Mash the bananas with a fork (or food processor). Next add in the sugar, milk, eggs, salt, baking soda, nutmeg and cinnamon, vanilla and almond extract. Continue to mix well. Then fold in the all-purpose flour.
In a large frying pan add in 2 cups of oil. Bring the temperature to no more than 350°F (Adjust the temperature as needed but do not lower it under 325°F).Use a ice cream scoop to add in the batter in batches. Fry for 2 minutes per side. Then remove from the frying pan and set aside on a paper toweled plate. Allow to cool and enjoy with dusted sugar on top.
When printing the recipe, please unselect the camera icon so that the pictures are NOT printed with the recipe (if preferred).Calories are estimated per serving. Preparation Notes:
Make sure your bananas are beaten until smooth, and your batter is well mixed. This will ensure the beignets cook evenly throughout when fried.
The temperature should be no less than 325 degrees but no more than 350 degrees. If the oil is too cool, it’ll take longer for them to fry and affect the texture. Part of what makes Haitian beignets so tasty is their fried dough!
The thickness of your batter will determine the thickness of your beignets. However, your batter should never be dense.
Make sure you drain the oil before serving, as leaving it on to soak will also affect the texture. This can be done by placing the beignets on paper towels.
They will be extremely oily. You can use peanut oil, canola oil, or vegetable oil to fry the beignets.