VegBox Recipes

Banana And Ginger Biscuits

Faced with an opened banana that my toddler had insisted on, but then refused to eat, I decided to experiment with this recipe. I wanted to use it in some biscuits, with some root ginger, to see if you could reduce the amount of fat and sugar in them. And the result lasted less than 24 hours... That counts as a success in our house!


Makes up to 20

  • 50g butter (softened)
  • 1 large banana
  • 100g golden syrup
  • 50g caster sugar (optional - if the banana is sweet, you might not want the sugar)
  • ½ inch root ginger (or 1 teaspoon ginger powder)
  • 175g plain flour
  • 1 teaspoon baking powder
  • 1 large egg or 2 small ones


  1. Preheat the oven to 180 C.

  2. Peel the ginger and either chop it very finely or grate it finely.

  3. Gently heat the butter, syrup, sugar and ginger in a saucepan, until the butter and sugar have melted.

  4. Allow to cool slightly, then add the flour and baking powder.

  5. Mash the banana and add to the mixture.

  6. Add the eggs and beat well. It should be a thick mixture.

  7. Now for the messy bit:
    Grease a large baking tray. Take a tablespoon of the biscuit mixture and use your hands to roll it into a ball. Squash until flat, about 5mm thick. Put on the tray.

  8. Continue until the tray is full, with a few centimetres between each biscuit.

  9. Bake for 12 minutes, or until the biscuits are lightly risen and golden brown.

  10. Allow to cool before eating.

I found I had some mixture spare, so I put it in a sandwich bag in the fridge and made some more biscuits the next day... Anyway, that's my excuse!


Time From Cupboard-To-Table

20 minutes

Notes & Variations on Banana And Ginger Biscuits

Try adding a second banana and using less egg, if you want to make it healthier. You can also reduce the sugar, if you want.

The golden syrup isn't exactly a healthy ingredient, but it does help the mixture bind together.


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