Banana Crackers
Submitted by LeanneCox
Crisp, lightly sweet banana crackers made with mashed banana, honey, butter, and flour. Thin, crunchy, and naturally flavored, these homemade crackers double as a fruit cobbler crust when crumbled.
YIELD
70 servingsPREP
70 minCOOK
20 minREADY
90 minThese aren’t your typical crackers, and that’s exactly the point.
Mashed banana gets worked into a simple dough of flour, butter, and honey, then rolled paper-thin and baked until crisp and golden. The result is a lightly sweet, crunchy cracker with a subtle banana flavor that works for breakfast snacking, cheese boards, or even dessert.
Here’s the bonus: crumble them up, moisten with melted butter, and press into a dish for one of the most interesting fruit cobbler crusts you’ll ever try.
Pro Tips
- Roll the dough as thin as you possibly can, no thicker than ⅛ inch; thicker crackers won’t get properly crisp
- Flip the crackers once during baking for even browning on both sides
- For a rice flour variation, swap 1.5 cups of the all-purpose flour for rice flour for a slightly different crunch
- Cool completely on a rack before storing; any residual steam trapped in a container will make them soggy
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Combine the flour, salt, and baking soda in a large bowl or in the food processor. Cut in the butter until the mixture resembles coarse meal. Add the banana and blend well.
In a separate bowl, dissolve the honey in the warm water. Slowly add the sweetened water to the flour-banana mixture and blend to form a dough that will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, at most ⅛ inch. With a cookie cutter or a small glass, cut into 2 to 2½ inch circles. Arrange the circles on a lightly greased or parchment-lined baking sheet.
Prick each cracker in 2 or 3 places with the tines of a fork. Bake for 15 to 20 minutes, turning over once during baking. These crackers should be medium brown. Cool on a rack. Yield: 60-70.
VARIATION: Substitute 1½ cups rice flour for an equal amount of the all-purpose flour.
These flavorful crackers are an obvious choice for a breakfast snack. A wonderful fruit cobbler crust can be made by finely crumbling these crackers, moistening them with melted butter, and pressing them into a baking dish . 350℉ (180℃). 15 to 20 minutes
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