A dough made from whole wheat flour, mashed banana and egg is cut into thin sticks and baked twice into a firm, teething-friendly rusk. With no added sweetener, salt or dairy, this recipe comes together in big batches that travel easily on family outings.
Mix the mashed banana with the egg and oil, then work in the whole wheat flour to form a firm dough, adding water a little at a time if needed.
Roll the dough out 1 cm thick and cut into finger-length sticks.
Bake the sticks in an oven preheated to 160°C for 20 minutes.
Turn off the oven and leave the sticks inside with the door ajar for 15 more minutes; this second drying step is what firms up the rusks.
Always supervise babies under 1 year while they eat the rusks, and break off small pieces to reduce choking risk. Allergens: contains gluten (whole wheat flour), egg.
If your baby has not yet been introduced to egg, leave it out and add two more spoonfuls of mashed banana instead; the dough stays a touch softer.
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