These banana biscuits made with the Thermomix® take 30 minutes (15 min preparation plus 15 min baking) and make 50 pieces (roughly 25 kcal per biscuit). 100 g spelt grains plus 100 g rolled oats plus 1 ripe banana plus 50 g butter. Completely sugar-free: the natural sweetness of the ripe banana is all you need, making them ideal as a baby snack from 9 months or as a healthy treat for children and adults alike.
We bake these biscuits mainly for babies from 9 months and toddlers as a healthy snack. Compared with shop-bought baby biscuits (Hipp, Alete at 3 to 5 euros per 150 g), the homemade version costs around 1 euro for 50 pieces. Plus, you know exactly what goes into them (no hidden sugars, no flavourings, no release agents).
Banana Biscuits with the Thermomix®
Ingredients 0 / 5 ✓
- 100 g spelt grains (or wheat grains)
- 100 g rolled oats
- 1 ripe banana
- 50 g butter
- flour for rolling out
Instructions 0 / 3
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1
Mill the spelt grains.
Add the spelt grains to the mixing bowl and mill for 40 seconds / speed 10. Add the rolled oats and mill for a further 10 seconds / speed 10.
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2
Mix the dough.
Peel the banana. Cut the banana and butter into pieces, add both to the mixing bowl and stir together for 5 seconds / speed 8. Then knead the dough for 2 minutes / kneading mode, transfer to a bowl and leave to rest for 10 minutes.
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3
Shape and bake the biscuits.
Preheat the oven to 200 °C (fan 180 °C). Roll out the dough on a lightly floured work surface, cut out the biscuits and place them on a baking tray lined with baking paper. Bake in the oven for 10 to 15 minutes.
Tip: No cookie cutters to hand? Simply cut out the Thermomix® baby biscuits using a glass in the size you prefer.
Nutrition per serving
Why a ripe banana: natural sweetness instead of sugar
A ripe banana (with brown spots on the skin, possibly a few black patches too) has a fructose content of 12 to 15 per cent. When mashed and baked, Maillard reactions (browning) also occur, producing a sweet, caramel-like, vanilla flavour. So: no sugar needed.
Unripe bananas (greenish-yellow) contain more starch than sugar and taste starchy and bland in the biscuits. Rule of thumb: the banana must be ripe enough that the skin dents when pressed and shows brown spots.
Pro tip: peel overripe bananas that nobody wants to eat and freeze them. Straight from the freezer into the mixing bowl works just as well. Reduces food waste.
Mill spelt grains yourself: 40 sec at speed 10
Spelt grains are whole grains with the bran, germ, and starchy core intact. Freshly milled (in the Thermomix® for 40 sec at speed 10) you get wholemeal spelt flour with all its vitamins (vitamin E, B vitamins) and minerals (iron, zinc, magnesium).
Shop-bought wholemeal spelt flour often sits on the shelf for weeks or months and loses vitamins through oxidation. Freshly milled, the nutritional value is at its peak. Plus, you get a nutty, fresh flavour that industrial flour lacks.
No spelt grains to hand? Use 100 g wholemeal spelt flour directly and skip step 1. If using wheat grains (the alternative), mill them for 40 sec at speed 10 in the same way.
Mill the rolled oats too: 10 seconds
The rolled oats are milled together in a second step for 10 sec at speed 10. Because the oats are already flaked, they need less time than whole grains. The result is a fine oat flour blended with spelt flour, giving the dough an even consistency.
Instead of rolled oats, spelt, rye, or multigrain flakes work just as well. Gluten-free option: use gluten-free oats plus gluten-free flour (rice or buckwheat flour) instead of spelt.
Knead the dough and leave to rest for 10 minutes
After milling, add the banana and butter, stir together for 5 sec at speed 8. Then knead for 2 minutes on kneading mode (spiral symbol) to build structure. This develops the stickiness (gluten in spelt and oats) that holds the dough together.
Then leave to rest in a bowl for 10 minutes. This step matters: the flour absorbs the moisture from the banana, making the dough workable (beforehand it is too sticky). In a warm kitchen, pop it in the fridge so the butter stays firm.
Roll out, cut, bake: 200 °C for 10 to 15 minutes
Roll out to about 5 mm thickness on a lightly floured work surface. Cut out shapes using cookie cutters (baby shapes: stars, hearts, animals). Place on baking paper on a baking tray. Bake at 200 °C top/bottom heat (180 °C fan) for 10 to 15 minutes until golden.
Important: do not bake too dark or they will turn hard and bitter. Golden with slightly browned edges is perfect. Remove from the oven and leave on the tray for 5 minutes (they are still soft at first), then transfer to a wire rack to cool completely.
Variations: chocolate, coconut, apple, nuts
Chocolate banana biscuits: fold 50 g of fine chocolate chips into the dough. Not suitable for babies under 1 year (contains sugar), but perfect for children from 1 year.
Coconut banana biscuits: replace 30 g of rolled oats with 30 g desiccated coconut. Brings a tropical note.
Apple and banana biscuits: replace half the banana with 1 finely grated apple. A fruity, slightly tangy variation.
Nut banana biscuits: add 30 g ground almonds or hazelnuts. NOT suitable for babies under 1 year (allergy risk).
Cinnamon and vanilla banana biscuits: add 1 tsp cinnamon and 1/2 tsp vanilla (real pod) to the dough. A grown-up variation.
Vegan: replace the butter with plant-based margarine or 40 g coconut oil. Works just as well, the flavour is similar.
Gluten-free: gluten-free oats plus 100 g rice or buckwheat flour instead of spelt. Slightly more crumbly, but it works.
Banana biscuits from 9 months: what to keep in mind
Ideal for babies from 9 months: sugar-free, soft enough to dissolve in the mouth, and small enough to hold. That said, biscuits must be completely cooled before serving, otherwise there is a risk of burns. Also, always supervise babies while eating (choking risk with larger pieces).
Leave out salt, chocolate, and nuts for the baby version. Plain with banana, spelt, oats, and butter is optimal. The ripe banana provides more than enough sweetness.
Banana biscuits keep for 4 to 5 days, or 2 months in the freezer
Stored in an airtight tin, they keep for 4 to 5 days. To keep them fresh for longer: after 2 days, wrap individually in cling film or freeze them (pre-freeze on a tray, then transfer to a freezer bag). Frozen, they keep for 2 months.
To defrost, leave at room temperature for 2 hours, or pop in the microwave for 30 seconds. Optionally, reheat in the oven at 150 °C for 2 minutes to crisp them up again.
Plus: the recipe comes from the book “Mix Recipes for Babies and Toddlers” for TM31 and TM5. If you are looking for more shortcrust recipes, our Shortcrust Pastry with the Thermomix® collection has more classics.
Goes well with: Milk.
Our tip: Nut Corners with the Thermomix®.
