This recipe is for Katie who recently wrote to me asking for a tasty banana bread recipe for her soon to be 1 year old baby. As a mother myself, I’m always on the look out for tasty refined sugar free recipes that don’t compromise on taste so I hope this one doesn’t disappoint. This recipe takes 10 mins to prepare so it’s easy to make during nap times!

I’ve used a mixture of mini and standard cupcake tins for 3 reasons: - 1/ you are able to control portion size 2/ they are easy to pick up for busy little fingers and 3/ easy to freeze for time poor days when you or your baby want a healthy snack on the go 

Ingredients: ⬅️

• 4 over-ripe bananas (mashed)
• 1/2 cup vegetable or sunflower oil
• 55g unsalted butter (melted)
• 2 free range eggs
• 160g apple purée
• 1tbs of vanilla extract
• 1tsp of cinnamon
• 1tsp of bi-carbonate soda
• 2 cups (330g) self raising flour 

Method: ⬅️

1. Preheat oven to 170 degrees (fan forced)
2. Mash your over ripe bananas with a fork or potato masher.
3. Add the wet ingredients to your bananas (oil, melted butter, eggs, apple purée).
4. Then add all remaining ingredients.
5. Mix until combined and pour into your chosen lined tin/s. 
6. Bake for 10 mins or until just cooked through. If you are baking a loaf or cake, bake for 50 minutes.