banana pudding donuts (greek yogurt, air fryer)

Hand holding banana pudding donut with the filling coming out.

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banana pudding donuts (greek yogurt, air fryer)

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.

Prep Time10

Cook Time12

cool time20

Total Time45

Course: Dessert

Cuisine: American

Keyword: greek yogurt

Servings:

Calories: 175kcal

Author: Mika Kinney

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

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

Multiple fill points: The dough is dense. One hole in the top won't get you full filling distribution - do the top and four sides.

Cool before filling: If the donuts are warm, they absorb the filling instead of holding it.

Storage: These are best eaten the same day once filled. Unfilled donuts keep in an airtight container at room temperature for up to 2 days.

Make ahead: Roll and air fry the donuts up to 2 days ahead. Fill and coat just before serving.

Nutrition