In the kitchen
250g rice flour
1 ripe large banana
1 large egg
1. Preheat oven to 160 (fan).
2. Mash the banana and mix in with the rice flour and egg using a mixer with a dough hook.
Add the milk (you may need more) and mix to form a smooth dough.
3. Tip the dough onto a floured work surface and roll out until the dough is 5mm thick.
Use a cutter (we used a bone hence why called Banana Bones) and cut out shapes.
4. Place shapes onto a lined baking tray or a use a non-stick baking tray and bake for 25 - 30 mins until the shapes are light golden brown.
Once cooled, store in a tin for up to 2 weeks
(as if we aren't going to eat them all before then! BOL!)