Bananas are such a handy, portable snack, packed full of nutrients like potassium, magnesium, vitamin B6, calcium and fibre. If, like me, you’ve got plenty of over ripe bananas in your fruit bowl, here is an allergy friendly recipe to use them up: Banana biscuits with dates and oats. These are sure to be a lunch box favourite.

Banana biscuits with date and oats (dairy, egg, wheat, and nut free)

These banana biscuits were a staple in our household well before allergies entered the picture. They make great lunch box snacks (especially if you can’t have most muesli bars) and are so simple to make. This recipe is adapted from a very well-worn 1996 edition of Healing Foods Cookbook – the Vegan Way to Wellness by Jane Sen.

Banana biscuits with date and oatsI used Freedom Foods Quick Cook Oats for this recipe. They are the only brand I have found in NZ that are certified wheat and nut free. I use about 8 large medjool dates, however you could use dried dates too. Check these are sulphite free if you have kids with asthma as the chemical has been known to cause irritation. You could also use dried apricots (Ceres Organic dried apricots work well).

I’ve never added sugar or sweeteners as we find that the date banana combo makes them sweet enough. However you could add a dash of vanilla essence or maple syrup if you wanted your biscuits sweeter.

Munch mum Rebecca Oliver our Allergy specialist.

Banana biscuits with date and oats
Prep time
Cook time
Total time
Serves: 14
  • 3 medium bananas
  • ⅓ cup light oil (rice bran, light olive oil or sunflower oil are good as they all have a neutral flavour)
  • 1½ cups oats
  • ½ cup quinoa flakes (if you don’t have these add more oats)
  • ½ cup dates, chopped (or 8 fresh medjool dates, pitted & chopped)
  • ½ tablespoon ground flaxseed or chia seed soaked in 3 tablespoons of water for 10 minutes (optional)
  1. Preheat oven to 180 degrees.
  2. Whizz the bananas and oil together in a medium sized mixing bowl using a stick blender (if mash & puree with a fork). Add the oats, quinoa flakes, chopped dates and flaxseed or chia seed (if using). Mix gently until all ingredients are combined.
  3. Place heaped tablespoons of the mixture on a lined baking tray and gently press down till even.
  4. Bake for 20 -25 minutes until a light golden brown.
  5. Enjoy these banana biscuits with a cup of tea!


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