Banana beignets, known locally in Gabon as “beignets de banane”, are a beloved West and Central African treat. These golden, deep-fried dough balls are made by mixing overripe bananas with flour, sugar, and sometimes a touch of spice, such as nutmeg or cinnamon powder, then frying them until they are crisp on the outside and soft on the inside.
They are typically eaten as a snack, dessert, or breakfast side dish, often served warm and dusted with powdered sugar or enjoyed plain alongside a cup of tea or porridge.
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How to Make Gabonese Banana Beignets
Description
Banana beignets, known locally in Gabon as "beignets de banane", are a beloved West and Central African treat. These golden, deep-fried dough balls are made by mixing overripe bananas with flour, sugar, and sometimes a touch of spice, such as nutmeg or cinnamon powder, then frying them until they are crisp on the outside and soft on the inside.
Background and Origin
The history of banana beignets in Gabon is intertwined with the broader culinary traditions of West and Central Africa, where frying dough is a long-standing practice. Bananas — especially plantains and sweet varieties — are a staple crop in Gabon, making their way into everything from savory stews to sweet treats like beignets.
The word "beignet" itself comes from French colonial influence, but the concept of banana fritters predates colonization. These snacks reflect a fusion of French techniques and African ingenuity, using simple, locally available ingredients to create something deeply satisfying.
Ingredients
Instructions
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How to Prepare Gabonese Beignets
- Peel the bananas and crush them with a fork in a mixing bowl. Add the eggs and milk, then whisk thoroughly.Â
- Sieve one-third of all-purpose flour, one tablespoon of cacao, and baking powder, and add them to the banana mixture. Whisk evenly. Add the second batch of flour and mix. Once the mixture thickens, use your clean hand to mix. Add half of the sugar and the rest of the flour to the mixture. Mix evenly with your hand.
- Mix one tablespoon of cacao powder and half of the sugar in a bowl, then set it aside.
- Take a small-sized dough and roll it into a tennis-sized ball. Repeat until you roll all the dough.
- Put the oil on high heat. Fry the banana beignets until golden brown.
- Once fried, coat them in the sugar-cocoa mixture and serve with porridge or juice.
Video credit: Cook Tomorrow–YouTube
Note
Tips for Making Beignets
- You can increase or decrease the portion of ingredients depending on how many or few beignets you want to make.
- Coat the beignets while they’re still hot in powdered sugar or brown or white sugar as desired.Â
- Serve beignets as a snack or alongside breakfast side dishes.
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While banana beignets are popular in Gabon, you’ll find variations of them across the African continent, each region adding its twist. In Gabon, they are often made small and round, perfect for sharing at markets, street corners, or family gatherings.
They represent everyday joy, often served during festivals, after-school snacks, or moments of hospitality.
