2-Ingredient Banana Donut Holes: Ridiculously Easy & Delicious

Oh my gosh, you have to try these. I’m telling you, these 2-Ingredient Banana Donut Holes are my absolute secret weapon for when my sweet tooth hits at 10 p.m. and I have two sad, spotty bananas on the counter. It started as a total kitchen accident one rushed morning, and now my kids beg for them. They’re impossibly easy, seriously just bananas and pancake mix, and they fry up into these warm, pillowy bites of happiness in literally minutes.

Why You’ll Love These 2-Ingredient Banana Donut Holes

Listen, I wouldn’t steer you wrong—these little golden nuggets are life-changing for so many reasons:

• Too easy: Mash, mix, fry—done. No fancy equipment or pantry raids.
• Banana rescue: Those sad brown bananas? They’re the secret to perfect sweetness.
• Kid magic: My toddler “helps” by smashing bananas (messy? Yes. Worth it? Absolutely).
• Instant gratification: Craving satisfied faster than you can say “donut hole.”

Trust me, once you try these, you’ll never look at ripe bananas the same way again.

Ingredients for 2-Ingredient Banana Donut Holes

Okay, here’s the beautiful part—you literally only need two things (plus oil for frying, but that doesn’t count because it’s just the cooking method, right?). Grab:

• 2 ripe bananas (the spottier, the better—we’re talking almost black here)
• 1 cup pancake mix (just scoop and level it like you’re measuring flour)

That’s it! I told you this was magic. Now go check your fruit bowl—I bet you’ve got everything already.

How to Make 2-Ingredient Banana Donut Holes

Ready for the easiest cooking project ever? Here’s exactly how I make these little bites of joy—with all the messy, real-kitchen details that make them perfect every time.

Step 1: Prepare the Batter

First, grab those bananas and get to smashing! I use a fork in my favorite chipped mixing bowl—the one that’s seen a thousand last-minute desserts. Mash until it’s basically liquid with just a few tiny lumps (those’ll disappear when frying). Now dump in your pancake mix and stir gently—just until the last dry streak disappears. Overmixing makes tough donut holes, and nobody wants that!

Step 2: Fry to Perfection

Heat about 1 inch of oil in your smallest pan (I use vegetable oil) over medium heat—you’ll know it’s ready when a tiny bit of batter sizzles immediately. Use two spoons to scoop nickel-sized blobs into the oil—they’ll puff up like magic! Flip when golden underneath (about 90 seconds), then drain on paper towels. Pro tip: Keep your heat steady—too hot and they’ll burn before cooking through!

Tips for Perfect 2-Ingredient Banana Donut Holes

After making these dozens of times (okay, maybe hundreds—don’t judge my snack habits), here are my foolproof tricks:

• Banana ripeness is key: Those black-spotted bananas? Gold. They’re sweeter and mash into silky perfection.
• Batter control: Too runny? Add a sprinkle more pancake mix. Too thick? A teaspoon of milk saves the day.
• Oil management: Drain on paper towels immediately—they’ll stay crisp instead of getting greasy.
• Size matters: Keep them small! Nickel-sized scoops fry evenly and stay gloriously fluffy inside.

Follow these, and you’ll be the donut hole hero of your kitchen!

Variations for 2-Ingredient Banana Donut Holes

Once you’ve mastered the basic recipe, have fun playing around! My family’s favorite twists:

• Cinnamon sugar: Roll warm donut holes in a mix of cinnamon and sugar—it sticks like magic.
• Chocolate chips: Stir a handful into the batter for melty surprises.
• Maple glaze: Whisk powdered sugar with maple syrup and drizzle over the top.

See? Two ingredients is just the beginning of the deliciousness!

Serving Suggestions

Oh, the possibilities! These warm donut holes practically beg to be devoured with your morning coffee—just dust them with powdered sugar and dunk away. For a fun dessert, try them with a scoop of vanilla yogurt (trust me, the combo is magic). Kids love them straight from the bowl—no fancy plating required!

Storage & Reheating

Okay, confession time—these rarely last long enough to store at my house! But when they do (miracle of miracles), pop them in an airtight container for up to 2 days. To bring back that just-fried magic, a quick 3 minutes in the toaster oven or air fryer at 350°F works wonders. They’ll crisp right back up—almost like fresh!

Nutritional Information

Now, I’m no nutritionist—just a banana donut hole enthusiast—but here’s the deal: these little guys are definitely a treat, not health food! The exact numbers will dance around depending on your pancake mix brand and banana size. Mine usually clock in around 100 calories for three donut holes (not that I’ve ever stopped at just three).

What I can promise is that you’re getting all the natural sweetness from ripe bananas—none of that processed sugar overload. And hey, bananas mean potassium and fiber, right? That totally counts! For more information on the nutritional benefits of bananas, check out Harvard Health Publishing.

Remember: These estimates vary wildly based on your ingredients. Want specifics? Check your pancake mix box and banana nutrition labels—I’ll be over here enjoying my third batch of the week instead!

FAQs About 2-Ingredient Banana Donut Holes

Can I bake instead of fry? Absolutely! Drop spoonfuls onto parchment at 375°F for 10-12 minutes—they’ll be puffier but just as delicious. My kids call these “banana clouds.”

Can I use flour instead of pancake mix? Technically yes, but you’ll lose that perfect rise. Pancake mix has baking powder/salt built in—with flour, you’d need to add those separately (and who has time?).

How ripe should bananas be? The spottier, the better! Black spots mean sweeter flavor and easier mashing. Greenish bananas? Save those for smoothies.

Try this recipe tonight—then come back and tell me how many you ate straight from the pan!

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