{"id":66979,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/banana-beignet-bites\/"},"modified":"2024-09-29T12:44:44","modified_gmt":"2024-09-29T17:44:44","slug":"banana-beignet-bites","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/banana-beignet-bites\/","title":{"rendered":"Banana Beignets"},"content":{"rendered":"
Banana beignets are one of the best ways we know to use up overripe bananas. That\u2019s a problem we all face, sooner or later, because rapidly ripening bananas<\/a> can be maddening. They seem to go from \u201cnot quite ready\u201d to \u201cpast their prime\u201d in the blink of an eye.<\/p>\n These bite-sized mini beignets are straightforward to make, and they’re far too easy to enjoy. In fact, you may find yourself buying extra bananas on purpose just to make them.<\/p>\n In a small bowl, combine the white sugar, brown sugar and 1-1\/2 teaspoons of the cinnamon. Set this aside.<\/p>\n In a larger bowl, whisk together the flour, sugar, baking powder, the remaining 1\/2 teaspoon cinnamon and the salt. In another bowl, whisk together the egg, bananas, milk and 2 tablespoons of canola oil until well blended. Add the wet ingredients to the dry ingredients, and stir until they\u2019re just blended.<\/p>\n In an electric skillet or deep fryer, heat the frying oil to 375\u00b0F. Drop tablespoonfuls of batter, a few at a time, into the hot oil. Fry the mini beignets for 45 to 60 seconds on each side, or until they\u2019re golden brown. Drain them on paper towels.<\/p>\n Roll the warm beignets in the cinnamon-sugar mixture.<\/p>\n Any banana beignets that aren\u2019t eaten immediately should be transferred to an airtight container with a tight-fitting lid.<\/p>\n At room temperature, they\u2019ll remain tasty for two to three days, though they\u2019re at their best when they’re fresh from the fryer. A few seconds in the microwave will recapture some of that warmth and tenderness. They\u2019ll keep for up to five days in the fridge, though (again) with some loss of texture.<\/p>\n You bet! If you\u2019re planning to freeze your extras, don\u2019t roll them in the sugar. Instead, let them cool to room temperature, freeze them in a single layer on a sheet tray, then pack the frozen beignets into freezer bags or containers. They\u2019re best when thawed overnight and gently reheated, then rolled in the sugar coating.<\/p>\n There isn\u2019t a \u201cone size fits all\u201d answer to that. It depends on the size of your skillet or fryer, and the amount of oil it holds. The only way to know for sure is to use a deep-fry thermometer, and to stop adding batter when the temperature hits 350\u00b0. Alternatively, fryers and electric skillets often have a light to tell you when they\u2019re at the preset temperature. It\u2019s not as accurate as a thermometer, but when the light goes out you should stop adding batter.<\/p>\n The riper the better, really. At the very least, they need to be fully yellow, with no green remaining. Well-spotted is even better, and they can even be almost runny. The more overripe they are, the bolder the banana flavor you\u2019ll get in the finished beignets. Of course, you wouldn\u2019t want to fry beignets every day. If you have a lot of bananas to get through, we have other ripe banana recipes<\/a>\u00a0as well.<\/p>\n Cake flour<\/a> will give you the best result. It\u2019s not just low in gluten, it\u2019s milled and bleached differently. Nothing will give you a finer texture. That said, if you don\u2019t have cake flour on hand, you can use pastry flour or all-purpose flour. The beignets will still be good, but slightly chewier. As a cake flour substitute<\/a>, replace 2 tablespoons per cup of all-purpose flour with cornstarch. The starch has no gluten and produces a softer crumb. If you bake a lot, you may find it worthwhile to keep cake flour on hand. It really does improve your cakes, and we have plenty of cake flour recipes<\/a> to help you use it up.<\/p>\n","protected":false},"excerpt":{"rendered":" When life hands you ripe bananas, make banana beignets! These mini beignets are so easy and so good, you may find yourself buying extra bananas on purpose.<\/p>\n","protected":false},"author":8014,"featured_media":2053394,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307116,305615,304275,304287,305378,304328,305271,304177,304288,305487,305692,304430,304338,304022,304515,307104,303966,304988,304408,304368,303887,306848,304347,305024,304268,304455,305374,305684,304558,304350,324623,304020,304005,304150,303883,305031],"categories-v2":[310165,310890,308295,308300,309386,308988,308984,308481,309216,309457,259620,310796,311083,308830,308992,308603,308880,310155,308495,308935,308813,308745,308478,309603,308998,308965,259483,308860,309381,311074,308910,309001,309177,308594,308549,309434,308476,308975],"coauthors":[343387],"recommended_recipes":[{"post_title":"Banana Hot 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Beignets","datePublished":"2018-01-01","dateModified":"2024-09-29","prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Banana-Beignets_EXPS_TOHD24_115647_DianaRattray_7.jpg","height":1200,"width":1200},"recipeCategory":["Breakfast","Brunch","Desserts"],"description":"When life hands you ripe bananas, make banana beignets! These mini beignets are so easy and so good, you may find yourself buying extra bananas on purpose.","recipeIngredient":["3\/4 cup sugar","1\/4 cup packed brown sugar","1-1\/2 teaspoons ground cinnamon","BEIGNETS:","2 cups cake flour","3\/4 cup sugar","2-1\/2 teaspoons baking powder","1\/2 teaspoon ground cinnamon","1 teaspoon salt","1 large egg, room temperature","1 cup mashed ripe bananas (about 2 medium)","1\/2 cup 2% milk","2 tablespoons canola oil","Oil for deep-fat frying"],"recipeInstructions":[{"@type":"HowToStep","name":"Mix the cinnamon-sugar","text":"In a small bowl, combine the white sugar, brown sugar and 1-1\/2 teaspoons of the cinnamon. Set this aside.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Banana-Beignets_TOHD24_115647_DianaRattray_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the batter","text":"In a larger bowl, whisk together the flour, sugar, baking powder, the remaining 1\/2 teaspoon cinnamon and the salt. In another bowl, whisk together the egg, bananas, milk and 2 tablespoons of canola oil until well blended. Add the wet ingredients to the dry ingredients, and stir until they\u2019re just blended.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Banana-Beignets_TOHD24_115647_DianaRattray_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Fry the beignets","text":"In an electric skillet or deep fryer, heat the frying oil to 375\u00b0F. Drop tablespoonfuls of batter, a few at a time, into the hot oil. Fry the mini beignets for 45 to 60 seconds on each side, or until they\u2019re golden brown. Drain them on paper towels.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Banana-Beignets_TOHD24_115647_DianaRattray_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Roll in cinnamon-sugar","text":"Roll the warm beignets in the cinnamon-sugar mixture.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Banana-Beignets_TOHD24_115647_DianaRattray_4.jpg?fit=700,1024"}],"recipeYield":"about 3 dozen","author":[{"@type":"Person","name":"Fred Decker"}],"nutrition":{"@type":"NutritionInformation","calories":" 72 calories","fatContent":"4g fat (0 saturated fat)","cholesterolContent":"6mg cholesterol","sodiumContent":"88mg sodium","carbohydrateContent":"9g carbohydrate (3g sugars","fiberContent":"0 fiber)","proteinContent":"1g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.76,"reviewCount":25,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Cajun","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"shannondobos126"},"reviewBody":"I made these last night and everyone in my family loved them. I dropped by the teaspoon full rather than tablespoon, as I had trouble getting the first few to cook through before them being almost burnt. Even with monitoring my oil temp, this just made it easier for me. Delicious recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MichelleHogue"},"reviewBody":"Great recipe! I followed the recipe exactly, but would like to try buttermilk next time. Mine turned out a little darker than the recipe pictures, but I made mine bigger and had to cook longer in order to cook through. I used a oil\/candy thermometer and my cook temp varied between 355 - 365","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"hkarow9713"},"reviewBody":"My family really enjoyed these! So easy to make & very moist & creamy. I didn't have cake flour, so I just used all-purpose & they turned out great.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dsc5907"},"reviewBody":"I bring in a breakfast treat every Friday to the school where I am the nurse there. I brought these in this morning! They were a HUGE hit and will become a favorite for Friday's. I too added the vanilla and believe it is the missing ingredient. I also deep fried mine and it took a little longer than the 45-60 seconds. I left mine in until they were golden brown which took about 2 1\/2-3 min. Agree it is easier than you would think to make.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CherylKaster"},"reviewBody":"I can these me May to the point that they're ready to be deep fat fried and then Frozen.? Thawed And then deep-fried","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"luvmunch2"},"reviewBody":"I love the recipe! I did not fry them. I use a sandwich maker. It takes a little longer,but less oil. I sprayed it with butter spray when needed. Kids loved it! Thanks","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KatieWelniak"},"reviewBody":"Yummy and really fun to make. Kids loved them and so did mom!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kermit8"},"reviewBody":"This recipe is alot easier than it looks. It tastes like a warm banana doughnut. Very, very tasty.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-07-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"angela32"},"reviewBody":"These are very good! I made my own cake flour, with all purpose flour and cornstarch.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Angel182009"},"reviewBody":"This reminded me of a donut recipe but a lot quicker to put together. They are packed with flavor and the bananas in them add a great touch of flavor. I didn't have cake flour so I used 2 cups flour removed 4 tbsp. Of it and replaced it with 4 tbsp. Corn starch.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MrsOwens"},"reviewBody":"Very good beignets. As another review said, I felt it was missing something and, I too, added the vanilla. As my cinnamon is very strong, I didn't feel the need to increase it. Overall a really good beignet.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DeKay81"},"reviewBody":"My family enjoyed these beignets! The flavoring to them is very good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rllewis7"},"reviewBody":"Beignets can be intimidating, but this recipe was very simple and easy to follow. The banana added great flavor and texture.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sal.montgomery"},"reviewBody":"It's like little banana bread doughnuts. Super easy to make and they were a huge hit with our dinner party.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"anndi2009"},"reviewBody":"I have made beignets in the past but these were so much easier and flavorful. I didn't feel as if I needed to add vanilla. I found them just fine as is. Will be making these again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-02-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KristineChayes"},"reviewBody":"I made these this morning and they are delicious - my family loved them! I didn't feel the need to add vanilla; the bananas were a great flavor by themselves. I did find that I needed to fry the beignets about one minute on each side to be sure they were done in the middle. An excellent recipe, and especially perfect for the Mardi Gras time of year! Definitely a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ms11145"},"reviewBody":"Everyone loved these. Now I have another recipe to use up overripe bananas! Will definitely be making these again. Easy and good: what a great combination.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Debiana"},"reviewBody":"This looked great, but felt it lacked something. I added a tsp of vanilla to the batter, and used a full tsp of cinnamon with the sugar to coat","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"crumej"},"reviewBody":"I made this recipe for breakfast in place of French toast. It's easy to make and I added a caramel sauce drizzle to compliment the banana.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jodimeyers"},"reviewBody":"Yummy & Easy, a big hit! Watch them real close as they cook super fast.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"chefheidi18"},"reviewBody":"So easy to make. We used a small cookie scoop to scoop out the batter!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jellybug"},"reviewBody":"These were amazing..I added a little nutmeg to the flour. My boyfriend loved these so much, he asked me to make them weekly...I love them!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jblueeyes"},"reviewBody":"Cannot wait to try this. Sounds yummy. & I love bananas!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ree57"},"reviewBody":"I loved these little bites. I didn't add cinnamon to my sugar, so when they were finished frying I rolled them in plain sugar and dipped them in melted chocolate. Yummy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"115647","romance_copy_dek":"When life hands you ripe bananas, make banana beignets! These mini beignets are so easy and so good, you may find yourself buying extra bananas on purpose.","enhanced_recipe_title":"Banana Beignets","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup sugar","IngredientText":"3\/4 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup packed brown sugar","IngredientText":"1\/4 cup packed brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons ground cinnamon","IngredientText":"1-1\/2 teaspoons ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"BEIGNETS:<\/b>","IngredientText":"BEIGNETS:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups cake flour","IngredientText":"2 cups cake flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup sugar","IngredientText":"3\/4 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-1\/2 teaspoons baking powder","IngredientText":"2-1\/2 teaspoons baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon ground cinnamon","IngredientText":"1\/2 teaspoon ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large egg, room temperature","IngredientText":"1 large egg, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup mashed ripe bananas (about 2 medium)","IngredientText":"1 cup mashed ripe bananas (about 2 medium)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup 2% milk","IngredientText":"1\/2 cup 2% milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons canola oil","IngredientText":"2 tablespoons canola oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Oil for deep-fat frying","IngredientText":"Oil for deep-fat frying"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Banana-Beignets_EXPS_TOHD24_115647_DianaRattray_7.jpg","RecipeId":115647,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Banana Beignets Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Banana-Beignets_EXPS_TOHD24_115647_DianaRattray_7.jpg","ContributorId":null,"Firstname":"Amy","Lastname":"Downing","City":"South Riding","StateDescription":"Virginia","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep\/Total Time: 30 min.","MinimumServingQuantity":40,"MaximumServingQuantity":40,"Yield":"about 3 dozen.","DigitalTitle":"Banana Beignets","SubmittedTitle":"Betty's Banana Beignets","RecipeTypeId":1,"AverageRating":4.76,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHD24_115647_DianaRattray_6.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":15,"TotalTimeInMinutes":30,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Banana Beignet Bites","OriginalSourceProject":"Banana Beignet Bites","ContestPlacement":"","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"When I was a little girl, my grandmother took me aside one day and taught me how to make her famous banana beignets. 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","NoOfRatings":25,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Banana-Beignets_EXPS_TOHD24_115647_DianaRattray_7.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Banana-Beignets_EXPS_TOHD24_115647_DianaRattray_7.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[]},"breadcrumb":[{"term_id":310890,"name":"Breads, Rolls & Pastries","slug":"breads-rolls-pastries","term_group":0,"term_taxonomy_id":310825,"taxonomy":"categories-v2","description":"Learning how to make bread and pastries from scratch is so satisfying for any home baker. 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\n
Directions<\/h2>\n
Step 1: Mix the cinnamon-sugar<\/h3>\n
Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n
Step 2: Make the batter<\/h3>\n
Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n
Step 3: Fry the beignets<\/h3>\n
Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n
Step 4: Roll in cinnamon-sugar<\/h3>\n
Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n
Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n
Banana Beignet Variations<\/h2>\n
\n
How to Store Banana Beignets<\/h2>\n
How long will banana beignets keep?<\/h3>\n
Can I freeze these mini beignets?<\/h3>\n
Banana Beignet Tips<\/h2>\n
Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n
How many beignets can I fry at once?<\/h3>\n
How ripe should my bananas be?<\/h3>\n
Do I have to use cake flour?<\/h3>\n