Ingredients:

  • For the Baked Biscuits:
  • 1 cup mashed ripe banana (about 1 large banana; ~225 g)
  • 1/2 cup plain Greek yogurt (unsweetened, nonfat or low-fat) (120 g / 4 oz)
  • 1 tbsp natural peanut butter (no xylitol, no added sugar or salt) (15 g)
  • 1 tbsp honey (optional; omit for puppies under 1 year or if avoiding added sugars) (15 g)
  • 1 1/2 cups whole wheat flour (or whole wheat pastry flour) (180 g)
  • 1 cup rolled oats (old-fashioned) (90 g)
  • 1 tsp baking powder (optional) (4 g)
  • 1/2 tsp ground cinnamon (optional) (1.3 g)
  • Pinch of salt (optional; approx 1/8 tsp)
  • Optional Glaze/Topping:
  • 2–3 tbsp plain Greek yogurt (30–45 g) — for brushing or dipping after baking
  • Tiny drizzle of peanut butter (melted) for decoration (ensure xylitol-free)
  • For the Frozen Yogurt-Banana Bites:
  • 1 cup plain Greek yogurt (240 g)
  • 1 large ripe banana (mashed, ~225 g)
  • 2 tbsp natural peanut butter (optional) (30 g)
  • 1/2 cup plain rolled oats or crushed biscuits (optional, for texture) (45 g)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a bowl, mash the ripe banana until smooth. Stir in Greek yogurt, peanut butter, and honey (if using) until homogenous.
  3. In a separate bowl, whisk together whole wheat flour, rolled oats, baking powder, cinnamon, and a pinch of salt.
  4. Add the dry ingredients to the wet ingredients and stir until a workable dough forms. If too sticky, add a tablespoon of flour at a time; if too dry, add a teaspoon of water or yogurt. Dough should be firm but pliable.
  5. Chill the dough 10–20 minutes for easier rolling. Roll the dough to about 1/4-inch (6 mm) thickness.
  6. Cut shapes with cookie cutters (1.5–2 inch) or slice into squares. Place treats on the prepared baking sheet spaced about 1/2 inch apart.
  7. Bake 20–25 minutes until edges are light golden and centers are set. For crunchier treats, bake longer at a lower temperature (for example 325°F / 160°C) until crisp.
  8. Transfer baked biscuits to a wire rack to cool completely. If using glaze, brush a thin layer of plain Greek yogurt and chill briefly to set. Store cooled biscuits in an airtight container in the fridge up to 2 weeks or freeze for longer storage.
  9. Frozen Yogurt-Banana Bites (No-bake) — Combine mashed banana, Greek yogurt, peanut butter (if using), and oats in a blender or bowl. Pulse to a smooth or slightly textured consistency.
  10. Spoon or pipe the frozen mixture into silicone molds, a mini muffin tin, or onto parchment in small dollops.
  11. Freeze for 2–3 hours until solid. Pop out and store frozen bites in a freezer bag. Thaw a couple minutes for a softer texture before serving.
  12. Doneness cues: baked biscuits should have light golden edges and a set, firm center; frozen bites should be solid and easily released from molds.