In a large bowl whisk flour, sugar, baking powder, baking soda, and salt.
In a small bowl add maple syrup, vanilla, and banana. Mash banana with a fork or with a potato masher until well combined. Add melted butter and mix well. Whisk in egg.
Add the wet ingredients to the dry and mix until a sticky dough forms. Cover bowl with plastic wrap and cool in fridge for at least 30 minutes.
Line baking sheet with parchment paper.
Add vegetable oil to a sauce pan so that it is about 3-4 inches deep for frying. Heat over medium heat to 350 degrees. Use a thermometer to ensure temp and that your oil isn't getting too hot. Once it's 350 degrees turn heat down to medium low.
Meanwhile, once dough has chilled, remove from fridge and then roll out into 1 to 1 1/2 inch balls. Use flour to coat hands to work with dough because it will be sticky. Add to parchment paper lined tray.
Line a plate with paper towels and set aside.
Add dough balls, only 4 at a time, to the hot oil and let cook for 3-4 minutes for 1 to 1 1/2 inch balls. For larger balls, cook longer. Use a slotted spoon to turn balls in the oil while they cook to ensure even cooking.
With a slotted spoon, remove donut holes and add to paper towel lined plate.
Cook in batches of 4 until all are done.
Prep Cinnamon Sugar Coating and Maple Sugar Glaze by adding ingredients to separate small bowls.
If using Maple Syrup Glaze, add wire rack to parchment lined baking sheet and add munchkins to wire rack before glazing.
If using Cinnamon Sugar coating, roll munchkins in cinnamon sugar.