Even sadder is that for several years, I really couldn't eat a whole banana...(in my little food related world). Prior to that, bananas were/are one of my favorite things because it gives me a large amount of food volume bang for my buck so to speak.
Once a week I'd buy several bananas and most of the time, I never managed to eat one until it looked like the ones below.
Uggg...
I've got bananas in my freezer, waiting for me to do something exciting. I have a twist on Paula Deen's Ultimate Coffee cake, and my frozen brown bananas are the perfect fit, but normally it's just my youngest and myself at home, so although the coffee cake is one of my favorites, I only make it 3 or 4 times a year.
Last night, while I was at the Rail Club in Fort Worth, waiting for Creeper to play, I exchanged a few texts with my cousin Gina about banana bread. The seed was planted.
Leveraging another Paula Deen favorite of mine, Sour Cream Muffins, I pulled out my Pampered Chef mini muffin pan (Thanks Vivie) and decided to experiment with self rising flour. I was very pleased with how they came out.
Robbyn's Banana Breakfast Biscuits (Banscuits)
2 cups self rising flour
2 sticks butter (completely melted)
2 very ripe bananas (smashed with a fork)
1 tsp vanilla
Pinch Cinnamon (optional)
Jelly/Jam (optional for serving)
Preheat oven to 350. Combine ingredients well. Scoop into a mini muffin tin. (I like Pampered Chef's. I christened and used the Pampered Chef small cookie scoop to make sure the dough was evenly distributed.) There is no reason to grease the tin.
Bake for 20 min.
These were awesome served with jelly
Ciao
Ref:
Paula's Sour Cream Muffins: http://www.foodnetwork.com/recipes/paula-deen/sour-cream-muffins-recipe/index.html
Paula's Ultimate Coffee Cake: http://www.foodnetwork.com/recipes/paula-deen/ultimate-coffee-cake-recipe/index.html (I have a twist on this I'll share soon.)
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