Mini Banana Bread
- 3m prep
- 10m cook
- Makes 2

Ingredients
- 1 banana (143g)
- 20 g water
- 60 g hypoallergenic formula powder
- 45 g rolled oats (blended slightly to ground-not too fine)
- 65 g Aquafaba (chickpea water from can)
- 1g Cardamon powder (optional)
Allergens: oats
Note: Some hypoallergenic formula contain lactose and/or extensively hydrolysed milk protein.
For allergens, always check the ingredients list on the label of each product purchased for use in these recipes.
Method
- Blend your oats to the consistency you want
- Drain the chickpeas remembering to keep the water in a bowl to one side
- Mash the banana with a fork
- Pour the chickpea water into a blender and whisk until fluffy
- Stir in the hypoallergenic formula and cardamom
- Add the mashed banana and oats, and mix well
- Add the water and mix through
- Form into about 8-12 rough stick shapes on greaseproof paper
- Bake for 12 mins at 180 degrees Celsius. Make sure they are cool before serving