Banana Raisin Biscuits

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    Banana Raisin Biscuits

    Banana Raisin Biscuits

    (105)
    26min


    93 people made this

    These are wonderfully moist and chewy raisin and coconut biscuits with a banana bread taste. A new twist on an old favourite.

    Ingredients
    Serves: 48 

    • 300g margarine
    • 3/4 cup (120g) firmly packed brown sugar
    • 1/2 cup (110g) white sugar
    • 1 egg, lightly beaten
    • 1 teaspoon vanilla essence
    • 1 1/2 cups (185g) plain flour
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon ground cloves
    • 3 cups (450g) rolled oats
    • 2 ripe bananas, sliced
    • 1 1/2 cups raisins
    • 1 cup desiccated coconut

    Directions
    Preparation:15min  ›  Cook:11min  ›  Ready in:26min 

    1. Preheat the oven to 190 degrees C. Grease baking trays.
    2. In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Combine the flour, bicarb soda, salt, cinnamon, nutmeg and cloves; stir into the creamed mixture until well blended. Stir in the oats, bananas, raisins and coconut, one at a time using a wooden spoon. Drop by rounded spoonfuls 5cm apart onto the prepared baking tray.
    3. Bake for 11 to 13 minutes in the preheated oven. Allow biscuits to cool on baking tray for 1 minute before removing to a wire rack to cool completely.
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    Reviews and Ratings
    Global Ratings:
    (105)

    Reviews in English (105)

    by
    31

    These cookies were so easy to make and a BIG hit here...the only thing I did different was add some chopped pecans. I was so impressed with the fact these didn't spread out on the sheet, which is one of my pet peeves. I will definately be making these in the future, esp. around the holidays!  -  28 Jul 2007  (Review from Allrecipes USA and Canada)

    by
    26

    These are really good! I quartered my banana slices and thought that it worked really well. I was also surprised that my cookies did not spread. They stayed in little balls. The second batch I flattened with a fork and liked the appearance much better. I will make these again!  -  24 Apr 2005  (Review from Allrecipes USA and Canada)

    by
    20

    FANTASTIC!! My kids and I love these cookies!! I substituted whole wheat flour, crisco (for margarine--one kid is allergic to milk) and used craisins and dried blueberries instead of raisins. The crisco makes them more crispy and less cake like. This is definitely a keeper!!!!!!!! Thank you so much!!!!!!!!!!  -  18 Apr 2005  (Review from Allrecipes USA and Canada)

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