Banana beignets

Banana Beignets

It’s carnival time in Haiti and I don’t know if I should be ashamed to say that I have yet to attend any carnival events over there. My parents were never a big fan of it.
So, the most that I would see would be from standing on my grandmother’s balcony watching the ” rara ”  passing by in our neighborhood streets. ( You can click the word to have a visual idea of what I’m speaking of)

Fruit beignets are the most traditional recipes of Carnival deserts. Especially BANANA beignets. I think they’re far better than donuts to tell you the truth.
If you want to step outside of the Haitian customs , you can enjoy them with whipped cream and strawberries or any fruits of your choice!

—–
I’ve never tried making beignets and at this present moment I’m trying to follow a strict healthy diet. So I’m staying away from anything fried. I can’t cook beignets just yet since everybody at home is watching their weight. (only vegetables and fruits in the fridge right now)
But to stay in the spirit of the carnival , I still decided to post the recipe (which is a combination of a given and researched one).  It’s a slightly altered version of this one. Click here
So you guys can already guess that the above picture is not mine! Photograph by Andrew Mccaul

OK here it goes….

Ingredients

  • 3 mashed overripe bananas
  • 1 egg
  • 1 cup of flour
  • 1 tsp of baking powder
  • 1tsp of vanilla essence
  • 1/3 cup of sugar + another 1/2 cup of sugar
  • 1tsp of cinnamon + 1/4 tsp of cinnamon
  • 2 tbsps of vegetable oil (optional)
  • 1/2 cup of evaporated milk (optional)

Directions:

  1. Mix flour, baking powder, salt , 1 tsp of cinnamon and the 1/3 cup of sugar in a large bowl.
  2. Mix egg, milk, mashed banana, 2tbsp of vegetable oil and  vanilla essence in another recipient
  3. Slowly add the mashed banana mixture to the dry ingredients one.
  4. Separate little portions and fry.
  5. Prepare remaining 1/2 cup cup of sugar + 1/4 tsp of cinnamon for dipping after frying.

…….aaaaand serve your appetizer!

Published by Nathalie JB

Bonjou! My name is Nathalie Jean-Baptiste. Yes! I know, my last name doesn’t get any more Haitian than that! Who am I really? I consider myself a renaissance woman. I looooooove learning new skills in any field possible: Culinary, baking, painting, crafting, designing, writing, knitting, sewing. You name it! I often joke while saying “ I’m a tout bagay”. Which literally translates to “I’m everything”. Most say I'd make a great surgeon due to the agility in my hands. Sure, I can manage any tasks requiring detail and precision. It drives my audacity to venture in the kitchen with absolutely no experience. What better motivation than to share my culinary journey with you? To help you get better at things you probably thought you couldn't do. At least, that was my drive! I guess by now, you’ve already figured out that I'm the cook and photographer behind “Pilon lakay”. This blog started 8 years ago as I realized that I knew absolutely nothing about Haitian cuisine. Back home, I was never taught how to cook nor was I ever interested in being in the kitchen unless it involved baking. Instead, I loved preparing cakes and cookies. (Shhhh! I still do). After a couple of years in the US, like most of us immigrants, I missed food from home. The good stuff, you know! So I decided to take matters into my own hands and make of this a personal exploration of Haitian food. Boy what a journey it has been! While cooking up a storm in the kitchen, I wanted to encourage others like me to actually learn and explore Haiti’s gastronomy. I made sure my instructions were personal and beginner friendly. My recipe directions contain a lot more details than any other regular recipes. With a personal touch, it's a depiction of my thought process when I do these many tasks. I'm sure you can cook anything on here! If I can do it, you can too! Come experience Haiti through your taste buds! Meet you in the kitchen! Love, N.

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