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1
Preheat oven to 400 degrees F.
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2
Place sliced bananas into a small baking dish.
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Top evenly with cubed butter and sprinkle with brown sugar.
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Bake for 20 to 25 minutes, until golden and bubbly.
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5
Remove and coarsely mash with a fork, still leaving chunks of bananas.
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Set aside.
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7
Heat 3 inches of oil into a large Dutch oven or large deep-fryer over medium heat, to 350 degrees F.
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8
In a large bowl sift the flour, cinnamon, baking powder, baking soda and salt; set aside.
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9
Gently whisk the heavy cream, sour cream and egg until just combined.
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10
Slowly stir banana mixture, cream mixture and cinnamon chips into dry ingredients until just combined.
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11
In batches, using a medium cookie scoop (that holds approximately 1 1/2 tablespoons); scoop dough and carefully drop into hot oil, about 8 at a time.
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12
Fry for 3 to 4 minutes turning frequently, or until golden brown.
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13
Transfer doughnuts with a skimmer onto a paper towel lined plate to drain, until all have been fried.
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14
In the top of a double boiler set over simmering water, mix the milk, butter, and vanilla until the butter is melted.
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15
Slowly add sugar, beating until glaze is smooth.
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Dip doughnuts into the glaze, turning to coat, and carefully transfer them to a large sheet of waxed paper to dry.
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17
A viewer, who may not be a professional cook, provided this recipe.
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18
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
