** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Beat eggs until light. Add honey gradually and continue beating until well mixed.
3. Beat in mashed banana, butter, sour cream and vanilla.
4. Stir in flour mixture. (Dough should be soft).
5. Chill 2 hours or longer. Roll out on floured board about 1/4-inch thick.
6. Cut with doughnut cutter. In deep fat heated to 370 F, fry a few at a time.
7. (Fry the holes as well as the doughnuts). Turn doughnuts when they rise to the surface and are brown on the underside.
8. Fry until brown on both sides. Remove from fat and drain thoroughly.
9. Note: May form into long rolls and twist together to form crullers, cutting off every 2 inches.
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Dietary Notes:
This recipe is very low-sodium with 107.13mg per serving, low-fat with 2.71g per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Banana, Butter, Gluten, Natural Sweeteners, Fructose Malabsorption allergies.