Banana Shortbread Biscuits recipe

Buttery, crumbly biscuits with a gentle banana sweetness and a tender melt-in-the-mouth texture. They are simple to make and perfect with a cup of tea.

25 min · Easy · British Jump to method

Banana Shortbread Biscuits

Ingredients

20 servings
  • 100g Butter
  • 100g Margarine
  • 60g Sugar
  • 1 Bananas
  • 200g Flour
Nutrition Per serving
Calories 120 kcal
Protein 1.3 g
Carbohydrates 12.4 g
Fat 7.1 g
Saturated fat 3.4 g
Fibre 0.4 g
Sugar 3.2 g
Sodium 45 mg

Why this works

A small, energy-dense biscuit with moderate sugar and saturated fat, best enjoyed occasionally rather than as an everyday snack.

Saturated fat from butter and margarine. Butter and margarine contribute a meaningful amount of saturated fat per biscuit, which can add up quickly across a serving.

Low fibre content. Refined flour and limited banana mean fibre is quite low, so these biscuits are less filling than higher-fibre snacks.

Provides quick carbohydrate energy. The flour, sugar and banana supply fast-release carbohydrate, making this a higher-energy treat rather than a nutrient-dense snack.

Method

  1. Preheat the oven to 170°C (Fan 150°C, 338°F, Gas Mark 3½) and line a tray with baking paper.
  2. Cream the butter or margarine with the sugar until pale.
  3. Mash the bananas and stir them in.
  4. Add the flour and mix to a soft dough.
  5. Roll into small rounds, flatten slightly and place on the tray.
  6. Bake for 12-15 minutes until lightly golden, then cool on a wire rack.
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