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Banana Donuts

These 3-ingredient banana donuts are tender, lightly sweet, and perfect for a healthier treat without eggs or white flour. Simple and quick to make, they are ideal for breakfast or a portable snack.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 donuts
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe bananas The riper, the sweeter and easier to mash.
  • 1 cup oats Use rolled or quick oats; can be pulsed for a finer texture.
  • 1 teaspoon baking powder Provides gentle lift; do not substitute with baking soda unless you add an acid.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a donut pan lightly with oil or nonstick spray.
  2. Peel and mash the ripe bananas in a bowl until mostly smooth. A few small lumps are okay.
Mixing
  1. Add the oats and baking powder to the mashed bananas. Stir until the mixture is evenly combined.
Baking
  1. Spoon the batter into the donut pan, filling each cavity about two-thirds full.
  2. Bake for 12–15 minutes, or until the tops are lightly golden and the centers spring back when pressed.
  3. Let the donuts cool in the pan for a few minutes, then remove to a rack to cool more.

Notes

These donuts are kid-approved and can be served with nut butter, Greek yogurt, or as a snack with glazed tops. They are versatile—can be made into muffins or cakes. Store in an airtight container for up to 24 hours at room temperature, refrigerate for 2–3 days, or freeze for up to 3 months.