I consistently maintain a steady stock of bananas in my fruit basket. Bananas are versatile in our household; we consume them as a snack, blend them into smoothies, and incorporate them into our baking endeavors. On occasion, I find myself with an excess of ripe bananas, prompting me to turn to Google in search of creative banana-based recipes. It was during one of these searches that I stumbled upon a delightful recipe on Food Network, and it captivated me immediately.
The star of this culinary adventure is a delightful concoction known as banana beignets. These delectable treats possess a delightful contrast of textures, boasting a crispy exterior and a fluffy, banana-infused interior. The banana flavor is beautifully pronounced, ensuring that every bite is a celebration of this beloved fruit. We made around 50 of these delightful mini banana beignets, and they vanished from the plate almost as quickly as they were served. I wholeheartedly recommend giving them a try.
Please note that to achieve the best results, it’s advisable to use at least half cake flour in your recipe.
Mini Banana Beignets
Ingredients:
- 250g (2 cups, 9oz) cake flour (spoon and level the flour, do not scoop)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon 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:
- Whisk the flour, baking powder, salt, mixed spice, and ⅓ cup sugar in a large bowl. Make a well in the center.
- In another bowl, whisk together the egg, buttermilk, mashed banana, and 3 tablespoons of vegetable oil.
- Pour the banana mixture into the dry ingredients and mix until well combined. Cover and set aside for thirty minutes.
- Cinnamon Sugar: Combine the extra ½ cup sugar and 1-2 teaspoons of cinnamon in a shallow bowl and set it aside.
- Heat about 2 inches of 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 learned 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 a 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, 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 center.
- I had only 60g of cake flour that I mixed with 190g of all-purpose flour.
- 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.