Best Ever Banana Walnut Breakfast Biscuits
There’s something truly magical about the aroma of freshly baked goods wafting through the house on a lazy weekend morning. It takes me right back to my grandmother’s kitchen, where the promise of a warm, comforting treat made even the gloomiest rainy day feel bright. She always had a knack for turning simple ingredients into something extraordinary, and often, that meant using up overripe bananas. I can still picture her bustling about, humming a little tune, with the scent of cinnamon and sweet fruit filling every corner.
Those memories were the inspiration behind these incredible Banana Walnut Breakfast Biscuits. I first developed this recipe on a particularly chilly autumn morning, craving something that felt like a hug in a biscuit. And let me tell you, this recipe delivers! It quickly became a tested family favorite, marrying the moist, flavorful essence of banana bread with the delightful, tender flakiness of a perfect biscuit. It’s an easy breakfast treat that feels utterly wholesome and deeply satisfying.
If you’re looking for a delightful way to start your day or a comforting snack to enjoy with your afternoon coffee, these Banana Walnut Breakfast Biscuits are an absolute must-try. They’re simple to make, packed with flavor, and guaranteed to bring a smile to your face. Get ready to fall in love with your new favorite morning bake!
Why You’ll Love This Recipe
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- Incredibly Delicious Flavor: Imagine your favorite banana bread, but in a tender, flaky biscuit form! These biscuits are bursting with the sweet, comforting taste of ripe bananas, perfectly complemented by the earthy crunch of walnuts and a hint of warming spices. It’s a harmonious blend that’s simply irresistible.
- Perfectly Soft and Tender Texture: We all love a good biscuit, and these are no exception. They bake up beautifully soft on the inside with just a slight crispness on the outside, creating a delightful contrast with every bite. The mashed banana adds an extra layer of moisture, ensuring they’re never dry.
- Simple & Straightforward to Make: Don’t let the deliciousness fool you; these biscuits are incredibly easy to prepare. With basic pantry ingredients and a simple mixing method, even beginner bakers can achieve fantastic results. You’ll have fresh, warm biscuits on the table in under an hour!
- Wholesome & Satisfying Breakfast: Packed with real fruit and nuts, these biscuits offer a more nutritious start to your day than many other baked goods. They’re hearty enough to keep you feeling full and energized, making them a fantastic choice for a grab-and-go breakfast or a leisurely brunch.
- Freezer-Friendly & Great for Meal Prep: Make a big batch and freeze them for later! These biscuits thaw beautifully, allowing you to enjoy a homemade breakfast even on your busiest mornings. Just pop one in the microwave or oven for a quick warm-up.
- Versatile for Any Occasion: While they shine as a breakfast item, these banana walnut biscuits are also wonderful as an afternoon snack with tea, a delightful dessert served warm with a dollop of whipped cream, or even packed in lunchboxes. Their comforting appeal makes them a crowd-pleaser for any time of day.
- A Fantastic Way to Use Up Ripe Bananas: Got a few spotty bananas on your counter? This recipe is your delicious solution! Instead of tossing them, transform them into something truly special and minimize food waste.
What You Need
You only need a few simple pantry staples for this recipe! Most likely, you already have everything on hand, especially if you’re a fan of baking. The key is to use ripe bananas – the spottier, the better for that intense banana flavor! Check the full printable recipe card below for detailed measurements of each ingredient.
Expert Tips
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- Don’t Overmix the Dough: This is arguably the most crucial tip for tender biscuits. Once you combine the wet and dry ingredients, mix just until everything is incorporated and no dry flour streaks remain. Overmixing develops the gluten, leading to tough, dense biscuits instead of light, flaky ones. A gentle hand is your best friend here!
- Use Very Ripe Bananas: The riper your bananas, the sweeter and more flavorful your biscuits will be. Look for bananas with plenty of brown spots; these contain more natural sugars and a more intense banana aroma. Avoid green or barely ripe bananas, as they won’t provide the same depth of flavor or moisture.
- Keep Your Butter Cold: Just like with traditional biscuits or pie crusts, cold butter is essential for a flaky texture. The cold butter melts in the oven, creating pockets of steam that lift the dough, resulting in those desirable layers. Work quickly when cutting in the butter, or even pop your bowl and dry ingredients in the freezer for 10-15 minutes beforehand to keep everything chilled.
- Measure Flour Correctly: For accurate baking, always scoop your flour into the measuring cup with a spoon, then level it off with the back of a knife. Scooping directly from the bag can compact the flour, leading to too much flour and a dry, dense biscuit.
- Adjust Milk as Needed: The moisture content of mashed bananas can vary, so you might need slightly more or less milk than the recipe states. Add the milk gradually until the dough just comes together and is sticky but manageable. It should not be overly wet or crumbly.
- Don’t Flatten Too Much: When shaping, lightly pat the dough into a disc about 1-inch thick. Avoid pressing too hard or overworking it. For drop biscuits, simply use a large spoon or ice cream scoop to drop mounds onto the baking sheet.
- Bake Until Golden Brown: Keep an eye on your biscuits. They should be golden brown on top and lightly browned on the bottoms. An underbaked biscuit will be doughy, while an overbaked one will be dry. The sweet spot is a beautiful golden hue.
- Consider a Glaze: For an extra touch of sweetness and shine, a simple powdered sugar glaze (powdered sugar mixed with a tiny bit of milk or water) drizzled over the warm biscuits is absolutely divine.
Variations & Substitutions
These Banana Walnut Breakfast Biscuits are wonderfully adaptable! Feel free to get creative and tailor them to your preferences or dietary needs.
- Nut-Free: If you have a nut allergy or simply prefer to omit them, leave out the walnuts. You can replace them with an equal amount of chocolate chips, shredded coconut, or even a sprinkle of oats for texture.
- Chocolate Lovers: Add a generous half cup of chocolate chips (mini or regular, dark or milk) to the dough along with the walnuts. Banana and chocolate are a match made in heaven!
- Spice It Up: Enhance the warm flavors by adding 1/4 teaspoon of nutmeg or a pinch of allspice along with the cinnamon. A tiny touch of ground ginger can also be lovely.
- Gluten-Free Option: To make these biscuits gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture might be slightly different but still delicious.
- Vegan Adaptation: For a vegan version, use unsweetened applesauce or a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 mins) instead of a traditional egg (if the recipe calls for one; this particular recipe doesn’t usually use egg but if you’re modifying a different biscuit base, be aware). Substitute dairy milk with a non-dairy alternative like almond or soy milk, and swap out the butter for a good quality vegan butter alternative or refined coconut oil.
- Add Dried Fruit: Try adding a handful of dried cranberries, raisins, or chopped dates for extra chewiness and pockets of sweetness.
Storage & Freezing
Proper storage ensures your Banana Walnut Breakfast Biscuits stay fresh and delicious for as long as possible!
Storing Leftovers:
- Allow the biscuits to cool completely on a wire rack before storing.
- Place them in an airtight container at room temperature for up to 2-3 days.
- For slightly longer storage, you can keep them in the refrigerator for up to 5 days, though they might firm up a bit.
- To reheat, simply pop them in the microwave for 15-30 seconds or in a preheated oven (300°F/150°C) for 5-10 minutes until warmed through.
Freezing for Later:
- These biscuits freeze beautifully! Once completely cooled, place them in a single layer on a baking sheet and freeze for about an hour, or until solid. This prevents them from sticking together.
- Transfer the frozen biscuits to a freezer-safe bag or airtight container. They will keep well in the freezer for up to 3 months.
- To enjoy, simply remove a biscuit from the freezer and let it thaw at room temperature for an hour, or reheat directly from frozen in a microwave for 30-60 seconds, or in a toaster oven/regular oven at 350°F (175°C) for 10-15 minutes until warmed through.
FAQ
Can I use underripe bananas?
While you can, it’s not recommended. Underripe bananas lack the sweetness and intense flavor that truly make these biscuits shine. Very ripe, spotty bananas are key for the best taste and texture.
My biscuits came out tough, what went wrong?
The most common culprit for tough biscuits is overmixing the dough. Mixing too much develops the gluten in the flour, which leads to a dense, chewy texture rather than a light and flaky one. Mix just until the ingredients are combined.
Can I make the dough ahead of time?
Yes, you can! You can prepare the biscuit dough, form the biscuits, and then refrigerate them on a baking sheet covered with plastic wrap for up to 12-24 hours before baking. You might need to add a couple of extra minutes to the baking time if they are going into the oven cold.
What can I serve with these biscuits?
They are fantastic on their own, but also wonderful with a smear of cream cheese, a dollop of Greek yogurt, a drizzle of maple syrup or honey, or a pat of butter. They also pair perfectly with your morning coffee or tea!
I truly hope these Banana Walnut Breakfast Biscuits bring as much joy and comfort to your home as they do to mine. They are a simple pleasure, perfect for slow mornings, busy weekdays, or sharing with loved ones. Don’t forget to pin this recipe for later and share your creations!
Banana Walnut Breakfast Biscuits: Easy, Wholesome & Delicious!
Ingredients
- 2 cups all-purpose flour
- 1/4 cup light brown sugar, packed
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 2 very ripe medium bananas, mashed (about 3/4 cup)
- 1/2 cup buttermilk (or regular milk + 1/2 tbsp lemon juice/vinegar)
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
Instructions
- Step 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2 In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Step 3 Add the cold cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Step 4 In a separate medium bowl, mash the ripe bananas. Stir in the buttermilk and vanilla extract.
- Step 5 Pour the wet banana mixture into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few dry spots are okay. Gently fold in the chopped walnuts.
- Step 6 Turn the dough out onto a lightly floured surface. Gently pat the dough into a disc about 1-inch thick. Use a 2.5-inch biscuit cutter or a knife to cut out biscuits. For drop biscuits, simply use a large spoon or ice cream scoop to drop mounds of dough onto the prepared baking sheet.
- Step 7 Place biscuits about 1 inch apart on the prepared baking sheet.
- Step 8 Bake for 18-25 minutes, or until the biscuits are golden brown on top and cooked through.
- Step 9 Remove from oven and let cool slightly on a wire rack. Serve warm, perhaps with a drizzle of honey or a pat of butter. Enjoy!
