This delicious baby banana bread is perfect for your baby as a breakfast or snack and uses no eggs so great for little ones with allergies. Suitable for babies 6m+ (cut into sticks/soldiers to make it really easy for them to manage). Amazing for your freezer! I like to cut into portions and freeze so you have handy snacks ready for busy days.

INGREDIENTS

• 6 medium bananas
• Zest 1 lemon
• 1 tsp apple cider vinegar
• 125ml (1/2 cup) melted butter
• 125ml (1/2 cup) milk
• 125ml (1/2 cup) smooth peanut butter
• 1 tsp cinnamon
• 1 tsp baking soda
• 2 cups self-raising flour
• 3 tsp smooth peanut butter

METHOD

1. Preheat oven to 180ºC/350ºF.
2. Add the bananas to a bowl, mash until smooth, then add the lemon zest, apple cider vinegar, melted butter and milk, stir well until smooth, then mix in the peanut butter.
3. Fold in the cinnamon, baking soda and flour until it turns into a smooth batter, then pour into a loaf tin lined with parchment paper. Use a spoon to spread the batter evenly. Top the batter with the teaspoons of peanut butter and swirl with a toothpick.
4. Bake for 40 minutes or until a skewer comes out clean.
5. Slice into soldiers for babies, along with a few raspberries.

Allergens; contains peanut butter and milk. Replace peanut butter with sunflower butter for nut-free and milk for your favourite dairy alternative.