If you love doughnuts and you love banana bread, just wait till you try Clarissa’s homemade banana doughnuts. These classic Malaysian treats are easy to make and even easier to eat…you might want to make a double batch! Plus, it’s a great way to use up over-ripened bananas.
Ingredients
Method
Mash bananas in a large bowl.
Sift over flours and baking powder. Add salt and sugar. Mix well to form a smooth batter.
Heat oil in a wok or saucepan on medium heat. Drop a teaspoon of batter into the hot oil. Move batter gently with a large clean metal spoon; batter should fall slowly and form a rough ball shape. Cook for
2–3 minutes, or until dark brown. This is your test doughnut.
Press doughnut with the back of a spoon to test for oil and taste to check desired consistency. Add more flour to batter if doughnut is oily. Repeat until a test ball of dough falls slowly and is not oily when tested.
Drop tablespoons of batter into hot oil in batches. Do not overcrowd as the doughnuts will stick together. Cook until golden brown on one side. Turn over. Cook doughnuts for a total of 2–3 minutes, stirring gently after the initial minute to help maintain their shape and prevent sticking. Doughnuts should be medium to dark brown and slightly crispy on the outside. Transfer to a tray lined with paper towel.
Mix cinnamon and sugar in a baking dish. Add warm doughnuts and toss to coat. Serve immediately with ice cream (optional).
Related stories
Native ad body.
Native ad body.
Native ad body.
