How To Make Banana Beignets
There are few things that could make beignets anymore delicious. But then someone along the line suggested adding a little bit of ripe banana to the batter and along came a contender that might actually be better than original beignets. Emphasis on the might. Whether or not these delicious pastries are better than original or not, there is one thing we can assure you: they’re downright delicious. Topped with a little bit of powdered sugar and cinnamon, it’s truly the greatest ruse of the millennium how something so sweet could’ve fooled its way into the breakfast category. We’re not complaining though. We would gladly eat a handful of these for breakfast every morning. Major point: banana technically is a fruit even when it’s smothered in sugar.
So don’t dilly dally your way through breakfast this weekend with the same old same old. Learn how to make these in this online baking class for a meal you’ll never forget!
1 ½ cups all- purpose flour
1 tablespoon cinnamon
¼ cup sugar
1 ½ cups of beer
Vegetable oil for frying
Vanilla ice cream
Chocolate sauce with Meters Dark Rum
1. Mix together the dry ingredients. Mix the egg and beer together and add to the dry ingredients. The mixture should be thinner than pancake batter, you may have to add a little more beer.
2. Warm the oil to 375 F
3. Cut the bananas in 3 or 4 pieces, dip in the batter and using a slotted spoon place the covered banana’s in the hot oil and fry until golden brown in color. Remove from oil and place on paper towels to drain oil. While the fried bananas are still warm roll them in cinnamon sugar and serve with vanilla ice cream, chocolate rum sauce and whip cream.