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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Total Time:
Cook Method: Stove
     Serving Size: 24 - Change
Nutritional Facts
Servings Per Recipe: 24

Amount Per Serving
Calories 104
% Daily Value**
Total Fat 3g
Saturated Fat 1g
Unsaturated Fat 0g
Cholesterol 27mg
Sodium 107mg
Total Carbohydrate 18g
Dietary Fiber 0g
Sugars 7g
Protein 3g
Vitamin A  2%Vitamin C  1%
Calcium  5%Iron  2%
Potassium  4%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Banana Velvet Doughnuts

Date Added: June 11, 2009


1/2 Cup Honey or syrup
2 1/2 Teaspoons Baking Powder plus
1/2 Teaspoon Baking Soda dissolved in
1 Banana mash
1/2 Teaspoon Vanilla or grated peel of One Orange
2 1/2 Cups Flour sifted all-purpose
2 Eggs Well beaten
1/4 Teaspoon Nutmeg or cinnamon
1/2 Teaspoon Salt pepper to taste,
1/2 Cup Sour Cream (4oz)
2 Tablespoons Butter or margarine
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1. Sift together dry ingredients.

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.
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