400 grams plain flour
200 grams bananas
100 grams yoghurt
100 grams sugar
1 large egg
3 teaspoons baking powder
1 teaspoon rum
Preparation
Puree bananas completely, add the egg and sugar, and beat on high until the mixture thickens slightly and becomes smooth. Add the rum, and slowly add the yoghurt, beating on low, until the batter becomes smooth. Sift the flour with the baking powder, than add it in a few additions to the banana batter, mixing first with a wooden spoon, then with your hands, until you get a smooth and soft dough that doesn't stick to your hands (add an additional tablespoon or two of flour, if needed). Roll the dough out on a floured surface, to about 1 cm thickness (½"), cut out rounds 5 cm in diameter (2") and arrange them on a baking sheet lined with baking paper. Bake in a preheated oven, at 200˚C (395˚F), for about 10 minutes. Serve warm, with a sprinkling of powdered sugar, chocolate on honey glaze. Yields 30 doughnuts.
