Made This Recipe? Add Your Photo

Total Time
18mins
Prep 10 mins
Cook 8 mins

Banana crackers.

Ingredients Nutrition

Directions

  1. Preheat oven to 450 and grease a 12x15 inch cookie sheet. In a med. size bowl using a pastry blender, mix butter, flour and 1/8 teaspoons salt together until crumbly.
  2. Using a fork, stir in Tabasco and banana.
  3. On a floured surface, knead mixture gently adding a small amount of flour if necessary to make the dough firm.
  4. Divide dough into half and roll out one half at a time on a floured surface until thin enough to cover prepared cookie sheet. Place dough on cookie sheet and sprinkle lightly with the coarse salt. Using a pastry cutter, cut through dough into 1" squares.
  5. Bake 6-8 minutes or until lightly browned.
  6. Remove crackers with a spatula and place on a wire rack to cool.
  7. Repeat with second half of the dough.
Most Helpful

3 5

I must have done something wrong because these didn't turn out.The dough was way too wet to roll,even with lots of flour added to the board.I dropped them by teaspoon unto a foiled greased cookie sheet and had a hard time getting them loose.What I did get off the sheet ,had a very good taste.I am sure I must have missed something.

5 5

Buttery Banana Salty Goodness!! This is the first time we have ever made crackers and OH MY! My 7 year old son watched a show called Good Eats with Alton Brown in which Alton made homemade crackers. Well, ever since the show my son has been begging me to make our own. This recipe seemed easy and we had all of the ingredients handy. We had a hard time rolling the dough out it stuck to the board which was our fault (not enough flour). Once we figured out a system they turned out perfect. We followed the recipe as stated. Yummy!

4 5

Very nice! These are quick to make and an enjoyable flavor combination. I've experimented with different peppers, and decided cayenne is my favorite, but the banana background supports them all well. You can taste the flavor of the pepper, not just the hot. Even with a firm (not overripe) banana, this dough for me is always way too moist to roll out. I've decided that rather than add flour, it works better (and gives a more buttery cracker) to just spread the moist dough with the back of a spoon, being careful to get an even thickness.