Banana Bread for Babies and Toddlers

Banana Bread for Babies and Toddlers No Added Sugar Vegan BLW

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When it finally dawned on me that my baby needed snacks in between meals I was somewhat at a loss when it came to what precisely she would have. Two years later and I am still making my very first baby snack creation but now with the assistance of  Milla. I hope you enjoy the recipe as much as we do.

bananabread2

Banana Bread.

5 ripe bananas

250g plain flour

1 tsp baking powder

Half tsp baking soda

1 tsp ground cinnamon

75ml water

• Mash up the bananas until smooth then mix in the water.

• Sift in all of the dry ingredients (and add dry fruit if using).

• Mix to combine but don’t over-mix (like you’re making a muffin batter, flour all gone then no more).

• Turn into a well greased pound loaf tin.

• Bake for one hour at 200 degrees centigrade (maybe 180 in a fan).

• Allow to cool on a rack wrapped in a tea towel (leaving the tea towel around it in the cake tin seems to keep it nice for longer).

Variations:

• Add a handful of dried fruits (figs, raisins, dates, apricots) occasionally needs a little more water.

• Add nuts and seeds (ground for babies).

• Replace one banana with another fruit (soft ripe pear, mango, strawberries).

• Add a little cocoa powder for chocolate banana bread.

Keeps for about one week if it lasts that long…

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12 Comments

  • Reply TheMadHouse January 5, 2010 at 3:02 pm

    Yum, banana muffin are one of our favs

  • Reply Metropolitan Mum January 5, 2010 at 10:12 pm

    Great idea. My recipe has butter and eggs and sugar in it, i.e. not very suitable for little L. I’ll definitely try this one.

    Btw, very cute pictures, too!

  • Reply Kat January 5, 2010 at 11:43 pm

    @ TheMadHouse – this makes ok muffins but can be a little crusty on top

    @ Met Mum – I devised it with the aim of removing all of those ingredients, thought it would taste terrible but surprised by how nice it is. x

  • Reply Chrissy (aka spoiltpig jewellery) January 5, 2010 at 11:44 pm

    found your blog via amylane’s. Thanks for sharing the recipe! Great photos too :)

  • Reply Natalie January 8, 2010 at 8:07 pm

    Yep, great fan of banana bread – we do ours with almonds or walnuts – even though I’m not big on nuts, the almond version is extra moreish :-) Photos are fabulous. You always were a great photog :-)

  • Reply Kat January 9, 2010 at 12:08 am

    Mmm, almonds *makes mental note*

  • Reply geriatric mummy January 9, 2010 at 5:17 pm

    This looks fab, and love the fact that there is no added sugar. If you used ground nuts would you need to reduce the flour ?

    Thanks for sharing :-)

  • Reply Kat January 9, 2010 at 9:15 pm

    I haven’t made it with ground nuts, only chopped. I would say add a tablespoon and see how it changes the mixture. Mixing the dry with a masher yeilds more moisture from the bananas so may well help incorporate ground nuts more easily.

    You are welcome and thanks for stopping by!

  • Reply NewMum January 11, 2017 at 11:35 pm

    Liked that there’s no added sugar or butter so that my LO can eat it but the outcome was very crusty and its crust even hard! Anything I can do to change this or is there anything I did wrong? I didn’t have baking soda so I substituted it with baking powder.

    • Reply Kat January 23, 2017 at 11:36 am

      Hi Connie, yes, it is a crusty bread – I used to cut it into fist-sized sticks. If you want to soften the crust try putting a tray of water below the bread as it cooks x

  • Reply Naomi Evans February 14, 2017 at 12:37 pm

    Could you add greek yoghourt to this to make it more moist?

    • Reply Kat February 16, 2017 at 1:09 pm

      It is a really moist bread already, if yours is turning out dry experiment with your oven temperature and cooking time.

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