The Ultimate Banana Donuts with Silky Salted Caramel Glaze

Instructions:

1. Combine Dry Ingredients: Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
2. Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar until light and fluffy (about 3 minutes).
3. Incorporate Wet Ingredients: Beat in eggs one at a time. Mix in the mashed banana and vanilla extract until just combined.
4. Alternate Wet and Dry: Gently mix half of the dry ingredients into the wet mixture. Add the milk/buttermilk, then finish by mixing in the remaining dry ingredients. Mix only until just combined; do not overmix.
5. Rest/Chill: Wrap the dough and chill for at least 30 minutes (this firms up the dough, making it easier to cut and handle).
6. Heat Oil: Pour oil into a deep pot to a depth of about 2 inches. Heat the oil to 350°F (175°C).
7. Cut Donuts: On a lightly floured surface, roll the chilled dough out to about ½ inch thickness. Use a donut cutter to cut out the shapes.
8. Fry: Carefully lower 2-3 donuts into the hot oil. Fry for 1–2 minutes per side until deep golden brown. Remove with a slotted spoon and place on a wire rack to drain.
9. Make Dry Caramel: In a heavy-bottomed saucepan, spread the 1 cup of sugar evenly. Heat over medium heat without stirring until the edges begin to melt and turn amber. Swirl the pan gently until all sugar has melted into a deep amber liquid.
10. Deglaze: Remove from heat. Slowly and carefully pour in the warm heavy cream (it will bubble violently). Whisk until smooth.
11. Finish Glaze: Whisk in the cubed butter and the flaky sea salt until fully melted and incorporated. Let the glaze cool slightly until it thickens enough to coat the back of a spoon (approx. 5–10 minutes).
12. Glaze Donuts: Dip the top surface of each warm donut directly into the slightly cooled caramel glaze. Allow excess to drip off before setting back on the cooling rack for the glaze to set fully.