Instructions: * Note: Add sliced bananas and rum-soaked raisins to your favorite caramel sauce.

In a deep-fryer heat oil over medium-high heat to 365 degrees.

Into a bowl sift together flour, baking powder and salt. In a large bowl whisk together eggs, banana and milk. Using a wooden spoon, beat dry ingredients into egg mixture until a biscuit-like dough forms. Lightly flour work surface and turn out dough. Pat dough out to a 1/4-inch thick round. Use a 2 1/2- to 3-inch biscuit cutter to cut out desired shapes. Reroll scraps.

Fry beignets in small batches about 4 minutes until golden, turning several times to color evenly. Using a slotted spoon gently remove beignets and drain thoroughly on paper towels. To serve, arrange 3 beignets on each of 4 dessert plates and drizzle with Banana-Raisin Caramel Sauce. Shake powdered sugar over all and serve.

This recipe yields 4 servings, about 1 dozen beignets.

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