What do you do with ripe bananas no one wants to eat?
We tend to through away our bananas when they are to ripen to be eaten. Next time you have ripe bananas, don’t just through the away. Try these delicious plantains and banana beignets instead.
I used both plantain and banana in this recipe. You can use either plantains or bananas. When using bananas, adjust the flour to the quantity of banana to make the batter, otherwise, your batter will be rather liquid.
Total Cooking Time: 20 min
Serving: yield 18 – 20 beignets
- 2 ripe plantains
- 1 ripe banana
- ¾ all purpose flour
- ½ tsp salt
- ½ tsp baking powder
- oil for frying
- Peel plantains and banana.
- Mash them with your fingers, a wooden spoon, or a blender.
- Combine flour, salt, baking powder, and mix well.
- Put the oil in a large pot over a medium heat.
- Wait until the oil i hot, but not smoky hot, about 375º F. I usually put a drop of batter in the oil to test it. If your batter puffs back up, the oil is hot enough.
- Scoop batter onto oil and fry beignets for 3 min.
- Flip the beignets over with a slotted spoon, and fry for 2 min or until golden brown.
- Use the slotted spoon to transfer the plantain beignets to a plate covered with paper towel.
- Let them drain for a few seconds and enjoy.