A little different from the traditional Hanukkah dessert, these bananas are definitely a treat for the adults. Don't be afraid of flaming the rum. Be smart and careful and the results will be delicious.
- Cook Time
- Prep Time
- 4 - 6 ServingsServings
- 1 pound ripe bananas
- 2 cup beignet mix Cafe du Monde mix has the heksher of a New Orleans rav
- 4 ounce water
- 3 ounce canned coconut milk
- oil, for frying
- 3 teaspoon sugar
- 3 tablespoon rum, warmed
- black sesame seeds or toasted white sesame seeds, for serving
Peel bananas and cut crosswise into thirds.
Stir together beignet mix, water, and coconut milk until mixture forms a soft dough. Add additional mix or water to adjust texture to that of a soft biscuit dough. Do not overmix.
Turn out dough onto a lightly floured surface and roll 1/8-inch thick, sprinkling with additional flour as necessary. Cut dough into rectangles to fit the banana pieces. Wrap bananas in dough and pinch seams closed.
Heat oil to 370º in a deep fryer or deep pot. Fry the beignets in the oil, a few at a time, until puffed and golden brown on all sides. Remove to a rack set over a cookie sheet to drain. If there is additional beignet dough remaining, it can be fried now. Do not reroll dough scraps as they will toughen.
Place fried beignets in a saute pan over medium heat and sprinkle with sugar. Pour warm rum over the beignets and carefully ignite with a long match (or a steady hand!). Saute gently until the flames are out. Serve beignets immediately with rum sauce and sesame seeds.