Banana Sultana Bread-01

Banana and Sultana Bread

1-2 years
Recipe
Prep: 10 mins
Cooking: 45 mins
Portion(s): 14
Breakfast

 

 

While we highlight common allergens in our recipes, always check the ingredient labels on the products you use to ensure they meet your dietary needs.

Diet

Pescartarian

Allergens

Milk
Egg
Gluten
Soy
Wheat

Ingredients

2 cups (300g) self raising flour

1/3 cup (75g) brown sugar

½ cup (40g) desiccated coconut

½ cup (80g) sultanas

210mL prepared NAN Toddler Milk Drink or 200mL low fat milk

1½ cups mashed banana

2 eggs, lightly whisked

Step by step

  • Instructions

    1. Preheat oven to 180ºC/160ºC fan forced. Grease and line a 20 x 10 cm loaf pan.

    2. Combine flour, brown sugar, coconut and sultanas in a large bowl. Pour over combined NAN Toddler Milk Drink or milk, banana and eggs; mix well; pour into prepared pan. Bake for 45 minutes or until an inserted skewer comes out clean.

    TIP: Wrapped bread keeps well for 2-3 days. The banana bread can be frozen if desired. 2 large (460g) overripe bananas yields 1 cup mashed banana.

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