Peanut and Sultana Biscuits

    25 minutes

    Banana, peanut butter and sultanas make these oat biscuits a family favourite. They are a delicious combination of flavours.

    124 people made this

    Serves: 18 

    • 1 banana, peeled and mashed
    • 1 cup peanut butter
    • 1/2 cup (125g) white sugar
    • 1/2 cup (90g) packed brown sugar
    • 2 egg whites
    • 2 cups (250g) wholemeal flour
    • 1 teaspoon bicarbonate of soda
    • 1 cup (155g) rolled oats
    • 1 cup (165g) sultanas

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 150 degrees C.
    2. In a medium bowl stir together mashed banana, peanut butter, white sugar and brown sugar until smooth. Then mix in the egg whites.
    3. Add flour and bicarbonate of soda then mix until just blended. Stir in the rolled oats and sultanas.
    4. Drop biscuit dough by heaping spoonfuls onto an unprepared baking tray. Bake for 15 to 17 minutes in the preheated oven. When biscuits are done remove from the baking tray and cool on wire racks.

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    Reviews in English (107)


    EXCELLENT!!I made some changes though. Read other reviews about dryness I think I solved that. First of all I used 3 very ripe bananas instead of 1 that increases moisture quite a bit. I heaped the peaunt butter I used 2 whole eggs instead of just the whites. Also I used 1 cup of the wheat flour and 1 heaping cup of the white flour. I added 1/2 tsp salt and skipped the raisins. They were cakelike but tons of PB and banana flavor, so good. And the oatmeal made them chewy. Also I cooked them at 350 for about 8-9 minutes but I have a hot oven you just gotta watch them and don't overcook. Thanks for a great recipe Gretchen!!:>)  -  21 Jul 2004  (Review from Allrecipes USA and Canada)


    So basically these cookies are amazing and delicious. For those who want a definite banana flavor to these, make sure you use a brown, overripe banana and you'll get the nice taste of it in the cookies. I did make some modifications, and they still came out excellent. First I cut back on the white sguar by 1/4 cup, added 1 t cinnamon, used chunky PB and left out the raisins entirely. I baked these at 325 for about 18 minutes and they were just perfect. With my modifications there are 114 calories/cookie with almost 3 grams of protein and 2 grams of fiber. Super tasty, will make again and again.  -  11 May 2006  (Review from Allrecipes USA and Canada)


    This is an awesome recipie for using old bananas. I made a few changes and still the cookies turned out extremly well- I used 2 1/2 very ripe bananas,3/4 cup light brown sugar, only 1/4 cup of white sugar, (to give a chewy texture) 2 whole eggs, 1 1/2 cups self rising flour - I didn't have any other kind, 1 cup of instant oats and 1 cup of raisins... I mixed ingredients according to directions then put the dough into the refridgerator for 10 minutes to chill, used a silicone baking mat, then baked at 350 degrees for 9-12 minutes. My cookies came out wonderfully and had a cake like texture but I didn't mind at all. Great recipie. Thanks.  -  02 May 2007  (Review from Allrecipes USA and Canada)