Going Bananas Over Bananas

We spent the whole day baking. And we made cupcakes (AGAIN!) due to popular demand by a little young man. We made crackers again. And we experimented in making banana crackers. The sides were crispy, but the texture of the middle parts were like roti canai. I am not complaining, but it would have been nice if all of them turned out crispy. But the little young man enjoyed them. We also attempted banana chips. But they did not turn out crispy. They turned out chewy instead.

Here is the recipe for the banana crackers.

Ingredients:

1. 1 1/2 cup flour (1/2 cup of all-purpose flour, high protein bread flour and whole-meal flour)
2. 1/2 teaspoon sea salt
3. 3 tablespoons of butter
4. About 6 tablespoons of cold water
5. 2 large bananas

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1. Preheat oven to 200C.

2. Sieve the flour and salt into a large bowl.

3. Add the butter into the bowl and mix the ingredients until it resembles bread crumbs.

4. Mash the bananas and add it into the mixture.

5. Add the cold water and mix the dough until the mixture forms a compact ball. If it is crumbly, add more water. If it is too sticky, add more flour.

6. Divide the dough into 4 to 6 round balls.

7. Put a ball of dough onto a baking sheet and roll it until it is evenly flat. The thinner it is, the crispier the crackers will be.

8. You can use a pizza cutter to pre-cut the crackers before putting them into the oven. I used a butter knife. Use a fork to poke holes into the flattened dough.

9. Bake for about 20 to 25 minutes or until it is brown.

10. Once it is cool, break the crackers into pieces.

Recipe for banana chips.

1. Preheat oven to 90C. Coat baking tray/foil with a thin layer of butter.

2. Slice bananas thinly (about 1/8") and place on baking tray.

3. Bake for about 2 hours + or until brown and crispy.

Banana cupcakes with sprinkles (by the little young man)

Wholemeal crackers