Banana teething biscuits (take two and sugar-free)

Exactly two months ago I made my first attempt at teething biscuits from a recipe I found on Kids Spot. I’m a bit ashamed now to look at the photos of my very crisp (some would say burnt) biscuits! I’ve been playing around with the recipe since then and am finally happy. I’ve also made them sugar-free!

You’re really making a banana loaf, slicing it and then cooking it again. I’m sure there are lots of other flavours you could try this technique with; a carrot loaf immediately springs to mind… hmmm, I don’t think my experimenting with teething biscuits has finished! Also because you’re making a loaf or cake, you can substitute the sugar with applesauce/apple puree, which you can’t do if you’re baking traditional biscuits (they won’t crisp up).

Look at my original post if my instructions aren’t clear in terms of cutting the loaf to make the biscuits or you aren’t sure how to line the tin, as I included more photos there.

These biscuits aren’t super sweet, but certainly sweet enough for most babies and toddlers. My discerning client is very happy with them 😉

SUGAR-FREE BANANA TEETHING BISCUITS

Prep time: 10 mins
Cook time: 1hr 30 mins
Makes about 20
Freezable

2 tbsp applesauce/apple puree
1/4 cup vegetable oil
1 egg
1/2 cup mashed banana (about 1 1/2 bananas)
1 cup wholemeal flour
1 tsp baking powder
1/4 tsp bicarbonate of soda

Preheat oven to 180C and line a slice tin with baking paper.

Mix all of the ingredients in a medium-sized bowl until well combined.

Pour into prepared tin and bake for 50-60 minutes, until golden brown on top and cooked through when tested with a skewer.

Take the banana loaf out of the oven, remove from the tin and let cool a little. Leave the oven door open to cool and drop the temperature to 150C.

Once cool enough to handle, cut the loaf into slices about 1 cm in width (using a bread knife is easier). Lay the slices on a baking tray lined with baking paper. Bake for another 20-30 minutes.

Leave the biscuits to cool on a wire rack and they will harden as they cool.

Tip: if your biscuits start to soften being kept in an airtight container, pop them into the oven at 150C and bake them again (10-15 mins should be enough).