Gluten Free Banana Bread Biscuits

Gluten Free Banana Bread Biscuits are a thing, and you need to try them! Everything that you love about  banana bread collides with the best, lightly sweetened, fluffy biscuits. 

A few months ago, I shared my recipe for Gluten Free Biscuits with you.  My family has absolutely fallen in love with these fluffy bundles, and in the months since publication, I have made these biscuits more times than I can remember.  They are perfect for breakfast sandwiches, as a topper for chicken pot pie (that recipe will be coming soon), or as a side to a dinner salad.

Today, there were a few over-ripe bananas sitting on top of my counter, just calling my name.  Normally, I would use them to make banana bread or banana muffins.   But today, I wasn’t interested in making something familiar.

Are Banana Bread Biscuits a Thing?

Honestly, I had no idea.  I didn’t do research.  I didn’t scour sites online or consult a cookbook or a magazine.  I went with my gut (and my taste buds) that told me, yes, Gluten Free Banana Bread Biscuits can be a thing, and today is the day to make that happen.

biscuits

I chuckle as I write that because most of the recipes that I really love have come into existence just like this.  Going with my cravings and marrying them with my thoughts to bring them into reality.

gluten free banana bread biscuits

Let’s Talk Bananas

So, there’s no doubt that working with ripening bananas can be a challenge.  When is a banana just over-ripe enough?  When is a banana too over-ripe?  Is there actually such a thing as too over-ripe?

Well, generally, the color of the banana skin will tell you a lot about the ripeness of the banana inside.

  • A banana that is streaked with green and yellow is still under-ripe and lacks the sweetness most would prefer.
  • A banana that has a solid yellow skin is perfect to eat but not ideal to bake with.
  • A banana with skin that has more brown streaks than yellow is likely fine for banana bread but NOT ideal for this recipe.  The banana itself is likely far too soft.
  • A banana whose skin is mostly black and appears shriveled is likely on its way to being rotten.
  • A banana that has an equal amount of yellow and brown color on the skin, but still feels firm to the touch, is the banana that you want for this recipe. 

banana

For this recipe, focus on two things: a banana that has an equal amount of yellow and brown streaking and a banana that still feels firm when lightly pressed in various spots.  It is very important to select a somewhat firm banana for this recipe.

Gluten Free Biscuit Success

If there is any one recipe that causes the most angst, it is gluten free biscuits.  While the list of ingredients is generally small, the success of a gluten free biscuit comes down to technique and an abundance of patience.  When I first put out my gluten free biscuit recipe, I was showered with thank you’s and praise from many followers….I was also showered with some complaints.  While many loved the new recipe and had great success, others were frustrated with their results.  Same recipe, same products, same instructions, different results.  Why?

Well, it comes down to technique.

Here are my best tips to ensure great biscuits:

  • Start with cold ingredients.  Keep all of the fat (butter, cream cheese, and cream) in the refrigerator until you need it.  Do not leave them sitting out on the counter.  For this recipe, that goes for the banana too.
  • Use your clean hands to mix the ingredients together.  Never use a mixer to make biscuit dough.  Your hands will tell you when the dough is where it needs to be.  Forks, pastry blenders, and mixers will not.
  • Be patient.   It will take several minutes to make the dough (like 4-5 minutes).  The ingredients will begin as powder.  As you work the fat into the dry ingredients, that powdery look will leave.  If you only work the dough for 1-2 minutes you will be left with a dry dough that will not hold together.  I guarantee it.   Continue to press the dough together until it holds together and begins to get a bit tacky.  If the dough begins to stick to your fingers a bit, you are on the right track.  If not, keep on mixing.
  • dough
  • When you add the cream to the mixture, and in this recipe, the chocolate and banana chunks, you will simply keep turning the dough over until they are incorporated into the dough.  No need to press down.  Do not knead.  A light touch will go a long way.
  • Do not overmix.  The perfect dough will not be a big old lump of smooth dough.  It will be bumpy.  There will still be chunks of butter.  But, there will NOT be any loose flour or any sandy appearance at the bottom of your bowl.
  • Lightly dust a work surface with some flour, but for this recipe, with a bit of powdered sugar.  Dump the dough on top in a mound then lightly press the dough together in a circle.  Again, the dough will not be smooth, but it will hold together.
  • dough
  • Lastly, if any blogger tells you specifically what gluten free flour they used, use it.  Not all gluten free flours behave the same.  If you opt to use a different flour blend in a recipe, you must accept that your results may be different than the blogger’s.   For biscuits, and for these Gluten Free Banana Bread Biscuits, I use King Arthur’s Measure for Measure flour.  When I tested the same recipe with a different popular flour, the results were unsatisfactory.  Flour makes a difference.
  • biscuit dough

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Banana Bread Biscuits {Gluten Free}

Is it a banana bread, a biscuit, or the best of both? The best of both. Subtly sweet, fluffy biscuits filled with banana chunks and chocolate.
Course Breakfast
Cuisine American
Keyword banana, banana bread, biscuits, dessert, Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Author The Gluten Free Gathering

Ingredients

  • 1 & 1/4 cups gluten free flour blend (with xanthan gum) - I used King Arthur's Measure for Measure
  • 4 ounces cold, block cream cheese cut into chunks
  • 8 tablespoons cold, salted butter cut into slices
  • 2 teaspoons baking powder
  • 1/4 cup powdered sugar (sifted)
  • 1/2 cup dark chocolate chips
  • 1/4 cup cold heavy whipping cream
  • 1 cup loosely pack fresh banana chunks (from a lightly browning banana)**

Instructions

  • Prior to beginning this recipe, it is advisable to place the banana(s), with the skin still on, in the fridge to chill for 2-3 hours. While not necessary, this will allow the bananas to firm up a bit and prevent them from becoming mushy while mixing the biscuit dough. You can use room temperature bananas, but you will need to work a bit more gently to prevent mashing the banana.
  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
  • Gather up your ingredients. As always, different gluten free flour blends behave differently. This recipe was tested and made with King Arthur’s Measure for Measure Gluten Free Flour. Be sure to use COLD, out of the refrigerator cold, butter, cream cheese, heavy cream, and banana. Room temperature fat will be a complete disaster.
  • Place 1 & 1/4 cups gluten free flour, 2 teaspoons of baking powder, and 1/4 cup of powdered sugar into a bowl. Using a whisk or a fork, stir the ingredients together.
  • Cut one stick of salted butter (1/2 cup) in half lengthwise, then in half lengthwise again. You should have 4 long sticks of butter. Next cut each quarter into small cubes. Remember, take the butter out of the fridge just before you cut it. Place the butter in the flour.
  • Take 4 ounces of cream cheese and cut it into cubes. Again, cream cheese should be cold and taken out just prior to cutting. Place the cream cheese into the flour.
  • Using your hands work the cream cheese into the flour completely, and at the same time, begin to break down some of the butter into the flour. You do NOT want to work all of the butter into the flour. For this step I like to turn the ingredients over and press down on them a bit, then turn them over and press down again. I continue this rhythm until my dough still has butter pieces but the cream cheese is completely incorporated into the flour and the flour is no longer dusty in appearance.
  • Add 1/4 cup of cold heavy whipping cream and 1/2 cup dark chocolate chips to the mix.
  • Remove the banana from the refrigerator. Remove and discard skins. Slice the banana into 1/4" thick rounds. Then, working along the natural perforations in the banana, separate each slice into 3 pieces. You will need 1 cup of loosely packed banana chunks. One medium-large banana will work. Add the banana chunks to the mix.
  • Using a very light touch, turn the dough over and over until the cream, chocolate, and bananas are just incorporated. The dough will be a bit more sticky than it was before.
  • Lightly sprinkle 1 tablespoon of powdered sugar onto a work surface.
  • Place the biscuit dough onto the work surface
  • Begin to press the dough together with your hands. Continue to press the dough together until a nice round disc, about 1″ high forms. Be sure not to knead or overwork the dough. The dough should stick together but not look like smooth and neat. I cannot stress enough that you must use a gentle touch in this step. You want to keep the banana chunks intact. They will soften a bit as you fold them into the dough, but you do not want to mash them.
  • Using a 2 & 1/2 inch biscuit cutter, press down into the dough to create biscuit rounds. You should be able to cut out 2-3 biscuits from this round.
  • Press together the dough again into a round that is 1" high and cut out additional biscuits. This recipe yields 6 hefty biscuits. Place the biscuits 3 inches apart on the baking sheet.
  • Lightly brush the tops and sides of each biscuit with heavy whipping cream. You could also brush each biscuit with melted butter instead if you prefer. Bake for 22 minutes until the biscuits are golden. Allow the biscuits to sit for 30 minutes before serving.

Notes

**While most banana bread recipes call for the use of browning bananas, this biscuit recipe requires the use of bananas that are still somewhat firm but streaked with brown on the skins.  Bananas that are too soft will make for a mushy biscuit.  Choose a firm banana that is just beginning to ripen and brown.  I would focus more on the feel of the banana (somewhat firm, no softness) than the color of the skins.   The banana pictured above in my post had significant browning but was still firm and was free of any softness. 

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