Banana Doughnuts

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Fresh mashed bananas are a welcome surprise to doughnuts at the breakfast table or anytime.

Ingredients

5 C. all-purpose flour
3 tsp. baking powder
1 tsp. baking soda
2 tsp. salt
1 tsp. nutmeg
1/4 C. shortening
1 C. granulated sugar
1 1/2 tsp. vanilla extract
3 eggs, well beaten
3/4 C. mashed bananas (about 2 good-sized bananas)
1/2 C. buttermilk
1/2 C. flour for rolling
Deep oil for frying

Directions

Sift flour, measure and resift 3 times with baking powder, baking soda, salt and nutmeg.

Cream shortening; blend in sugar, add vanilla extract 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 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. Fry in deep oil heated to 375 degrees 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. Yield: about 3 1/2 dozen