Banana cake doughnuts are like banana bread only better. The donuts are easy to make and they freeze well for up to six months.
This morning I decided to treat everyone to banana cake doughnuts. I used my normal recipe with some adjustments. The banana gives these a delicate banana flavor. It’s not overpowering at all, just really good.
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The only trick to making really good doughnuts of any kind is clean oil heated to 375F and a dough that is so soft it is nearly, but not quite, impossible to work with. I like Peanut Oil for all of my frying because it has the highest smoking point and it doesn’t leave a funny taste in fried food.
Be sure to cut straight through the dough when you are cutting out the donuts. Don’t twist the cutter or they will not rise as high while frying..
Another important aspect of making perfect donuts is to have the oil at a constant temperature. You can do this by very carefully watching the pan on the stove with a frying thermometer in it or you can get an electric deep fryer. I have a dual basket deep fryer by Presto and I just love it. It isn’t expensive (under $50) but it isn’t cheaply made, either. Mine has stood up to all of my cooking and I have been very happy with it.
You can freeze donuts in the freezer for up to six months. Don’t glaze them until after you have thawed and warmed them in a 375F oven, though. They’ll taste just as fresh as when you made them.
If you liked Banana Cake Doughnuts you may also like:
Dough Boy Donuts from 1917 Restless Chipotle
Gingerbread Donuts from Scratch Restless Chipotle
Maple Glazed Vanilla Bean Donuts Sugary and Buttery
Homemade Cronuts Dinner with Julie