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Banana, Coconut and Cinnamon Sugar Donuts

mini in size, not in flavour

30 Jan 2016 30 mins 4


These little bites of delight are super quick to make. They are big on banana flavour, filled with chewy coconut and dusted in cinnamon sugar. If you’re feeling super indulgent, dunk them in some salted caramel sauce – because life’s too short not to.


125 grams plain flour
1 teaspoon baking powder
70 grams caster sugar
1/3 cup desiccated coconut, toasted
3 large ripe bananas, mashed (approx. 400 grams)
canola oil (for frying)

Dusting sugar
¼ cup caster sugar, mixed with 1 teaspoon cinnamon

Prep time: 10 minutes
Cooking time: 20 minutes (plus resting)


Donuts: Sift the flour and baking powder into a large bowl. Add a good pinch of salt, the caster sugar and toasted coconut and mix well until combined. Add the mashed bananas and mix again, then cover and let the mixture rest for 20 minutes. (Now is a good time make the salted caramel if you’re using it.)

To cook: Heat 3 inches of canola oil in a deep pan to about 180°C. (If you have a cooking thermometer it’s a good idea to use it. Place tablespoons of the banana mixture into the hot oil and cook in batches for 4 minutes, turning them every so often, until golden brown. Remove with a slotted spoon, drain on paper towel and keep warm while you cook the rest.

To serve: Place the donuts on a platter and dust with the cinnamon sugar. (You can also present them alongside a dipping bowl filled with the salted caramel sauce.)