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.