Tuesday, April 13, 2010


I am not much of a baker or dessert maker, but I gave this the old college try for a recent Tuesday 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.

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