Recipe: Banana Beignets, Brennan's Banana Beignets with Caramel Sauce for Luis |
Desserts - Pastries |
Hi Luis :-) I found these recipes on the internet and have not tried either one of them. I hope one of them is what you are looking for.
Banana Beignets 1 cup All-purpose flour 3 tbsp Sugar 1 tsp Baking powder Salt to taste Ground nutmeg to taste Ground cinnamon to taste 1 cup Milk 1 Egg 1 tsp Vanilla extract Vegetable oil, (for shallow-fat frying) 3 med Ripe bananas, peeled and cut into 2 - Inch chunks Dust a medium bowl with powdered sugar, add flour, sugar, baking powder, salt, nutmeg and cinnamon and stir well. In a small bowl, beat together milk, egg and vanilla until well blended. Stir egg mixture in with flour mixture. Stir until smooth. In a deep skillet with 2 inches of hot oil (375 degrees). Use tongs to dip pieces of banana into batter to coat. Fry banana until golden brown, turning to brown all sides. Remove beignets and drain on paper towels. In a bowl with powdered sugar, roll each beignet to coat. Serve warm. BRENNAN'S BANANA BEIGNETS 4 servings 3/4 cup Flour 2 tbsp Sugar, plus 2 tsp 1 tsp Baking powder 1/2 cup Milk, plus 2 Tbsp 1/4 cup Beer 1 Egg Oil for deep frying 4 Bananas - each quartered-crosswise Powdered sugar Mint leaves CARAMEL SAUCE 1 cup Whipping cream 1/2 cup Sugar 1 1/2 tbsp Bourbon BEIGNETS: Mix flour, sugar and baking powder in bowl. Add milk, beer and egg and stir until smooth. Heat oil in deep fryer or heavy deep skillet to 375F. Working in batches, dip bananas into batter and then carefully add to oil. Cook until golden brown, about 3 minutes. Drain on paper towels. Pour caramel sauce onto plates. Set bananas atop sauce. Sprinkle with powdered sugar. Garnish plates with mint leaves and serve. CARAMEL SAUCE: Bring cream to boil in heavy medium saucepan over high heat. Cook sugar in heavy small saucepan over low heat, swirling pan occasionally, until brown. Gradually stir hot cream into caramel (mixture will bubble vigorously). Boil until thickened to sauce consistency, 3 to 5 minutes. Add bourbon. Serve hot. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat.) Makes about 1-1/3 cups. Recipe from Brennan's of Houston Courtesy of Bon Appetit, October, 1987 |
MsgID: 0070254 |
Shared by: Jackie/MA |
In reply to: ISO: banana beignet |
Board: Cooking Club at Recipelink.com |
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Reviews and Replies:
ISO: banana beignet | ||
1 | Recipe: Banana Beignets, Brennan's Banana Beignets with Caramel Sauce for Luis |
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