Oat and Banana Biscuits (aka Banana Boulders)
These banana oat biscuits are a handy way to use that one very ripe banana sitting on the bench. I buy bananas quite often, hoping my family will eat them before they reach the black-spotty stage, when suddenly nobody wants them. Of course, why would they? They know I’ll turn them into something like these -Banana Boulders, or one of the other banana recipes on my blog. I think they may have worked out the system.
I’ve called them Banana Boulders because that’s exactly what they look like. They’re rough, craggy little biscuits made with banana, rolled oats and coconut, and they keep their boulder shape while baking.
You can also choose your preferred texture. Bake them for less time and they’ll have a softer, almost cake-like centre. Leave them in the oven a little longer and they’ll become crunchier. I’ve tested them as both 25 g and 45 g biscuits. Both sizes work, although I prefer the smaller ones. They’re still a satisfying biscuit, but a little easier to eat and a good size for popping into lunchboxes.
Why we use very ripe bananas?
A very ripe banana is sweeter, softer and has a stronger banana flavour. You only need 70 g for this recipe, so it gives the biscuits flavour without adding so much moisture that they turn into little banana cakes.
Mash it well with a fork before adding it. Because it’s only a small amount, asking the Thermomix to mash it could leave some underneath the blades or in larger pieces. Mashing it first helps it mix evenly through the dough.
Why use cold butter?
Keep the butter chilled until you’re ready to add it to the bowl. Cold butter helps the biscuits hold their chunky shape and prevents the dough from becoming even stickier. Cutting it into small, evenly sized cubes also helps the Thermomix work it through the flour evenly and makes it easier for you if you’re rubbing it in by hand.
What do the oats and coconut do?
The rolled oats and coconut give the biscuits texture and help create their rough boulder-like appearance. They also absorb some of the moisture from the banana and egg.
Soft or Crunchy Banana Biscuits?
This is where you get to choose the texture”.
At 12 minutes, the 25 g biscuits are baked but remain softer and more cake-like in the centre. At around 15 minutes, they’ll be noticeably crunchier. Don’t judge the texture while they’re still hot. They continue to firm as they cool, particularly around the edges. Ovens do vary, so keep an eye on your first tray. Once you know how long your oven takes to produce the texture you like, make a note for next time.
Can I Make Larger Banana Boulders?
Yes. I tested these as 45 g biscuits as well. Bake the larger biscuits for approximately 13–16 minutes, depending on whether you want a soft or crunchy result. They’re quite substantial at this size, which may be exactly what you’re after. I preferred the smaller 25 g version, but nobody here turned down the larger ones during testing. My husband took the 45g batch off for his hiking buddies; they apparently went down a treat.
Do I need to flatten them?
No, I left the portions in rough ball shapes so they look like Banana Boulders. They don’t spread much, especially when they’re chilled while the oven heats. If you prefer a flatter biscuit, press each portion down slightly before chilling. Don’t wait for the oven to flatten them for you because they’re rather stubborn. 😁
Adding the Chocolate
The chocolate is optional, but I think the stripes make the biscuits look more inviting and, of course, add another little hit of chocolate. Around 80 g of melted Cadbury chocolate “Melts” should be enough. I prefer dark chocolate with the sweetness of the banana and golden syrup, while my grandson has firmly voted for milk chocolate. I melted my chocolate in a zip-lock bag and piped it straight from there. You could also use a mixture of both. That should keep everyone happy.
Extra Tips
- Keep the butter cold: Cut it into small cubes and return it to the fridge until you’re ready to use it.
- Mash the banana well: This distributes it evenly through the dough.
- Expect sticky dough: This one is meant to be a little sticky. Chilling it briefly will make it easier to handle.
- Weigh the portions: Evenly sized biscuits bake at the same rate, which is particularly helpful when the baking time controls the final texture.
- Chill before baking: This firms the butter again and helps the biscuits retain their boulder shape.
- Allow them to cool: The biscuits will be softer when hot and firm as they cool.
- Add chocolate only when cool: If the biscuits are still warm, the chocolate will remain soft and may disappear into the surface.
Storage
Store the cooled biscuits in an airtight container at room temperature. The softer version will remain more cake-like, while the longer-baked biscuits will keep their crunch better. Make sure they are completely cool before sealing the container; otherwise, trapped steam may soften them.
Freezing
You can freeze the baked biscuits, with or without the chocolate decoration. Place them in an airtight container with baking paper between the layers. Allow them to thaw at room temperature before serving. You can also freeze the portioned, unbaked dough. Freeze the boulders on a tray first, then transfer them to a freezer-safe container or bag. Bake from frozen, allowing a little extra time in the oven.
Nutrition
These biscuits contain banana, rolled oats and coconut, but they’re still a sweet biscuit made with butter and sugar. Enjoy them for what they are, something lovely to have with a cuppa.
Frequently Asked Questions
You can, although the texture will be slightly different. Rolled oats give the biscuits more chew and contribute to their rough appearance. Quick oats will blend into the dough more readily. I really prefer rolled oats here.
The coconut helps absorb moisture and contributes to the biscuit’s texture, so leaving it out may make the dough softer. I’d replace it with the same weight of extra rolled oats rather than simply omitting it.
Honey should work, but it will change the flavour. Golden syrup gives the biscuits a gentle caramel flavour that works particularly well with brown sugar and banana. But go for it if you’d prefer, and let us know how they went.
Yes. Press the portions down before chilling them. They won’t spread very much on their own. I like to wet my fingers before pressing; then they won’t stick so much. 😉
Yes. Use 45 g portions and bake for approximately 13–16 minutes, depending on your preferred texture. At that size they’re quite filling.
I’d make two separate batches in the Thermomix rather than doubling everything in one bowl. The mixture is quite thick once the oats and coconut are added, and two separate batches will mix more evenly.
Not at all. They’re delicious without it, although the chocolate stripes make them look a little more special.
Oat and banana Biscuits
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becs-table.com.auEquipment
- 1 Thermomix (optional)
Ingredients
- 250 g plain flour
- 80 g brown sugar
- 40 g caster sugar
- ½ teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 5 g vanilla extract or vanilla bean paste
- 1 generous pinch flaked salt
- 100 g cold butter cut into small, evenly sized cubes
- 70 g very ripe banana mashed well with a fork
- 40 g golden syrup
- 1 large egg
- 80 g rolled oats
- 30 g desiccated coconut
- 80 g dark or milk chocolate melts optional
Instructions
Thermomix Method
- Add the plain flour, brown sugar, caster sugar, bicarbonate of soda, cinnamon, vanilla and salt to the Thermomix bowl. Mix for 5 seconds/speed 5.
- Add the cold, cubed butter. Mix for 10 seconds/speed 5.
- Add the mashed banana, golden syrup and egg. Mix for 5 seconds/speed 5.
- Add the rolled oats and desiccated coconut. Mix for 5 seconds/reverse/speed 5.
- Remove the dough from the Thermomix bowl. The mixture will be a little sticky. Watch my video to see how I handle it, or place the dough in the fridge for a short time to make it easier to portion.
- Weigh the dough into 25 g portions and leave them in rough ball shapes. You should get approximately 27 biscuits.
- Place the biscuits on lined baking trays, leaving approximately 3–4 cm between them. They don’t spread very much, so there’s no need to leave enormous gaps.
- Place the trays in the fridge, then preheat the oven to 170°C fan-forced. Allow the biscuits to chill while the oven comes to temperature.
- Once the oven is hot, bake the 25 g biscuits for approximately:
- 12 minutes for a softer, more cake-like centre
- 15 minutes for a crunchier biscuit
- Leave them on the tray for a few minutes before transferring them to a cooling rack. The biscuits will continue to firm as they cool.
- Once completely cool, melt the chocolate and pipe or drizzle it in stripes over the biscuits.
Conventional Method
- Add the plain flour, brown sugar, caster sugar, bicarbonate of soda, cinnamon and salt to a large mixing bowl. Stir well to combine.
- Add the vanilla and cold, cubed butter. Rub the butter into the dry ingredients using your fingertips or a pastry blender until the mixture resembles coarse crumbs. Try not to overwork it, as you want the butter to stay reasonably cold.
- In a small bowl or jug, combine the mashed banana, golden syrup and egg.
- Add the banana mixture to the flour mixture and stir until almost combined.
- Add the rolled oats and desiccated coconut. Mix until you have an evenly combined dough. It will be a little sticky.
- Weigh the dough into 25 g portions and leave them in rough ball shapes. Place them on lined baking trays, leaving approximately 3–4 cm between each one.
- Place the trays in the fridge and preheat the oven to 170°C fan-forced or 180°C conventional.
- Once the oven is hot, bake for approximately 12 minutes for a softer centre or 15 minutes for a crunchier biscuit.
- Allow the biscuits to sit on the tray for a few minutes before transferring them to a cooling rack.
- Once completely cool, melt the chocolate and drizzle or pipe it over the biscuits.
Tell us what you think!
Are you a crunchy biscuit person, or do you prefer that softer, cake-like middle?
If you make my Banana Boulders, let me know which baking time you chose. And, more importantly, whether dark or milk chocolate won the vote in your house.
If you often have bananas that need to be used up as I do, I’ve got loads more recipes on my site. Why not check out these
- Banana Pancakes
- Banana Oat Bars, as another “banana and oat” recipe
- Banana Bread Whoopie Pies
- Cafe-style banana bread
- Gluten-Free Banana Bread
See, I do have a lot of leftover bananas. I’ve even got more recipes on my blog. Just type Banana in the search bar.
Super easy to make and tastes delicious
Thank you for taking the time to come back and share your rating every time you try my recipes. It really helps others be inspired to try them. 💖
Hi Bec have you made them gluten free? They look great!
Hey Judi, No I haven’t. If you give them a shot and they work out well, let me know what flour and oats you’ve used.
Will do!
This look’s perfect for weekend baking. I store my very ripe bananas in the freezer. I’m guessing these are ok to use too – will be quite sloppy when defrosted. 😊
Hi Kathy, if you find they’re a little too soft when you make them, just add 10 – 20g more plain flour. No more than that, or they’ll be too dry. The mix is quite soft compared to some of the biscuits I make; that’s why I used a scoop to shape them.