BANANA BEIGNET BITES
When I was a little girl, my grandmother took me aside one day and taught me how to make her famous banana beignets. Although we made them during the holidays, they're pretty fantastic any time of the year. -Amy Downing, South Riding, Virginia
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- In a small bowl, mix sugars and cinnamon until blended. In a large bowl, whisk the first 5 beignet ingredients. In another bowl, whisk egg, bananas, milk and 2 tablespoons oil until blended. Add to flour mixture; stir just until moistened., In an electric skillet or deep fryer, heat oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry about 45-60 seconds on each side or until golden brown. Drain on paper towels. Roll warm beignets in sugar mixture.
Nutrition Facts : Calories 72 calories, Fat 4g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 88mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
BANANA PECAN BEIGNETS
If you've never had a beignet, they are simply delicious!! Light airy pillows of fried dough something like a French donut ^_^
Provided by wannabe TOP chef
Categories Dessert
Time 20m
Yield 20 beignets, 20 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in skillet on medium heat. Add brown sugar and heat, stirring constantly to dissolve, about 1 minute. Add pecans and continue to cook 1 minute. Add bananas and vanilla, cook 1 minute. Remove from heat.
- Make a batter by combining beaten eggs, milk, cane syrup, cinnamon, and baking powder. Add the flour, 1/4 cup at the time, beating and incorporating until all is used and the batter is smooth.Add the banana mixture to the batter and fold to mix.
- Heat the oil to 360 degrees F. Drop the batter by a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly.once they are light brown Remove and drain on paper towels. they may burn quickly.
- Sprinkle the beignets with powdered sugar. Serve the beignets warm. enjoy ^_^.
EMERIL LAGASSE'S BANANA PECAN BEIGNETS
Make and share this Emeril Lagasse's Banana Pecan Beignets recipe from Food.com.
Provided by Lennie
Categories Breads
Time 15m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet over medium-high heat, melt the butter; add the brown sugar and cook, stirring constantly to dissolve, for about 1 minute.
- Add the pecans and continue to cook for 1 minute, then add the bananas and vanilla; now cook that for 1 minute.
- Remove pan from the heat.
- In a large mixing bowl, combine the beaten eggs, milk and baking powder to make a batter; add the flour, 1/4 cup at the time, beating until it all is used and the batter is smooth.
- Now add the banana mixture to the batter and fold to mix.
- In a pot that is deep enough to safely deep-fry, heat the shortening to 360F; season with cane syrup and cinnamon.
- Drop the batter, a heaping tablespoon at a time, into the hot oil.
- When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly.
- Remove and drain on paper towels.
- Immediately sprinkle the beignets with icing sugar (powdered sugar) and make sure you serve the beignets warm.
Nutrition Facts : Calories 106.8, Fat 2.7, SaturatedFat 0.9, Cholesterol 29.8, Sodium 51.2, Carbohydrate 17.5, Fiber 0.7, Sugar 3, Protein 3.2
MINI BANANA BEIGNETS
Steps:
- Heat about 2 inches vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
- Meanwhile, whisk the flour, baking powder, salt, 1/4 teaspoon cinnamon and 1/3 cup granulated sugar in a large bowl.
- Whisk the egg, milk, mashed banana and 2 tablespoons vegetable oil in another bowl. Add the banana extract, if desired. Combine the remaining 1/2 cup granulated sugar and 1 teaspoon cinnamon in a shallow bowl and set aside.
- Whisk the banana mixture into the dry ingredients until just moistened. Working in batches, drop rounded teaspoonfuls of dough into the hot oil and fry until golden brown, about 15 seconds per side. Remove with a slotted spoon and drain on paper towels, then roll in the cinnamon sugar while still warm.
AUNT IRMA'S BANANA-PECAN BEIGNETS
This delicious dessert might be the ultimate comfort food.
Provided by Great Chefs
Number Of Ingredients 17
Steps:
- To prepare the goat milk lime dipping sauce: In a large saucepan combine the sugar and cream of tartar. Add the water and bring to a boil over medium-high heat, occasionally scraping the sides with a rubber spatula to prevent the sugar from crystallizing. When the sugar begins to caramelize, remove the pan from the heat and allow the retained heat to turn the sugar to a golden brown. Quickly and carefully whisk in the milk (the milk will steam, causing the caramel to tighten, so be careful not to burn yourself). Add the lime juice. Strain into a clean bowl and cool. To prepare the beignets: In a medium mixing bowl whisk together the flour, baking powder, and sugar. Add the milk, vanilla, and eggs, and whisk until the batter is smooth and no lumps remain. Stir in the pecans. Slice bananas into 3⁄4-inch slices. Dip the bananas into the batter, making sure they are well coated. Heat 4 cups of vegetable oil in a saucepan over medium-high heat until the temperature reaches 350 F. Fry the bananas, keeping them submerged in the oil (if necessary, place a fry basket or another pan over the bananas) about 90 seconds or until golden brown. Remove to paper towels to drain. Sprinkle with confectioners' sugar. Since the frying will cause the bananas to soften to almost a pastry cream consistency, they are best eaten immediately. To assemble: Spoon the goat's milk lime dipping sauce into a bowl. Gently place the beignets on top of the sauce. Garnish with a sprig of fresh mint and fresh blackberries.
GOGOLA (BANANA BEIGNETS)
These tender banana doughnuts are traditionally prepared for Phagwah (called Holi in India), a Hindu holiday celebrated in Trinidad and Guyana that commemorates the escape of the prince Prahlada from the burning lap of the demoness Holika. A kadhai, an all-purpose domed pot like a Chinese wok, is used to deep-fry a batter of ripe bananas, flour and sugar into plump bites called gogola. The batter is scented with mixed essence, a popular Caribbean flavoring with notes of vanilla, almond and cinnamon. Mixed essence is meant to replicate the scent of the South American tonka bean, which is rare and expensive (and illegal to use as a flavoring in the United States because it contains a chemical the Food and Drug Administration considers dangerous).
Provided by Julia Moskin
Categories easy, quick, main course
Time 40m
Yield About 5 dozen gogolas
Number Of Ingredients 11
Steps:
- Using a potato masher or large fork, mash the bananas in a large bowl. Add extracts and sugar, and mix well.
- In another bowl, mix the flour, baking powder, nutmeg and cinnamon. Combine the flour and banana mixtures and pour in the evaporated milk. Mix until smooth and thick, like waffle batter, adding a little more milk if needed. Set aside to rest for at least 10 minutes or up to 1 hour.
- Heat 2 to 3 inches of vegetable oil in a heavy pot over medium heat to 350 degrees. Drop the batter by heaping teaspoonfuls into the oil until golden brown on both sides, turning once when the edges are firm. Drain on paper towels. Cook just a few at first and taste to make sure that there is enough sugar and that the insides are cooked. If the inside is runny, reduce the heat so the gogolas cook more slowly. Cook remaining batter in batches.
- Serve immediately, or keep warm in a 200-degree oven for up to 2 hours. Sprinkle with powdered sugar just before serving.
Nutrition Facts : @context http, Calories 69, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 4 grams, TransFat 0 grams
PEANUT BUTTER BEIGNETS WITH CARAMELIZED BANANAS AND BITTER CARAMEL ICE CREAM
Categories Rum Chocolate Dairy Nut Dessert Fry Banana Peanut Simmer Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 24
Steps:
- For peanut butter ganache:
- Bring cream, sugar, and corn syrup to simmer in heavy medium saucepan. Add chocolate and stir until melted and smooth. Transfer mixture to medium bowl. Add peanut butter and whisk until mixture is smooth. Cover and chill until ganache is firm, about 2 hours.
- Using 1 level tablespoon ganache for each, form 1 1/4-inch balls. Place on baking sheet. Freeze ganache balls overnight.
- For beignet batter:
- Whisk flour, cocoa powder, sugar, and salt in large bowl to blend. Add club soda, then eggs and melted butter. Using electric mixer, beat until mixture is well blended and smooth.
- Pour enough oil into heavy large skillet to reach depth of 1 1/2 inches; heat to 350°F. Remove peanut butter ganache balls from freezer. Working with a few ganache balls at a time, dip into beignet batter, coating balls completely. Lift balls out with fork and slowly slide into hot oil; fry until batter is set and slightly crisp, about 1 1/2 minutes. Using slotted spoon, transfer beignets to paper towels to drain. Keep warm.
- Meanwhile, prepare caramelized bananas:
- Melt butter in large nonstick skillet over medium-high heat. Add brown sugar and stir until sugar begins to melt, bubble, and form thick mass, about 4 minutes. Add rum and lemon juice; simmer until mixture thickens slightly, about 3 minutes. Add bananas and cook until glazed with caramel, about 1 minute.
- Place 3 beignets on each plate. Dust with powdered sugar. Place caramelized bananas and scoop of Bitter Caramel Ice Cream alongside beignets. Sprinkle ice cream with peanut brittle and serve.
BANANA BEIGNETS
These are a great alternative to regular donuts. They are crispy outside and moist inside. These are equally delicious without the banana. Enjoy!
Provided by MelodyOHare
Categories Breads
Time 18m
Yield 10-16 beignets
Number Of Ingredients 9
Steps:
- Heat Oil in deep fryer to 360.
- Whisk eggs in a large bowl.
- Mash banana.
- Add Banana, flour, milk, sugar, baking powder, and salt to eggs.
- Whisk until smooth.
- Drop TBS of batter into hot oil.
- Cook until golden on both sides.
- Remove and sprinkle powdered sugar over Beignets while still warm.
- Enjoy!
GRANDMA BEA'S PECAN FINGERS
These are usually in my Christmas cookie repertoire. This recipe is based on one from Grandma's Pantry Cookbook by Alan Robbins and Trudy Smoke.
Provided by mersaydees
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees farenheit.
- Beat butter and sugar together, in bowl, until creamy and fluffy.
- Gradually add the flour until well mixed in, then salt, vanilla and pecans.
- Shape level teaspoons of dough into 2-inch-long fingers.
- Place on ungreased cookie sheet.
- Bake for 15 to 20 minutes or until lightly browned.
- Cool before eating.
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