Try our NEW Banana Foster Mochi Pancake & Waffle Mix

Banana Foster Donut Holes with Salted Banana Caramel

SERVES: Makes about 15 donut holes PREP: 15 MIN TOTAL TIME: 35 MIN

Banana Foster Donut Holes with Salted Banana Caramel

SERVES: Makes about 15 donut holes PREP: 15 MIN TOTAL TIME: 35 MIN

Crispy, cinnamon-sugary, caramel-dipped little bites of happiness.

Our Banana Foster Mochi Pancake & Waffle Mix is leaving the griddle and becoming donut holes - and honestly, it may never go back. They’re crisp and cinnamon-sugary on the outside, soft and a little chewy in the middle, and dangerously easy to eat straight off the cooling rack. The warm salted banana caramel comes together in minutes and is made for dipping, drizzling, or both. Fry them for the fluffiest texture or bake them when you want the easier route.

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INGREDIENTS DIRECTIONS

Donut Holes

1½ cups Cravings Banana Foster Mochi Pancake & Waffle Mix
Pinch of fine sea salt
½ cup 2% milk
1 large egg
½ teaspoon vanilla extract
1 tablespoon unsalted butter, melted
Neutral oil, such as avocado or vegetable oil, for frying (about 3 cups, depending on your pan)
Nonstick cooking spray and 1 tablespoon unsalted butter, melted (for the baked variation)

Cinnamon Sugar

⅔ cup granulated sugar
2 tablespoons ground cinnamon

Salted Banana Caramel

¼ cup packed light brown sugar
2 tablespoons unsalted butter
1 tablespoon smooth ripe banana puree (from about ½ banana)
2 tablespoons heavy whipping cream
¼ teaspoon vanilla extract
Pinch of sea salt

Make the Donut Holes

1. Whisk the pancake mix and salt together in a medium bowl.
2. In a separate bowl, whisk together the milk, egg, vanilla, and melted butter.
3. Pour the wet ingredients into the dry and gently stir with a rubber spatula until just combined. Don’t overmix. The batter should be thick and scoopable, holding its shape for a moment before slowly spreading.
4. Let the batter rest while you heat the oil and make the cinnamon sugar.
5. Pour about 1½ inches of oil into a medium, heavy-bottomed saucepan, making sure it comes no more than one-third of the way up the sides. Heat over medium until the oil reaches 300°F. No thermometer? Drop in a tiny bit of batter. It should bubble steadily and rise toward the surface without immediately turning dark.
6. While the oil heats, stir together the sugar and cinnamon in a medium, deep bowl.
7. Using a 1-tablespoon cookie scoop, carefully drop 4 to 5 portions of batter into the hot oil, leaving room for them to move around.
8. Fry for about 4 minutes total, turning occasionally, until evenly golden. Adjust the heat as needed to keep the oil near 300°F. Cut open one donut hole from the first batch to make sure the center is cooked through.
9. Transfer the donut holes to a wire rack set over a rimmed baking sheet. Let the excess oil drain for a few seconds, then toss them in the cinnamon sugar while they’re still warm.
10. Repeat with the remaining batter, letting the oil return to 300°F between batches.

Make the Salted Banana Caramel

1. Puree about half of a ripe banana until completely smooth, then measure out 1 tablespoon. If you’re using a full-size blender, puree the whole banana and save the rest for something else.
2. Add the brown sugar and butter to a small, heavy-bottomed saucepan over medium heat. Stir until the butter melts and the mixture is smooth and bubbling.
3. Increase the heat slightly to medium-high and let the caramel bubble, without stirring, for about 4 minutes. Keep an eye on it; it should look glossy and deepen slightly in color.
4. Carefully add the banana puree. It may bubble up, so pull the pan off the heat for a moment if needed. Stir vigorously until smooth.
5. Return the pan to medium-high heat and let the caramel bubble for 1 minute more.
6. Remove from the heat. Carefully stir in the heavy cream, then add the vanilla and sea salt once the bubbling settles.
7. Serve the donut holes warm with the caramel on the side for dipping, or spoon it over a few right before serving.

Want to Bake Them Instead?

Heat the oven to 350°F and lightly coat a mini muffin pan with nonstick cooking spray. Divide the batter among the cups, filling each about two-thirds full, and bake for 9 to 12 minutes, until the centers are cooked through and the tops spring back when gently pressed. Let them cool for 2 to 3 minutes, then brush with 1 tablespoon melted butter and toss in the cinnamon sugar. The baked version will be slightly chewier and more muffin-like; for the fluffiest, most donut-like texture, frying is the move.

Tips and Tricks

Don’t crowd the pan. Smaller batches are easier to turn and help the oil stay at a steady temperature.
Keep most of the caramel on the side and drizzle only what you’re eating right away so the cinnamon sugar stays crisp.
These are best eaten warm on the day they’re made. Reheat leftovers in the microwave for about 10 seconds, just until warmed through.

Banana Foster Donut Holes with Salted Banana Caramel

Banana Foster Donut Holes with Salted Banana Caramel

Crispy, cinnamon-sugary, caramel-dipped little bites of happiness.

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