Banana bread is like a no egg eggy bread (french toast). Whizz banana and dip bread in then fry just like french toast.
Or there is this recipe for banana bread but I tend to call it cake:
(for any recipes If your LO isn't used to finding lumps like sultanas in things yet then you can leave them out or whizz them into a puree along with other ingredients to add sweetness without lumps)
BANANA CAKE/BREAD
4oz SRF
1/2 tsp mixed spice
2oz unsalted butter
3oz raisins/sultanas
8oz banana
1 egg
OVEN 180
MIX flour, spice.
RUB in butter.
STIR in raisins.
WHIZZ or MASH banana and mix with egg.
STIR banana and egg mixture into flour mixture.
TRANSFER to well greased tin (small loaf tin or double quantity for 8" cake tin).
TURN down oven to 160
COOK on middle shelf 1 hr.
try variations:
- almond and banana cake with 2oz sultanas and 1oz flaked almonds and replace mixed spice with almond essence.
- coconut and banana cake replace sultanas with 3oz desiccated coconut and replace mixed spice with 2 tsp vanilla essence.
Here's a few muffin recipes. I never add sugar, but they are sweet with fruit. Switch the sweet potato for carrot to make a mini muffin similar to a carrot cake.
APPLE & SULTANA MINI MUFFINS
1 apple (skin on, grated)
2 eggs
4 tbl sp milk
150g sultanas
2 tbl sp veg oil or melted butter
150g SRF
1tsp cinnamon
1/2 tsp mixed spice
OVEN 200-220
MIX wet.
MIX dry.
ADD wet to dry. MIX (but do not over mix).
DOLLOP into greased mini muffin tray. BAKE 15 - 17 mins.
BANANA MINI MUFFINS
1 and 1/2 cups SRF
1 tsp baking powder (can leave out if cooking for under 1s)
1 tsp cinnamon
3 bananas
1 egg
1/3 cup butter melted (75g)
OVEN 175
WHIZZ banana, egg, butter.
MIX flour, baking powder, cinnamon.
ADD wet to dry. MIX (don't over mix).
DOLLOP into greased mini muffin tray. BAKE 15-17 min
SWEET POTATO & SULTANA MINI MUFFIN
150g SRF
1 tsp cinnamon
100g sweet potato finely grated
2 eggs
4 tbl sp milk
100g sultanas
2 tbl sp oil or melted butter
1 tsp vanilla extract
OVEN 200
MIX egg, sweet potato, sultanas, milk, oil, vanilla.
MIX flour, cinnamon.
ADD wet to dry. MIX (do not over mix).
DOLLOP into greased mini muffin tray. BAKE 15-17 mins
notes:
- for all muffin recipes try variations eg carrot and cranberry, sweet potato and apricot, experiment with various fresh and dried fruits. Add fruits to the wet mix and stir through before adding to the dry mix.
- banana muffins are nice if an additional banana is sliced and one slice is added in the muffin tray (half spoon of mix, then banana piece, then top up with mix to trap banana slice in the centre), this gives a gooey almost custardy centre to the finished muffin.
- good for out and about snacks or finger food. Store in airtight container or freeze in batches.
SUGAR FREE CAKE FROSTING
(we rarely use this but it's nice to have the option. Cut top off muffin and dollop in the centre, return top or pipe on in magnificent fat swirls)
- 1 pack cream cheese, 1/4 tsp vanilla essence, 2 tblsp apple juice - MIX
- half cream cheese, half mascarpone, 1 tsp vanilla essence - MIX
- cream cheese with any sweet fruit (eg fresh banana, dried prune) - WHIZZ
PANCAKES/BLINIS (think american pancake or small scotch pancake)
120g SRF
1 egg
150ml milk
1tsp vanilla essence (optional)
plus your choice of fruit eg whizzed, mashed or sliced banana, grated pear, sultanas, whizzed prunes, pineapple pieces etc. or try a savoury version with grated carrot or other veg mixed through.
MIX all ingredients.
HEAT oil or unsalted butter in frying pan.
DOLLOP 1 tblsp rounds. FRY until small bubbles appear on top.
TURN, FRY until second side is lightly brown.
notes:
- serve alone or with lemon juice dip. Good for out and about snacks or finger food.
- store in airtight container in fridge or freeze in batches. Interweave with baking parchment prior to freezing so they don't stick together
- variation use 60g SRF with 60g oats whizzed down to oat meal
- you can pack a LOT of fruit into these if you want
note:
- some dried fruits contain added sugar, best avoided for under 1 year olds
- SFR = self raising flour, contains sodium, should be considered as part of daily salt intake for under 1 year olds
- recipes can be changed and experimented with and most don't need the exact measurements so are good for a baking activity with a toddler
- toddlers or adults who are used to high sugar cakes may not be satisfied with these - however we like them and my toddler prefers these to 'real' cake
- for a sweeter cake or muffin put the raisins/sultanas/prunes in a food processor to purée this makes the entire cake sweeter; carrot, sweet potato (etc) should be grated finely for an overall sweeter cake
- bananas are better ripe, even over ripe, sweeter and mash or purée better, whizzed in the food processor will make the cake sweeter
- I don't suggest whizzing apple or pear as they become far too wet for most recipes. These are better grated.
Forgive me for copy and pasting from a recipe document I have. Hope you and your LO enjoy some of these.
