I appreciated under12parsecs comment about heavy texture. I added baking powder and mine were not heavy. I fried them in a cast iron skillet with just a light coating of oil. They were more flat, thick but flat, not round. I did this as I don't like deep fat frying mess, patting and I, certainly, don't need the added fat. Next time I will try in my cast iron abelskiver.....it will make them more round. I also added cinnamon and allspice to the batter. Worth doing.....and/or nutmeg, cloves etc. I sprinkled cinnamon sugar on a few. The rest I dipped in mango butter...an apple, pear or other butter would work well. I will also serve them with chutney on top in the future. I held back on my instinct to add milk or cream and am glad I did as it would have really changed the result. Since I have banana trees and frequently looking for something to use them up I will use this again. My bananas were nice and ripe. I can imagine that making this with overripe banana would make it sweeter and still nice. Try it.
DH was craving banana bread this morning, but with no time to bake a loaf before he had to be off to work, I thought of this recipe. I quartered the recipe, using 2 very large, very ripe 'nanners and got about 15 T sized doughnuts. I rolled them in a mixture of cinnamon, clove and sugar after draining on paper towels, but while still warm. The flavor is very nice, though I think some cinnamon, clove, nutmeg, vanilla, etc would be nice additions to the batter. The texture is pretty heavy for a doughnut and they almost seem molten in the middle still once golden on the outside. If I try these again, I might add a bit more flour and perhaps some baking powder to see if it would lighten them up. Thanks for a quick substitute for DH's beloved banana bread :)