Toddler & Family Foods, Treats
Banana Bread
Free from allergens: Wheat, Cows Milk, Peanuts and Tree nuts, and Soy
Ingredients
- 190g Nuttelex Original Margarine
- 3/4 Cup Brown Sugar
- 3 Medium Eggs
- 2 Small Bananas, mashed
- 3/4 Cup Fine White Rice Flour
- 3/4 Cup Arrowroot*
- 1/4t Xanthan Gum*
- 2 tsp Baking Powder
- 60ml Rice Milk
Method
- Preheat your oven at 180ºC
- Beat Nuttelex and sugar in mixer until light and fluffy
- Add banana and combine
- Add eggs and combine
- Add dry ingredients and rice milk
- Combine and beat on high for five minutes (batter should be glossy)
- Grease a loaf tin with Nuttelex or allergen free oil
- Pour in cake batter and tap tin on bench to remove any air bubbles
- Smooth with a spatular
- Bake at 180ºC for 50 – 60 mins until lightly brown
- Test by pressing with finger gently. Cake should spring back
- Also test with a skewer (it should come out clean when cooked)
- Remove cake from tin carefully and cool on a rack
Tips
- Add 1tsp of spice/s if tolerated
- Freeze slices for quick lunchbox snacks
- Serve warm with custard for dessert
