An Easter Recipe from Wyld Cookery

Heidi Skudder Parenting, Toddler Eating

Today I am thrilled to welcome lovely Fran, from Wyld Cookery, to my blog. Fran is my other half on our popular Weaning Workshops and I’m so lucky to work alongside her. She is a Mummy of two and has a wealth of recipe ideas to support weaning and encouraging our little ones to eat a wide variety of healthy foods.

Wishing you all a very Happy Easter, thanks for all of our support with our Weaning and Toddler classes and here’s a recipe from us to you -Happy Easter! 

Heidi x

Sugar Free Banana Loaf

This banana loaf recipe is perfect for all the family, kiddies included! The recipe makes a loaf but there is no reason why you can’t make them into muffins or even mini muffins.

Sugar Free Banana Loaf

2lb loaf tin

Veg oil to line tin

225g plain flour

225g unsalted butter, softenend

120g apple sauce (I use a baby pouch!)

2 eggs

40g greek yoghurt

1tsp vanilla extract

3 ripe bananas, the blacker the better

1 tsp bicarbonate of soda

1 tsp mixed spice

2 tbs milk

125g sultanas/raisins

75g walnuts, roughly chopped (optional)

1. Heat the oven to 160C and line the loaf tin with greaseproof paper and a little veg oil and flour.

2. In a magimix or food processor place all the ingredients except the walnuts and sultanas. Whizz until combined.

3. Fold in the sultanas and walnuts and pour into the prepared cake tin.

4. Bake for 1 ½ hours (or until skewer comes out clean), remove from the oven and leave in the tin to cool for 5 mins. Turn out and cool on a wire rack

WC Tip: As this is an oil based cake it keeps well as long as it is in an airtight container.