Banana Bread is a gift from heaven. It’s delicious, easy to make, and can be crammed full of goodness without diminishing it’s taste. It’s also a handy snack for little ones, being easy for little hands to hold and easy for mamas carry around. Adding blueberries makes this even more awesome.
I’ve got a LOT of time for Cookie and Kate‘s blog, which is filled with delicious healthy recipes. I’ve adapted her Healthy Banana Bread recipe based on trial and error, personal preference and my desire to get chia seeds into all of my baking (!). I think this is a pretty good recipe for little ones, but I enjoy it equally as much myself. I hope you do too!
It’s worth noting that whilst I use honey in my recipe, you can substitute for maple syrup if your little one is under 12mo. The nuts are optional, if you haven’t given your little one nuts yet, and Mr Bu prefers the recipe with dates added too.
If you want a naughty treat for yourself, melt a little butter, mix in some soft brown sugar and cinnamon and paste on top of the mixture before putting into the oven.
The Gentle Mama’s Baby Banana Blueberry Bread
- ⅓ cup virgin coconut oil, at room temp (which means it’ll be liquid)
- ½ cup honey
- Optional – 1.5 tablespoons of maple syrup if you have it (this gives an amazing caramelised flavour)
- 2 eggs
- 1 cup mashed ripe bananas (I’ve found this to be 3 medium bananas)
- 1/3 cup milk of choice (I use almond milk)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2/3 teaspoon ground cinnamon
- 1¾ cups whole wheat flour
- ⅓ cup dried blueberries
- ⅓ cup chopped walnuts (make sure these are a size that your little one can handle)
- 1.5 tablespoons chia seeds
- Optional – 4-6 dates, chopped
- Preheat the oven to 165 celsius, and grease your loaf tin
- In a large bowl, whisk together the oil and honey/maple syrup.
- Add the eggs, beat well, then mix in the bananas and milk.
- Add the baking soda, vanilla and cinnamon, and mix again.
- With a wooden spoon, stir in the flour, blueberries, walnuts, chia seeds (and dates if you’re using them) until just combined.
- Pour the mixture into your loaf tin and paste on the cinnamon mixture if you’re using it.
- Bake for 50-60 minutes, until a skewer or cake tester comes out clean. I’ve found that taking it straight out of the tin and cooling on a wire rack results in a softer bread, a little less dry than if you leave it to cool in the pan.
I hope you and your little ones enjoy it – let me know if you find any other good variations!
p.s. This stores well for up to a week – I keep it in a ziplock bag in the fridge after the first day or so.