Bananas Foster Beignets Recipe

Warm milk and melt butter

Heat the milk in a small saucepan or in the microwave until warm (about 105–115°F / 40–46°C). Add 4 tablespoons butter and stir until melted. Let cool slightly if too hot.

Bloom yeast

In a medium bowl combine warm water, 1 teaspoon sugar (from sugar listed), and the instant dry yeast. Stir briefly and let sit 5–7 minutes until foamy. If it doesn't foam, the yeast may be inactive; start over with fresh yeast.

Make dough

In a large mixing bowl whisk together 3 cups flour, 2 tablespoons granulated sugar, and 1 teaspoon salt. Make a well and add the warm milk-butter mixture, the bloomed yeast mixture, and 1 large egg. Mix with a wooden spoon or paddle until a soft, slightly sticky dough forms. If too sticky, add up to 2 tablespoons more flour.

Knead and first rise

Turn the dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic, or use a stand mixer with the dough hook on medium for 4–5 minutes. Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap or a kitchen towel, and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

Shape and rest

Punch down the dough and roll it out on a lightly floured surface to about 1/4-inch (6 mm) thickness. Using a 2.5–3 inch round cutter (or a small glass), cut rounds. Re-roll scraps and cut additional rounds. Transfer rounds to a parchment-lined baking sheet, cover lightly with a towel, and let rest 20–30 minutes while you prepare the topping and heat the oil.

Heat oil and fry

Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches and heat to 350–365°F (175–185°C). Fry beignets in small batches (3–4 at a time depending on pot size), turning once, until golden brown and puffed, about 90 seconds to 2 minutes per side. Use a slotted spoon to transfer to a paper towel-lined rack to drain. While warm, dust each beignet generously with powdered sugar.

Prepare bananas

Peel and slice the bananas on a slight diagonal into 1/2-inch thick pieces so they hold their shape and look attractive when served.

Make sauce

In a large skillet (preferably nonstick or stainless steel) melt 4 tablespoons unsalted butter over medium heat. Add 3 tablespoons dark brown sugar and 1 teaspoon ground cinnamon; stir until sugar dissolves and syrup becomes bubbly, about 1–2 minutes.

Add syrups and honey

Stir in 3 tablespoons sorghum syrup, 2 tablespoons local honey, and 1 teaspoon lemon juice. Allow the mixture to simmer gently for 30–45 seconds so it thickens slightly and flavors meld.

Cook bananas

Add the banana slices to the skillet in a single layer and cook 1 minute per side, spooning sauce over them, until they are warmed through and just beginning to soften but not fall apart, about 2–3 minutes total.

Flambé (optional)

If using rum, remove the skillet briefly from the heat, pour in 2 tablespoons dark rum, tilt the pan away from you and (carefully) ignite with a long lighter or match, letting flames subside naturally as alcohol burns off, about 10–15 seconds. Return to low heat and stir to combine. If you prefer not to flambé, simply simmer the rum in the sauce for 30–45 seconds off heat to let some of the alcohol vaporize, then add back to the pan.

Plate 3–4 warm beignets per serving. Place a scoop of vanilla ice cream alongside or on top of the beignets. Spoon several warm banana slices and generous amounts of the sorghum-honey sauce over the beignets and ice cream.

Finish with an extra drizzle of sorghum syrup (about 1/2 tablespoon per serving) and a light drizzle of local honey. If desired, dust again with a little powdered sugar and serve immediately so beignets remain crisp and ice cream begins to melt into the sauce.