I found this recipe in a toddler recipe book (might have been Sainsbury’s) and it has always been popular with little ones, who can help with the preparation, and grown-ups too! It is suitable for adapting to be wheat-free or gluten-free.
Caution: adult supervision needed for baking in the oven.
2 ripe bananas
50g / 2 oz soft margarine
130ml / 5fl oz milk
2 eggs, lightly beaten
300g / 12 oz plain flour (can be spelt or gluten-free)
3 tsp baking powder
50g / 2oz Bournvita or other malted chocolate drink
50g / 2 oz sultanas (optional – could use chopped apricots or coconut if these are preferred)
50g / 2oz sugar - preferably demerara
1. Prepare baking tray, and oven at 180 deg C.
2. Peel and mash the bananas in a bowl.
3. Incorporate the soft margarine.
4. Sift the flour, baking powder and salt together and add alternately with the egg, mixing well.
5. Stir in the Bournvita or similar, and the sultanas (or alternative) if liked, mixing well.
6. Tip into the prepared tin and smooth over.
7. Sprinkle the sugar over.
8. Bake for about 30 mins, until lightly brown and firm to the touch.
9. Allow to cool a little then cut into squares or chunky fingers (use a plastic knife if your tin is non-stick!).
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