Banana Donut Holes 🍌

Have one extra banana kicking around? Make some banana almond flour donut holes!

This recipe was adapted from the viral 2 ingredient dough recipes using a banana and self-rising flour. But since the gluten-free world does not have self-rising flour (especially when using almond flour) we’ve added a few extra ingredients to make this work well.

Ingredients

• 1¼ cups almond flour

• 1 tsp psyllium husk powder

• 1¼ tsp baking powder

• ½ tsp cinnamon

• ¼ tsp sea salt

• 1 medium ripe banana, mashed (about ½ cup / 120 g)

• 1 tsp vanilla

Cinnamon Sugar

• 2 tbsp coconut sugar or allulose or other sweetener of choice

• 1 tsp cinnamon

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.

2. In a bowl, whisk together almond flour, baking powder, psyllium, spice & salt.

3. Stir in mashed banana & vanilla until a soft dough forms.

4. Rest dough 3–5 minutes to allow psyllium to fully hydrate.

   • Dough should be rollable and slightly tacky, not wet*

5. Scoop and roll into 1–1½ inch balls (makes 15 tbsp donut holes)

6. Roll in cinnamon sugar

7. Bake 18–22 minutes, until firm and lightly golden.

8. Cool 5 minutes before serving—structure sets as they cool.

*Notes on batter consistency:

• If you find it too soft after resting, your banana may be larger or extra juicy. Add 1–2 tbsp more almond flour

• If you find it too stiff/dry, you need a bit more moisture. Add 1 tsp water.