Banana Biscuits #2


The bananas I used to make these biscuits were so bad there was mould growing on one of the skins, but as it turns out, almost mouldy bananas are perfect for Banana Biscuits.

This is a very healthy recipe, even with the white chocolate, but if you wanted to make these biscuits even healthier you could replace the chocolate with sultanas or raisins and a sprinkle of cinnamon or ginger. (Personally, I like the chocolate!)

Three mushy bananas

1 1/2 Cups rolled oats

1/2 Cup white chocolate chips

Mash the bananas then mix in the rolled oats and chocolate.

Drop teaspoons of mixture onto the tray (use baking paper, as the bananas weep) and bake at 170 degrees Celsius for 15 minutes.

Let the biscuits harden for a while on the tray before removing to a wire rack.

Banana Biscuits

Banana Biscuits

It has been so hot in Melbourne lately that bananas are ripening really quickly.
Nobody at my house eats mushy bananas, so they usually get made into banana bread or cake. Banana biscuits look really lumpy and bumpy, but never judge a book by its cover, they taste great.

3 mushy bananas
125gm butter
1 C brown sugar (you can use white sugar, but brown sugar gives these a more caramel-y taste)
1 and a half Cups self raising flour
1/2 C coconut
1/2 C rolled oats

Cream the butter and sugar together and then beat in the mashed banana.

Fold in the flour using a metal spoon, then mix in the coconut and rolled oats.

Drop teaspoon sized balls of mixture onto the tray (I tried to swirl the mixture to flatten the biscuits a bit, but they remained lumpy looking).

Bake at 180.C for approximately 12 to 15 minutes. Let the biscuits cool on the tray for a few minutes before moving to a wire rack.

Makes about 40 biscuits