Ripe bananas that have been
frozen tend to be moister than
mashed bananas straight from
the fruit bowl; add a little extra
water or oil if necessary. Oat
flour, which is low in gluten,
produces a soft, almost chalky
1 very ripe banana
2 tbsp (30 ml) canola or olive oil
1 tbsp (15 ml) water
2 cups (500 ml) oat flour or oat or
mixed grain baby cereal
1. Preheat oven to 350˚F.
In a medium bowl, mash the banana
well with the canola oil and water.
Add the flour and stir – don’t be afraid
to use your hands – until you have a
soft, smooth dough. (Add another
spoonful of water if necessary. The
moisture level will depend largely on
the size and moisture of the banana.)
Roll the dough out about 1/4-inch
thick and cut into smooth shapes
(circles or sticks, without pointy
edges – round them a bit with your
fingers if necessary) and transfer to
an ungreased baking sheet. Bake for
15–20 minutes, until pale golden.
Cool completely and store extras in
an airtight container.
Makes 1–2 dozen teething biscuits,
depending on their size.
Originally published in ParentsCanada magazine, May/June 2013.