I've seen other types of banana dumpling recipes, but this is the version that we grew up with from my Gramma. This was always a favourite of the grandkids.
Provided by Sassy in da South
Categories Low Protein
Time 1h30m
Yield 24 dumplings, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a 9-by-13-inch baking dish, combine the sugar and water. Add the butter and place in the oven to melt the butter.
- Meanwhile, place the flour in a mixing bowl. Use two knives or a pastry blender to cut in the shortening until the mixture resembles coarse crumbs. With a fork, stir in just enough milk or buttermilk until the dough leaves the side of the bowl.
- Turn dough onto lightly floured surface and knead 2 or 3 times, then use a rolling pin to roll out to 1/4-inch thickness. Use a 3-inch cutter to cut 24 rounds. Place a piece of banana in the center of each biscuit, then pull the dough around the banana and pinch the ends to seal on top.
- When the butter is melted, remove the pan from the oven and stir until the sugar completely dissolves.
- Place the banana dumplings, sealed side down, in the syrup. Sprinkle with a little sugar and return to the oven.
- Bake until golden brown, 50 to 60 minutes.
Nutrition Facts : Calories 750.9, Fat 25.5, SaturatedFat 12.6, Cholesterol 44.5, Sodium 654.8, Carbohydrate 129, Fiber 2.7, Sugar 90.6, Protein 5.8
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