• Peel the banana and add it to a medium mixing bowl. Mash it really well with a fork until smooth—no big chunks.
• Add in the pancake mix and stir until it starts forming clumps.
• Grease your hands (or gloves if you prefer) with a bit of nonstick spray, then knead the dough together by hand. It’ll feel a little sticky, and that’s totally fine—just don’t overwork it. You want it just mixed enough to come together.
• Roll the dough into tablespoon-sized balls, about 1 inch each, and keep your hands greased as you go to prevent sticking.
• Spray your air fryer basket with nonstick spray, then place the donut holes in, leaving about an inch of space between them so they’ve got room to puff up. I usually do about 6 at a time in a small air fryer.
• Air fry at 350°F/175°C for 7 minutes. Once they’re golden and puffed, take them out carefully and repeat with the remaining dough.
• Coat them in one of the toppings below—or eat them warm and plain if you’re impatient like me.

Cinnamon Sugar Coating

• In a small bowl, stir together ¼ cup sugar and 1 teaspoon cinnamon.
• Spray the warm donut holes with nonstick spray (this helps the sugar stick), then roll them in the cinnamon sugar. I do a couple at a time—easier to handle that way.

Banana Glaze

• Mash a small banana in a bowl until smooth.
• Add powdered sugar and stir until you get a pourable glaze.
• Drop the donut holes in, toss to coat, then lift them out with a fork and set them on parchment or a plate to set.