You know those mornings? The ones where you blink awake, the kids are minutes from demanding breakfast, and you spot those sad, brown bananas staring back at you from the fruit bowl? That used to send me into a mild panic! My grandmother always knew how to turn those overripe treasures into delicious, light banana fritters. It smelled like the happiest Sunday mornings.
Well, I wanted that comfort, but I needed something quicker, and since we’ve embraced gluten-free baking at home, I had to improvise. Today, I am sharing my favorite way to make soft, delicious Gluten-Free Banana Donut Holes that bake right up in the air fryer in under ten minutes. Seriously, they’re ready faster than the coffee brews!
These little bites are soft on the inside, perfectly sweet from the banana, and get that lovely cinnamon-sugar coating that makes you forget they’re secretly a healthier alternative. It’s the perfect marriage of family tradition and modern, fast cooking. I’m Emma Laurent, Founder & Creative Director of Sena Recipes, and I promise these will become your new favorite way to use up those bananas!
These aren’t the heavy, greasy donuts you might be used to. Trust me, these little bites are game-changers for busy weekdays! They hit that sweet spot of being incredibly satisfying without weighing you down. I developed this recipe specifically so my whole family could enjoy a classic comfort treat, regardless of allergies or time constraints.
Here’s why you are going to love relying on this recipe:
- They are incredibly fast. Prep takes maybe ten minutes, and they’re cooked before anyone gets grumpy!
- The air fryer method gives you that satisfying outer crisp without soaking the dough in oil.
- Despite being gluten-free, they turn out unbelievably soft and tender inside—that’s the magic of the yogurt and banana combo.
- They are the most charming way to use up those bananas that have gone absolutely black on the counter.
They are perfect for a week morning snack or packed up for school lunches. These easy breakfast ideas can sometimes feel like a chore, but these are pure joy. Emma Laurent is the Founder & Creative Director of Sena Recipes, where she shares comforting classics with modern flair. Her approachable recipes inspire thousands of home cooks to rediscover the joy of everyday meals.
Essential Ingredients for Perfect Gluten-Free Banana Donut Holes
The simplicity of this recipe really hinges on having the right core ingredients ready to go. Since these are Gluten-Free Banana Donut Holes, we need to make sure our flour mixture gives us structure without any actual gluten development. This uses gluten-free self-raising flour, which is a real time-saver in my busy kitchen!
You’ll notice we use two different measurements of caster sugar, which is totally intentional. We use just a tiny bit upfront to help structure the dough, and then we reserve the majority for that glorious sweet coating at the end. Don’t cheat on the Greek yogurt either—the thickness gives us the necessary moisture and tang that balances the sweet banana flavor beautifully. If you’re looking for more uses for ripe banana, check out my cream cheese banana bread recipe!
Here’s what you need:
- 200g gluten free self raising flour
- 1 teaspoon baking powder (just to give us a little extra lift!)
- 180g full fat Greek yoghurt (seriously, don’t use low-fat here)
- 1 tablespoon caster sugar (for the dough)
- 3 tablespoons caster sugar (for the cinnamon dusting)
- 30g unsalted butter, melted (makes cleanup easier when brushing on top)
- 1 teaspoon ground cinnamon
The bananas—although they aren’t listed as a separate ingredient in the dry/wet mix because they are naturally mashed into the dough—are the star! Make sure those bananas are practically black; that’s where all the flavor hides.
Step-by-Step Instructions to Make Gluten-Free Banana Donut Holes
This is where the magic happens, and honestly, the best part is how quickly these Gluten-Free Banana Donut Holes come together. We aren’t waiting hours for yeast to rise here; we’re using Greek yogurt and baking powder for a fast, fluffy result. Once you master the dough texture, you’ll never look back!
Mixing the Dry and Wet Components for Gluten-Free Banana Donut Holes
Start by grabbing a good-sized bowl. We need to make sure everything is evenly distributed before we introduce the wet banana mixture. Add your gluten-free self-raising flour, the teaspoon of baking powder, and that first tablespoon of caster sugar. Give that a good stir with a fork until you see no white streaks of flour hiding anywhere. Trust me, even distribution stops one donut hole tasting like flour!
Now, make a little well in the center and dump in your mashed banana and the 180g of Greek yogurt. Use a sturdy wooden spoon to bring it all together. It’s going to look crumbly at first, almost like wet sand. That’s normal for GF dough, so don’t panic that it isn’t smooth yet. You can see my similar approach to quick banana mixes in my banana bread recipe with two bananas!
Forming and Air Frying Your Gluten-Free Banana Donut Holes
Time to get your hands messy! Turn that crumbly mix out onto a lightly floured surface. You need to gently knead it for just a minute until it forms one smooth, manageable ball of dough. If it’s sticking terribly to your hands, add a tiny dusting more of that gluten-free flour until it stops being clingy. I always try to handle the dough as little as possible—overworking it can make any baked good tough, even if it’s gluten-free!
Once you have your dough ball, divide it evenly into ten pieces. Roll each piece between your palms until you have little, uniform balls. You want them looking neat before they go into the basket. Preheat that air fryer right now—set it to 180C. Pop those ten little rounds gently into the basket, making sure they aren’t crowded. I usually have to work in two batches. They cook fast! Set the timer for exactly 8 minutes.
For more quick air fryer magic, check out my easy air fryer chicken recipes list!
Finishing Touches: Buttering and Coating the Gluten-Free Banana Donut Holes
The second those 8 minutes are up, whisk those beauties out! They will be slightly pale but cooked through. Now, take your 30g of melted butter and brush every surface of the warm donut holes. This liquid fat is what makes the coating stick perfectly.
While the butter is melting, quickly mix the remaining 3 tablespoons of caster sugar with that teaspoon of ground cinnamon in a shallow dish. Immediately drop the buttered donut holes straight into that cinnamon-sugar mixture and gently roll them around until they are completely coated. The warmth helps the sugar mixture melt just slightly into a beautiful, irresistible crust. Eat one right away; I dare you not to!
Tips for Achieving the Best Gluten-Free Banana Donut Holes Texture
Getting the texture just right in a gluten-free bake is all about respecting the ingredients and keeping your hands light during mixing. Since these Gluten-Free Banana Donut Holes rely on yogurt and banana for moisture instead of gluten structure, technique matters a lot!
First, please, please use those overly ripe bananas. I’m talking about bananas that you think maybe belongs in the compost bin—those are the sweetest and have the most natural moisture. If your banana is still yellow, it won’t give these donut holes the soft, almost cake-like crumb we are looking for.
Secondly, when you handle the dough, be gentle but firm. You only want to knead it just until it comes together into that smooth ball. If you work it too much, even gluten-free flour can start to feel heavy. I always remind myself that these are donut holes, not thick bread!
Lastly, the air fryer time is crucial. Eight minutes at 180C is perfect for getting a lightly golden exterior while keeping the inside incredibly soft. If you have different models of air fryers, always do a quick check at 7 minutes, just in case. For more banana-based treats that nail the texture, you have to try my recipe for banana bread brownies!
Ingredient Notes and Substitutions for Your Gluten-Free Banana Donut Holes
I know that sometimes we don’t always have every single specific item my recipe calls for, especially when we are trying to keep things quick for a snack run! Dealing with allergies or just stocking a gluten-free pantry means we need flexibility. When making these Gluten-Free Banana Donut Holes, the main things to watch out for are the flour base and the yogurt, as these really dictate the texture.
If you can’t find gluten-free self-raising flour, don’t stress too much. You can make your own mix! Just take your favorite standard gluten-free all-purpose blend, and for every 200g of flour, just whisk in 1 teaspoon of baking powder and then substitute the extra 1 teaspoon of baking powder called for in the recipe by just skipping it. You want about 2 teaspoons of total baking powder for the 200g of flour mixture. It sounds complicated, but it achieves the same result for us!
Now, let’s talk about that Greek yogurt. That thick, full-fat stuff is what helps these bake up beautifully, giving us structure and richness that we miss without eggs. If you need to keep these dairy-free, you can absolutely swap it out for a thick, unsweetened coconut or soy-based Greek-style yogurt. Just make sure it’s very thick—if it seems too runny when you scoop it, it might need a little bit of extra gluten-free flour during the kneading stage to bring it all together.
These substitutions keep the spirit of the recipe alive, even if we aren’t using the exact brand or type I grabbed this morning. I always keep a batch of my easy banana chocolate chip muffins in mind for when I need substitutions, and the same ingredient logic applies here!
Storage and Reheating Instructions for Leftover Gluten-Free Banana Donut Holes
Okay, if you manage to have any leftover Gluten-Free Banana Donut Holes—which takes serious willpower, let me tell you!—you absolutely need to know how to store them properly. Because these are baked with yogurt and banana, they have a wonderful softness that can turn mushy if stored incorrectly.
For best results, keep them at room temperature. Pop them into an airtight container. I find that if I layer them with a small piece of parchment paper between layers, it keeps the cinnamon-sugar coating from sticking to itself too much. They should hold up really well for about two days this way. Trust me, they are best eaten the day you make them, but they are still delicious on day two!
I wouldn’t recommend keeping them in the fridge for too long. Cold air tends to make gluten-free baked goods a little firm or slightly dry, and we certainly don’t want that after we worked so hard to make them soft!
Reheating is the Secret Weapon! If you do store them and they’ve firmed up overnight, don’t throw them out! The air fryer brings them right back to life. You just need to heat them for a teeny tiny amount of time. Set your air fryer back up to 160C—a little lower temperature than cooking—and pop 3 or 4 donut holes in for just 2 or 3 minutes maximum. They warm up fast and regain that just-made, slightly crispy outside and fluffy center. It’s like magic!
For other wonderful make-ahead snacks, you should really look at my recipe for apple cinnamon overnight oats as well!
Serving Suggestions for Your Gluten-Free Banana Donut Holes
While these little balls are fantastic all by themselves, the cinnamon-sugar crust practically demands a perfect partner! I usually make a big batch and serve them warm alongside a piping hot mug of coffee—the spice really wakes up the flavor profile in the morning.
If you are serving them for a weekend brunch, try setting up a little dipping station. A light drizzle of warmed maple syrup is divine, or you could offer a side of fresh berries, like raspberries or sliced strawberries, because their tartness cuts through the sweetness so nicely. For a decadent touch, a quick vanilla bean yogurt dip works wonders. If you enjoy cinnamon flavor in your mornings, you absolutely must see my recipe for cinnamon toast breakfast quinoa!
Frequently Asked Questions About Gluten-Free Banana Donut Holes
I always get so many questions after people try this recipe because it’s just so fast! People are usually surprised by how easy it is to get a great texture with gluten-free flour and no eggs. Here are a few of the things I hear most often when readers try these little treats.
Can I bake these Gluten-Free Banana Donut Holes instead of air frying?
Oh, absolutely you can! If you don’t have an air fryer or just prefer using your oven, they come out just fine, but the texture will be a little different. Pop them on a parchment-lined baking sheet at 190C (about 375F) for about 12 to 15 minutes. Since the oven doesn’t circulate air quite as intensely as the fryer, you won’t get that tiny bit of crispiness on the outside that the air fryer gives them. They will still be wonderfully soft and cakey inside, though! If you are looking for other quick cooking ideas that don’t use the air fryer, check out my list of quick budget-friendly dinners.
What is the best type of banana to use for these donut holes?
This is the most important question! You must use bananas that are very, very ripe. I’m talking about those ones that are mostly black with maybe some streaks of yellow left. If your bananas are yellow or even lightly spotted, they don’t have enough developed sugar or the right moisture level. For these specific donut holes to achieve that sweet, almost gooey interior, you need the banana to practically melt when you mash it. Those ultra-ripe ones are the real flavor secret weapon in this recipe!
Estimated Nutritional Data for Gluten-Free Banana Donut Holes
Okay, so while these donut holes are made with simple ingredients and are a much lighter take on a classic treat, it’s always good to have a general idea of what’s in them! Because we’re using gluten-free flour and relying on natural fruit sugars, the profiles are pretty different from traditional fried donuts, which I love.
These values are based on the 10 holes the recipe yields, so one serving is just one little delicious bite. I always say that knowing what’s inside is half the fun, especially when you’re sneaking in those healthy bananas! We always try to include more foods that fit into our high-protein recipes healthy meals rotation, and these are a wonderful sweet option.
Keep in mind, though, that these numbers are just estimates. The specific brand of gluten-free flour you use, or if your Greek yogurt was full-fat or semi-skimmed, can slightly shift the totals. So, take this as a helpful guide, not gospel!
Here is the estimated breakdown per donut hole:
- Calories: 150
- Sugar: 6g
- Fat: 5g (with 3g being Saturated Fat)
- Trans Fat: 0g
- Carbohydrates: 24g (including 1g of Fiber)
- Protein: 4g
- Cholesterol: 15mg
- Sodium: 50mg
I always feel much better about treating the kids when the numbers look this reasonable! It means we can have them more often!
Share Your Gluten-Free Banana Donut Holes Creations
I truly hope you loved making these Gluten-Free Banana Donut Holes as much as I love eating them fresh from the air fryer! Seriously, when you find a recipe that is this fast, this easy, and uses up those sad, forgotten bananas, you just have to shout it from the rooftops!
I always put so much of my family’s heart into these simple comforts while trying to keep them modern and accessible. That’s why I would absolutely love to hear what you thought about them. Did your kids devour them before you got your coffee? Did you find the perfect dipping sauce to go with them? Please, don’t be shy!
Head down to the comments section right now and leave me a rating—five stars if you think they deserve it, but I welcome all honest feedback. If you snapped any pictures of your perfectly coated little cinnamon balls, tag me on social media! Seeing your creations in *your* home kitchen is genuinely the very best part of running Sena Recipes. You can always find out more about my mission to bring comfort cooking home on my About Us page!
Happy baking, and enjoy that comforting banana-cinnamon goodness!
Print
Gluten-Free Banana Donut Holes
- Total Time: 18 min
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
Make these quick, soft, gluten-free donut holes using ripe bananas. They are simple to prepare and cook fast in the air fryer, perfect for a family snack or breakfast.
Ingredients
- 200g gluten free self raising flour
- 1 tsp baking powder
- 180g full fat Greek yoghurt
- 1 tbsp caster sugar
- 3 tbsp caster sugar
- 30g unsalted butter, melted
- 1 tsp ground cinnamon
Instructions
- Add the flour, baking powder, and 1 tablespoon of sugar to a mixing bowl and stir to combine.
- Add the yoghurt and mix with a wooden spoon.
- Knead the crumbly ingredients with your hands until they form a smooth ball of dough. Add a little extra flour if the dough is sticky.
- Divide the dough into 10 pieces and roll each piece into a ball.
- Preheat your air fryer to 180C.
- Add the donut holes to the air fryer and cook for 8 minutes.
- Take the cooked donut holes out and brush them with the melted butter.
- Roll the buttered donut holes in a mix of the remaining 3 tablespoons of caster sugar and 1 teaspoon of ground cinnamon.
Notes
- These donut holes originated from a need for a fast, healthy treat when ripe bananas were on hand, inspired by family tradition.
- This recipe provides a lighter, accessible alternative to classic donuts.
- They are suitable for meal prepping sweet snacks.
- Prep Time: 10 min
- Cook Time: 8 min
- Category: Snack
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut hole
- Calories: 150
- Sugar: 6
- Sodium: 50
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 4
- Cholesterol: 15
Keywords: Gluten-Free Banana Donut Holes, Gluten-Free Snacks, Healthy Breakfast Ideas, Banana Recipes, Kid Friendly Treats, Air Fryer Donuts