Chololate and banana beignets


by: Sharon

Life would be miserable without beignets, which is just a fancy way of describing doughnuts; there is nothing better. You need to put them in the freezer (in ice cube trays) for several hours or overnight to harden before you fry them, but you can make large amounts and then cook them from frozen any time you like. We sometimes serve the beignets with a milk wafer cone filled with coffee ice cream.


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serves: 1

1 small (6-inch) peeled banana

2 1/2 teaspoons superfine sugar

6 tablespoon milk

7 tablespoons unsalted butter

100 g (3.53 ounces) all-purpose flour

3 eggs

40 (about 3 1/2 ounces) plain chocolate pastilles (55 percent cocoa solids)

To serve (optional):

Milk crisp cones

Coffee ice cream

Nutrition Facts
Chololate and banana beignets

Servings Per Recipe: 1

Amount per Serving

Calories: 2043

  • Total Fat: 133.7 g
  •     Saturated Fat: 78.8 g
  •     Trans Fat: 3.5 g
  • Cholesterol: 728.3 mg
  • Sodium: 231.4 mg
  • Total Carbs: 175.6 g
  •     Dietary Fiber: 12.7 g
  •     Sugars: 75.3 g
  • Protein: 37 g

how is this calculated?

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1.  In a blender, puree the bananas with the sugar. Put the milk and butter in a pan and bring to the boil. Add the banana puree, bring back to a boil, then add the flour and fold in. The mixture will come together like a dough. Cook for a minute, then put into a mixer with a paddle attachment and, while still hot, add the eggs slowly, one at a time, until they are all incorporated.

2.  With a pastry bag, pipe the mixture into soft flexible ice cube trays, filling each compartment three-quarters full. Press 2 pastilles of chocolate into the middle of each one. Make sure that the chocolate is completely surrounded by dough, as the mixture is going to be deep-fried and, if the chocolate isn't encased inside, it will disappear into the oil. Pipe a little more dough on top to bring the level up to the top of the tray. You should have enough mixture for about beignets — you need a couple of extra to use as testers, to see whether they are ready when you deep-fry them. Cover with plastic wrap and put in the freezer for several hours or overnight until hard.

3.  Heat some oil in a deep—fat fryer to 340°F or use a pan (no more than one—third full). Check the temperature by putting in a beignet. After 5 minutes, take it out and cut it in half. The chocolate should have begun to melt and the dough will he cooked. If it is too golden on the outside, and not cooked inside, lower the heat a little.

4.  Fry your beignets in batches, for 5 minutes each. Drain them briefly on paper towels, then arrange about 5 on each plate. Serve, if you like, with the cones and ice cream.

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