Sift flour, measure
and resift 3 times with baking powder, soda, salt, and nutmeg.
Cream shortening, blend in sugar, add vanilla, and eggs, and
beat until light and fluffy.
Add combined bananas and buttermilk, and stir until well
mixed. Add flour mixture in 3 or 4 portions, stirring thoroughly
after each addition.
Chill before rolling. Remove 1/4 of dough from refrigerator
at a time, knead it lightly 4 or 5 times, roll to 3/8 inch
thickness, and cut with floured 2-1/2 inch doughnut cutter.
Fry in deep oil heated to 375 deg F. until golden brown,
then lift out and drain on absorbent paper. If desired, the
dough may be covered tightly, and kept in the refrigerator
for 1 to 2 days, to be fried as needed.
Yield: about 3-1/2 doz