Banana Baby Biscotti Cookies (10+ Months) | BLW Snack Recipe

These banana baby biscotti cookies are a great option for little hands learning to self-feed. They're firm enough to hold and gnaw, but designed to soften and break down quickly in the mouth — which is exactly what you want in a biscuit for a baby.

Made with simple pantry ingredients, they're naturally sweetened with fruit — no juice concentrate, no added sugar. A more "real food" version of the commercial baby biscotti on the supermarket shelf.

Quick Recipe Snapshot

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 12–16 biscuits

Freezer friendly: Yes

Texture: Firm bake that softens quickly when eaten

Age & Texture Guidance

Suitable from around 10 months, when your baby is confidently managing finger foods.

These biscuits are designed to soften and break down easily with saliva, not to stay hard and not to crumble into chunks. Bake them properly firm, keep your baby seated upright, always supervise, and take the biscuit away if a piece snaps off.

Allergens Present

• Wheat / gluten
• Dairy (butter)

Why We Love This Recipe

• Great for developing chewing and oral motor skills
• Softens quickly for safer self-feeding
• Naturally sweetened with real fruit — not apple juice concentrate
• Simple, pantry-friendly ingredients
• Freezer friendly for easy snacks

Ingredients

• 1 banana (approx. 70g)
• 100g apple and pear purée (we used pouch puree)
• 70g butter
• 1 cup wholemeal self-raising flour
• 1 cup cornflour

Method

1. Preheat the oven to 140°C.
2. In a large mixing bowl, mash the banana until smooth.
3. Add the apple and pear purée and mix to combine.
4. Melt the butter in a microwave-safe dish and pour into the mixture.
5. Add the flour and cornflour.
6. Gently fold everything together until well combined.
7. Transfer the dough to the bench and knead until smooth.
8. Lightly grease a large baking tray with butter.
9. Place the dough onto the tray and roll it out directly on the tray until it is about ½ cm thick.
10. Use a pizza cutter to slice into your desired biscuit sizes.
11. Use a fork to gently prick holes in the top of each biscuit.
12. Bake for around 30 minutes, until set and dry to the touch but not browned.
13. Remove from the oven and allow to cool on the tray for around 5 minutes before serving.

Storage Instructions

Store in an airtight container for up to 3 days. Freeze for up to 2 months and thaw at room temperature before serving.

Nutrition Notes

These biscuits provide carbohydrates for energy along with some fibre from the wholemeal flour. The banana and fruit purée add natural sweetness without any added sugar.

For comparison, the commercial version we reviewed contains only 4% banana, lists apple juice concentrate as its second ingredient, and carries 14g of sugar per 100g. See our review of the Only Organic Banana Biscotti Cookies.

Frequently Asked Questions

Are these safe for babies?
Yes, when offered at the right age and always supervised. They're designed to soften quickly in the mouth rather than break into hard chunks.

Are they meant to be hard?
They'll feel firm once cooled, but they soften quickly when eaten. That firmness is deliberate — a soft, crumbly biscuit is more likely to break off in pieces.

Can I make these dairy free?
Yes. Swap the butter for a dairy-free alternative or coconut oil.

Can I change the fruit?
Yes. Swap the apple and pear purée for another fruit purée your baby has already tried.

Are these suitable for BLW?
Yes. They're ideal for baby-led weaning as a firm finger food.