This is a super finger food recipe when weaning your little one. It contains oats as the flour which is full of great nutrients including vitamin B and Iron and Zinc, important minerals for young babies to start getting from food sources after 6 months. It also contains Almond butter, a great source of protein, healthy fats and calcium. I’ve also included Rapeseed oil which is a super source of Omega 3 Fatty acids after oily fish. Omega 3’s are important for our baby’s brain, eye and nervous system development. The bread is delicious, is only sweetened with banana and has a good consistency! Its moist but not soggy and won’t crumble so it’s perfect to slice into fingers for baby to pick up and munch on.
It also freezes really well so you could slice into fingers and then freeze so you have some handy snacks to take out of the freezer when you need!
3 very ripe Bananas
3 Tbsp Rapeseed Oil
3 Tbsp Almond butter
1 tsp Vanilla Extract
1/2 Tbsp Baking Powder
Add the banana mixture to the oat mixture and stir well until combined. The dough will be thick and a little dry so now add in the milk and stir until it becomes a sticky dough texture. Add the fresh raspberries and stir them into the mixture.
Pour into the lined loaf tin, decorate with a few extra raspberries if you wish, and bake for 45-50 minutes until the bread has set and is golden brown. Allow to cool for about 30 minutes in the tin before removing, then slice into fingers!