Mash the banana, and cut the butter into smaller pieces.

Mix the dry ingredients in a mixer bowl, along with the butter and banana. Mix well with the K-beater until the mixture resembles wet sand.

Add the water a little at a time. When the dough comes together, remove it from the mixer and refrigerate for 15 minutes (this makes it easier to work with).

Roll out the dough on a floured surface to a thickness of 2-3 mm.

Cut the biscuits into the desired shape and place them on a baking tray lined with parchment paper.

Bake the biscuits at 190°C (375°F) fan-forced for 6 minutes.

Let the biscuits cool on a wire rack (the biscuits will be soft until they cool).