Easy Homemade Banana Bread

Why This Banana Bread is Great for Babies, Toddlers and Families

Naturally Sweetened: Instead of using refined sugars or honey, this banana bread relies on the natural sweetness of ripe bananas and unsweetened applesauce. This makes it a healthier choice for little ones and helps reduce their sugar intake.

Simple, Wholesome Ingredients: With just a handful of simple, whole-food ingredients like ripe bananas, eggs, and flour, this recipe is easy to prepare and free from artificial additives or preservatives. It's a great option for introducing your baby or toddler to wholesome, nutrient-dense foods.

Soft and Moist Texture: The banana bread has a soft and moist texture, which makes it easy for babies and toddlers to chew and swallow. It’s perfect for baby-led weaning and for those still getting the hang of solid foods.

Versatile and Customisable: You can easily adjust this recipe to fit your family’s tastes and dietary needs. Whether you want to add in healthy add-ins like berries, seeds, or nuts (for older children), or adjust for allergies, the recipe is adaptable.

No Refined Sugars or Artificial Ingredients: This recipe avoids the use of processed sugars and sweeteners, making it a much better option for babies and toddlers than store-bought snacks or cakes. It's a wholesome treat that families can feel good about serving to their little ones.

Family-Friendly and Convenient: It’s an easy, one-bowl recipe that can be made in advance and enjoyed by the whole family. The banana bread is perfect for breakfast, snack time, or even a light dessert.

In short, this banana bread is a nutritious, easy-to-make option that both babies and toddlers can enjoy, while also satisfying the taste buds of the entire family!

Banana Bread Recipe 

Ingredients:

• 3 medium ripe bananas.
• 1 cup unsweetened applesauce
• 2 medium-large eggs.
• 1/3 cup unsalted butter (melted).
• 1 tsp vanilla extract.
• 2 cups all-purpose flour.
• 1 ½ tsp baking powder.
• ½ tsp baking soda.

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare your loaf pan by greasing it lightly with butter or non-stick spray, or you can line it with parchment paper to make removing the loaf easier once it’s baked.

2. Mash the Bananas: In a large mixing bowl, peel and place the 3 medium bananas. Use a fork or potato masher to mash them until they are smooth and free of large lumps. You can leave a few small chunks if you prefer a slightly textured loaf, but make sure the bananas are well mashed.

3.Add Wet Ingredients: To the mashed bananas, add the unsweetened applesauce. Crack in the eggs, being careful not to get any eggshells in the mixture. Pour in the melted unsalted butter and 1 tsp of vanilla extract. Mix everything together thoroughly with a fork or whisk until it’s smooth and well combined.

4. Combine Wet and Dry Ingredients: Slowly add the dry ingredient mixture into the wet banana mixture. Stir gently with a fork, whisk or spatula until just combined. Be careful not to overmix, as overmixing could result in a denser loaf. The batter should be thick but pourable.

5. Pour the Batter into the Pan: Once the batter is well mixed, pour it into your prepared loaf-pan Use a spatula to spread the batter out evenly in the pan.

6. Bake: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick or cake tester inserted into the centre of the loaf comes out clean. The top of the loaf should be golden brown, and the loaf should spring back slightly when touched.

7. Cool: Once baked, remove the banana loaf from the oven and let it cool in the pan for about 10 minutes. After that, carefully remove the loaf from the pan and transfer it to a wire rack to cool completely.

8. Serve: Once the banana loaf is completely cooled, slice it into pieces. This banana loaf can be enjoyed as a snack, breakfast, or even as a healthy treat for your little ones. It’s naturally sweetened with bananas and applesauce, making it a great option for babies and toddlers.

Tips for Success

Use Ripe Bananas: The riper the bananas, the better! Overripe bananas (with brown spots) are sweeter and more flavourful, making them perfect for this loaf. If your bananas are not fully ripe, they won’t add as much natural sweetness.

Measure Ingredients Accurately: Baking is a science, so it’s important to measure the flour, baking powder, and baking soda carefully.

Too much flour can make the loaf dense, and incorrect amounts of leavening agents can affect how it rises. Spoon and level the flour when measuring to avoid packing too much into the cup.

Don’t Overmix the Batter: Overmixing the batter can result in a dense loaf. Mix the dry and wet ingredients until just combined. It’s okay if there are a few small lumps — this will help the loaf stay light and airy.

Test for Doneness: Ovens vary, so check your loaf around the 55-minute mark by inserting a toothpick or cake tester into the centre. If it comes out clean, it’s done. If it comes out with wet batter, give it more time and check again in a few minutes.

Use Room Temperature Ingredients: If you’re using eggs and butter, make sure they are at room temperature before mixing. This helps them combine more evenly with the other ingredients, creating a smoother batter.

Let the Loaf Cool Completely: For the best texture and flavour, allow the loaf to cool completely before slicing. This ensures it sets properly and slices more neatly.

Consider Add-ins: For variety, you can add small, finely chopped fruits (like blueberries or strawberries) or a handful of oats. Just make sure any add-ins are evenly distributed through the batter without overmixing.

Check the Consistency of the Batter: The batter should be thick but scoopable. If it’s too runny, add a little more flour, a tablespoon at a time. If it’s too thick, add a tiny bit of milk or water to adjust the consistency.

Use the Right Pan: Using a standard loaf pan (8.5 x 4.5 inches) will help your loaf bake evenly. If you're using a different size, the baking time may need adjusting.

Storage Tip: This loaf can dry out if stored improperly. To keep it moist, wrap the cooled loaf tightly in plastic wrap or store it in an airtight container. If you're freezing slices, wrap them individually in plastic wrap and place them in a freezer-safe bag.

Recipe Substitutions and Additions 

Here are some substitutions and additions to customise the banana loaf recipe based on dietary preferences, allergies, or desired flavour variations:

Substitutions:

Flour: Swap all-purpose flour with whole wheat flour for a more nutritious option. Start with replacing half of the flour to maintain a light texture, then gradually increase. Use a gluten-free all-purpose flour blend that contains xanthan gum or add it separately for structure if needed.

Use almond flour for a gluten-free and low-carb alternative. However, it may need additional binding agents like eggs or chia seeds.

Butter: Replace melted unsalted butter with an equal amount of melted coconut oil for a dairy-free version. If you don’t have unsalted butter, you can also use a mild vegetable oil or light olive oil.

Eggs: For an egg-free version, use a flax egg or chia egg (1 tablespoon ground flaxseeds or chia seeds mixed with 3 tablespoons water; let it sit for a few minutes to form a gel). Use 2 flax eggs to replace the 2 eggs. You can use an extra 1/4 cup of applesauce or mashed banana to replace each egg.

Applesauce: Use plain Greek yogurt instead of applesauce for added protein and creaminess, especially if you want a denser loaf. For a seasonal twist, substitute the applesauce with an equal amount of pumpkin puree.

Additions:

Spices: Add 1/2 to 1 teaspoon of ground cinnamon for a warm, comforting flavour. Add 1/4 teaspoon of ground nutmeg for an additional aromatic touch. A small pinch (about 1/4 tsp) of ground ginger will add a mild spice that pairs well with the bananas.

Fruit: Add 1/2 to 1 cup of fresh or frozen blueberries for a burst of fruit. Gently fold them into the batter at the end. Stir in small chunks of apple or pear for added texture and flavour.

Healthy Fats: Swap out the butter for 1/3 cup mashed avocado for a healthier fat alternative and to make the loaf extra creamy. Add 2 tablespoons of almond butter or peanut butter for extra flavour and protein.

Serving Suggestions 

For Babies (6 months and older): For babies just starting on solids, cut the banana loaf into small, soft pieces (about the size of your finger) to avoid choking hazards. Serve as a finger food during snack time or as part of a meal. 

Pair a slice of banana loaf with a side of pureed fruit such as applesauce, pear puree, or mashed berries for extra flavour and nutrients. Spread a thin layer of unsweetened almond butter, peanut butter, or sunflower seed butter on top of a slice for a protein boost. Make sure the nut butter is smooth and thinly spread to avoid choking hazards. 

As a breakfast option, serve small pieces of banana loaf with full-fat plain yoghurt as a nutritious breakfast. The yoghurt adds protein and healthy fats to balance the meal.

For Toddlers: Serve slices of banana loaf with a small side of unsweetened applesauce or a simple yoghurt dip (plain yoghurt with a touch of vanilla extract). Toddlers love dipping and it makes eating more fun. 

Top the banana loaf with sliced bananas, blueberries, or strawberries for added vitamins and a burst of fresh flavour. This also makes the bread feel like a more ‘complete’ snack.

Cut the loaf into smaller pieces and use it to make mini sandwiches. Fill them with a layer of cream cheese, mashed avocado, or even cheese for a savoury twist. Pair slices of banana loaf with a small cup of milk (breast milk, formula, or whole milk for toddlers) or water for a balanced snack.

For Older kids and Adults: Serve slices of banana loaf with a side of scrambled eggs or Greek yogurt for a protein-packed breakfast. The banana loaf adds a sweet, nutritious element to the meal. 

Banana loaf makes a perfect afternoon snack for toddlers and adults alike. Pair with a handful of nuts, cheese, or a piece of fruit to make it a well-rounded snack.Toast slices of banana loaf and top with your choice of cream cheese, nut butter, or even a drizzle of unsweetened nut butter and a sprinkle of cinnamon for extra flavour.

For a more substantial meal, serve the banana loaf alongside a light salad or some raw veggies like cucumber sticks, carrot sticks, or avocado for a more balanced lunch or dinner.

For Dessert: If your child is over one year old, you can lightly warm the banana loaf and drizzle with a little honey (for children 1 year and older) or a sprinkle of cinnamon sugar for a comforting dessert. For a treat, serve slices of the banana loaf with a dollop of whipped cream or unsweetened coconut cream for a dairy-free option.

These ideas provide a variety of ways to enjoy the banana loaf bread as part of a healthy, balanced diet for babies, toddlers, and the entire family!

How to Store

Once your banana loaf has cooled completely, store it in an airtight container or wrap it tightly in plastic wrap or aluminum foil. Keep it at room temperature for up to 2-3 days. This will keep it soft and moist. Make sure it is fully cooled before storing to prevent condensation from making it soggy.

To extend the shelf life of your banana bread, Slice the loaf into individual servings for easier thawing. Wrap each slice in plastic wrap or wax paper. Place the wrapped slices in a freezer-safe bag or an airtight container. Label the container with the date so you know when it was frozen. 

You can store frozen banana loaf for up to 1 month. When you’re ready to eat it, simply thaw at room temperature or heat it in the microwave for 15-20 seconds per slice.

For a Moist Loaf: When storing in an airtight container, you can place a damp paper towel at the bottom of the container. This will help maintain moisture and prevent the loaf from drying out. If your banana loaf starts to dry out, you can revive it by gently warming it in the microwave (about 10-15 seconds per slice).

Equipments

• Loaf pan
• Measuring cups and spoons

Nutrition 

For a single serving (1 slice) of the banana loaf:

• CALORIES: 150 KCAL 

• CARBOHYDRATES: 22G

• PROTEIN: 3G | FAT: 5G

• SODIUM: 70MG

• POTASSIUM: 230MG

• FIBRE: 2G 

• SUGAR: 9G

• VITAMIN A: 135IU

• VITAMIN C: 3MG

• CALCIUM: 15MG 

• IRON: 0.9MG

Note: Nutritional values are estimates and may vary based on ingredient brands and portion sizes.