Banana Puff Puff (Beignets)

I am back with a new Puff Puff recipe. Puff Puff is already addictive as is but there are so many possible variations for it. This one is a banana Puff Puff (beignets). If you are a fan of banana bread and any sort of fried dough, you will love this. Golden brown, pillowy soft, sweet deliciousness. You already know about Puff Puff, I don’t even need to describe them. The only difference with these is the warm banana flavor. Do not hesitate to make them!

Some people get intimidated by the fact that you have to let the dough rise then deep fry it but I hope these steps don’t scare you away from trying this recipe. Puff Puff is actually very easy to make. In my previous Puff Puff post, I describe to the best of my ability how to make the little balls by hand when you fry the dough. But of course you can also do this using a spoon which I explain how to as well. Either way, do check out my first Puff Puff post for all the tips on how to make and store Puff Puff.

Banana Puff Puff (Beignets)

This recipe yields 20 to 25 puff puffs.

• 2 large bananas, mashed (about 1 to 11/4 cup)
• 1 cup warm water
• 2 1/4 teaspoon yeast (1 packet)
• 1/4 to 1/2 cup sugar
• 3 cups flour
• 1/2 teaspoon salt
• Oil for deep frying

Method

In a large bowl, mix mashed bananas with yeast and warm water. Mix in sugar to taste then add flour and salt. Mix for 3 to 5 minutes to work the gluten. Cover the bowl with a kitchen towel and leave in a warm place to rise for an hour or until the dough doubles in size.

After dough has risen, heat oil for frying in a deep pan over medium heat. Scoop and drop little balls of dough into the hot oil with clean hands or with a spoon. Let fry until golden brown turning the balls to make sure they fry evenly all around. Place them in a strainer or bowl lined with paper towels. Repeat this until all the dough has been fried. Serve warm and enjoy!