Banana doughnuts recipe
 This recipe is an easy cheat’s version of a doughnut, quick to make and deep-fry. They are extra special because they use up leftover bananas, which make the doughnuts even more yummy. 350g/12oz plain flour1 tbsp baking powderlarge pinch salt1 tbsp caster sugar, plus extra for coating 1 banana, peeled1 free-range egg2 tsp vanilla extract3 tbsp oil, plus extra for deep-frying175ml/6fl oz full-fat milk 350g/12oz plain flour 1 tbsp baking powder large pinch salt 1 tbsp caster sugar, plus extra for coating 1 banana, peeled 1 free-range egg 2 tsp vanilla extract 3 tbsp oil, plus extra for deep-frying 175ml/6fl oz full-fat milk Method Whisk the flour, baking powder, salt and sugar together in a large bowl. Mash the banana in another bowl to a smooth paste. Stir in the egg, vanilla extract and oil.Pour the banana mixture and milk into the flour mixture and whisk to a really thick batter. Heat enough oil for deep-frying in a deep saucepan to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Carefully drop 1 teaspoon of the batter at a time into the hot oil, using another teaspoon to tease the batter off the spoon. Add enough so the doughnut balls can comfortably fry and move around in the oil – you may need to cook these in batches. Each batch should only take 4–5 minutes to cook. Transfer with a slotted spoon to kitchen paper to drain. Place the sugar for coating on a plate and roll the doughnut balls in the sugar. Repeat to use up all of the batter. Enjoy the doughnuts warm. Whisk the flour, baking powder, salt and sugar together in a large bowl. Whisk the flour, baking powder, salt and sugar together in a large bowl. Mash the banana in another bowl to a smooth paste. Stir in the egg, vanilla extract and oil. Mash the banana in another bowl to a smooth paste. Stir in the egg, vanilla extract and oil. Pour the banana mixture and milk into the flour mixture and whisk to a really thick batter. Pour the banana mixture and milk into the flour mixture and whisk to a really thick batter. Heat enough oil for deep-frying in a deep saucepan to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat enough oil for deep-frying in a deep saucepan to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully drop 1 teaspoon of the batter at a time into the hot oil, using another teaspoon to tease the batter off the spoon. Add enough so the doughnut balls can comfortably fry and move around in the oil – you may need to cook these in batches. Each batch should only take 4–5 minutes to cook. Carefully drop 1 teaspoon of the batter at a time into the hot oil, using another teaspoon to tease the batter off the spoon. Add enough so the doughnut balls can comfortably fry and move around in the oil – you may need to cook these in batches. Each batch should only take 4–5 minutes to cook. Transfer with a slotted spoon to kitchen paper to drain. Place the sugar for coating on a plate and roll the doughnut balls in the sugar. Repeat to use up all of the batter. Transfer with a slotted spoon to kitchen paper to drain. Place the sugar for coating on a plate and roll the doughnut balls in the sugar. Repeat to use up all of the batter. Enjoy the doughnuts warm. Enjoy the doughnuts warm. Recipe tips Dust with icing sugar instead of caster sugar if you want a powdered doughnut rather than a sugared doughnut.