Best 10 Banana Pecan Beignets Recipes

BANANA BEIGNET BITES

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.

BANANA PECAN BEIGNETS

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 ^_^.

AUNT IRMA'S BANANA-PECAN BEIGNETS

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 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.

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.

EMERIL LAGASSE'S BANANA PECAN BEIGNETS

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.

BANANA PECAN LOAF

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.

BANANA BEIGNETS

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!

PECAN PRALINE BEIGNETS

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.

GOGOLA (BANANA BEIGNETS)

Steps:

• Using a potato masher or large fork, mash the bananas in a large bowl. Add extracts and sugar, and mix well.
• In another bowl, mix the flour, baking powder, nutmeg and cinnamon. Combine the flour and banana mixtures and pour in the evaporated milk. Mix until smooth and thick, like waffle batter, adding a little more milk if needed. Set aside to rest for at least 10 minutes or up to 1 hour.
• Heat 2 to 3 inches of vegetable oil in a heavy pot over medium heat to 350 degrees. Drop the batter by heaping teaspoonfuls into the oil until golden brown on both sides, turning once when the edges are firm. Drain on paper towels. Cook just a few at first and taste to make sure that there is enough sugar and that the insides are cooked. If the inside is runny, reduce the heat so the gogolas cook more slowly. Cook remaining batter in batches.
• Serve immediately, or keep warm in a 200-degree oven for up to 2 hours. Sprinkle with powdered sugar just before serving.