Banana Beignets

Banana beignets are one of the best ways we know to use up overripe bananas. That’s a problem we all face, sooner or later, because rapidly ripening bananas can be maddening. They seem to go from “not quite ready” to “past their prime” in the blink of an eye.

These bite-sized mini beignets are straightforward to make, and they’re far too easy to enjoy. In fact, you may find yourself buying extra bananas on purpose just to make them.

Ingredients for Banana Beignets

• Sugar: Granulated white sugar sweetens the beignets themselves and also makes up part of the sugar coating for the finished treats.
• Brown sugar: Brown sugar brings a deeper flavor to the sugar coating.
• Cinnamon: Cinnamon lends its signature warm, sweet flavor to both the sugar coating and the beignets themselves.
• Cake flour: Cake flour is unusually low in gluten, making the beignets delightfully light and tender.
• Baking powder: The baking powder in this recipe provides leavening to make the beignets light and airy.
• Egg: The egg white adds moisture and helps bind the batter together, while the yolk helps the other ingredients blend (emulsify) and adds richness. You’ll want to start with a room-temperature egg, so factor in extra time before you start.
• Bananas: Mashed ripe bananas give the beignets their flavor, but they also reduce the need for fat in the batter.
• Milk: The 2% milk provides the remaining moisture needed to form a batter, beyond what the egg and bananas supply.
• Canola oil: A small quantity of oil helps soften the beignets’ texture.
• Oil for frying: The oil for frying can be canola oil or any other neutral-tasting oil with a smoke point that’s high enough for deep-frying.

Directions

Step 1: Mix the cinnamon-sugar

In a small bowl, combine the white sugar, brown sugar and 1-1/2 teaspoons of the cinnamon. Set this aside.

Step 2: Make the batter

In a larger bowl, whisk together the flour, sugar, baking powder, the remaining 1/2 teaspoon cinnamon and the salt. In another bowl, whisk together the egg, bananas, milk and 2 tablespoons of canola oil until well blended. Add the wet ingredients to the dry ingredients, and stir until they’re just blended.

Step 3: Fry the beignets

In an electric skillet or deep fryer, heat the frying oil to 375°F. Drop tablespoonfuls of batter, a few at a time, into the hot oil. Fry the mini beignets for 45 to 60 seconds on each side, or until they’re golden brown. Drain them on paper towels.

Step 4: Roll in cinnamon-sugar

Roll the warm beignets in the cinnamon-sugar mixture.

Banana Beignet Variations

• Swap the sugar for a glaze: The recipe’s cinnamon-sugar coating is wonderful, but you also have the option of a glaze. A classic homemade doughnut glaze works beautifully with these mini beignets, with or without added cinnamon. Alternatively, a maple glaze or chocolate glaze would go well with the beignets’ banana flavor; the one from these chocolate glazed brownies would work well.
• Go with powdered sugar: A crunchy sugar coating is a classic option with doughnuts, but powdered sugar has its fans as well. Instead of the white and brown sugar listed in the recipe, try tossing the beignets in powdered sugar, with or without cinnamon, for an interesting change of pace. The powdered sugar will melt into the beignets while they’re warm, so any that aren’t eaten immediately should be tossed a second time once they’ve cooled.
• Try pumpkin beignets: Pumpkin puree can be used in the same way as mashed bananas to make beignets. Use it as a 1-to-1 replacement, with either cinnamon or pumpkin pie spice in the batter and the sugar coating.

How to Store Banana Beignets

Any banana beignets that aren’t eaten immediately should be transferred to an airtight container with a tight-fitting lid.

How long will banana beignets keep?

At room temperature, they’ll remain tasty for two to three days, though they’re at their best when they’re fresh from the fryer. A few seconds in the microwave will recapture some of that warmth and tenderness. They’ll keep for up to five days in the fridge, though (again) with some loss of texture.

Can I freeze these mini beignets?

You bet! If you’re planning to freeze your extras, don’t roll them in the sugar. Instead, let them cool to room temperature, freeze them in a single layer on a sheet tray, then pack the frozen beignets into freezer bags or containers. They’re best when thawed overnight and gently reheated, then rolled in the sugar coating.

Banana Beignet Tips

How many beignets can I fry at once?

There isn’t a “one size fits all” answer to that. It depends on the size of your skillet or fryer, and the amount of oil it holds. The only way to know for sure is to use a deep-fry thermometer, and to stop adding batter when the temperature hits 350°. Alternatively, fryers and electric skillets often have a light to tell you when they’re at the preset temperature. It’s not as accurate as a thermometer, but when the light goes out you should stop adding batter.

How ripe should my bananas be?

The riper the better, really. At the very least, they need to be fully yellow, with no green remaining. Well-spotted is even better, and they can even be almost runny. The more overripe they are, the bolder the banana flavor you’ll get in the finished beignets. Of course, you wouldn’t want to fry beignets every day. If you have a lot of bananas to get through, we have other ripe banana recipes as well.

Do I have to use cake flour?

Cake flour will give you the best result. It’s not just low in gluten, it’s milled and bleached differently. Nothing will give you a finer texture. That said, if you don’t have cake flour on hand, you can use pastry flour or all-purpose flour. The beignets will still be good, but slightly chewier. As a cake flour substitute, replace 2 tablespoons per cup of all-purpose flour with cornstarch. The starch has no gluten and produces a softer crumb. If you bake a lot, you may find it worthwhile to keep cake flour on hand. It really does improve your cakes, and we have plenty of cake flour recipes to help you use it up.