Banana Beignet Bites Food

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BANANA BEIGNET BITES



Banana Beignet Bites image

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

3/4 cup sugar
1/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
BEIGNETS:
2 cups cake flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 teaspoon salt
1 large egg, room temperature
1 cup mashed ripe bananas (about 2 medium)
1/2 cup 2% milk
2 tablespoons canola oil
Oil for deep-fat frying

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.

MINI BANANA BEIGNETS



Mini Banana Beignets image

Provided by Food Network

Categories     dessert

Time 25m

Yield 30 beignets

Number Of Ingredients 10

2 tablespoons vegetable oil, plus more for frying
1 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/3 cup plus 1/2 cup granulated sugar
1 large egg
1/2 cup whole milk
1/2 cup mashed banana (about 1 overripe banana)
1/4 teaspoon banana extract (optional)

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.

BANANA BEIGNETS



Banana Beignets image

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

2 large eggs
1 large banana
1 1/2 cups all-purpose flour
3/4 cup milk
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
oil (for frying)
powdered sugar

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!

BEIGNETS



Beignets image

In New Orleans, where I live, beignets are served with a snowstorm of powdered sugar. The puffy fried dough squares are sold at loads of places here, including the rightfully famous Café du Monde. (Insider tip: Café du Monde's location in City Park is even more magical than the well-traveled one in the French Quarter.) Anytime you order beignets to go, the paper bag is likewise loaded with powdered sugar. Capture that spirit by tossing these New Orleans-style beignets with powdered sugar in a large paper grocery bag. Or use a baking sheet coated with sugar. Whatever approach you choose, be sure to eat them while they're piping hot. That's half the point. The other half is finding yourself covered in white powder after a few bites.

Provided by Food Network Kitchen

Categories     dessert

Time 3h10m

Yield 42 beignets

Number Of Ingredients 9

1 cup whole milk, warmed but not hot
One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
1/3 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, melted
1/2 teaspoon kosher salt
1 large egg, beaten
3 1/2 cups all-purpose flour, plus more for dusting
Canola oil, for frying (about 8 cups)
3 1/2 cups confectioners' sugar

Steps:

  • Put the milk, yeast and 1 teaspoon of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix on low to combine. Let sit until foamy, about 5 minutes.
  • Add the butter, salt, egg and remaining granulated sugar to the bowl and mix on low speed to combine. Add the flour in 1/2-cup increments, mixing on low speed just until the dough becomes sticky and pliable, about 2 minutes. Cover the bowl with plastic wrap and put somewhere warm to rise, such as inside an unlit oven, until the dough is roughly doubled in size, about 2 hours. (You can also refrigerate the covered dough overnight.)
  • Lightly flour a large work surface. Punch down the dough with your fist to remove air, then place the dough on the work surface. Roll the dough into a 12-by-14-inch rectangle that is about 1/4 inch thick. Make 6 cuts 2 inches apart along the 12-inch side and 7 cuts 2 inches apart along the 14-inch side using a sharp knife or pizza cutter for a total of forty-two 2-inch squares. Cover lightly with plastic wrap and let rest for at least 30 minutes. (If you refrigerated the dough, let the dough rest at least 1 hour.)
  • Heat the oil to 350 degrees F in a large Dutch oven or electric fryer. Put the confectioners' sugar in a large paper grocery bag or on a large baking sheet. Fry 6 to 8 beignets at a time, flipping them every 30 seconds or so, until both sides are golden brown, 2 1/2 to 3 minutes per batch. If using the paper bag, transfer the beignets to the bag and shake to coat well with the sugar. If using a baking sheet, transfer the beignets to the sheet and, using tongs, toss to coat well with the sugar. Repeat with the remaining dough. Serve immediately.

BANANA PECAN BEIGNETS



Banana Pecan Beignets image

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

1 tablespoon butter
1/4 cup light brown sugar
1/4 cup pecan pieces
1 large banana, diced
1 teaspoon vanilla
3 eggs, beaten
1 1/2 cups milk
2 teaspoons baking powder
3 1/4 cups flour
cane syrup
1 pinch cinnamon
vegetable oil, for deep-frying
powdered sugar

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 ^_^.

BEIGNETS



Beignets image

A traditional New Orleans-style recipe for their famous beignets! Grab a cafe au lait and you're set!

Provided by ginampls

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 10

Number Of Ingredients 10

2 ¼ teaspoons active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
½ cup white sugar
1 teaspoon salt
2 eggs
1 cup evaporated milk
7 cups all-purpose flour
¼ cup shortening
1 quart vegetable oil for frying
¼ cup confectioners' sugar

Steps:

  • In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
  • Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
  • Shake confectioners' sugar on hot beignets. Serve warm.

Nutrition Facts : Calories 542.7 calories, Carbohydrate 82.7 g, Cholesterol 44.5 mg, Fat 17.7 g, Fiber 2.6 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 276.6 mg, Sugar 15.8 g

GOGOLA (BANANA BEIGNETS)



Gogola (Banana Beignets) image

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

5 very ripe bananas (brown, not black)
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
3/4 cup sugar
3 cups flour
1 1/2 teaspoons baking powder
1 large pinch freshly grated nutmeg
1 large pinch ground cinnamon
1/4 cup (or more) evaporated milk
Vegetable oil for frying
Powdered sugar (optional)

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

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