These Blueberry Banana Bread Biscuits combine the flavor of banana bread with the texture of a fluffy, buttery biscuit. They take no time to assemble, are allergy friendly (think no dairy or gluten), and can be made ahead of time.

I’ve made traditional biscuits before—and while they turned out great, they were so time-consuming! It’s fun to make them once in a while, but let’s be honest, most mornings I barely have minutes, let alone hours, to spend on breakfast. When I started experimenting with a version that’s easier, healthier, and every bit as delicious (if not more), I knew I had something special. You only need four simple ingredients (plus a pinch of salt) and a few minutes to mix them up. Bake a batch ahead of time, freeze them, and reheat for a quick breakfast on the go. They’re satisfying on their own, but for a more balanced meal, pair them with chicken sausage, eggs, protein coffee, or Greek yogurt for some extra protein.

This recipe makes four perfectly fluffy biscuits—perfect for prepping ahead for busy weeks, or baking them up on the weekends with friends and family. Top them with butter, honey butter, nut butter, cream cheese, or a drizzle of raw honey. There are so many ways to enjoy them, and every single one is delicious.

Why You’ll Love This Recipe

Freezer-friendly – Bake a batch, freeze them, and reheat whenever you need a quick breakfast or hearty snack. They’ll stay fresh in the freezer for up to two months.
Naturally sweetened – No refined sugar here, just the natural sweetness and fiber from ripe bananas.
Toddler- and kid-approved – These fluffy, lightly sweet biscuits are perfect for little hands—and they’ll never guess they’re secretly better for them.
Customizable base – The dough is just three ingredients: gluten-free flour, ripe banana, and baking powder. Swap the blueberries for chocolate chips, other fruits, a sprinkle of cinnamon sugar, or even bake a dollop of cream cheese right into the center.

Watch Me Make Blueberry Banana Bread Biscuits

What You’ll Need

Ripe bananas – Add natural sweetness and give the biscuits a soft, chewy texture.
Gluten-free 1:1 flour – You can also use regular all-purpose or einkorn flour as a 1:1 swap if you’re not gluten-free.
Baking powder – Helps the biscuits rise and gives them that fluffy bite.
Frozen blueberries – Fresh blueberries work too, or mix in other berries, nuts, seeds, or chocolate chips.
Egg – For the egg wash, which gives the biscuits that beautiful golden crunch on top.

How To Make

Preheat the oven to 350F. Line a baking sheet with parchment paper. If using an air fryer, preheat to 350F and line the basket.
In a large bowl, mash the bananas until smooth, then stir in the flour, salt, and baking powder. Gently fold in the frozen blueberries.
Drop the dough into four balls on the baking sheet or air fryer basket.
Whisk up the egg in a small bowl, then lightly brush it on top of the biscuit.
Bake for 30 minutes or air fry for 25 minutes.
Let the biscuits cool for a few minutes before slicing and serving.

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Frequently Asked Questions

Can I use a different kind of flour?
You can use all-purpose, einkorn, oat, spelt, or a gluten-free 1:1 baking blend like i did. Avoid coconut flour or almond flour—it’s too absorbent and will dry them out.
Can I use frozen or fresh blueberries?
Yes! I used frozen (Don’t thaw them first), but feel free to use fresh if you prefer or have them on hand.
How ripe should the bananas be?
Use very spotty or fully brown bananas — the riper they are, the sweeter and more flavorful your biscuits will be.
How should I store them?
Store cooled biscuits in an airtight container at room temp for 1–2 days, or refrigerate for up to 5. They’re great cold or gently reheated.

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