| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 30 beignets |
Ingredients
- 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)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 63 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 6 g |
| Protein | 1 g |
| Cholesterol | 7 mg |
| Sodium | 54 mg |
Reviews
OMG, I made these and they were unbelievable! They tasted like banana doughnuts, and I also didn’t put the sugar on about a dozen and they tasted like banana pancakes! I will definitely make these again. Thanks for sharing xoxo
OMG! I made this just as the recipe called for and my dough was perfect. I fried in a little less oil because I ran out and mine came out a bit flatter, like a scallop shape but they were delicious!!!!! I would totally make these again! So easy and delicious!!!
just made these and they were very good, much better than I expected, especially after reading the reviews. The first couple had a tiny bit of raw batter in the middle, so I made them slightly smaller and cooked a bit longer. Don’t be tempted to add more than the 1/2 cup of banana the recipe calls for (that can keep it raw and doughy) and, if like me you don’t own a deep-fry thermometer, make sure to get the oil temp just right – use your judgment and adjust as needed.
This recipe sounded so much better than it is. I measured everything very carefully, followed all the directions, etc. The batter was the consistency of pancake batter. I had to add about 2/3 c. cake flour in addition to what was called for in the recipe and the batter still wasn’t exactly as it should be. I fried them at the temperature (375F) specified but they were browning too quickly so had to keep reducing the temperature to give them a chance to be cooked through. They ended up darker than I wanted and in many, the center wasn’t cooked all the way. I also thought the flavor was rather bland. I thought by adding the banana, banana extract and sugar it would have more flavor.
I followed this recipe to a T except I added 1/4 teaspoon nutmeg to the batter and blended the wet ingredients with my ninja blender to have a more smoother texture. This recipe reminds me of my childhood since my Dad is from D.R. Congo. I remember my uncle always making this dessert after we’ve had fufu for dinner when we visited him in Fort Lauderdale. I just love this recipe! Thank you!
Very disappointing. Recipe actually needs 2 cups of flour, not 1.5 – way too runny. Having said that, almost as soon as the batter hit the hot oil, it would not form a ball shape.
Thinking I will try a yeast-containing recipe next time.
Thinking I will try a yeast-containing recipe next time.
For more banana flavor (especially if you don’t have banana extract on hand), use roasted bananas. This trick also works well for banana bread and banana muffins.
Step 1
Preheat your oven to 400 degrees Fahrenheit.
Step 2
Place whole bananas on a baking sheet. Do not peel them. Add as many bananas as you need for your recipe.
Step 3
Bake the bananas in the oven for 15 to 20 minutes, until the peels turn completely black. Remove the bananas from the oven and let them cool just enough for you to be able to handle them. Once cooled, add to your recipe as usual.
Step 1
Preheat your oven to 400 degrees Fahrenheit.
Step 2
Place whole bananas on a baking sheet. Do not peel them. Add as many bananas as you need for your recipe.
Step 3
Bake the bananas in the oven for 15 to 20 minutes, until the peels turn completely black. Remove the bananas from the oven and let them cool just enough for you to be able to handle them. Once cooled, add to your recipe as usual.
Easy and tasty! My kids love to eat them for breakfast. Reminds me of a cross between a doughnut and pancake. I switched out the sugar for honey and added no salt. Sprinkled on the extra (raw) sugar and cinnamon. Still tastes great! As from personal experience on my trial of this recipe, the temperature of the oil is really important. Too low, they’ll never cook thru. Too high, and well, they’ll burn. I’d say about the same temperature you’d set to fry an egg.
I wish I had read the reviews prior to making these but oh well. My batter came out too runny so I just added more flour – problem solved. I had to play with the amount of dough that I dropped in the oil because the larger ones would brown nicely on the outside but be raw dough in the middle. The next batch I made they came out great. I just used a smaller scoop and they turned out beautiful. My kids loved them – and so did I. This is a keeper.
Very tasty, reminds me of a cross between a dougnut and a pancake. Our family likes to use sryup instead of the sugar at the end of the recipe. This recipe is easy, my 9 year old was able to make it on her own. Adult supervision required for the hot oil of course!