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Sugar-Free Banana Teething Biscuits


These baked-twice biscuits use unsweetened pureed apple instead of sugar. They are perfect for little ones to munch on whether they're teething or not. They're also a great way to use up ripe bananas, and can also be frozen.

Rate this recipe 4.8/5 (62 Votes)


  • 2 tbsp unsweetened apple sauce or apple puree
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/2 cup mashed banana (about 1 1/2 bananas)
  • 1 cup wholemeal flour
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate of soda


Level of difficulty Average
Cost Average budget


Step 1

Preheat oven to 180°C and line a slice tin with baking paper.

Step 2

Mix all of the ingredients in a medium-sized bowl until well combined.

Step 3

Pour into prepared tin and bake for 50 - 60 minutes, until golden brown on top and cooked through when tested with a skewer.

Step 4

Take the banana loaf out of the oven, remove from the tin and let cool a little.

Leave the oven door open to cool and drop the temperature to 150°C.

Step 5

Once cool enough to handle, cut the loaf into slices about 1 cm in width (using a bread knife is easier).

Lay the slices on a baking tray lined with baking paper.

Bake for another 20 - 30 minutes.

Step 6

Leave the biscuits to cool on a wire rack and they will harden as they cool.

Step 7

If your biscuits start to soften from being kept in an airtight container, pop them into the oven at 150°C and bake them again (10-15 mins should be enough).

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