Baking

Banana Doughnuts

Banana Doughnuts

Little doughnut bites made from one ripe banana and some self-raising flour. No yeast and no deep frying, just six minutes in the air fryer and a roll in cinnamon sugar while they're still warm.

Makes 7 doughnuts · Prep 10 mins · Cook 6 mins · 5 ingredients · 7 steps

Ingredients

  • 1 banana (ripe)
  • 95g self-raising flour
  • 1 tbsp olive oil (or vegetable oil)
  • Cinnamon sugar (granulated sugar and ground cinnamon, to taste)
  • Non-stick cooking spray (such as olive oil)

Method

  1. Heat the air fryer. Preheat the air fryer to 180°C. Mix the cinnamon sugar in a shallow bowl, ready for the end.
  2. Mash the banana. Mash the banana in a bowl with a fork until it is as smooth as you can get it.
  3. Add the flour. Tip in the flour and stir it through with a spatula or fork. It will look dry and crumbly at first.
  4. Bring the dough together. Switch to your hands and press the crumbs into a smooth ball — it should be soft and a little sticky inside. Stop as soon as it holds together; overworking it makes the doughnuts tough.
  5. Roll the balls. Divide the dough into 7 equal pieces. Rub a little of the oil over your hands and roll each piece into a smooth ball.
  6. Air fry. Spray the air fryer basket with non-stick cooking spray and arrange the balls in it so none of them are touching. Cook for 6 minutes at 180°C, until puffed and golden.
  7. Coat in cinnamon sugar. Lift them out carefully, brush each one lightly with the rest of the oil, then roll it in the cinnamon sugar until it is well coated. Eat them warm.

Good to know

  • The riper the banana, the sweeter and softer the doughnuts — brown-spotted or even mostly black is ideal. You want about 120g of mashed banana; a very large one may need a spoonful or two more flour, a small one a little less, so add the last of the flour gradually and stop when the dough holds together.
  • No self-raising flour? Use 95g plain flour with 1 tsp baking powder and a small pinch of salt whisked through it.
  • No air fryer? Shallow- or deep-fry them in a neutral, high smoke point oil for about 2 minutes a side, until golden and crisp all over. Or bake them in the wells of a greased muffin tin at 180°C (160°C fan) for 15 minutes — softer, and not as crisp outside.
  • Make the cinnamon sugar with as much cinnamon as you like — up to equal parts cinnamon and sugar if you like it strong. About 50g in total is plenty for one batch. Light brown sugar works in place of granulated. Any left over keeps for months in a sealed jar.
  • A teaspoon of vanilla or almond extract, or a pinch of salt or sugar, can go into the dough for a little more flavour.
  • Instead of cinnamon sugar, dip the cooked doughnuts in melted chocolate, or brush them with maple syrup rather than oil.
  • They are best eaten warm, the day they are made. They do not reheat well, so make only as many as you will eat — the recipe doubles easily with two bananas.