Brennan's banana beignets

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

-------------------------------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