These can be served for morning breakfast or any time of the day with a cup of coffee. I am sure you are going to love making this as it is simple, can be prepared in less than 30 minutes. No yeast is added and thus, no rising or rolling. I had overripe bananas in my pantry and wanted to try something different from Indian cuisine and I ended up making these beautiful and incredibly delicious, irresistible donut balls. This recipe yields 30 doughnut holes, and it got over in a matter of a few seconds. It’s hard to believe, but I had to prepare another batch 🙂
For the eggless version, you can try out banana modak. This is tried and liked by many of my readers. While you are here, feel free to check out my favorite Vegan pumpkin doughnut holes and mango donuts with mango glaze. Preparation time: 30 minutes Serves: 30 doughnut balls All-purpose flour - 1 cup + 2 tbsp Cinnamon powder - ½ tsp Salt - ½ tsp Baking powder - 1 tsp Brown sugar - ¼ cup Vanilla extract - 1 ½ tsp Egg - 1 Milk - ¼ cup Overripe banana - 1 mashed Oil - for frying For the coating Sugar - 2 tbsp Cinnamon powder - 1 tsp
Step I
In a bowl, add egg, milk, and vanilla extract, and whisk until smooth. Now add all-purpose flour, cinnamon powder, salt, baking powder, and brown sugar, and mix well. Finally, add the mashed banana and mix to form a medium-thick batter.
Step II
Meanwhile, heat oil in a pan for frying. Once the oil is hot, drop a tablespoon or teaspoon of the batter into the oil, depending on the desired size. Do not overcrowd the pan as they will expand when fried. Flip them in oil for about 2 to 3 minutes or until they are brown. Transfer it to a paper towel to absorb excess oil.
Step III
In a bowl, add sugar and cinnamon powder and mix well. Roll each donut hole in this sugar-cinnamon mixture. Banana Doughnut Holes is now ready. Serve immediately and enjoy.
Tips:
Check out the eggless version: banana modak. Vary the sweetness in the recipe as desired. See that the oil is not too hot or too cold. If it’s too hot, then the donut will turn dark brown very quickly and will not be cooked inside, and if it’s too cold, it will absorb excess oil. To check if the oil is hot, just drop a little piece of the batter mix and check if it sizzles and comes up. Do not overcrowd the pan as they will expand when fried.
Recipe card
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