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.br> Remove 1/4 of dough from refrigerator at a time,
knead it lightly 4 or 5 times, roll to 3/8" thickness,
and cut with floured 2-1/2" doughnut cutter.

Fry in deep oil heated to 375F. 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 dozen