2 Ingredients Banana Bread Donuts

2 Ingredients Banana Bread Donuts
2 Ingredients Banana Bread Donuts


Everybody knows I love easy and healthy recipes, that don’t spoil my anti-inflammatory diet. Since I have been diagnosed with lupus, I prefer gluten-free, dairy-free, and sugar-free meals and snacks.


And these easy donuts don’t require any yeast, eggs, butter, or milk too. The donut dough is just two ingredients, and the donuts taste like banana bread in a donut form.




  • 1/3 cup (88 g) pureed ripe bananas (about 1 large banana)
  • 1/2 cup + 1 tbsp (71.5 g) gluten-free self-rising flour (see notes for making your own gluten-free self-rising flour);
  • Vegetable oil for frying.




  • Add 1 inch of oil to your frying pot (I used a medium saucepan). Bring to medium heat (about 350°F). While the oil is heating up, make your donut dough.
  • Add pureed bananas and flour into a large mixing bowl. Mix with a spatula until flour is just incorporated into the bananas. Do not overmix as it will make your dough too wet. Your dough should be a little sticky.
  • Use a 2 tsp cookie scoop to scoop dough ball. Gently release the dough ball directly into the heated oil. Repeat with remaining dough balls. You can do this in two batches if your saucepan is not big enough. The donuts need to come to the surface so only put in as many donuts as can fit on the surface. Fry the donuts until the bottoms are golden brown, then flip them with tongs and fry a few more minutes until the other side is also golden brown. Remove donuts from oil and place onto a plate lined with paper towel (to soak up excess oil) to cool.
  • After donuts are cool enough to touch, add donut topping of your choice. I added granulated sugar to a ziploc bag and placed the donut holes inside, sealed the bag, and shook the bag until the donuts were covered in sugar. Donuts are best enjoyed within a few hours after they are fried.




  • Donuts are best enjoyed right away so this recipe only makes a small batch (10 donut holes). You can double or triple the recipe if needed.
  • To make your own self-rising flour, add 1 cup gluten-free all-purpose flour, 1 1/2 tsp baking powder and 1/4 tsp salt to a bowl. Whisk to combine. Measure out 1/2 cup + 1 tbsp for the recipe.
  • If you do not have a 2 tsp cookie scoop, you can use a larger or smaller one, just know your donuts will be bigger or smaller. A 2 tsp cookie scoop will yield donuts that are about the size of regular donut holes. Make sure your cookie scoop has a release mechanism because the dough is sticky and it is the easiest way to release the dough balls into the hot oil.
  • If you don’t own any cookie scoop, you can use a measuring spoon and a spatula and carefully push the dough ball into the hot oil, but your dough balls may not be as round.
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