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Babies love these. You could make shapes if you want, but I like to keep in mind that I'm cooking for a baby who is going to make a gooey mess out of these. Perfection is completely unnecessary.

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
8 hrs
total:
8 hrs 30 mins
Servings:
30
Yield:
30 biscuits
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mash bananas in a bowl with sugar and vanilla extract. Add whole wheat flour, 1 cup all-purpose flour, and baking soda. Mix until dough stiffens, adding additional all-purpose flour as needed.

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  • Roll into 1 1/2-inch thick strands of dough. Cover with a dish towel and let sit out, 8 hours to overnight.

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets with cooking spray.

  • Cut cookies into 1- to 2-inch pieces and place on the prepared cookie sheets.

  • Bake in the preheated oven until hard and golden, 12 to 15 minutes.

Cook's Notes:

I like to keep bananas on hand and when I see some turning brown before we can use them, I peel them, slice them into 2- to 3-inch stumps, lay them on a cookie sheet, and freeze. Then I bag them for banana breads, muffins, and teething biscuits. So while I said 2 mashed bananas that is more of a good guess than an exact number. The banana is the moisture. If you need more moisture, add more banana. If you need less moisture, add more flour. (Personally, I find that after being frozen bananas are really sweaty and easier to work with for baked goods than if they were never frozen.)

I have a big cookie sheet where I move the long thin ropes of dough to wait overnight. Then I slice them and move them to a greased cookie sheet to bake them. I have to do several trays this way.

Nutrition Facts

63 calories; protein 1.3g; carbohydrates 14.5g; fat 0.2g; sodium 16.7mg. Full Nutrition
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