Banana Crackers
Yield
70 servingsPrep
70 minCook
20 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
baking soda
|
|
| 6 | tablespoons |
butter
or margarine, softened |
|
| 2 | tablespoons |
honey
|
|
| 2 | tablespoons |
water
warm |
|
| ⅔ | cup |
bananas
(1 large) mashed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
baking soda
|
|
| 9E+1 | ml |
butter
or margarine, softened |
|
| 3E+1 | ml |
honey
|
|
| 3E+1 | ml |
water
warm |
|
| 158 | ml |
bananas
(1 large) mashed |
|
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
