Banana Biscuits
Hannah nearly threw up in her mouth when I said I wanted to make banana biscuits. She joked and said “why don’t you go ahead and add cottage cheese, greek yogurt and zucchini in them?” It’s a running joke in our family that my son-in-law says I can’t make baked goods without those three ingredients.
But in my head, I knew these would turn out. And surprisingly, they are not too banana forward. Just a hint and with the drizzle of cinnamon sugar on top, these are delicious. I’m convinced that there is a 10 minute window when bananas are perfect to eat, and while I’ve made my fair share of banana muffins (banana walnut muffins, banana dark chocolate muffins, banana bread granola muffins) I wanted to do something different with bananas.
Ingredients
- all purpose flour
- sugar
- baking powder
- salt
- milk of choice (I used unsweetened almond milk)
- bananas (ripe)
- butter
- heavy cream
- cinnamon sugar
For the last few years I’ve been shredding my butter in my baked goods. Once shredded, I place it in the freezer until right before I add it to my recipe. Cold butter + hot stove = deliciousness.
This biscuit dough is wetter than my regular biscuits, but with putting the batter into the refrigerator for 30 minutes helped me cut them up.
These biscuits are flakey, slightly sweet and that bottom crust was everything I could hope for. Store in an air tight container and reheat in an air fryer at 400 for 2-3 minutes and they will taste as if you just pulled them out of the oven.
Banana Biscuits
I am constantly trying to figure out ways to use ripe bananas, and decided to add them to my biscuit recipe. So delicious! Light, fluffy and not overly sweet.
Ingredients
- 3 cups flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 2 teaspoons salt
- 3/4 cup milk (I used unsweetened almond milk)
- 2 bananas, ripe
- 6 tablespoons butter, shredded
- 1 tablespoon heavy cream
- 2 teaspoons cinnamon sugar
Instructions
Mix the dry ingredients
In a large bowl, whisk together all of your dry ingredients until evenly combined.
Add the bananas
Mash the bananas directly into the flour mixture using a fork. Continue mixing until the bananas are fully incorporated and the mixture looks slightly crumbly but evenly moistened.
Incorporate the butter
Add the shredded (cold) butter to the bowl and gently toss it with the flour mixture so all the butter pieces are coated. This helps create those flaky layers.
Add the milk
Pour in the milk and mix just until the dough comes together. Be careful not to overmix. The dough should be slightly shaggy.
Create the layers
Turn the dough out onto a lightly floured surface. Gently press it into a rectangle. Divide the dough in half and stack one half on top of the other. Press it down again. Repeat this stacking and pressing process four times. This step is key to creating buttery, flaky layers.
Chill the dough
Wrap the dough in plastic wrap and refrigerate for 30 minutes. This helps firm up the butter and improves texture.
Shape the biscuits
After chilling, press the dough into a rectangle and cut into 8 equal pieces.
Finish and bake
Place the biscuits on a baking sheet.
Brush the tops with heavy cream and sprinkle or drizzle with cinnamon sugar.
Bake
Bake at 375°F for 20–25 minutes, or until the biscuits are golden brown and cooked through.
Let cool slightly before serving. These are best enjoyed warm, when the layers are at their flakiest. Store in a ziplock bag. Reheat in air fryer at 400 degrees for 2-3 minutes to reheat and enjoy.
Notes
These biscuits are 11 Weight Watchers points. If you count calories or macros: 294 calories, 10 fat, 46 carbs, 2 fiber and 5 protein.
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If you are new here, welcome to My Bizzy Kitchen! I started this blog nearly 18 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
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These look incredible! I can’t wait to try them.