Prep 3 hrs
Cook 1 hr
I am not much of a baker or dessert maker, but I gave this the old college try for a recent Sunday brunch. I've been wanting to make these because I love bananas so much. Friends liked them, but I had mixed feelings. Please let me know what level of success (or lack of) you have with this - thanks.
- 5 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
- 1 teaspoon nutmeg
- 1⁄4 cup butter
- 1 cup sugar
- 1 1⁄2 teaspoons vanilla extract
- 3 eggs, well beaten
- 3⁄4 cup mashed banana (about 2 good-sized bananas)
- 1⁄2 cup buttermilk
- 1⁄2 cup flour, for rolling
- deep oil (for frying)
- Sift flour, measure and resift 3 times with baking powder, soda, salt, and nutmeg.
- Cream butter then blend in sugar, add vanilla, and eggs, and beat until light and fluffy.
- Add combined bananas and buttermilk, and stir until well mixed.
- Add flour mixture in 3 or 4 portions, stirring thoroughly after each addition.
- Chill for at least 2 hours before rolling.
- Remove 1/4 of dough from refrigerator at a time, knead it lightly 4 or 5 times, roll to 3/8 inch thickness, and cut with floured 2-1/2 inch doughnut cutter.
- Liberally sprinkle rolling surface with flour so dough won't get claggy and stick.
- Fry in deep oil heated to 375 ° F. until golden brown, then lift out and drain on absorbent paper.
- If desired, the dough may be covered tightly and kept in the refrigerator for 1 to 2 days, to be fried as needed.
- Sprinkle with brown sugar or powdered sugar, or if you have the tools, put whipped cream inside.