Mini Banana Beignets

I always have a constant supply of bananas in my fruit basket. We eat them, make smoothies,  and use them for baking. Sometimes I overbuy bananas, then I have to go on  google search to find recipes that call for bananas. I found this recipe on Foot Network and I was sold. The beignets have a crunch on the outside and are fluffy on the inside with a very pleasant banana flavour. Everyone could taste the bananas. There were about 50 of these little things and soon there was nothing left on the plate. I highly recommend them. (please use at least half cake flour to get better results)

Whisk the flour, baking powder, salt, mixed spice and ⅓ cup sugar in a large bowl. Make a well in the centre.

In another bowl whisk together the egg, buttermilk, mashed banana and 3 tablespoons vegetable oil.

Until combined

Pour the banana mixture into the dry ingredients

and mix until combined. Cover and aside for thirty minutes.

Mini Banana Beignets

Preparation time: 10 minutes + 30 minutes standing; Cooking time: 20 minutes; Makes: 50 beignets

Original Recipe

Ingredients

  • 250g (2 cups, 9oz) cake flour (spoon and level the flour, do not scoop)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoons mixed spice (or pumpkin spice) or nutmeg or cinnamon or cardamom
  • ⅓ cup sugar
  • 1 large egg
  • ½ cup buttermilk
  • 1 large ripe banana, mashed (about ½ cup)
  • 3 tablespoons vegetable oil
  • ½ cup granulated sugar, extra, for making cinnamon sugar
  • 2 teaspoons cinnamon, for making cinnamon sugar
  • Vegetable oil for deep frying

Instructions

  1. Whisk the flour, baking powder, salt, mixed spice and ⅓ cup sugar in a large bowl. Make a well in the centre.
  2. In another bowl whisk together the egg, buttermilk, mashed banana and 3 tablespoons vegetable oil.
  3. Pour the banana mixture into the dry ingredients and mix until combined. Cover and aside for thirty minutes.
  4. Cinnamon Sugar: combine the extra ½ cup sugar and 1-2 teaspoon(s) cinnamon in a shallow bowl and set aside.
  5. Heat about 2 inches vegetable oil in a deep pan over medium-high heat until a deep-fry thermometer registers 350ºF. (Frankly speaking I don’t use thermometers, I have learnt to adjust the heat over the years of frying doughnuts and other things).
  6. Working in batches, drop rounded teaspoonfuls of dough into the hot oil and fry until golden brown, about 30 seconds per side. Remove with a slotted spoon and drain on paper towel, then roll in the cinnamon sugar while still warm.

Point to Note

  1. please use a rounded teaspoon. If you decide to make them bigger then you’ll need to reduce the temperature of the oil accordingly and cook them for a longer time, otherwise they might not cook in the centre.
  2. I had only 60g of cake flour that I mixed with 190g of all-purpose.
  3. I made these beignets with all-purpose flour, alone and they were quite different from the ones made from the mixture of all-purpose and cake flour. I recommend that you use at least half cake flour. It makes a big difference.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

12 thoughts

  1. I will definitely come for more banana recipe to you! I take them from work sometimes when noone else want them. Would be pitty to throw them out.

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