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)
Mini Banana Beignets
Preparation time: 10 minutes + 30 minutes standing; Cooking time: 20 minutes; Makes: 50 beignets
- 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
- 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.
- Pour the banana mixture into the dry ingredients and mix until combined. Cover and aside for thirty minutes.
- Cinnamon Sugar: combine the extra ½ cup sugar and 1-2 teaspoon(s) cinnamon in a shallow bowl and set aside.
- 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).
- 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
- 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.
- I had only 60g of cake flour that I mixed with 190g of all-purpose.
- 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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