Makes 24 pieces
- ¾ cup wholemeal flour
- 1⅓ cups white flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 3 Tbsp brown sugar
- 3 Tbsp natural yoghurt
- ¼ cup canola oil
- ¼ cup low fat milk
- 3-4 mashed bananas
- 200g CARROTS *, grated (1)
Heat oven to 175°C.
Lightly spray a 25cm x 30cm baking tray with oil and line with baking paper.
Add wholemeal flour to a bowl. Sift in white flour, baking soda and baking powder. Combine.
In a large bowl, whisk together eggs, brown sugar, yoghurt, oil, and milk.
Add dry ingredients to wet ingredients and fold gently.
Add mashed banana and grated carrot to mixture. Continue to fold gently.
Spoon mixture into lined tray and spread evenly.
Bake for approximately 30 minutes or until golden brown and cooked through.
Cool in tray.
Slice into 24 squares (cut smaller portions for younger children). Remove from tin and store in airtight container.
(1) Although carrot is a moderate salicylate food – per serve 1/24 this recipe is low salicylate.