Salted Chocolate Banana Nut Biscuits (Veggie lover + GF)

Salted chocolate banana nut biscuits — need we say more!? These very soft, sodden, veggie lover and sans gluten dreams take your exemplary banana nut biscuit up a score with flaky ocean salt and melty chocolate chips.

Stunningly better? They’re truly easy to make thanks to our chocolate cake blend. Only 1 bowl, 7 fixings, and 30 minutes hold you up. How about we go!

Propelled by our fan-most loved 1-Bowl Fudgy Banana Chocolate Chip Biscuits, this simpler rendition begins with squashed banana to make a damp, sans egg biscuit! Water, avocado oil, and vanilla are the main other wet fixings. Let you know they’re simple!

What’s more, for the dry fixings? Only THREE: 1) our veggie lover + sans gluten Chocolate Cake + Cupcake Blend, 2) slashed pecans (on the grounds that aren’t nutty biscuits the BEST?!), and 3) chocolate chips (an unquestionable requirement for any commendable chocolate biscuit).

Mix it all together, add to a biscuit tin, and sprinkle with additional pecans and chocolate chips (discretionary, however come on… life’s too short to even consider passing up open doors for more chocolate, right?).

At the point when the biscuits emerge from the stove, get your flaky salt sprinkle while they’re actually warm to assist it with staying a bit. Then, at that point, let the biscuits cool prior to appreciating for best surface. Or on the other hand in the event that you can’t avoid (we don’t fault you), simply realize they’ll be a smidgen more fudgy!

We think you’ll Cherish these biscuits! They’re:

Totally sweet
& Completely delightful!


1 little medium ready banana (1 banana yields ~150 g crushed)
3/4 cup water
1/4 cup avocado oil (or other nonpartisan oil)
1 tsp vanilla concentrate
1 (15.5 oz.) pack Moderate Pastry specialist Chocolate Cake + Cupcake Mix*
2/3 cup slashed pecans
2/3 cup sans dairy dim chocolate chips
FOR Garnish
1/4 cup hacked pecans (discretionary)
1/4 cup without dairy dull chocolate chips (discretionary)
Sprinkle of flaky ocean salt


Preheat your stove to 350 degrees F (176 C) and line a standard-size biscuit tin with 12 biscuit liners (as recipe is composed//change in the event that modifying default number of servings). Put away.
In a medium blending bowl, pound the banana with a fork — you need it pretty smooth. Add the water, avocado oil, and vanilla concentrate. Race until completely joined. Add cake blend and whisk well. Then, at that point, overlap in the slashed pecans and without dairy chocolate chips.
Partition player equitably between the biscuit tins and (alternatively) top with extra slashed pecans and chocolate chips.
Prepare on the middle rack for 25-28 minutes, or until a toothpick is taken out with a couple of scraps abandoned. Eliminate the biscuits from the broiler and top with flaky ocean salt. Allow the biscuits completely to cool prior to appreciating!
Store extras delicately concealed for to 2-3 days at room temperature, 5 days in the cooler, or multi month in the cooler