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Haitian beignets have a special place in my kitchen, bringing the comforting flavors of home and memories of family gatherings to breakfast or dessert tables. Each batch is golden fried and laced with ripe banana for a tropical twist on this sweet treat.
My cousins always looked forward to these after Sunday dinners I tried my aunt’s handwritten recipe once and now they are a weekend favorite at my house too
Ingredients
- Ripe bananas: Bring natural sweetness and moisture; select bananas with deep yellow skins and plenty of brown spots for best flavor
- All-purpose flour: Gives the beignets light structure; sift for extra fluffiness
- Baking soda: Ensures they puff up as they fry; always check it is fresh for best rise
- Granulated sugar: Creates a hint of caramelization plus more for dusting; buy superfine for a lighter finish if possible
- Vanilla extract: Deepens the flavor; choose pure vanilla for the richest taste
- Ground nutmeg: Offers gentle spice; freshly grated makes a big difference
- Carnation milk or water: For richness; evaporated milk brings creaminess, but water works in a pinch
- Large egg: Binds everything together; local eggs are always flavorful
- Almond extract: Adds a subtle fragrant note; be sure to use quality extract for a true flavor boost
- Kosher salt: Balances all the sweet notes; flaky kosher is easier to pinch and sprinkle evenly
- Ground cinnamon (optional): For extra warmth; Ceylon cinnamon lends delicate spice
Step-by-Step Instructions
- Mash the Bananas:
- Use a sturdy fork or food processor to mash ripe bananas until almost smooth leaving little chunks for texture
- Mix Wet Ingredients:
- Add sugar, milk or water, egg, salt, baking soda, nutmeg, cinnamon, vanilla, and almond extract into the mashed bananas. Whisk everything together until smooth and well combined, ensuring there are no large lumps
- Fold in Flour:
- Gently sprinkle flour over the banana mixture. Use a spatula to fold in the flour until just combined. The batter will be thick but not dry. Do not overmix or your beignets will be dense
- Prepare Oil for Frying:
- Pour about two cups of neutral oil into a large heavy frying pan. Heat over medium until oil reaches 350 degrees Fahrenheit. Use a thermometer for accuracy and adjust the heat to keep it steady. Anything lower than 325 degrees Fahrenheit can make the beignets oily and not crisp
- Scoop and Fry:
- Use an ice cream scoop or two spoons to portion batter into the hot oil. Fry only a few beignets at a time to prevent crowding. Each side should sizzle and become deep golden after about two minutes; carefully flip and fry the second side until evenly browned
- Drain and Dust:
- Remove the beignets gently using a slotted spoon. Set them on a paper towel lined plate to drain excess oil. Cool slightly then shower generously with granulated sugar for a sweet finish
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The banana is my favorite part I love the way overripe fruit perfumes the whole kitchen frying these with my mother as a child always made me feel cozy especially when we dusted them with sugar still warm from the pan
Storage Tips
Freshly fried beignets taste best on day one when their edges are crisp but leftovers keep well in an airtight container at room temperature for up to two days. For longer storage freeze cooled beignets in a single layer then transfer to a zipped bag. Warm in an oven or air fryer to restore crispness
Ingredient Substitutions
No carnation milk available? Substitute any regular milk, coconut milk, or plain water. For gluten-free needs, try gluten-free all purpose flour blends. If you run out of almond extract, simply use extra vanilla instead
Serving Suggestions
Serve Haitian beignets dusted with confectioners or granulated sugar. Pair with hot coffee or sweetened condensed milk for dipping. Some like them with sliced mango or a drizzle of honey on the side. I love to set out a platter at brunch sprinkled with citrus zest
Cultural and Historical Context
Beignets are beloved across the Caribbean with Haitian-style versions reflecting local flavors like banana, nutmeg, and rum. The tradition often involves families gathering for breakfast or afternoon snack with fresh beignets as a symbol of hospitality and celebration. Each batch echoes centuries of culinary creativity rooted in home kitchens
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Making these beignets takes me back to sunny kitchens filled with laughter and the promise of something sweet to share. If you try them with your family I hope they become a cherished ritual for you too
Frequently Asked Questions
- → How ripe should the bananas be?
Choose fully ripe bananas for maximum sweetness and smooth texture. Overripe bananas work best for mixing and flavor.
- → Can I substitute water for evaporated milk?
Yes, water can be used in place of carnation milk, though evaporated milk adds richer flavor and tenderness.
- → Why is the oil temperature important?
Maintaining 325-350°F ensures even cooking and crisp edges while preventing greasy or undercooked results.
- → What can I use instead of almond extract?
Vanilla extract alone works well, or try a drop of rum extract for a Caribbean twist, if desired.
- → How do I keep beignets airy and light?
Whisking the batter just until combined and using fresh baking soda helps create a soft, airy interior.