Sugar-Free Banana Teething Biscuits
These baked-twice biscuits use unsweetened pureed apple instead of sugar. They are perfect for little ones to munch on whether they're teething or not. They're also a great way to use up ripe bananas, and can also be frozen.
- 2 tbsp unsweetened apple sauce or apple puree
- 1/4 cup vegetable oil
- 1 egg
- 1/2 cup mashed banana (about 1 1/2 bananas)
- 1 cup wholemeal flour
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
Level of difficulty Average
Cost Average budget
Preheat oven to 180°C and line a slice tin with baking paper.
Mix all of the ingredients in a medium-sized bowl until well combined.
Pour into prepared tin and bake for 50 - 60 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 150°C.
Once cool enough to handle, cut the loaf into slices about 1 cm in width (using a bread knife is easier).
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.
If your biscuits start to soften from being kept in an airtight container, pop them into the oven at 150°C and bake them again (10-15 mins should be enough).