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Banana Doughnuts
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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-sized bananas)
1/2 cup buttermilk
1/2 cup flour for rolling
Deep oil for frying
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 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*. 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.
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