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Banana Espresso Drop Biscuits

Banana Espresso Drop Biscuits prepared dish

These tender drop biscuits pair ripe banana with a subtle espresso aroma and a buttery, lightly crisp edge. Chopped walnuts add texture, making them ideal for breakfast, brunch, or an afternoon coffee break.

This recipe is american style, breakfast, scaled for 8 servings, with 15 min prep and 18 min cook.

Prep: 15 min · Cook: 18 min · Total: 33 min · Serves: 8

Quick cooking notes

  • Core ingredients include ripe bananas, unsalted butter, whole milk, vanilla extract.
  • Follow all 11 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 1 cup ripe bananas (mashed)
  • 6 tbsp unsalted butter (cold and cut into 1/2-inch cubes)
  • 0.25 cups whole milk (cold)
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 large egg (lightly beaten)
  • 0.5 tsp fine salt
  • 1.5 tsp instant espresso powder
  • 0.25 cups light brown sugar (packed)
  • 0.33 cups walnuts (chopped)
  • 0.5 cups old-fashioned rolled oats
  • 2 cups all-purpose flour (spooned and leveled)

Instructions

  1. Place an oven rack in the center position, preheat the oven to 425°F (220°C), and line a rimmed half-sheet pan with parchment paper so the biscuits release cleanly after baking.
  2. Whisk the 2 cups all-purpose flour, 0.5 cups old-fashioned rolled oats, 0.25 cups light brown sugar, 1.5 tsp instant espresso powder, 2 tsp baking powder, 0.5 tsp fine salt, and 0.5 tsp ground cinnamon in a large mixing bowl for about 30 seconds, until the espresso powder and leavening are evenly distributed.
  3. Add the 6 tbsp cold cubed unsalted butter to the dry ingredients, then cut it in with a pastry blender or your fingertips for 2 to 3 minutes, until the mixture looks like coarse meal with a few pea-size butter pieces remaining.
  4. In a medium bowl, whisk the 1 cup mashed ripe bananas, 0.25 cups cold whole milk, 1 large lightly beaten egg, and 1 tsp vanilla extract for about 30 seconds, until the mixture is mostly smooth with small banana bits visible.
  5. Pour the banana mixture into the flour mixture and fold with a flexible spatula for 30 to 45 seconds, just until no large dry pockets remain; the dough should be soft, sticky, and shaggy rather than smooth.
  6. Fold in the 0.33 cups chopped walnuts with the spatula for about 15 seconds, stopping as soon as they are evenly scattered through the dough to avoid tough biscuits.
  7. Use a 0.33-cup measuring cup or large cookie scoop to portion 8 mounds of dough onto the prepared half-sheet pan, spacing them about 2 inches apart so hot air can circulate around each biscuit.
  8. Lightly dampen your fingertips and gently pat any tall peaks down for 30 seconds, keeping each mound about 1 inch thick so the biscuits bake evenly while still staying rustic.
  9. Bake the biscuits on the center rack at 425°F (220°C) for 16 to 18 minutes, rotating the pan once after 10 minutes, until the tops are golden brown, the edges feel set, and a toothpick inserted into the center of the largest biscuit comes out without wet batter.
  10. Transfer the baking sheet to a wire rack and let the biscuits cool on the pan for 5 minutes, until firm enough to move without breaking.
  11. Move the biscuits directly to the wire rack with a thin spatula and cool for at least 10 minutes more before serving, when the crumb is tender, the banana aroma is pronounced, and the espresso flavor has mellowed.

Nutrition (per serving)

  • Calories: 303
  • Protein: 7 g
  • Fat: 13 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Sugar: 11 g
  • Sodium: 222 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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