Although Bahrain is a relatively small island, we spend a lot of time in the car because traffic can be very heavy. Back in the States, car rides used to mean a bit of personal time for me. The kids were happy to look out the window or maybe watch a video (yes, we broke down and got the SUV with the built in DVD player in the back seat, don’t judge) and I would listen to NPR on XM radio. It was always a nice way to start the day. But here, XM doesn’t work and the kids, the poor kids, get so tired of long rides all the time. So they still get to watch their video in the back to keep them happy (they’re educational, don’t judge) but they pay more attention to the music I put on. “M” has gotten quite opinionated when it comes to music; the girl knows what she likes. If she had it her way, we would only listen to the Black Eyed Peas (don’t judge) but there is only so much Boom Boom Pow that I can take. But we’ve recently found a good compromise in Jack Johnson. Car rides again have become blissful as we put the windows down, turn Jack Johnson up and all is right in the world. Or at least just our car for the time being. Sometimes I even hear “C” hum along to a song.
So no, this isn’t Jack Johnson’s recipe for pancakes, but if you’re a fan, you’d know he’s got a song named Banana Pancakes. “M” loves to sing along to it and the lyrics couldn’t be more appropriate for our weekends:
But baby, you hardly even notice
When I try to show you
this song It’s meant to keep you
From doin’ what you’re supposed to
Like wakin’ up too early
Maybe we could sleep in
I’ll make you banana pancakes
Pretend like it’s the weekend now
And we could pretend it all the time
Can’t you see that it’s just rainin’
There ain’t no need to go outside
All too fitting because our kids usually wake up with the sun (which was so fun when we first got here and the sun rose at 4 in the morning!) And last week was the first time that it’s rained since we’ve been here, well actually since March I’m told. So this weekend, I thought we could all use a lazy day and some banana pancakes!
Jack Johnson Banana Pancakes
4 ripe bananas
2 cups Bisquick mix (what, I said lazy weekend!)
1 cup milk
1 teaspoon vanilla extract
2 tablespoons cinnamon, divided
1 tablespoon nutmeg, divided
1/4 cup brown sugar
3 tablespoons water
Mash two of the bananas in a large bowl. Mix in the milk, eggs, vanilla, half of the cinnamon, and half of the nutmeg. Stir in the bisquick, being careful not to over mix (lumps are good.)
Warm a non stick skillet over medium heat. Ladle the pancake mix onto the skillet and cook until the edges bubble. Flip and cook until brown on the other side as well. Continue with the remaining batter.
While the pancakes cook, slice the remaining two bananas and set aside. Add the brown sugar, water, cinnamon, nutmeg into a small skillet and heat over medium -high heat. Cook until the brown sugar dissolves and the mixture thickens enough to coat the back of a spoon. Gently toss the bananas in the sugar mixture.
To serve, top the pancakes with the caramelized bananas and sauce.
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