5 1/2 - 6 1/2 cups all-purpose flour
2/3 cup granulated sugar
2 package active dry yeast
3/4 cup milk
1/2 cup butter (1 stick)
3 medium bananas, mashed (1 cup)
2 eggs, plus 2 egg yolks
Vegetable oil for deep-fat frying
Chocolate glaze (see recipe below)
In bowl combine 1-1/2 cups of the flour, the sugar, yeast, and 1 tsp. salt; set aside. In saucepan combine milk and butter. Heat until warm (125 degrees F). Add to flour mixture. Add bananas, eggs, and yolks. With mixer, beat on medium 2 minutes. Stir in 3-1/2 cups flour, adding additional flour 1/4 cup at a time. (Dough will be sticky.) Transfer to a buttered bowl; turn to coat surface. Cover; let rise 1 hour or until doubled.
On floured surface roll dough to 3/8-inch thickness. Cut with floured 2-1/2-inch doughnut cutter. Reroll dough and repeat. Place cutouts on baking sheet. Cover; let rise 30 minutes or until doubled.
Fry a few at a time in hot oil (365 degrees F) for 2 minutes or until golden; turning once. Remove with slotted spoon; drain. Dip in glaze. Makes 30 doughnuts plus holes.
3/4 cup semi-sweet chocolate pieces
1/4 cup whipping cream
2 tablespoons butter
3/4 cup powdered sugar
2 teaspoons light-color corn syrup
In microwave-safe bowl combine semi- sweet chocolate pieces, whipping cream, and butter. Microwave 1 minute; stir. Microwave 30 seconds more. Whisk in powdered sugar until smooth and light-color corn syrup.
Recipe shared from: http://www.bhg.com/recipe/quickbreads/chocolate-banana-doughnuts/