Brennan's Banana Beignets

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Title: Brennan's Banana Beignets
Yield: 4 Servings
Categories: Bread, French, Breakfast, Fruits, Creole


3/4 c Flour
2 tb Sugar; plus 2 ts
1 ts Baking powder
1/2 c Milk; plus 2 T
1/4 c Beer
1 Egg
Oil; for deep frying
4 Bananas; each quartered
Powdered sugar
Mint leaves

-------------------------------CARAMEL SAUCE-------------------------------
1 c Whipping cream
1/2 c Sugar
1 1/2 tb Bourbon


Mix flour, sugar and baking powder in bowl. Add milk, beer and egg and
stir until smooth.

Heat oil in deep fryer or heavy deep skillet to 375F. Working in
batches, dip bananas into batter and then carefully add to oil. Cook until
golden brown, about 3 minutes. Drain on paper towels. Pour caramel sauce
onto plates. Set bananas atop sauce. Sprinkle with powdered sugar.
Garnish plates with mint leaves and serve.


Bring cream to boil in heavy medium saucepan over high heat. Cook sugar
in heavy small saucepan over low heat, swirling pan occasionally, until
brown. Gradually stir hot cream into caramel (mixture will bubble
vigorously). Boil until thickened to sauce consistency, 3 to 5 minutes.
Add bourbon. Serve hot. (Sauce can be prepared 1 day ahead. Cover and
refrigerate. Rewarm over low heat.)

Makes about 1-1/3 cups.

Recipe from Brennan's of Houston
Courtesy of Bon Appetit, October, 1987
Submitted By SAM WARING On WED, 01
NOV 1995 111938 GMT

From Gemini's MASSIVE MealMaster collection at