5 cups all-purpose flour
3 tsp. baking powder
1 tsp. soda
2 tsp. salt
1 tsp. nutmeg
1/4 cup shortening
1 cup sugar
1-1/2 tsp. vanilla
3 eggs, well beaten
3/4 cup mashed bananas (about 2 good
1/2 cup buttermilk
1/2 cup flour for rolling
Deep oil for frying
1. Sift flour, measure and resift 3 times with baking powder, soda, salt, and
nutmeg. Cream shortening, 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
2. Chill before rolling. Remove 1/4 of dough from
refrigerator at a time, knead it lightly 4 or 5 times, roll to 3/8-in.
thickness, and cut with floured 2-1/2-in. doughnut cutter.
3. Fry in deep oil heated to 375º 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