Banana Beignets

Name: Banana Beignets (Deep-Fried Mini)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: North America, Cajun
Ingredients: 3/4 cup sugar; 1/4 cup packed brown sugar; 1-1/2 teaspoons ground cinnamon; BEIGNETS:; 2 cups cake flour; 3/4 cup sugar; 2-1/2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 1 teaspoon salt; 1 large egg, room temperature; 1 cup mashed ripe bananas (about 2 medium); 1/2 cup 2% milk; 2 tablespoons canola oil; Oil for deep-fat frying

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Banana beignets are light, pillowy fried pastries made from a simple batter of mashed bananas, cake flour, and spices, fried until golden and rolled in cinnamon sugar. They're quick to make and require no yeast or overnight rising.

🌍North America, Cajun

Total

30 min

Servings

3

Recipe Source

View original recipe

From Tasteofhome

14 Ingredients

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Instructions

1
In a small bowl, combine the white sugar, brown sugar and 1-1/2 teaspoons of the cinnamon. Set this aside.
2
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.
3
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.
4
Roll the warm beignets in the cinnamon-sugar mixture.

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Tips & Notes

Pro tips

Use an electric skillet or deep fryer to maintain steady 375°F oil temperature throughout frying; temperature swings cause uneven browning.
Drop batter by the tablespoon and fry only a few at a time to avoid crowding, which lowers oil temperature and prevents golden browning.
Roll beignets in the cinnamon-sugar mixture while still warm so the sugar adheres; cooling beignets won't absorb the coating as well.
Drain on paper towels immediately after frying to remove excess oil and prevent the coating from turning soggy.

Substitutions

2% milk → whole milk or buttermilk (no change in texture)
canola oil (for frying) → peanut oil or vegetable oil (neutral flavors work equally well)
cake flour → all-purpose flour (beignets will be slightly denser but still acceptable)

Storage & make-ahead

Store cooled beignets in an airtight container at room temperature for up to 2 days; reheat briefly in a 300°F oven to restore crispness. Do not refrigerate.

Equipment

electric skillet or deep fryer · candy/deep-fry thermometer

Common Questions

How do I know when the beignets are done frying?

Fry each side for 45 to 60 seconds at 375°F until they're golden brown. They'll puff slightly and float to the surface when ready.

Can I make the batter ahead of time?

Mix the batter just before frying for best texture. The baking powder will activate immediately; sitting batter will deflate and produce dense beignets.

What's the difference between these and regular beignets?

These are banana beignets—they contain mashed bananas for flavor and use baking powder for lift instead of yeast, making them quicker and less bread-like than New Orleans-style beignets.

Can I use overripe bananas?

Yes. Very ripe or even brown-spotted bananas work well; they're sweeter and mash easily. Measure by volume (about 1 cup mashed from 2 medium bananas), not by banana count.