Mom de Cuisine


Banana Biscuits with Cranberry Compote
October 2, 2011, 8:13 am
Filed under: Breakfast | Tags: , , ,

 

 

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

 

Ingredients:

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

 

Preparation:

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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