Baked Banana Doughnuts
Bake ‘em just like Gran used to.
- 2 bananas
- 11/2 cups self-raising flour
- 6 tbs cinnamon sugar
- 1/3 cup sour cream
Roughly mash the bananas with a fork, you need 2/3 cup. Combine flour and 2 tablespoons cinnamon sugar in a bowl. Add the banana and sour cream, stir until just combined, the dough should be a little sticky.
Using lightly floured hands, roll teaspoonfuls of mixture into small balls and place on a lightly floured tray.
Half fill a saucepan with light olive oil or vegetable oil. Heat over medium heat to 160°-170°C. Cook 12 doughnuts at a time for 3-4 minutes or until golden and puffed. Remove to a tray. Roll in remaining cinnamon sugar immediately.
To make your own cinnamon sugar, combine 6 tablespoons white sugar with 2 tsp ground cinnamon.
Don’t be tempted to make the doughnuts larger, they won’t cook through the centre.
Doughnuts are best served the day they are made. If you have leftovers, to reheat, warm in 160°C fan forced oven for 5 minutes, reroll in a little cinnamon sugar to serve.