Gogola (Banana Beignets)

• 5 very ripe bananas (brown, not black)
• 1/2 teaspoon vanilla extract
• 18 teaspoon almond extract
• 3/4 cup sugar
• 3 cups flour
• 1 1/2 teaspoons baking powder
• 1 large pinch freshly grated nutmeg
• 1 large pinch ground cinnamon
• 1/4 cup (or more) evaporated milk
• Vegetable oil for frying
• Powdered sugar (optional)

1. Using a potato masher or large fork, mash the bananas in a large bowl.
2. Add extracts and sugar, and mix well.
3. In another bowl, mix the flour, baking powder, nutmeg and cinnamon.
4. Combine the flour and banana mixtures and pour in the evaporated milk.
5. Mix until smooth and thick, like waffle batter, adding a little more milk if needed.
6. Set aside to rest for at least 10 minutes or up to 1 hour.
7. Heat 2 to 3 inches of vegetable oil in a heavy pot over medium heat to 350 degrees.
8. Drop the batter by heaping teaspoonfuls into the oil until golden brown on both sides, turning once when the edges are firm.
9. Drain on paper towels.
10. Cook just a few at first and taste to make sure that there is enough sugar and that the insides are cooked.
11. If the inside is runny, reduce the heat so the gogolas cook more slowly.
12. Cook remaining batter in batches.
13. Serve immediately, or keep warm in a 200-degree oven for up to 2 hours.
14. Sprinkle with powdered sugar just before serving.

very ripe bananas, vanilla, almond, sugar, flour, baking powder, nutmeg, ground cinnamon, milk, vegetable oil, powdered sugar

Taken from cooking.nytimes.com/recipes/1013533 (may not work)