Banana Doughnuts


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

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  • 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

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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

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