Ok, this is easy. You’re really baking a banana loaf, slicing it and then baking it again. With this recipe, you can play with lots of other flavors. Maybe carrot and maple syrup, pumpkin, apple and blueberry, prune and raisin, banana and blueberry, etc.
These biscuits aren’t super sweet, but certainly sweet enough for babies and toddlers. Well, good enough for me with my cuppa tea too. They are truly addictive.
Here you go, suger-free, whole wheat, eggless teething biscuit…. Teethers minus the nasties!
SUGAR-FREE BANANA TEETHING BISCUITS
Prep time: 10 mins
Cook time: 1 hour
Makes about 20
3/4 cup mashed banana (about 1 1/2 bananas)
1/4 cup prune juice
1 tbsp maple syrup
1 tbsp canola oil
1 cup wholemeal flour
1/2 tsp baking pwdr
1/4 tsp, all spice pwdr(opt)
Preheat oven to 180C and line a slice tin with baking paper.
Mix wet ingreds. In another bowl,mix dry ingreds. Fold dry into wet.
Pour into prepared tin and bake for 40 minutes, until golden brown on top and cooked through when tested with a skewer.
Take the banana loaf out of the oven, remove from the tin and let cool a little. Leave the oven door open to cool and drop the temperature to 150C.
Once cool enough to handle, cut the loaf into slices about 1 cm width. Lay the slices on a baking tray lined with baking paper. Bake for another 20-30 minutes.
Leave the biscuits to cool on a wire rack and they will harden as they cool.
Tip: if your biscuits start to soften being kept in an airtight container, pop them into the oven at 150C and bake them again (10 mins should be enough).