Recipe by Vegan Freak
From "conveniently Vegan". I haven't tried them yet.
Top Review by Annacia
I'm reviewing this for PAC fall '06. I think it has potential but as it now is I can only give it 3 stars. This recipe does not make light fluffy biscuits they turned out dense and on the chewy side. Not bad if you know to expect that. They baked to a lovely light golden color at the 20 min mark (I used the convection cycle to give them the best possible chance). I got 18 "standard" sized biscuits. I use an old can for cutting that I have been using for all of 30 yrs, it once held veggies of some sort so you know the size. Even with a generous TBS of baking powder they didn't rise very well. I think they would benefit from a bit of sweetening but I didn't miss the salt. What makes them worth making is the rich banana flavor and the ease of working with the dough. And I must say that after finishing the first one I went back for another. I will make them again but I'll try increasing the baking powder and adding 1/4 cup of Splenda next time.
- 3 small ripe bananas, peeled and mashed
- 1 cup soymilk
- 2 tablespoons canola oil
- 4 1⁄4 cups unbleached white flour
- 1 tablespoon baking powder
Directions See How It's Made
- Preheat oven to 425 degrees.
- Mix the mashed bananas, soymilk, and oil together in a large bowl. Add the flour and baking powder and stir well.
- Place dough on a floured surface and knead for 3 minutes. Using a rolling pin, roll dough to a 1/2-inch thickness. Cut into 2-inch-wide circles using a cutter or tin can.
- Place biscuits on a lightly oiled cookie sheet.
- Bake 20 minutes or until browned. Serve warm.