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