Dog Biscuits with Banana and Peanut Butter Recipe

These dog biscuits combine ripe banana, peanut butter, oats, and flour in a simple dough that bakes into a firm, crunchy treat. They are easy to shape at home, and the banana helps hold the dough together without eggs; serve them as occasional treats, not as a replacement for your dog’s regular food.

Ingredients

1 medium ripe banana, mashed (about ½ cup or 115 g without the peel)
½ cup smooth peanut butter (128 g), unsalted if available, with no xylitol or birch sugar
1½ cups whole-wheat flour (180 g), plus a little extra for rolling
1 cup old-fashioned rolled oats (90 g)
2–4 tablespoons water (30–60 ml), as needed
¼ teaspoon ground cinnamon (about 0.6 g), optional

Instructions

Heat the oven to 350°F (175°C). Line a large baking sheet with parchment paper. If you do not have parchment, use an ungreased baking sheet; a little sticking is possible, so let the biscuits cool before lifting them.
In a medium bowl, mash the peeled banana until mostly smooth. Stir in the peanut butter and optional cinnamon until evenly combined. A few small banana lumps are fine, but mix in any thick peanut-butter streaks so the flavor and texture are distributed through the dough.
Add the flour and rolled oats. Stir with a sturdy spoon until the mixture looks crumbly, then press it together with your hands. Add water 1 tablespoon (15 ml) at a time, stopping as soon as the dough forms a firm ball that holds together when squeezed. Depending on the banana and peanut butter, you may need 2 tablespoons (30 ml), 4 tablespoons (60 ml), or an amount in between.
Lightly flour a clean work surface and rolling pin. Roll the dough to about ¼ inch (6 mm) thick. If it sticks, dust the surface and pin lightly rather than adding a large amount of flour to the dough. Cut biscuits with a 2-inch (5 cm) cutter, or use a knife to make small squares. Gather scraps, press them together, and roll them once more. Place the biscuits on the prepared sheet with a little space between them; they do not spread much.
Bake for 25–28 minutes, until the biscuits feel set and the edges are lightly browned. For more even browning, rotate the sheet once around the halfway point. Smaller or thinner pieces may finish sooner, while thick biscuits can need a few additional minutes. If the bottoms are browning quickly, move the sheet to a higher oven rack or take the biscuits out rather than letting them scorch.
Turn off the oven and remove the baking sheet. Transfer the biscuits to a wire rack and cool completely, about 45 minutes, before offering one or putting them away. The centers firm as they cool. Do not give a warm biscuit to a dog, since its center may still be hot.

Tips

Check the peanut butter label. Choose plain peanut butter without xylitol, also called birch sugar, which is dangerous to dogs. Avoid chocolate-flavored spreads, and skip products with unnecessary sweeteners or other added ingredients. If you are unsure about a product, choose another one rather than guessing.
Adjust the dough gradually. Banana size and peanut-butter consistency vary, so the water range is a guide rather than a fixed amount. A dry dough that cracks when rolled needs a little more water; a sticky dough needs a light dusting of flour on the counter. Too much added flour can make the finished biscuits unusually hard and dry.
Keep the thickness consistent. Rolling to roughly ¼ inch helps the pieces bake at a similar rate. If you use a smaller cutter, begin checking early; if you make thick shapes, allow extra baking time and check that they are firm before cooling.
Use treats in moderation. These biscuits are a snack, not a balanced meal, and the peanut butter makes them fairly rich. Start with a small piece if your dog has not had these ingredients before. For a dog with food sensitivities or a prescribed diet, ask your veterinarian whether the ingredients and portion are suitable.

Serving Suggestions

Offer a biscuit after it has cooled completely, either whole or broken into a smaller piece appropriate to your dog’s size. For a small dog, snapping a biscuit into several pieces makes it easier to offer a modest portion. For a larger dog, a whole biscuit may be suitable, but size alone does not determine how many treats fit into a dog’s daily routine. Account for treats alongside meals and other snacks rather than offering biscuits continuously.

You can also break one biscuit over a lick mat or use small pieces during a short training session. Keep the pieces small enough that they are easy to handle, and supervise your dog while it eats. These biscuits are firm, so they may not suit a dog that has difficulty chewing. In that case, do not assume that soaking makes them appropriate; ask your veterinarian what texture is right for your pet.

When sharing treats among multiple dogs, offer them separately if one dog tends to guard food or eat too quickly. A clean, dry container is useful for bringing a few biscuits on a walk or outing, but do not leave them in a hot car. Remove any uneaten pieces that have become wet or dirty, and wash hands and food-preparation surfaces after handling pet food.

Variations

Make them with oat flour: Replace the whole-wheat flour with 1½ cups (about 150 g) oat flour. Oat flour can absorb liquid differently, so add water slowly and stop when the dough is workable. The biscuits may have a slightly more tender, crumbly texture. If using rolled oats to make oat flour, pulse them in a food processor until finely ground, then measure by weight for the most consistent result.

Use another dog-safe flour: Rice flour can replace the wheat flour in the same volume as a starting point, although it may make the dough more delicate and prone to cracking. Add water in small increments and press the dough together gently. Do not substitute an unfamiliar flour without checking that it is appropriate for your dog, especially if the dog has dietary restrictions.

Change the shape or size: Use a small cutter for bite-size biscuits, or cut the rolled dough into strips or squares with a knife. Smaller pieces generally bake faster, so start checking them before the 25-minute mark. Keep the pieces a similar thickness, and cool them fully before judging their final firmness.

Leave out the cinnamon: Cinnamon is optional, and the biscuits work without it. You can also use a small amount of finely grated carrot instead, but it adds moisture; begin with about 2 tablespoons (12 g) and add flour only if the dough becomes too sticky. Avoid adding raisins, chocolate, grapes, onion, or ingredients sweetened with xylitol, which are not appropriate dog-treat additions.

Storage and Reheating

Let the biscuits cool completely before storing them; trapped warmth can create condensation and soften them. Put them in an airtight container and refrigerate within 2 hours of baking. Because this recipe contains moist banana and has no preservatives, refrigeration is the practical choice: use the biscuits within 5 days, and discard any that develop an unusual smell, visible mold, or a damp or slimy surface. Do not leave them out at room temperature for several days.

For longer storage, freeze the cooled biscuits in a freezer-safe container or bag, with parchment between layers if they are stacked. They keep well for about 2 months in the freezer. Thaw only the amount you plan to use in the refrigerator or at room temperature, and serve once fully thawed. Avoid repeatedly thawing and refreezing the same batch.

These treats do not need reheating. If you prefer to offer one closer to room temperature after refrigeration, let it sit out briefly while you prepare your dog’s meal or walk; do not use a microwave to warm it for a dog, since hot spots can form. If a biscuit has been left out beyond 2 hours, especially in a warm room, discard it instead of trying to make it safe by reheating.

Frequently Asked Questions

Can I make these dog biscuits without wheat?
Yes. Oat flour or rice flour can be used in place of whole-wheat flour, but the dough may feel different and need a small adjustment in water. Add liquid gradually, and use a light dusting of flour to prevent sticking. If your dog has a diagnosed allergy or a restricted diet, check with your veterinarian before choosing a substitute.

Can I use crunchy peanut butter?
Yes, provided the ingredient label is suitable for dogs and the product contains no xylitol or birch sugar. The peanut pieces will make the biscuits bumpier and can make thin dough harder to roll neatly. Smooth peanut butter is easiest to mix and cut, but crunchy peanut butter can work in a simple, evenly mixed dough.

Why is my dough too crumbly or sticky?
Crumbly dough usually needs a little more water, while sticky dough often needs a light dusting of flour on the work surface. Add water 1 tablespoon (15 ml) at a time and squeeze the dough to check whether it holds together. Banana ripeness, size, and peanut-butter thickness all affect how much liquid the mixture needs, so avoid correcting it with a large pour of water or a large scoop of flour.

How can I tell when the biscuits are done?
The edges should be lightly browned and the pieces should feel set rather than soft when carefully lifted with a spatula. They will firm further as they cool, so do not expect them to feel completely crisp straight from the oven. If you want a drier biscuit, bake toward the longer end of the range while watching closely so the bottoms do not burn.

Can dogs eat banana and peanut butter?
Many dogs can have small amounts of plain banana and suitable peanut butter as occasional treat ingredients, but individual needs vary. Peanut butter is energy-dense, and a dog may have an intolerance or a diet that makes these ingredients unsuitable. Check the label for xylitol or birch sugar, introduce a small piece, and ask your veterinarian about ingredients if your dog has dietary restrictions.

Can I prepare the dough ahead of time?
You can mix the dough, wrap it tightly, and refrigerate it for up to 24 hours before rolling and baking. Chilled dough may be firmer, so let it stand briefly until it is workable; do not leave it out for an extended period. For simpler batch preparation, bake the biscuits first, cool them completely, and freeze the finished treats.

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