3-Ingredient Banana Donuts
I first made these 3-ingredient banana donuts on a sleepy Sunday morning when I had two overripe bananas and zero will to fuss. The result was tender, lightly sweet mini donuts that needed nothing more than a hot mug of coffee. They’re simple, pantry-friendly, and perfect when you want a healthier treat without eggs, white flour, or complicated steps.
Why you’ll love this dish
These banana donuts are the kind of recipe that solves real-life snack problems: they’re fast, inexpensive, and forgiving. With only bananas, oats, and baking powder you get a naturally sweet, fiber-forward bite that’s great for breakfast, an after-school treat, or a portable snack when you’re on the go.
"Soft, just-sweet enough, and so easy—my kids asked for seconds. A new pantry staple." — a reader review
Why make them now:
- Time-crunched mornings: ready in about 20 minutes from start to finish.
- Budget-friendly: minimal, inexpensive ingredients.
- Kid-approved and lunchbox-friendly: no refined sugar or added fat required.
- Flexible: make them into donuts, muffins, or mini cakes depending on your pan.
How this recipe comes together
Quick overview before we dig into quantities: mash ripe bananas, stir in oats and baking powder, scoop into a greased donut pan, and bake until set. That’s it—no whisking, no separating, no mixer.
What you’ll do, stepwise:
- Warm the oven and prep your pan so the batter can go in immediately.
- Mash banana until mostly smooth for even sweetness and texture.
- Combine oats with baking powder to help the batter lift a little.
- Spoon into molds and bake until lightly golden and springy.
Gather these items
What you’ll need:
- 2 ripe bananas (the riper, the sweeter and easier to mash)
- 1 cup oats (use rolled or quick oats; see notes below)
- 1 teaspoon baking powder
Notes and substitutions inline:
- Oats: pulse in a food processor for 10–20 seconds if you prefer a finer, cakier texture (oat flour). Leave whole for chewier donuts.
- Baking powder: provides gentle lift; do not substitute with baking soda unless you add an acid (yogurt or lemon) and adjust quantities.
- Make them gluten-free: use certified gluten-free oats.
Cooking method
Directions — follow these short, clear steps:
- Preheat the oven to 350°F (175°C). Grease a donut pan lightly with oil or nonstick spray.
- Peel and mash the ripe bananas in a bowl until mostly smooth. A few small lumps are okay.
- Add the oats and baking powder to the mashed bananas. Stir until the mixture is evenly combined.
- Spoon the batter into the donut pan, filling each cavity about two-thirds full.
- Bake for 12–15 minutes, or until the tops are lightly golden and the centers spring back when pressed.
- Let the donuts cool in the pan for a few minutes, then remove to a rack to cool more. Enjoy warm or room temperature.
Best ways to enjoy it
These donuts are very versatile—here’s how to serve them so they shine:
- Simple breakfast: warm with a smear of nut butter and a drizzle of honey.
- Brunch plate: serve with Greek yogurt and fresh berries for a balanced spread.
- Coffee pairing: their mild sweetness pairs well with medium-roast coffee or a cappuccino.
- Kid-friendly snack: top with a light glaze (powdered sugar + milk) or a dusting of cinnamon sugar.
- On-the-go: wrap individually in parchment for easy packing.
How to store & freeze
Keeping these donuts fresh is easy if you follow safe handling:
- Room temp: Store in an airtight container for up to 24 hours. They’re best eaten the same day.
- Refrigerator: Keep in an airtight container for 2–3 days. Let them come to room temperature or warm briefly before serving.
- Freezer: Place cooled donuts in a single layer on a baking sheet to flash-freeze, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temp.
Reheating tip: Warm in a 325°F oven for 5–8 minutes or microwave one donut for 12–20 seconds until warm—avoid overheating to prevent drying.
Food safety note: because these are egg-free and bake quickly, make sure centers are set before storing; underbaked batter can lead to uneven texture and faster spoilage.
Pro chef tips
- Mash bananas thoroughly for better cohesion. If your bananas are only lightly ripe, add a teaspoon of maple syrup or a pinch of cinnamon to boost flavor.
- Texture control: blitz oats for a smoother crumb, or leave whole for chew. Quick oats produce a softer crumb faster than large rolled oats.
- Don’t overfill the molds—two-thirds gives room for a small rise and keeps the shape tidy.
- If you don’t have a donut pan: use a muffin tin (bake 14–18 minutes) or pipe batter into lined silicone molds.
- For an even bake, rotate the pan halfway through the time if your oven has hot spots.
Creative twists
Try these variations to change the flavor profile:
- Chocolate banana: stir in 1–2 tablespoons cocoa powder and a handful of chocolate chips.
- Spiced apple: fold in 1/4 cup finely diced apple and 1/2 teaspoon cinnamon.
- Nutty add-ins: mix in 2 tablespoons chopped walnuts or pecans for crunch.
- Tropical: add 1 tablespoon desiccated coconut and a squeeze of lime zest.
- Protein boost: add 1 scoop unflavored or vanilla protein powder (reduce oats by 2 tbsp).
- Vegan/ allergy swaps: this recipe is already egg-free and dairy-free; use certified gluten-free oats for gluten-free needs.
Your questions answered
Q: Do I need a donut pan, or can I use something else?
A: A donut pan gives the classic shape, but you can use a standard muffin tin (slightly longer bake time) or silicone molds. For muffins, fill the cups two-thirds and bake 14–18 minutes.
Q: Can I use whole rolled oats or do they need to be ground?
A: Both work. Rolled oats give a chewier texture; pulsed oats (oat flour) yield a smoother, more cake-like donut. Quick oats sit in between.
Q: How ripe should the bananas be?
A: Very ripe—lots of brown spots—are best. They mash easily and are sweeter, which keeps these donuts flavorful without added sugar.
Q: Can I add an egg or milk?
A: Yes, adding 1 egg makes a slightly richer, more structured donut. Adding a few tablespoons of milk will loosen the batter if it seems too thick.
Q: How many donuts does this yield?
A: Yield depends on your pan size. A standard donut pan (6-cavity) will make about 6 medium donuts from this quantity.
Conclusion
If you want more simple banana-baked donut ideas or alternative three-ingredient versions, check out this practical round-up at 3 Ingredient Banana Donuts (No Yeast, White Flour, Eggs, Added … and another take with flavor variations at Banana Donuts | Kitchen 335. These links are great for inspiration when you’re ready to riff on the base recipe.
Banana Donuts
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a donut pan lightly with oil or nonstick spray.
- Peel and mash the ripe bananas in a bowl until mostly smooth. A few small lumps are okay.
- Add the oats and baking powder to the mashed bananas. Stir until the mixture is evenly combined.
- Spoon the batter into the donut pan, filling each cavity about two-thirds full.
- Bake for 12–15 minutes, or until the tops are lightly golden and the centers spring back when pressed.
- Let the donuts cool in the pan for a few minutes, then remove to a rack to cool more.
