Banana Cinnamon Doughnuts
Submitted by mori
Homemade banana doughnuts deep-fried until golden and tossed in cinnamon sugar while still warm. Made from scratch with mashed bananas and nutmeg. Ready in 30 minutes, makes a dozen.
YIELD
1 dozenPREP
20 minCOOK
10 minREADY
30 minWarm, puffy, and rolled in cinnamon sugar straight from the fryer. These are the kind of doughnuts worth getting out of bed for.
Mashed banana goes right into the dough alongside cinnamon and nutmeg, so you get that warm banana bread flavor in every golden, crispy bite. Cut them with a doughnut cutter, fry a few at a time until puffed and golden, then toss them in a bag of cinnamon sugar while they’re still hot.
Don’t forget to fry the doughnut holes too. They’re the cook’s reward.
Pro Tips
- Peanut oil has a higher smoke point than most oils and keeps the doughnuts from tasting greasy. Canola works in a pinch
- Roll the dough to exactly ½ inch thick. Too thin and they crisp up without staying soft inside; too thick and the center stays raw
- Dip your cutter in flour between cuts to prevent sticking
- Fry only a few at a time so the oil temperature stays steady. Crowding the pan drops the heat and makes soggy doughnuts
Ingredients
Directions
- Heat oil in a deep-fat fryer or deep heavy skillet. Time heating so it will be ready when you are prepared to begin frying doughnuts.
Use Canola oil if you prefer, but peanut oil has a higher smoking point and is a good choice for frying.
- In a large bowl, combine flour, sugar, baking powder, salt, Cut in margarine using a pastry blender or two knives.
- Make a well in center of mix and add mashed bananas and eggs. Mix well.
- Place dough on a lightly floured surface and roll to ½-inch thick. Cut with a 2½ inch doughnut cutter that you dip in flour as needed.
- Deep-fry, a few at a time, until golden brown. Drain on brown paper bags. Fry the doughnut and “holes” also.
- Combine sugar and cinnamon in a paper bag or place on a shallow plate. Coat warm doughnuts with this mixture.
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