BANANA BEIGNET BITES
When I was a little girl, my grandmother took me aside one day and taught me how to make her famous banana beignets. Although we made them during the holidays, they're pretty fantastic any time of the year. -Amy Downing, South Riding, Virginia
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- In a small bowl, mix sugars and cinnamon until blended. In a large bowl, whisk the first 5 beignet ingredients. In another bowl, whisk egg, bananas, milk and 2 tablespoons oil until blended. Add to flour mixture; stir just until moistened., In an electric skillet or deep fryer, heat oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry about 45-60 seconds on each side or until golden brown. Drain on paper towels. Roll warm beignets in sugar mixture.
Nutrition Facts : Calories 72 calories, Fat 4g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 88mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
MINI BANANA BEIGNETS
Steps:
- Heat about 2 inches vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
- Meanwhile, whisk the flour, baking powder, salt, 1/4 teaspoon cinnamon and 1/3 cup granulated sugar in a large bowl.
- Whisk the egg, milk, mashed banana and 2 tablespoons vegetable oil in another bowl. Add the banana extract, if desired. Combine the remaining 1/2 cup granulated sugar and 1 teaspoon cinnamon in a shallow bowl and set aside.
- Whisk the banana mixture into the dry ingredients until just moistened. Working in batches, drop rounded teaspoonfuls of dough into the hot oil and fry until golden brown, about 15 seconds per side. Remove with a slotted spoon and drain on paper towels, then roll in the cinnamon sugar while still warm.
AUNT IRMA'S BANANA-PECAN BEIGNETS
This delicious dessert might be the ultimate comfort food.
Provided by Great Chefs
Number Of Ingredients 17
Steps:
- To prepare the goat milk lime dipping sauce: In a large saucepan combine the sugar and cream of tartar. Add the water and bring to a boil over medium-high heat, occasionally scraping the sides with a rubber spatula to prevent the sugar from crystallizing. When the sugar begins to caramelize, remove the pan from the heat and allow the retained heat to turn the sugar to a golden brown. Quickly and carefully whisk in the milk (the milk will steam, causing the caramel to tighten, so be careful not to burn yourself). Add the lime juice. Strain into a clean bowl and cool. To prepare the beignets: In a medium mixing bowl whisk together the flour, baking powder, and sugar. Add the milk, vanilla, and eggs, and whisk until the batter is smooth and no lumps remain. Stir in the pecans. Slice bananas into 3⁄4-inch slices. Dip the bananas into the batter, making sure they are well coated. Heat 4 cups of vegetable oil in a saucepan over medium-high heat until the temperature reaches 350 F. Fry the bananas, keeping them submerged in the oil (if necessary, place a fry basket or another pan over the bananas) about 90 seconds or until golden brown. Remove to paper towels to drain. Sprinkle with confectioners' sugar. Since the frying will cause the bananas to soften to almost a pastry cream consistency, they are best eaten immediately. To assemble: Spoon the goat's milk lime dipping sauce into a bowl. Gently place the beignets on top of the sauce. Garnish with a sprig of fresh mint and fresh blackberries.
BANANA PECAN BEIGNETS
If you've never had a beignet, they are simply delicious!! Light airy pillows of fried dough something like a French donut ^_^
Provided by wannabe TOP chef
Categories Dessert
Time 20m
Yield 20 beignets, 20 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in skillet on medium heat. Add brown sugar and heat, stirring constantly to dissolve, about 1 minute. Add pecans and continue to cook 1 minute. Add bananas and vanilla, cook 1 minute. Remove from heat.
- Make a batter by combining beaten eggs, milk, cane syrup, cinnamon, and baking powder. Add the flour, 1/4 cup at the time, beating and incorporating until all is used and the batter is smooth.Add the banana mixture to the batter and fold to mix.
- Heat the oil to 360 degrees F. Drop the batter by a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly.once they are light brown Remove and drain on paper towels. they may burn quickly.
- Sprinkle the beignets with powdered sugar. Serve the beignets warm. enjoy ^_^.
EMERIL LAGASSE'S BANANA PECAN BEIGNETS
Make and share this Emeril Lagasse's Banana Pecan Beignets recipe from Food.com.
Provided by Lennie
Categories Breads
Time 15m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet over medium-high heat, melt the butter; add the brown sugar and cook, stirring constantly to dissolve, for about 1 minute.
- Add the pecans and continue to cook for 1 minute, then add the bananas and vanilla; now cook that for 1 minute.
- Remove pan from the heat.
- In a large mixing bowl, combine the beaten eggs, milk and baking powder to make a batter; add the flour, 1/4 cup at the time, beating until it all is used and the batter is smooth.
- Now add the banana mixture to the batter and fold to mix.
- In a pot that is deep enough to safely deep-fry, heat the shortening to 360F; season with cane syrup and cinnamon.
- Drop the batter, a heaping tablespoon at a time, into the hot oil.
- When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly.
- Remove and drain on paper towels.
- Immediately sprinkle the beignets with icing sugar (powdered sugar) and make sure you serve the beignets warm.
Nutrition Facts : Calories 106.8, Fat 2.7, SaturatedFat 0.9, Cholesterol 29.8, Sodium 51.2, Carbohydrate 17.5, Fiber 0.7, Sugar 3, Protein 3.2
BANANA BREAD WITH PECANS
Steps:
- Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
- In a large bowl, combine the flour, baking soda, and salt; set aside.
- Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
- Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.
- Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.
PECAN PRALINE BEIGNETS
Stroll the French Quarter in New Orleans and you are bound to come upon vendors selling the city's famous beinets. The name comes from the French word for "fritter". This version features a batter made with buttery pecans, sweet toffee, vanilla and cinnamon. Toast pecans at 350F for 5-10 minutes on a baking sheet.
Provided by Chef mariajane
Categories Dessert
Time 45m
Yield 16 beignets
Number Of Ingredients 12
Steps:
- In a small saucepan over medium hight heat, combine milk, butter, salt and sugar; bring to a rapid boil. Remove the pan from heat and add the flour, stirring vigorously. Return the pan to the stove over low heat, cook, stirring, until the mixture forms a ball and leaves a skin on the bottom of the pan. Remove the pan from heat and let mixture cool for 10 minutes.
- Add the eggs, one at a time, beating well with an electric mixer until dough is smooth and glossy. Stir in vanilla, pecans and toffee.
- Pour oil in saucepan or deep fryer to come 3-inches up the sides. Heat oil to 350°F Drop dough by the scant tablespoon into the oil and fry in small batches, turning them, until golden brown, about 3 minutes. Transfer to towel-lined platter with a slotted spoon and dust with confectioner's sugar and cinnamon. Serve hot.
Nutrition Facts : Calories 128.6, Fat 8.9, SaturatedFat 4.5, Cholesterol 70.3, Sodium 62.3, Carbohydrate 9.3, Fiber 0.5, Sugar 2.3, Protein 3.1
PECAN BANANA BUNDT CAKE
My daughter, Liz, often made this banana bundt cake for us. It was delicious and different. She discovered five-spice powder during a culinary class field trip. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Prepare cake mix batter according to package directions, adding mashed bananas, pecans and spices into batter. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 43-48 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 224 calories, Fat 11g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 224mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
BANANA & PECAN LOAF
This tea-time favourite is moist, sweet, nutty and comforting - it's bound to be a hit with friends and family
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h15m
Yield Cuts into 8-10 slices
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Add the bananas in a few chunks and beat in with the eggs, flour, almonds, baking powder and milk until smooth - the whisk will mash the bananas. Stir in the pecans, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in comes out clean. Cool in the tin, then lift out.
- Beat the butter, icing sugar and vanilla. Spread on top of the cooled cake and scatter with more chopped pecans
Nutrition Facts : Calories 608 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.74 milligram of sodium
BANANA PECAN LOAF
We slice this banana bread so thick it is almost embarrassing-but we need fat slices to deliver ample portions of the Pineapple Spread. When beating the cream cheese for the spread, beat the cheese until it is as light and fluffy as whipped cream. -Lee Ann Miller, Millersburg, Ohio
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Fold in pecans., Transfer batter to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack., In a small bowl, combine cream cheese and pineapple. Serve with bread.
Nutrition Facts : Calories 275 calories, Fat 14g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 223mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
BANANA BEIGNETS
These are a great alternative to regular donuts. They are crispy outside and moist inside. These are equally delicious without the banana. Enjoy!
Provided by MelodyOHare
Categories Breads
Time 18m
Yield 10-16 beignets
Number Of Ingredients 9
Steps:
- Heat Oil in deep fryer to 360.
- Whisk eggs in a large bowl.
- Mash banana.
- Add Banana, flour, milk, sugar, baking powder, and salt to eggs.
- Whisk until smooth.
- Drop TBS of batter into hot oil.
- Cook until golden on both sides.
- Remove and sprinkle powdered sugar over Beignets while still warm.
- Enjoy!
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