{"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":"<p>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 <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-quickly-ripen-bananas\/\" data-name=\"www.tasteofhome.com\/article\/how-to-quickly-ripen-bananas\/\" data-module=\"content engagement\" data-position=\"embedded links\">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<p>These bite-sized mini beignets are straightforward to make, and they&#8217;re far too easy to enjoy. In fact, you may find yourself buying extra bananas on purpose just to make them.<\/p>\n<h2>Ingredients for Banana Beignets<\/h2>\n<ul>\n<li><strong>Sugar:<\/strong> Granulated white sugar sweetens the beignets themselves and also makes up part of the sugar coating for the finished treats.<\/li>\n<li><strong>Brown sugar:<\/strong> Brown sugar brings a deeper flavor to the sugar coating.<\/li>\n<li><strong>Cinnamon:<\/strong> Cinnamon lends its signature warm, sweet flavor to both the sugar coating and the beignets themselves.<\/li>\n<li><strong>Cake flour:<\/strong> Cake flour is unusually low in gluten, making the beignets delightfully light and tender.<\/li>\n<li><strong>Baking powder:<\/strong> The baking powder in this recipe provides leavening to make the beignets light and airy.<\/li>\n<li><strong>Egg:<\/strong> The egg white adds moisture and helps bind the batter together, while the yolk helps the other ingredients blend (emulsify) and adds richness. You&#8217;ll want to start with a\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\">room-temperature egg<\/a>, so factor in extra time before you start.<\/li>\n<li><strong>Bananas:<\/strong> Mashed ripe bananas give the beignets their flavor, but they also reduce the need for fat in the batter.<\/li>\n<li><strong>Milk:<\/strong> The 2% milk provides the remaining moisture needed to form a batter, beyond what the egg and bananas supply.<\/li>\n<li><strong>Canola oil:<\/strong> A small quantity of oil helps soften the beignets\u2019 texture.<\/li>\n<li><strong>Oil for frying:<\/strong> The <a href=\"https:\/\/www.tasteofhome.com\/article\/best-oils-frying\/\" data-name=\"www.tasteofhome.com\/article\/best-oils-frying\/\" data-module=\"content engagement\" data-position=\"embedded links\">oil for frying<\/a> can be canola oil or any other neutral-tasting oil with a smoke point that\u2019s high enough for deep-frying.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Mix the cinnamon-sugar<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2052139\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Banana-Beignets_TOHD24_115647_DianaRattray_1.jpg?fit=700%2C1024\" alt=\"A bowl of cinnamon sugar with granulated and brown sugar, for banana beignets.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n<p>In a small bowl, combine the white sugar, brown sugar and 1-1\/2 teaspoons of the cinnamon. Set this aside.<\/p>\n<h3>Step 2: Make the batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2052131 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Banana-Beignets_TOHD24_115647_DianaRattray_2.jpg?fit=700%2C1024\" alt=\"A mixing bowl with batter for banana beignets, a Taste Recipes recipe.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n<p>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<h3>Step 3: Fry the beignets<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2052132 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Banana-Beignets_TOHD24_115647_DianaRattray_3.jpg?fit=700%2C1024\" alt=\"Fried banana beignets draining on paper towels.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n<p>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<h3>Step 4: Roll in cinnamon-sugar<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2052133\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Banana-Beignets_TOHD24_115647_DianaRattray_4.jpg?fit=700%2C1024\" alt=\"Banana beignets dipped in cinnamon sugar mixture.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n<p>Roll the warm beignets in the cinnamon-sugar mixture.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2052134 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Banana-Beignets_TOHD24_115647_DianaRattray_5.jpg?fit=700%2C1024\" alt=\"Overhead shot of banana beignets, a recipe from Taste Recipes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n<h2>Banana Beignet Variations<\/h2>\n<ul>\n<li><strong>Swap the sugar for a glaze:<\/strong> The recipe\u2019s cinnamon-sugar coating is wonderful, but you also have the option of a glaze. A classic <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-donut-glaze\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-donut-glaze\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade doughnut glaze<\/a> works beautifully with these mini beignets, with or without added cinnamon. Alternatively, a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/maple-glaze-for-doughnuts\/\" data-name=\"www.tasteofhome.com\/recipes\/maple-glaze-for-doughnuts\/\" data-module=\"content engagement\" data-position=\"embedded links\">maple glaze<\/a> or chocolate glaze would go well with the beignets\u2019 banana flavor; the one from these <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chocolate-glazed-brownies\/\" data-name=\"www.tasteofhome.com\/recipes\/chocolate-glazed-brownies\/\" data-module=\"content engagement\" data-position=\"embedded links\">chocolate glazed brownies<\/a> would work well.<\/li>\n<li><strong>Go with powdered sugar:<\/strong> A crunchy sugar coating is a classic option with doughnuts, but powdered sugar has its fans as well. Instead of the white and brown sugar listed in the recipe, try tossing the beignets in powdered sugar, with or without cinnamon, for an interesting change of pace. The powdered sugar will melt into the beignets while they\u2019re warm, so any that aren\u2019t eaten immediately should be tossed a second time once they\u2019ve cooled.<\/li>\n<li><strong>Try pumpkin beignets:<\/strong> Pumpkin puree can be used in the same way as mashed bananas to make beignets. Use it as a 1-to-1 replacement, with either cinnamon or pumpkin pie spice in the batter and the sugar coating.<\/li>\n<\/ul>\n<h2>How to Store Banana Beignets<\/h2>\n<p>Any banana beignets that aren\u2019t eaten immediately should be transferred to an airtight container with a tight-fitting lid.<\/p>\n<h3>How long will banana beignets keep?<\/h3>\n<p>At room temperature, they\u2019ll remain tasty for two to three days, though they\u2019re at their best when they&#8217;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<h3>Can I freeze these mini beignets?<\/h3>\n<p>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<h2>Banana Beignet Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2052135\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Banana-Beignets_TOHD24_115647_DianaRattray_6.jpg?fit=700%2C1024\" alt=\"A bowl of banana beignets with bananas in the background.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Rattray for Taste Recipes<\/span><\/span><\/p>\n<h3>How many beignets can I fry at once?<\/h3>\n<p>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<h3>How ripe should my bananas be?<\/h3>\n<p>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 <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-for-ripe-bananas\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-for-ripe-bananas\/\" data-module=\"content engagement\" data-position=\"embedded links\">ripe banana recipes<\/a>\u00a0as well.<\/p>\n<h3>Do I have to use cake flour?<\/h3>\n<p><a href=\"https:\/\/www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/#cake-flour-and-pastry-flour\" data-name=\"www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/#cake-flour-and-pastry-flour\" data-module=\"content engagement\" data-position=\"embedded links\">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 <a href=\"https:\/\/www.tasteofhome.com\/article\/quick-baking-substitutions\/#flour-substitutes\" data-name=\"www.tasteofhome.com\/article\/quick-baking-substitutions\/#flour-substitutes\" data-module=\"content engagement\" data-position=\"embedded links\">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 <a href=\"https:\/\/www.tasteofhome.com\/collection\/cake-flour-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/cake-flour-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">cake flour recipes<\/a> to help you use it up.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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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Muffins","post_link":"\/recipes\/pumpkin-banana-muffins\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_50362_LauraScherb_6.jpg"},{"post_title":"Peanut Banana Muffins","post_link":"\/recipes\/peanut-banana-muffins\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Banana Nut Cupcakes","post_link":"\/recipes\/banana-nut-cupcakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Banana-Nut-Cupcakes_exps21393_W101973175D05_12_1bC_RMS-1.jpg"},{"post_title":"Banana Fritters","post_link":"\/recipes\/banana-fritters\/","post_image":"\/wp-content\/uploads\/2018\/01\/Banana-Fritters_EXPS_FT21_5312_F_1012_1.jpg"},{"post_title":"Banana Nut Muffins","post_link":"\/recipes\/banana-nut-muffins\/","post_image":"\/wp-content\/uploads\/2024\/08\/Banana-Nut-Muffins_EXPS_TOHVP24_27481_LC_08_15_2.jpg"},{"post_title":"Banana Sandwich","post_link":"\/recipes\/banana-sandwiches\/","post_image":"\/wp-content\/uploads\/2024\/11\/Banana-Sandwich_EXPS_FT24_278648_EC_1105_3.jpg"},{"post_title":"Strawberry Banana Muffins","post_link":"\/recipes\/strawberry-banana-muffins-recipe\/","post_image":"\/wp-content\/uploads\/2024\/04\/Strawberry-Banana-Muffins_EXPS_FT24_276247_ST_0411_5.jpg"},{"post_title":"Brunch Banana Splits","post_link":"\/recipes\/brunch-banana-splits\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps195262_SD163615D04_05_7b.jpg"},{"post_title":"Banana Cake","post_link":"\/recipes\/banana-cake-with-cream-cheese-frosting\/","post_image":"\/wp-content\/uploads\/2024\/09\/Banana-Cake_EXPS_TOHVP24_38952_MR_09_12_1.jpg"},{"post_title":"Banana Cake","post_link":"\/recipes\/banana-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Banana-Cake_exps14883_W101973175A10_06_2bC_RMS-1.jpg"},{"post_title":"Blackberry Banana Smoothies","post_link":"\/recipes\/blackberry-banana-smoothies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14947_QC10175C17.jpg"},{"post_title":"Banana Chocolate Chip Muffins","post_link":"\/recipes\/favorite-banana-chip-muffins\/","post_image":"\/wp-content\/uploads\/2024\/08\/Banana-Chocolate-Chip-Muffins_EXPS_FT24_170809_EC_073124_1.jpg"},{"post_title":"Banana Cheesecake","post_link":"\/recipes\/banana-cheesecake\/","post_image":"\/wp-content\/uploads\/2024\/08\/Banana-Cheesecake_EXPS_TOHD24_35449_ChristineMa_11.jpg"},{"post_title":"Banana-Chip Mini Cupcakes","post_link":"\/recipes\/banana-chip-mini-cupcakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps36218_CFD1449746D123B-2.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Banana-Beignets_EXPS_TOHD24_115647_DianaRattray_7.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/banana-beignet-bites\/","name":"Banana 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! 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