Whole Wheat Banana Biscuits
Whole wheat banana biscuits offer a wholesome, slightly sweet treat with a tender crumb and warm spice notes, perfect for breakfast or snack, appealing to health-conscious eaters.
Ingredients
- 1 cup plus 2 tablespoons all-purpose flour ⓘ
- 1 cup whole wheat flour ⓘ
- 2 teaspoons sugar ⓘ
- 2 teaspoons baking powder ⓘ
- 1/4 teaspoon baking soda ⓘ
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg ⓘ
- 3 tablespoons softened margarine
- 1/2 cup mashed ripe banana ⓘ
- 1/4 cup low-fat vanilla yogurt ⓘ
- 2 tablespoons skim milk ⓘ
- vegetable cooking spray ⓘ
Instructions
- Combine 1 cup of flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon, and nutmeg in a bowl.
- Cut in the softened margarine until the mixture resembles coarse meal.
- Stir in mashed banana and vanilla yogurt.
- Add skim milk and stir until dry ingredients are moistened.
- Turn dough onto a lightly floured surface and let rest for 5 minutes.
- Knead the dough 4 times, adding remaining flour as needed to prevent sticking.
- Roll dough to 1/2-inch thickness and cut with a 2-inch biscuit cutter.
- Place biscuits on a baking sheet coated with cooking spray.
- Bake at 450°F for 8 minutes or until golden brown.
Tips & Substitutions
For a lighter texture, sift the whole wheat flour with the other dry ingredients. If you don't have margarine, butter can be substituted, but it may alter the flavor slightly. Adding chopped nuts or dark chocolate chips can enhance flavor and texture; just remember to adjust the flour if needed. For a twist, consider adding a pinch of salt to balance the sweetness.
Serving Suggestions
These whole wheat banana biscuits are perfect for breakfast or as a snack. Serve them warm with a smear of nut butter or a drizzle of honey. Pair with a side of fresh fruit or yogurt for a complete meal. They also pair beautifully with Rich Pumpkin Cheesecake for a delightful dessert experience.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them, where they can last up to a week. To reheat, simply pop them in a toaster oven or microwave for a few seconds until warm. This helps retain their soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Banana Biscuits contains roughly 81 calories, with 1g protein, 12g carbohydrates, and 4g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use another type of flour instead of whole wheat flour?
Yes, you can substitute with spelt flour or a gluten-free flour blend. Just keep in mind that the texture and flavor may vary slightly. If using a gluten-free option, be sure to add a binding agent like xanthan gum to help with structure.
How ripe should the bananas be for this recipe?
The bananas should be very ripe, with plenty of brown spots on the peel. Overripe bananas provide the best sweetness and moisture, making your biscuits tender and flavorful. If you have frozen ripe bananas, they can be used as well; just thaw and mash them before adding.
Can I make these biscuits vegan?
Absolutely! You can replace the margarine with coconut oil or a vegan butter substitute, and use unsweetened almond yogurt in place of the low-fat vanilla yogurt. This way, you can enjoy delicious vegan whole wheat banana biscuits without compromising on taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).