Tuesday, October 20, 2009

TWD: Banana Nut Biscuits



I deviated quite a bit from the original recipe which was for Sweet Potato Biscuits. I don't really like sweet potatoes unless they're cooked like fries with chipotle mayo or aioli. Mmmm... yum....

Anyways, back to the biscuits. A popular substitution other TWD bloggers used was pumpkin, but I finished my last can of that making pie and I'm a little pumpkin'd out to tell the truth. I was in the middle of raiding my pantry for substitution ideas when my son came up and asked me for a snack: a banana. Ping! A light went off. Mashed banana instead of mashed sweet potato! They're a similar starchy texture with a hint of sweetness just like the potatoes. My bananas were not overripe so the texture was just perfect. Next I threw in some nuts - pecans - because banana-nut is such a great combination. I sprinkled them with sugar to top and baked them to golden brown perfection.

Here is my adapted biscuit recipe. It is probably a bit sweeter than the original biscuits would have been. Check out Prudence Pennywise, our host for this week's TWD for the original recipe.

**TIP Re: Cleanup**
For easy clean-up put newspaper underneath your wire rack to catch crumbs. When you're done, roll up the newspaper and discard - no more crumbs on the counter! Plus, it's like recycling, right?



Banana Nut Biscuits
Makes 12 | adapted from Dorie Greenspan

2 cups flour
1 tbsp baking powder
1 tsp salt
2 1/2 tbsp brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
3/4 cup very cold butter
1 cup mashed banana
1/3 cup chopped pecans
heavy cream or sour cream (if needed to reach desired consistency)
sugar for sprinkling tops

1. Preheat oven to 425 degrees F.
2. Combine all dry ingredients in a medium bowl. Mix to combine.
3. Cut in butter with pastry blender or two knives, until it resembles oat flakes.
4. Using a fork, stir in bananas and pecans. If the dough is too dry or won't come together, add sour cream or heavy cream, 1 tbsp at a time, to desired consistency.
5. Pat into a large rectangle about 3/4" thick and cut into triangles. Sprinkle tops with sugar. Bake for 15-18 minutes or until golden brown. Cool on wire rack.

7 comments:

Amanda said...

Great idea using the banana! They look great!

Cathy said...

These look delicious!! Great substitution! mmmm....chipotle mayo or garlic aioli and sweet potato fries are awesome....maybe I need to go out for lunch today!

Pamela said...

Very creative and they look delicious. And now, all I can think about is chipotle mayo since you mentioned it above!

Steph said...

What a cool twist with the banana! I think I would enjoy that more than pumpkin.

Good Timing said...

Sounds yum! So, i need your help! I am enlisted to make dessert for our girls' night get together on Friday. What should I make?? p.s. I am not as good of a baker as you! :)

TeaLady said...

Very Creative. YUM!!

Clivia said...

These look and sound delicious! I want to try this recipe.