Banana Bread for Babies and Toddlers

Banana Bread for Babies and Toddlers No Added Sugar Vegan BLW


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.


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).


• 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…

Previous Post Next Post


  • 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.

  • Reply Baby breakfast muffins: Cherry & Banana – and Ruby makes four November 23, 2017 at 8:55 pm

    […] a baby friendly version of banana muffins, cutting out the refined sugar. Taking inspiration from this banana bread recipe from Housewife Confidential, I tweaked it to make muffins instead, also adding some frozen cherries. Ingredients Preheat fan […]

  • Reply DrJenH July 1, 2018 at 9:35 pm

    Hi my bread keeps being really gooey in the middle but well done on the outside and I’m not getting much rise. I’ve reduced the temp and the water. Any other suggestions? My bananas were very ripe!

    • Reply Kat August 1, 2018 at 10:44 am

      Don’t reduce the temperature! Every oven is different but this is a moist cake-like bread and cooking on low won’t help matters. The outside should be crusty, it’s not a leaven bread so it won’t rise like other breads.

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.