These Banana Finger Biscuits are the perfect homemade snack for babies—made with only natural ingredients and completely free of added sugar and oil. By using just bananas and eggs, these biscuits are both healthy and simple to prepare, making them a great choice for parents who want to avoid processed snacks.
The texture is wonderfully crispy and easy to bite into, with the natural sweetness of bananas shining through. These biscuits are designed for babies to grab and enjoy, so they are not only a fantastic addition to a baby’s meals but also a safe snack that gives parents peace of mind.
Why You’ll Love This Recipe
- Health-Conscious: No oil or sugar—just the goodness of banana and egg.
- Perfect for Babies: The natural sweetness of bananas makes these biscuits an ideal snack for your little one.
- Simple to Make: No complex equipment required—just your oven and a few basic tools.
- Crispy and Addictive: The biscuits are crispy, light, and naturally sweet, making them irresistible for everyone!
- Cost-Effective: Making these biscuits at home saves you money compared to store-bought baby snacks, plus you know exactly what’s inside.
Ingredients and Substitutions
- Eggs – You’ll need just the egg whites and yolks for this recipe. The egg whites will help create a light and airy texture, while the yolks will give the biscuits structure and richness. Make sure the bowl you use for the egg whites is free from any oil or water to ensure they whip up perfectly.
- Banana – I recommend using ripe bananas, as their natural sweetness is key to flavoring these biscuits. The riper the banana, the smoother it will mash. Add a little water to the banana to get a smoother texture when mashing.
- Cake Flour – For the best texture, stick to cake flour. It’s low in protein and helps keep the biscuits light and crispy. Avoid substituting with all-purpose flour, as it could make the biscuits too dense.
- Cornstarch – Cornstarch is a secret ingredient here to help stabilize the egg whites and create that perfect crispiness. Don’t skip this!
- Lemon Juice – A few drops of lemon juice in the egg whites help stabilize them during whipping and also eliminate any eggy smell. It’s a small addition but makes a big difference!
- Black Sesame – While optional, black sesame seeds add a lovely aroma and texture. You can substitute them with white sesame seeds or leave them out entirely if you prefer a simpler biscuit.
How to Make Banana Finger Biscuits
- Preparation (20 minutes)
Separate the egg whites and yolks, placing them in two bowls that are completely clean and free of oil or water. Refrigerate the egg whites for about 10 minutes to help with whipping.
Peel the banana and mash it with 10ml of water until smooth. You’ll need about 70g of mashed banana for the dough. Prepare your baking tray by lining it with parchment paper or a silicone mat. Preheat the oven to 120°C (248°F).
- Make the Banana Egg Yolk Mixture (10 minutes)
Sift the egg yolks into a large bowl. Add the mashed banana and mix with a silicone spatula until combined.
Sift in the cake flour and mix gently until smooth and free of lumps. Avoid overmixing to keep the mixture tender.
- Whip the Egg Whites (15 minutes)
Remove the egg whites from the fridge. Add a few drops of lemon juice and begin whipping with an electric mixer on high speed until stiff peaks form.
Add the cornstarch to the whipped egg whites and continue whipping until they are firm and glossy. This will ensure the biscuits are light and crisp.
- Mix the Dough (10 minutes)
Take one-third of the whipped egg whites and gently fold it into the banana and egg yolk mixture. Use a “folding” motion, not stirring, to avoid deflating the meringue.
Gradually fold in the remaining whipped egg whites until the batter is smooth and fluffy. Transfer the batter into a piping bag or a ziplock bag with a small cut at the tip.
- Pipe the Biscuits (10 minutes)
Pipe the dough onto the prepared baking tray in small, uniform finger shapes (about 5-6cm in length with a 2cm space between each one).
Optionally, sprinkle a small amount of black sesame on top for added flavor and decoration.
- Bake and Cool (40 minutes)
Place the baking tray in the preheated oven and bake for 40 minutes at 120°C (248°F), or until the biscuits are golden and crisp to the touch.
Allow the biscuits to cool completely on the tray. Once cooled, they will become even crispier. Store in an airtight container to maintain their crunch.
Practical Tips & Pitfalls to Avoid
- Whipping Egg Whites: Make sure there is no oil or water in the bowl you use for egg whites. A clean, dry bowl is crucial for proper whipping. Also, don’t over-whip the egg whites as they can become dry and cause the biscuits to lose their texture.
- Folding the Batter: When mixing the whipped egg whites with the banana mixture, fold gently from the bottom up. This preserves the airiness of the meringue, which is key to getting light and crisp biscuits.
- Baking Tips: Ensure your oven is fully preheated, and bake at the correct temperature. Lower temperatures allow for a gradual drying process, which is important to achieve the crispy texture. Don’t rush the baking process by turning up the heat.
- Banana Choice: Use ripe bananas for the best flavor. Overripe bananas can get too mushy, so aim for just ripe bananas for optimal sweetness and texture.
- Cooling & Storing: Let the biscuits cool completely before storing to ensure they maintain their crisp texture. If they soften during storage, you can re-crisp them in a low oven.
Frequently Asked Questions
Why are my biscuits soft instead of crispy?
If the biscuits are soft, it could be due to either under-baking or not allowing them to cool fully before storing. Make sure they are fully baked and allowed to cool to room temperature. Reheat them in the oven at 100°C for 5-10 minutes to re-crisp.
Can I make these biscuits ahead of time?
Yes! These biscuits can be made ahead of time and stored in an airtight container for up to a week. You can also freeze them for up to a month and re-crisp them by heating in the oven for a few minutes.
Are these biscuits suitable for older children or adults?
Yes, the biscuits are healthy and suitable for adults or older children, though you might want to break them into smaller pieces for younger babies or toddlers.
Ingredients
- 2 large eggs separate yolks and whites
- 1 ripe banana approximately 100g
- 50 g cake flour
- 12 g cornstarch
- A few drops of lemon juice
- Black sesame optional, for decoration
- 10 ml water to help mash the banana
Instructions
Preparation (20 minutes)
- Separate the egg whites and yolks, placing them in two bowls that are completely clean and free of oil or water. Refrigerate the egg whites for about 10 minutes to help with whipping.
- Peel the banana and mash it with 10ml of water until smooth. You'll need about 70g of mashed banana for the dough. Prepare your baking tray by lining it with parchment paper or a silicone mat. Preheat the oven to 120°C (248°F).
Make the Banana Egg Yolk Mixture (10 minutes)
- Sift the egg yolks into a large bowl. Add the mashed banana and mix with a silicone spatula until combined.
- Sift in the cake flour and mix gently until smooth and free of lumps. Avoid overmixing to keep the mixture tender.
Whip the Egg Whites (15 minutes)
- Remove the egg whites from the fridge. Add a few drops of lemon juice and begin whipping with an electric mixer on high speed until stiff peaks form.
- Add the cornstarch to the whipped egg whites and continue whipping until they are firm and glossy. This will ensure the biscuits are light and crisp.
Mix the Dough (10 minutes)
- Take one-third of the whipped egg whites and gently fold it into the banana and egg yolk mixture. Use a "folding" motion, not stirring, to avoid deflating the meringue.
- Gradually fold in the remaining whipped egg whites until the batter is smooth and fluffy. Transfer the batter into a piping bag or a ziplock bag with a small cut at the tip.
Pipe the Biscuits (10 minutes)
- Pipe the dough onto the prepared baking tray in small, uniform finger shapes (about 5-6cm in length with a 2cm space between each one).
- Optionally, sprinkle a small amount of black sesame on top for added flavor and decoration.
Bake and Cool (40 minutes)
- Place the baking tray in the preheated oven and bake for 40 minutes at 120°C (248°F), or until the biscuits are golden and crisp to the touch.
- Allow the biscuits to cool completely on the tray. Once cooled, they will become even crispier. Store in an airtight container to maintain their crunch.