Gogola (Banana Beignets)
Updated Oct. 27, 2021
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5very ripe bananas (brown, not black)
- ½teaspoon vanilla extract
- ⅛teaspoon almond extract
- ¾cup sugar
- 3cups flour
- 1½teaspoons baking powder
- 1large pinch freshly grated nutmeg
- 1large pinch ground cinnamon
- ¼cup (or more) evaporated milk
- Vegetable oil for frying
- Powdered sugar (optional)
Nutritional analysis per serving (60 servings)
70 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 1 gram protein; 10 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a potato masher or large fork, mash the bananas in a large bowl. Add extracts and sugar, and mix well.
- Step 2
In another bowl, mix the flour, baking powder, nutmeg and cinnamon. Combine the flour and banana mixtures and pour in the evaporated milk. Mix until smooth and thick, like waffle batter, adding a little more milk if needed. Set aside to rest for at least 10 minutes or up to 1 hour.
- Step 3
Heat 2 to 3 inches of vegetable oil in a heavy pot over medium heat to 350 degrees. Drop the batter by heaping teaspoonfuls into the oil until golden brown on both sides, turning once when the edges are firm. Drain on paper towels. Cook just a few at first and taste to make sure that there is enough sugar and that the insides are cooked. If the inside is runny, reduce the heat so the gogolas cook more slowly. Cook remaining batter in batches.
- Step 4
Serve immediately, or keep warm in a 200-degree oven for up to 2 hours. Sprinkle with powdered sugar just before serving.
Private Notes
Comments
Coconut might "work" better... but if you read the history of the recipe, that would defeat the purpose of the almond being used to recreate the flavor of the South American tonka bean.
I haven't made these, but just looking at the recipe, I would suggest using coconut extract instead of almond. It will make the banana flavor more banana-y. Almond works better when you cook with peaches or strawberries. Coconut works better with bananas.
Just made these. Delish! And very forgiving. Only had three very overripe bananas, so cut the flour to 2.5 c. Only had almond and lemon extract, so that's what I used. And eyeballed the evaporated milk. Nice and fluffy! Thx for the easy, yummy recipe!
Half the batch is definitely enough. These aren't light like donuts and beignets. These are much denser but still delicious. I halved the amount of sugar and doubled the mount of almond and vanilla extract, the banana flavor still shines through. I skipped the powdered sugar and went with maple syrup (which is why I halved the sugar).
First off, this is only my second attempt at deep-frying and my slow cooker, which claims to deep-fry at temps higher than 350F, wouldn't heat the oil above 300F. But 1/8 tsp almond extract? A pinch of cinnamon and nutmeg? Am I the only one with tastebuds so old and jaded that these amounts in 3 cups of flour go undetected? I used my common sense and was not sorry. If I ever made these again I would add cardamom. I had an Indonesian friend who used to make banana fritters, these tasted similar.
Pretty quick and tasty. I halved the recipe, thinking that might be reasonable for 2 people, and I could have halved it again. Definitely make them on the small side—my larger ones weren't cooked through even after being more-darkish-than-golden brown. Next time I will add more cinnamon and a bit more sugar. Maybe try Chinese 5-spice another time. Will consider add-ins, like unsweetened coconut. This is a recipe to keep in the back pocket for your ripe bananas.
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