Total Time
30mins
Prep 20 mins
Cook 10 mins

From Cooking Light's 1992 Annual Cookbook. These look very easy to make and have such an interesting flavor combination.

Ingredients Nutrition

Directions

  1. Combine first 7 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Combine banana, coffee and milk; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.
  2. Sprinkle 1 TBL flour over work surface. Turn dough out onto floured surface, and knead 3 to 4 times. Roll dough to ½-inch thickness; cut with a 2-inch biscuit cutter. Transfer to a baking sheet coated with cooking spray. Bake at 425 degrees for 8 to 10 minutes or until lightly browned.

Reviews

(2)
Most Helpful

I'm sorry the stars are so low, but I had a real problem with the dough....I followed the recipe exactly, and my dough was so wet, I couldn't do anything with it. I added 2 more tablespoons of flour, but it still wasn't rollable. I started adding flaxseed, until I could actually get the dough rolled out. Of course, I got a couple of extra biscuits, which was not at all bad. Not liking coffee, I was surprised that I enjoyed the taste so well. Thnx for sharing your recipe, cookie. Made for Comfort Cafe Snow Queen Chalet Jan 2009.

Darkhunter January 20, 2010

These are great!! Such a unique recipe. I was searching all over for a way to use old bananas that wasn't an oily or sweet banana bread or muffin, and these definitely did the trick. They are perfect, and healthier with the whole wheat flour--and I used Smart Balance for Baking. I will definitely be making these again--maybe with diced dried apricot (Mom's idea!) or some flaxseed.

kollers September 15, 2009

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