Serves: 8-10 slices Preparation time: 10 mins Cooking time: 60 mins
Contains egg, milk (dairy), wheat, gluten.
Modifications below to remove allergens.
1/2 cup full cream milk
1/3 cup of extra virgin olive oil
1/2 cup of greek yoghurt (full fat)
1 tsp imitation vanilla
1 cup mashed (over) ripe banana
1 ¾ cup plain flour
1 tsp cinnamon
1 tsp baking soda
Preheat oven to 160ºC and grease a loaf pan.
In a large mixing bowl add the milk, oil, yoghurt, eggs and vanilla. Whisk until combined. Add the mashed banana and stir through.
In a seperate bowl, mix together the flour, baking soda and cinnamon.
Add the dry ingredients to the wet and stir until just combined. Be mindful not to over stir.
Pour the mix into the prepared loaf pan and bake for 60 mins. Check the loaf is ready by inserting a skewer into the centre. If the stick comes out clean, or with a few crumbles on it, the bread is done.
Allow to cool in the pan for around 10 mins and then transfer to a wire rack to cool for another 15 mins before serving.
Cut into fingers for baby friendly finger food, serve in large slices with butter or margarine for adults / older children.
To make dairy free - remove milk and swap for milk alternative (i.e almond milk, soy milk or oat milk).
To make egg free - remove 2 eggs and swap for 1/2 cup of apple puree.
To make wheat or gluten free - remove plain flour and swap for gluten free flour.