Banana Velvet Doughnuts
Yield
6 servingsPrep
15 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 2 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
salt
|
|
| 2 | each |
eggs
|
|
| ½ | cup |
honey
|
|
| 1 | each |
bananas
|
|
| 2 | tablespoons |
butter
or margarine |
|
| ½ | cup |
sour cream
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | x |
lard
for deep frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 13 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
nutmeg
|
|
| 2.5 | ml |
salt
|
|
| 2 | each |
eggs
|
|
| 118 | ml |
honey
|
|
| 1 | each |
bananas
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 118 | ml |
sour cream
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | x |
lard
for deep frying |
*
|
Directions
Sift together dry ingredients.
Beat eggs until light.
Add honey gradually and continue beating until well mixed.
Beat in mashed banana, butter, sour cream and vanilla.
Stir in flour mixture.
Chill 2 hours or longer. Roll out on floured board about ¼ inch thick.
Cut with doughnut cutter.
In deep fat heated to 370℉ (185℃)., fry a few at a time.
Turn doughnuts when they rise to the surface and are brown on the underside.
Fry until brown on both sides. Remove from fat and drain thoroughly.
