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Amazing Bananas Foster Beignets

Amazing Bananas Foster Beignets

AMAZING BANANAS FOSTER BEIGNETS
CAFÉ BRULOT CRÈME ANGLAISE:
2 ¼ c. whole milk
/4 c. rough chop chicory coffee or your choice
6 whole cloves
1 cinnamon stick
4 egg yolks, room temp
½ c. sugar
1 T. brandy
Zest of one orange
BANANAS FOSTER BEIGNETS:
3 very ripe bananas
21 T. banana liqueur
1 t. vanilla
¼ c. sugar
2 T. light brown sugar
1 ½ c. flour
¾ t. baking powder
¾ t. ground cinnamon
¼ t. grated nutmeg
2-4 T. whole milk
Vegetable oil, for frying
Powdered sugar, garnish

  1. CRMEE ANGLAISE: Combine the milk, chicory, cloves and cinnamon in saucepan over medium heat and bring to a simmer. Remove from heat, cover and refrigerate for at least 1 hour to infuse.
  2. Make an ice bath by setting a medium bowl into large bowl of ice.
  3. Strain milk mixture through fine mesh sieve into clean saucepan. Discard solids.
  4. Bring to a simmer.
  5. In a bowl, whisk yolks and sugar until very pale and thick.
  6. Gradually whisk the hot milk mixture into the eggs. When fully incorporated, transfer back to saucepan. Reduce heat to low and add brandy and zest.
  7. Using a wooden spoon and cook, stirring until mixture coats the back of spoon, about 5 minutes.
  8. Strain into bowl set in ice bath. Add water to the ice to cool the sauce down faster. Stir the sauce until cool. Cover and refrigerate until cold, at least 1 hour.
  9. BEIGNETS: Mash bananas in large bowl using potato masher. Add the liqueur, vanilla, sugars and mix well.
  10. In another bowl, mix flour, baking powder, cinnamon and nutmeg.
  11. Add the banana mixture to flour mixture and pour in the milk. Mix until smooth and thick, like waffle batter. Add more milk as needed. Set aside for 1 hour.
  12. In heavy pot set over medium heat, heat 3” of vegetable oil to 350 degrees F.
  13. Drop batter by heaping teaspoonfuls into oil and fry until golden on all sides, turning once when edges are firm.
  14. Drain on paper towels.
  15. Serve immediately or keep war in 200-degree oven for up to 2-3 hours.
  16. Plate the beignets atop a pool of crème anglaise and dust with powdered sugar before serving.
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