Title: Brennan's banana beignets
 Categories: Breads, French, Breakfast, Fruits, Creole
      Yield: 4 Servings
 
    3/4 c  Flour
      2 tb Sugar; plus 2 ts
      1 ts 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

MMMMM-----------------------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.
  
                                 Recipe from Brennan's of Houston
                                 Courtesy of Bon Appetit, October, 1987
  Submitted By SAM WARING  On
  WED, 01 NOV 1995 111938 GMT