If there were ever a match made in heaven, it would be banana and peanut butter. Defatted peanut butter powder plays a transformative role in these tender Banana-Peanut Butter Biscuits, providing structure and all the nutty flavor you love without adding any additional oil to weigh down the biscuits.
Banana-Peanut Butter Biscuits
Makes 9 biscuits
Ingredients
- 1¾ cups (219 grams) all-purpose flour
- ¾ cup (70 grams) powdered peanut butter
- 3 tablespoons (36 grams) granulated sugar
- 3¾ teaspoons (18.75 grams) baking powder
- 1¼ teaspoons (2.5 grams) ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground cloves
- â…› teaspoon ground cardamom
- 1 teaspoon (3 grams) kosher salt
- ¾ cup (170 grams) cold unsalted butter, cubed
- ½ cup (120 grams) cold whole buttermilk
- ¼ cup (57 grams) mashed ripe banana (about 1 medium banana)
- 1 teaspoon (6 grams) vanilla bean paste
- 1 large egg (50 grams), lightly beaten
- Softened butter, to serve
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, sift together flour, powdered peanut butter, sugar, baking powder, cinnamon, ginger, nutmeg, cloves and cardamom Whisk in salt. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse bread crumbs.
- In a small bowl, whisk together cold buttermilk, banana, and vanilla bean paste. Add buttermilk mixture to flour mixture, stirring with a fork until a shaggy dough forms.
- Turn out dough onto a clean surface, and pat into a 1-inch-thick rectangle (about 7½×5 inches). (Dough will start out crumbly but will come together.) Cut dough crosswise into thirds. Stack thirds on top of each other; roll or pat to 1-inch thickness, and carefully flour underneath dough. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps as necessary. Place ½ inch apart on prepared pan. Freeze until cold, about 15 minutes
- Using a pastry brush, brush egg on top of dough.
- Bake until golden brown, 15 to 20 minutes. Serve warm with softened butter
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If you don’t have, or can’t use, the mashed banana — what could you substitute instead please?
You could leave out the banana, but then you’d have only peanut butter biscuits. You also might need to add more buttermilk since the banana brings moisture to the dough.
Is there something that can be substituted for the banana if I can’t use banana?
Hi Diane,
We have not tested a substitute for banana in this recipe and can not recommend a substitute that would achieve the same texture in the biscuits. You could try applesauce if you would like to experiment. We also have several other biscuit recipes that do not call for banana, which you can find here: https://bakefromscratch.com/?s=biscuits