Banana Beignets – My Two Souths Meets the North

These sweet French pastries, or beignets, have been on my “food bucket list” for a long time. I have eaten the famous Café du Monde beignets in New Orleans and they do not compare to these light and fruity bites especially with a maple syrup glaze.

Food 52 recently held their annual Piglet contest where 16 new cookbooks in 2016 were critiqued by various authorities and “My Two Souths – Blending The Flavors of India into a Southern Kitchen” by Asha Gomez won. Hence the name of her book as her roots are from her mother country India, in the far southern state of Kerala and her chosen home in Atlanta, Georgia rich with good ole southern cooking. Her cookbook is excellent and a must “buy” as she not only has many delicious recipes but lots of stories to tell.

Her Kerala chicken with waffles is next on my list as I did not have enough time to make it right now. So, it was the beignets instead!!!

When Asha was growing up in Kerala her mother made these delicious treats at tea time. Best served with a cup of chai and yes Asha has a recipe for it.

I followed Asha’s recipe exactly using the same ingredients but changed the directions a little.  To add a Northern twist I used  my Michigan Maple Syrup Glaze.

There are many beignet versions; some use a yeast dough, different fruit or even make savory beignets using crawfish. Some recipes are quick (like this one) or the dough needs to rise overnight – they are all good I am sure. I know this recipe will be made again…

This recipe requires a very simple nutmeg grinder as you need 1-1/2 tsp. freshly ground nutmeg. You twist off the top, drop in a nutmeg, replace the top and grind away. I’m usually a cinnamon fan but I really enjoyed the nutmeg and even a little white pepper in the sugar dusting.

Banana Beignets - My Two Souths Meets the North

  • 1/3 cup white granulated sugar
  • 1 large egg
  • 1 cup overripe bananas, mashed
  • 1/2 cup whole milk
  • 2 cups cake flour
  • 2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1-1/2 tsp. freshly grated nutmeg, divided
  • 2 tbsp. confectioners’ sugar
  • 1/2 tsp. white pepper, finely ground
  • 2 cups canola oil

Whisk together the egg and sugar in a large bowl. Add the mashed bananas and milk. Combine the flour, baking powder, salt and 1 tsp. of the nutmeg and add to the banana mixture.

Sift the remaining 1/2 tsp. of nutmeg, confectioners’ sugar and white pepper and set aside for dusting.

Heat the oil in a deep, heavy skillet to 375 degrees. Line a tray with scott towels and place a cooling rack on top.

I used a 1-1/4-inch stainless steel scoop and gently dropped the batter into the hot oil. It only takes about 20 seconds so watch carefully and turn to finish browning. Remove with a slotted spoon and place on the prepared tray.

Dust the beignets with the spiced confectioners’ sugar or drizzle with my glaze below.

My how these little two bite beignets puffed up with such a great nutmeg/banana flavor and finished with my maple syrup glaze.

Michigan Maple Syrup Glaze:

  • 1 cup confectioners’ sugar, sifted
  • 1/3 – 1/2 cup maple syrup

Slowly add the maple syrup to the sugar to get the right consistency for drizzling over the beignets.

Recipe by CookingWithAuntJuju.com

29 thoughts on “Banana Beignets – My Two Souths Meets the North

  1. Oh heavens Judi, I want to pluck one of those beignets right from the photo and pop it into my mouth. I’ve wanted to make them too but never have. I don’t use a ton of nutmeg either, but I bet it was delicious with the banana. How fun to follow the piglet contest. I just love the name too.

    Liked by 1 person

    • It was hard to quit eating them! I did like the maple syrup glaze as it gave a little sweetness to the fruity beignets. You’re right about the nutmeg as I was not so sure but I usually like to follow a recipe when I first make it. There are 15 other great new cookbooks that did not win and they all have their own specialty.

      Liked by 1 person

  2. I love adding mashed bananas to cakes and pancakes, and lately discovered it works magic in yeast dough – so I’m definitely ready to try this! I’m just afraid I will not be able to stop at one. Or two, or… 🙂

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    • Thanks – I like black pepper with sweet and savory. I made a pasta recently with cheese and pepper and it was delicious. I’ve used garam masala before but never in a cake – I will have to check your recipe.

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  3. How lovely Judi, love beignets and Cafe DuMonde. I loved your title too, would love to check this book out, especially as the author hailed from Kerala. The ingredients sound great, I can’t get over using white pepper, I’ll bet it gave it a bit of a kick 🙂 Very nice 🙂

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    • Thank you Loretta – you would enjoy her book. I like the way Asha has combined the two souths in her recipes. She’s quite a gal with lots going on in her life. Fun read… Her Kerala chicken is next when I have some time to make it.

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