Banana beignet

Bin yay! 

A proper French/US beignet would be either deep-fried choux pastry or a sweetened yeast pastry. This is neither. The idea here is to use a few bananas before they are too far gone to be any use at all. A banana-flavored sweetened dough is leavened with baking powder. 

* 3 small bananas

* 1 large egg

* 1 tablespoon melted butter

* 2 cups a/p flour +enough to attain a workable dough

* 1/2 cup brown sugar

* 1/4 teaspoon almond extract, for *ping*

* 1 oz banana liqueur, to fortify the real banana flavor

* 1/4 teaspoon salt

* 2 teaspoons baking powder

* confectioner's sugar to finish

* vegetable oil to deep-fry

Conclusion: good, but not authentic and not ready for Primetime. A bit dense. 

EDIT, I forgot to mention:

* 1/2 teaspoon cinnamon

The thing is, I tasted the batter as I went along. It was clear the bananas needed help. Flour nearly completely deadens the flavor of banana, so I jazzed it up with more brown sugar, then almond extract, then cinnamon, then banana liqueur and so on until I had a batter that was really tasty. Then thickened the batter to a dough. Seems to me that alternately the batter could be spooned directly into the oil for a lighter beignet.