Banana donuts

Ingredients for 16 pieces:

170 g bananas (about 2.5 medium-sized ones)
180 g wheat flour
½ teaspoon baking powder

1 teaspoon cinnamon for sprinkling
100 g sugar for sprinkling
60 g coconut oil, melted
4–6 teaspoons melted coconut oil for kneading the dough

In a bowl, mash the bananas into a smooth purée. Add the flour and baking powder, and initially mix with a silicone spatula until small lumps form.
Grease your hands with a little coconut oil and start kneading the dough by hand until it forms a smooth ball. The dough will be sticky and moist – this is normal! Do not add too much extra flour.
If the dough sticks to your fingers, continue kneading using a little oil to smooth out the texture and create a pliable dough ball. If the dough is still too wet, you can add up to 2–3 tablespoons of flour, but no more, to avoid making it too dense. The dough should remain moist and elastic.
Grease your hands with melted coconut oil, take about 1 tablespoon of dough, roll it into a ball, and place it on a plate lined with baking paper. Repeat until all the dough is shaped into balls.
Spray oil in the air fryer basket, then place the greased dough balls inside, leaving about 3 cm of space between them as they will expand during cooking.
Air fry at 180 °C for 8–10 minutes, until the balls are puffed and golden brown. They will have an uneven surface and a crispy exterior.
For a doughnut-like flavor, brush each warm ball with melted coconut oil (using a pastry brush). Then roll the warm, oiled balls in a cinnamon-sugar mixture until evenly coated. Serve warm, immediately after preparation.