I know what you’re thinking: I thought the title of this post was Banana Biscuits, not Banana Muffins?! Well I had quite a hard time with it; in fact I’ve spent all morning trying to decide what to call these banana things. You see, it all started when once again, I have bananas that no one wants to eat. I didn’t want to make bread. I thought about scones, but my hubby shot that down. I’ve got a recipe for sweet potato biscuits that I’ve been meaning to make, but I thought I could substitute bananas no problem. Wrong! Maybe smashed bananas are runnier than smashed sweet potatoes, maybe it just wasn’t the best biscuit recipe, I don’t know. They taste like a biscuit with a hint of banana, but have the texture of a muffin. Either way, they taste good so I guess I can’t be too upset.
Since the flavor of the bimuffin, muffiscuit, whatever, was pretty mild so I decided to top them with quick stove top compote made of dried cranberries. The sweet tartness of the cranberries complemented the buttery-banana flavor well.
On an entirely different note, I would like to thank Shannon at Just as Delish for passing along the Versatile Blogger Award! To see the bloggers I passed along the award to and my seven facts, click here. Thanks again, Shannon!!!
Banana Biscuits with Cranberry Compote:
*Adapted from Sweet Potato Biscuits at epicurious.com
2 Ripe bananas, smashed
1 1/2 cups all purpose flour
1/4 cup toasted wheat germ
1 tablespoon (packed) dark brown sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
Pinch of ground nutmeg
8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons butter, melted
1/3 cup chilled milk
1 cup dried cranberries
Zest of one lemon
1 tablespoon sugar
To make the biscuits: Preheat to 425°F. Butter a muffin tin pan.
Whisk flour and next 5 ingredients in large bowl. Add cubed butter to flour mixture; toss to coat and rub in with fingertips until mixture resembles coarse meal. Whisk 3/4 cup mashed bananas and milk in medium bowl. Add to flour mixture; toss with fork. Divide evenly among muffin tins. Bake 10-15 minutes, or until tops are browned, and a toothpick can be inserted and come out clean. Cool on a wire rack
While the biscuits bake, prepare the compote: Place cranberries, zest, and sugar in a small pot. Cover with water. Boil until water reduces, berries plump and burst, about 15 minutes. With a wooden spoon, mash the rest of the berries to make thick compote.
To serve: Split slightly warm biscuits and spoon compote on top
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