By These banana pudding donuts are soft, cinnamon-sugar coated, and stuffed with a creamy banana pudding filling. They get their 9g of protein per donut entirely from Greek yogurt! No powder, no deep fryer, and most of the sweetness actually comes from the banana.
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I won't lie, this recipe nearly took me out! They use our Greek yogurt donut base and our high-protein banana pudding filling, but trying to fill them took trial and error. The key is to prick multiple holes because this is a bit of a denser dough, so we need to create space to fill.
Also! Let the dough cool!! Otherwise, the hot dough will absorb the filling. Or, you can always skip the filling part and just dip them in the banana pudding (it's delicious both ways!!).
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don't skip the banana pudding mix
It's essential to the flavor!! Feel free to use sugar-free as desired, but a lot of the sweetness and that classic banana pudding flavor comes from this. We are using as little as we can, and the rest of the sweetness comes from actual bananas and a little maple syrup, so I wouldn't reduce either.
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Greek yogurt: Use whatever fat percentage you have. I use non-fat plain, so if you're using full-fat, you might need an extra tablespoon of yogurt for extra moisture. Got more yogurt to use? Check out our full list of Greek yogurt dessert recipes!
- All-purpose flour: You might need 1-2 tablespoons extra if the dough is too sticky to roll. Oat flour and almond flour do NOT work here; they need entirely different liquid ratios.
- Egg: This separates a pillowy donut from a dense bread ball.
- Maple syrup: Honey and agave work 1:1.
- Baking powder + baking soda: Make sure your baking powder is fresh; stale baking powder is the most common reason these come out flat.
- Banana and banana pudding mix: You need both! Just be sure to use a very ripe banana. The banana goes in the dough and the filling.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
add flour as needed
The dough should feel soft and slightly tacky, not fully sticky. Add flour a tablespoon at a time - too much makes the donuts dense and dry. Oil your hands instead of flouring them if the dough keeps sticking; this is usually enough.
step by step: tips to nail this recipe every time
- Blend the banana, Greek yogurt, and vanilla together, then seperate some for the batter and some for the filling. This makes it easier to blend and for the pudding to stay thick.
- Roll with oiled hands, not floured ones. Spraying your hands with oil keeps the dough from sticking without adding extra flour to the surface, which can tighten up the dough.
- Let the donuts cool fully before filling. If the dough is still warm when you fill it, it absorbs the filling immediately instead of holding it. Give them at least 20 minutes. Speed this up in the fridge. The dough is dense, which is why you need multiple fill points.
- Coat before filling; it's very difficult to coat when you have filling on the sides.
quick recipe video
the key to filling donuts
Fill from all angles! Use a piping tip (or a thin chopstick) to poke a hole in the top and four sides of each donut. The filling needs multiple entry points to distribute through the center - this isn't a light dough. Fill from each hole until you feel slight resistance.
the best consistency for donut filling
The consistency should be thick enough to hold its shape in a piping bag but smooth enough to push through a piping tip without effort. If it's too stiff after blending, add milk one teaspoon at a time. If it thins too much, stir in an extra tablespoon of Greek yogurt. Remember it will soften when in the warm donut!
troubleshooting notes
The dough is too sticky to roll
Add flour one tablespoon at a time and re-oil your hands. Don't rush to add a lot of flour at once. A dough that feels "too sticky" with oiled hands usually behaves fine - it's only a problem if it's sticking even with oil.
The filling keeps soaking into the donut
The donuts weren't cool enough. This dough is absorbent - it will drink the filling if it's warm. At least 20 minutes at room temperature or in the fridge. The multiple fill points help distribute it once the dough is cooled.
Recipe
banana pudding donuts (greek yogurt, air fryer)
Ingredients
donut dough
- ¾ cup Greek yogurt
- 1 cup all-purpose flour (plus 1-2 tablespoons as needed)
- 1 large egg
- 2 tablespoons mashed banana (about ⅓ of a medium ripe banana)
- 1 tablespoon maple syrup (optional, for extra sweetness)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla bean paste (or vanilla extract)
- olive oil spray (for hands and air fryer basket)
cinnamon sugar coating
- ⅓ cup granulated sugar
- 2 teaspoons cinnamon
banana pudding filling
- remaining banana (about ⅔ of a medium banana)
- ¾ cup Greek yogurt
- 4-5 tablespoon instant banana pudding mix (sugar-free works)
- 1-2 tablespoon milk of choice (only if needed to thin)
Before you start!
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Instructions
- In a blender, blend ¾ cup Greek yogurt, ¾ cup Greek yogurt (yes from both the dough and the filling), 2 tablespoons mashed banana, remaining banana (the whole banana), 1 tablespoon maple syrup, 4-5 tablespoon instant banana pudding mix 1 teaspoon vanilla bean paste, and ½ teaspoon salt. Add a splash of milk only if needed to blend but try not to.Remove half of this and add to a large bowl. Mix with 1 cup all-purpose flour, 1 large egg, 2 teaspoons baking powder, and ¼ teaspoon baking soda. Stir until a soft dough forms. It will be slightly sticky. If it's sticking to your hands even after oiling, add flour one tablespoon at a time until it cleans off.
- Spray your hands and the air fryer basket with olive oil spray. Roll the dough into 8 equal balls. Air fry at 350°F for 10-12 minutes, until firm on top and lightly golden on the bottom. Donuts should feel set - not too soft - when pressed lightly.
- While the donuts cook, transfer half of the rest of the banana filling to a piping bag. Store in the fridge until ready to use. You can also stick piping this into the donut and just use it as a dip. Keep the other half for dipping.
- Remove donuts and let cool for at least 20 minutes. Don't skip this - warm donuts absorb the filling. Meanwhile, make the coating by mixing the ⅓ cup granulated sugar and 2 teaspoons cinnamon.When cool, use a piping tip or chopstick to poke a hole in the top and four sides of each donut. Spray lightly with olive oil or brush with melted butter, then roll in the cinnamon sugar mixture.
- Pipe filling into each hole until you feel slight resistance. Serve immediately, with the reserved dipping filling on the side.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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