Banana Donuts

READY IN: 4hrs
SERVES: 30
YIELD: 30 donuts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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