Brennan's Banana Beignets

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#88152

serves/makes:

ready in:
30-60 minutes

ingredients

3/4 cup flour
2 tablespoons sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 teaspoons sugar
1 teaspoon baking powder
1/2 cup milk, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 teaspoons milk
1/4 cup beer
1 egg
oil, for deep frying
4 bananas, quartered crosswise
powdered sugar
mint leaves

Caramel Sauce
1 cup whipping cream
1/2 cup sugar
1 1/2 tablespoon bourbon

directions

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 375 degrees F.

Working in batches, dip bananas into batter and then carefully add to oil. Cook until golden brown, about 3 minutes. Drain on paper towels.

For 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.)

Pour caramel sauce onto plates. Set bananas atop sauce. Sprinkle with powdered sugar. Garnish plates with mint leaves and serve.

Recipe Source: Brennan's of Houston

added by

Sugarbug

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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