Recipe from Brennan's of Houston
Courtesy of Bon
Appetit, October, 1987 Submitted By SAM WARING
On WED, 01 NOV 1995 111938 GMT
3/4 c Flour 2 tb Sugar -- plus 2 ts
1 t Baking powder
1/2 c Milk -- plus 2 T
1/4 c Beer
1 Egg
Oil -- for deep frying
4 Bananas -- each quartered
-crosswise
Powdered sugar
Mint leaves
-----CARAMEL SAUCE-----
1 c Whipping cream
1/2 c Sugar
1 1/2 tb Bourbon
BEIGNETS:
Mix flour, sugar and baking powder in bowl. Add
milk, beer and egg and stir until smooth.
Heat oil in deep fryer or heavy deep skillet to
375F. Working in batches, dip bananas into batter and
then carefully add to oil. Cook until golden brown,
about 3 minutes. Drain on paper towels. Pour caramel
sauce onto plates. Set bananas atop sauce. Sprinkle
with powdered sugar. Garnish plates with mint leaves
and serve.
CARAMEL SAUCE:
Bring cream to boil in heavy medium saucepan over
high heat. Cook sugar in heavy small saucepan over low
heat, swirling pan occasionally, until brown.
Gradually stir hot cream into caramel (mixture will
bubble vigorously). Boil until thickened to sauce
consistency, 3 to 5 minutes. Add bourbon. Serve hot.
(Sauce can be prepared 1 day ahead. Cover and
refrigerate. Rewarm over low heat.)
Makes about 1-1/3 cups.