It’s a snow Saturday here in the Northeast. Which means, I’m holed up in my apartment all day. What to do…
With Christmas just around the corner, it turned into a great day to get all that holiday baking done.
But, before I get started on churning out cookies, the cookie machine needed a little fuel. I had two seriously overripe bananas sitting on my kitchen counter, so I made some Banana Breakfast Dumplings for now, and to keep out to snack on throughout the day.
This recipe is a Joy The Baker recipe, and it is gluten free when using the Cup4Cup gluten free flour. Something I actually had on hand. I haven’t done this with real all purpose flour, so I’m not sure if they would be the same. Although I would venture to say, it might be…
Gluten Free Banana Breakfast Dumplings (adapted from Joythebaker.com)
1 1/4 cup Cup4cup gluten free flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 large egg
1 tablespoon butter, melted
1 cup buttermilk (I use powdered buttermilk, so I put 4 tablespoons powdered buttermilk in with the dry, and then a cup of water with the wet)
1 teaspoon vanilla extract
1 teaspoon of bourbon if you really want to. I did a 1/2 teaspoon, and it went un-noticed.
1 ripe banana, mashed
In a medium bowl, put in all the dry ingredients (flour, baking powder, baking soda, sugar, salt, cinnamon and buttermilk powder).
In a measuring cup (at least a 2 cup measure) put in the butter, egg, vanilla extract, bourbon (if using) and buttermilk (water if using powdered), and whisk to combine.
Pour the wet into the dry and stir till combined. Fold in the mashed banana. Let it sit for a few minutes.
In a nonstick skillet, melt a pat of butter over a medium-low flame until melted and the pan is hot.
Drop in some batter by the tablespoon. I had a medium skillet, and got about four. I tried it once with five, but it was too crowded, making it harder to flip each one.
Cook until golden brown then flip. Cook till the insides are done and both sides are golden brown.
Makes 16. Of which I ate all by myself (throughout the day….)
These came out to be like a thick mini pancake, without being rubbery, dry or too fragile for grab and go snacking. Easily eaten by hand when grazing, but substantial enough to be eaten for breakfast without being too filling. I will be making these again!
I do wonder if these can be made with real flour. Might be something I’ll have to try once I run out of this cup4cup flour…