3/29/10

banana shortbread

banana shortbread

Banana shortbread. Why hasn't this been in bakery shops yet? Seriously a wonderful combo: butter, flour, sugar, and bananas. What's not to love?
I have been dying to create this for a while now. Easy to make, even easier to eat. This is a tad bit moister than most shortbreads, that's because of the bananas, but to be honest I liked it a bit moister. I think a pineapple shortbread might be in order next. What kind of kicked up shortbread would you like to see/try?
Note: these banana shortbread wedges are fabulous dipped in melted chocolate!

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banana shortbread
inspired from america’s test kitchen
print recipe

½ cup old-fashioned rolled oats
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
¼ cup cornstarch
2/3 cups + 1 TB confectioners’ sugar
½ teaspoon table salt
2 sticks (8 oz) unsalted butter, room temp
1 ½ bananas, wicked ripe, mashed w/ juice of ½ lemon

Pulse oats in spice grinder or blender until reduced to fine powder, about ten 5-second pulses (you should have ¼- to 1/3 cup oat flour).
In bowl of standing mixer fitted with paddle attachment, mix oat flour, all-purpose flour, cornstarch, sugar, and salt at low speed until combined, about 5 seconds.
Add butter to dry ingredients, then add in the banana mixture, and continue to mix on low speed until dough just forms and pulls from sides of mixer wall, 5 to 10 minutes. (I chilled my dough overnight—I think it needs to be chilled at least 2-3 hours before using)
When ready to bake, adjust oven rack to middle position and heat oven to 450 degrees.
Place closed collar of 9- to 9 ½-inch springform pan directly on parchment-lined rimmed baking sheet (do not use the springform pan bottom).
Press dough into collar in even ½-inch thick layer, smoothing top of dough with back of spoon.
Place 2-inch (oven safe) biscuit cutter in center of dough and cut out center. Place extruded round on side of rimmed baking sheet and replace cutter in center of dough. Open springform pan collar, but leave in place. (I did not open collar until see below).
Bake shortbread for 5 minutes, then reduce oven temperature to 250 degrees. (release latch on the collar on springform pan, but don’t take off. Recipe by dawn finicane)
Continue to bake until edges turn pale golden, 10 to 15 minutes longer. Remove tray from oven; turn oven off.
Remove springform pan collar and cutter; score surface of shortbread into 16 even wedges, cutting halfway through shortbread.
Using wooden skewer, poke 10 holes into each wedge. Return shortbread to oven and prop door open with handle of wooden spoon, leaving 1-inch gap at top.
Allow shortbread to dry in turned-off oven until pale golden in center (shortbread will be firm but giving to touch when ready), about 1 hour.
Transfer baking sheet to wire rack; cool shortbread to room temperature, at least 2 hours. Cut shortbread at scored marks to separate and serve.

51 comments:

  1. I am baking this immedietely. I am so pumped on these, great job!

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  2. I would so like a softer shortbread! Its delicious, but so hard to eat when its super crumbly. I think a pineapple variety would be lovely. As would blackberry, although I'm not sure how that would come together? Happy Monday!

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  3. Perfect timing! I have a counter full of browning bananas! I can't wait to try this recipe.

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  4. How about bacon and maple syrup shortbread? LOL! I thought that would get your attention...I like subtle flavours personally so my choice would be lavender or earl gray tea shortbread...or even chai spice!

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  5. I am sooo making this instead of banana bread! Yum!

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  6. Never thought to try shortbread with bananas! Looks awesome!

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  7. This is a nice way to spruce up an old favorite! I'm thinking pineapple would be lovely. And what about pumpkin? That could be a dream...

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  8. Looks divine! I love the idea of that!

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  9. How wonderful!! I love shortbread..but have never heard of banana shortbread!

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  10. What a great idea!I'll tell my banana-bread loving mom about this..

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  11. Luckily I've got a bunch of bananas in the fruit bowl. I think shortbread may be in order. Unless I don't eat them first. hehehe...

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  12. Brilliant! I want to dip these in some chocolate too. Or stick one in a scoop of vanilla ice cream with hot fudge? No, I'm gonna make s'mores with them - dark chocolate and roasted marshmallows and a sprinkle of cinnamon. Lucky thing I've got a bunch of "wicked ripe" bananas in the freezer :-)

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  13. I am telling ya..you need to open up your own damn bakery! YUM

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  14. YUM!!! I would never think to put banana in shortbread but what a great combo!

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  15. Banana bread will pale in comparison from now on. I'd have no need of other flavors if I could have these as suggested - dipped in melted chocolate!

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  16. Looks like we can all drop banana bread!

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  17. Dip it in chocolate and then bring one to me!

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  18. has anyone done cinnamon shortbread? surprise, surprise--methinks that'd be excellent. i prefer a softer cookie myself, as well as a blanket of chocolate. :)

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  19. hello prettiness - holy cow this is good idea....

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  20. That looks insanely good! What kind of shortbread would I like? Hmmm...that's a tough choice! Will have to think about it.

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  21. I love this concept and the photo seals the deal! GREG

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  22. This looks fabulous, Dawn! Super alternative to banana bread, which frankly I am tired of.

    I am crazy for dulce de leche; wonder how that would work? Would it be too sweet? Or to go savory, how about a thyme or rosemary shortbread?

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  23. really good! I took the rest to work today!!

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  24. Banana sounds perfect to me...maybe with a little nuts

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  25. Good thinking Dawn. Did you say dipped in chocolate... well, that would just put them completely over the top- in sucha good way. I like how you think Dawn.

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  26. Nice! You know what I think would be good? Cayenne shortbread dipped in chocolate.

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  27. I couldn't have come across this recipe at a better time. I have some bananas that are READY! :D

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  28. Wow! Dawn what a beautiful picture! I love shortbread and this whole banana and oat thing definitely makes the shortbread a lot more tastier.You have kicked up notches!

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  29. sounds great! You could start a trend! 39 flavors of shortbread by Dawn!

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  30. why ISN'T this in a bakery??? better yet, when are you opening your own bakery??? :) i'd be a happy customer!

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  31. Yum! I love all things banana. A little pb somehow? But definitely the dip in chocolate!

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  32. perfect!!!! Im stumped!

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  33. dawn do you think if you cout it in rounds instead of using the springform, it'd work as well?

    they look super extremely delicious...

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  34. I have to go with Pumpkin Pie spiced shortbread for sure!

    Love you recipes and pictures.

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  35. Oh what a great combination. I am sure I'd like this too. Bananas in anything baked are always good.

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  36. Two of my weaknesses, banana and shortbread. I can't wait to try and make these myself. :D

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  37. What a delicious combination! I would love this!

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  38. These do sound absolutely amazing. Yum!!

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  39. Your shortbread looks so good! I have never thought about using banana in shortbread....... Must try!!

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  40. I am officially your fan!! Great recipe!

    Blessings-
    Amanda

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  41. oooh with a scoop of ice cream and some toasted pecans- yum!

    Pineapple shortbread sound delicious too.

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  42. MMMMMMM,...Dawn!!

    Your banana shortbread looks so tasty & apart too!

    An awesome recipe!!!

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  43. that looks incredible. i love anything banana!

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  44. or or or or... sandwich them in peanut butter then dip them in chocolate. yaaay! :)

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  45. De gloria tienen que estar estas galletas. Un saludo

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  46. "wicked" ripe. YEAH! Love that New England talk. Will be up there in Boston next week, can't wait. These shrotbread look fantastic!

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  47. wow sounds yummy.

    olga.

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  48. This DOES sound wonderful. So do the bananas give the shortbread a different texture? Like are the cookies more moist than regular shortbread?

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  49. I just made your recipe. I had some "wicked ripe" bananas on hand and your recipe was intriguing. I am definitely impressed with how this turned out - aftering being a little leery of the combination. Thanks for the recipe! I blogged about it here: http://theviewfromthe32ndfloor.blogspot.com. Thanks for posting a unique recipe!

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  50. I appreciate your recipe, because I'm tired of all the cakey soft banana cookies. So I fully intended to bake these, but after I started I found I was really short on ingredients! I had to use 1 stick butter + 1/2 cup coconut oil. And 1 cup flour + 1/2 cup TJ's buttermilk pancake mix. And granulated sugar instead of confectioner's. And bottled lemon juice instead of fresh. And TJ's multigrain cereal instead of oats. And I don't have a springform pan! Plus it's July and I live in AZ so I didn't want to have a warm oven propped open. Batter looked like muffin batter. ANYWAY, I dropped by teaspoons on an ungreased pan and baked at 350 for about 10 minutes until the edges browned. Came out flat, light, crispy and delicious! Hee hee...thanks for the inspiration!

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