Hot Banana Biscuits
Banana Avocado Biscuits

You won't believe how fast and easy these 2 banana biscuit recipes whip up. I took a favorite southern quick bread and remixed it for today's healthier (and busier) lifestyles.

Hot banana biscuits on a plate.

Oven-fresh, homemade biscuits are the ultimate comfort food. Traditionally, the fat used to make these fluffy disks has been lard or vegetable shortening.

My mom always used Crisco, but after finding out about the health risks associated with ingesting trans fats, I switched to coconut oil.

Coconut oil gives baked goods a similar texture to that achieved by the use of vegetable shortening and, although it is not unsaturated, it is a one of the healthiest fats you can eat.

Coconut oil is antiviral, antibacterial and nourishing. Recent news reports (see one here) have suggested that eating coconut oil on a daily basis may arrest the progression of Alzheimers when begun in the early stages of the disease.

If you don't have or don't like coconut oil, you can substitute softened butter.

What the Fruit?

In my endeavor to eat the recommended 5-9 servings of fruit and vege per day, I buy and/or grow a lot of produce. I try very hard not to let any of it go to waste.

What do you do with a single banana that is too ripe to just peel and eat?

Or half an avocado that has begun to oxidize?

You make biscuits! The fruit adds moisture and a unique flavor to the bread.

The next time you find yourself in possession of an overripe banana, make these banana biscuits. You'll feel so good about salvaging your nutritious produce that you won't give a thought to the extra calories.

Banana Biscuits Recipe

  1. 2 Cups self-rising flour
  2. 4 Tablespoons food grade coconut oil (You can find this in the widget at the bottom of this page)
  3. 1 ripe banana
  4. 1/4 Cup of almond milk (plain or vanilla will work and you can even substitute cow's milk if you like)
  5. 1/2 teaspoon of ground cinnamon, divided
  6. 1 teaspoon of dolomite powder (optional)

Mash the banana and coconut oil in a large bowl. Add the flour, half the cinnamon and the dolomite powder if you are using it. It adds nothing to the flavor of the bread. I add it only for the extra calcium and magnesium it provides.

Mix with a fork until the damp and dry ingredients are well incorporated.

Slowly drizzle in the almond milk. You may not need all of it. Stop adding milk when the mixture becomes a soft dough.

For tender biscuits, try not to overmix the dough.

Lightly flour a clean cutting board. Pat the dough out onto the board so that it is about 3/4 of an inch thick.

Cut the rounds with a tin biscuit cutter or a drinking glass dipped in flour and place them on a greased cookie sheet. Sprinkle the remaining cinnamon on top of the biscuits.

Bake on the center rack of your oven at 400 degrees for 15 minutes.

Banana Avocado Biscuit Recipe

Preheat your oven to 400 degrees F.

  1. 2 Cups self-rising flour
  2. 4 Tablespoons food grade coconut oil
  3. 1/2 a ripe banana and 1/2 a Haas avocado (1/4 of a Florida avocado)
  4. 1/4 Cup of almond milk (plain or vanilla will work and you can even substitute cow's milk if you like)
  5. 1/2 teaspoon of ground allspice
  6. 1 teaspoon of dolomite powder (optional)

Follow the baking instructions for the banana biscuits above. Serve either recipe hot with butter and/or maple syrup.

Other Tasty Homemade Treats:

Sweet Potato Biscuits Pack a Nutritious Punch!

How to Make Banana Bread Moist and Flavorful

How Banana Bread Came to Be an American Icon

The Secret to Ripening Bananas Quickly

Easy Pineapple Coconut Cake Recipe

My Mom's Old Fashioned Apple Brown Betty

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