Bake these soft, buttery mini banana bread donut holes for breakfast! These little bites are easy to make and pair perfectly with your morning coffee or as a sweet snack any time of day.
Cooking and baking while pregnant has been more challenging than I expected. Add a brief stomach bug and suddenly nothing appealed to me. That explains the recent quiet around here.
Thankfully the illness passed quickly, but it then caught my husband just after he returned from a 10-day business trip. I spent the weekend tending to him — comfort food, drinks and long naps were our routine. Lots of Saltines, bananas, sports drinks, and re-runs of television kept us moving toward recovery.
Real meals weren’t top of mind for a while.
When our appetites finally returned, we made a big breakfast: scrambled eggs, buttery toast and sausage, fresh orange slices and hot coffee. It was comforting, filling, and exactly the reset we needed.
Breakfast really does make everything better.
These baked banana donut holes are soft, fluffy and full of warm banana and vanilla flavor. They’re simple to prepare and perfect for brunch or casual snacking. If you enjoy banana bread, you’ll love these bite-sized treats.
On a weekend when I’m feeling especially domestic I’d make a big batch, but sometimes a classic diner-style breakfast is the fastest route back to feeling normal. Other times, these little banana bites are exactly what I want.
These mini baked donut holes are a simple way to make any morning feel special. You can fold in chopped nuts for texture or top them with chocolate ganache instead of the cinnamon-sugar coating. No special equipment is required — just a mini muffin pan and about 30 minutes from start to finish.
They also make a sweet Valentine’s morning treat.
Baked Cinnamon-Sugar Banana Donut Holes
Ingredients
For the Donut Holes:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/3 cup vegetable or canola oil
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed
- 1/2 cup milk
For the Cinnamon-Sugar Coating:
- 4 tablespoons unsalted butter, melted
- 2/3 cup granulated sugar
- 1 1/2 tablespoons cinnamon
Instructions
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Preheat oven to 350°F (175°C). Lightly spray one 24-cup or two 12-cup mini muffin pans with baking spray and set aside.
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In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. In a separate large bowl, whisk the oil, brown sugar, egg, vanilla, mashed banana and milk until smooth. Add the dry ingredients to the wet and mix until just combined; do not overmix.
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Using a tablespoon or a small cookie scoop, fill each mini muffin cup about three-quarters full. Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean.
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While the donut holes bake, melt the butter in one bowl and combine the granulated sugar and cinnamon in another. Remove the mini muffins from the oven and let them cool for 2 minutes. Dip each warm donut hole in melted butter, then roll it in the cinnamon-sugar mixture to coat.
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Serve the donut holes warm or at room temperature.
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Enjoy!
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