Preheat the oven to 350 degrees F.
In a medium bowl, stir together 3-1/4 cups of flour and the Clabber Girl Cornstarch until blended; set aside. Whisk together the yeast, water, and maple syrup in a large bowl and allow to sit for five minutes or until frothy. Whisk in the salt, egg, and shortening.
To the wet ingredients, stir in the milk, bananas, banana chips and add the flour mixture, half at a time, stirring until all is blended. Dust a work surface with a few pinches of reserved flour and knead dough, adding just enough flour to make a smooth dough.
Roll the dough into a ball, cover with a cloth and allow to rise until doubled in size, or about 30-45 minutes. Meanwhile, heat vegetable oil to 350 degrees F. Once the dough has risen, punch down, roll out, and cut into diamond shapes or squares, about 2-3 inch pieces and carefully place a few pieces at a time into hot oil. Turn the beignets over once they become golden and allow to cook evenly. Using a slotted spoon, remove them to a paper towel lined platter to remove excess oil. Dust with powdered sugar immediately and serve with a side of maple syrup.
Yields: about 24 beignets