredients
Add the egg, sugar, milk, melted butter, and vanilla extract to the mashed bananas. Whisk everything together until the mixture is smooth and well combined. - Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. - Make the Dough
Gradually add the dry ingredients to the banana mixture. Stir gently with a wooden spoon or spatula until a soft dough forms.
Do not overmix. The dough should be soft and slightly tacky but firm enough to roll out. If it feels extremely sticky, add flour 1 tablespoon at a time until manageable. - Rest the Dough
Cover the dough and let it rest for about 10–15 minutes. This makes it easier to handle and shape. - Roll Out the Dough
Lightly flour your work surface. Transfer the dough onto the surface and gently roll it to approximately ½ inch thick.
Avoid adding too much flour because this can make the donuts dense instead of soft and fluffy. - Cut the Donuts
Using a donut cutter or two round cutters, cut the dough into donut shapes.
Gather the leftover dough, gently bring it together, roll it out again, and cut more donuts. You can also make small donut holes from the remaining dough. - Heat the Oil
Pour the vegetable oil into a deep, heavy-bottomed pot and heat it to approximately 350°F (175°C).
Use a kitchen thermometer if possible. Maintaining the correct temperature is important: oil that is too hot can burn the outside while leaving the inside undercooked, while oil that is too cool can make the donuts greasy. - Fry the Donuts
Carefully place a few donuts into the hot oil, making sure not to overcrowd the pot.
Fry for approximately 1½–2 minutes per side, or until beautifully golden brown.
Turn them gently with a slotted spoon or tongs so they cook evenly. - Drain
Remove the donuts from the oil and place them on a wire rack lined underneath with paper towels to remove excess oil.
Allow them to cool for a couple of minutes, but keep them slightly warm for the best coating. - Make the Cinnamon Sugar
In a shallow bowl, combine the granulated sugar, cinnamon, and optional nutmeg. Mix well. - Coat the Donuts
While the donuts are still warm, gently toss each one in the cinnamon-sugar mixture until completely coated.
Make sure the sugar sticks to all sides for that delicious crispy, sweet finish.
🍩 Serving
Serve these banana donuts warm and freshly coated. They’re delicious with:
A cup of coffee ☕
Hot chocolate
Cold milk
Fresh berries
Caramel sauce
Chocolate dipping sauce
A light drizzle of honey
⭐ Helpful Tips
Use very ripe bananas with plenty of brown spots for the strongest banana flavor.
Don’t overmix the dough, or the donuts may become tough.
Keep the oil close to 350°F (175°C) while frying.
Fry in small batches so the oil temperature doesn’t drop too much.
Let the donuts drain briefly before coating them.
For extra cinnamon flavor, add a little more cinnamon to the sugar coating.
These donuts are best enjoyed fresh and warm.