Latest from the Chron’s Food Blog “Fooding Around:” Banana Beignets

Photo: Andrea Schmitz

You know those days when you just want to watch TV, but nothing is on? You feel like every channel has betrayed you in your time of need/extreme boredom. Struggs. Luckily, there is one channel that will always be there for you with a hug and a hunger pang- The Food Network.

The Food Network seems to be able to make us feel like magnificent chefs ourselves, rather than sloppy college desperation bakers. We feel cultured when we recognize ingredients and cooking techniques such as ‘wine reductions’. We shrewdly judge these chefs’ plating, and scoff when they overcook their rice, and then run off to make quesadillas and ramen.

For those times when you want to feel like a real Food Network chef, or maybe even just try something new that you know will taste good (because you know these recipes have been judged by the best), the Food Network’s website provides quick and easy recipes for the rest of the world to attempt.  Yes, you can just make these whenever you want.


Banana Beignets


2 Tbsp vegetable oil, plus more for frying

1 ½ cups flour

2 tsp baking powder

½ tsp salt

1 ¼ tsp ground cinnamon

1/3 cup plus ½ cup granulated sugar

1 egg

½ cup whole milk

½ cup mashed banana (about 1 overripe banana)


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. 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, or until done. Remove with a slotted spoon and drain on paper towels, then roll in the cinnamon sugar while still warm.


Original recipe can be found at:

Leave a Reply

Your email address will not be published.