This simple banana bread for babies is deliciously packed with banana flavor, it’s soft, moist and yields a light fluffy texture. You can serve this baby banana bread as an early food for babies (starting at 6 months), especially when doing baby led weaning. This baby friendly banana bread is a great prep-ahead recipe, intended as snack or dessert for babies, toddlers and older kids!
Banana Bread Recipe For Babies / Toddlers /Kids
This baby banana bread recipe is pretty low-fuss to begin with. You need just one bowl for mixing all ingredients (in the right order) and it’s pretty similar to my baby banana muffins with a few minor changes in ingredients and baked in a loaf pan.
Whether your bananas are resting on your counter, or you chose to freeze a few old bananas, the best banana bread will ultimately come from ripe bananas. The rest is about the right balance of wet and dry ingredients.
To make this baby banana bread takes all of 10 minutes to whisk everything together and an hour of waiting until it bakes through. It’s the best way of making a banana dessert for kids without hovering over your stove like when you make banana pancakes.
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Ingredients For Baby Banana Bread
- Ripe bananas – the riper the better, they’re sweeter and softer, which makes your banana bread moister and more flavorful.
- Eggs – used as binding agent and for moisture.
- Butter (or oil) – banana bread made with oil tends to be more moist than bread made with butter.
- Flour – You can swap half the flour for whole wheat (I’m using 50% all purpose and 50% whole wheat) or another favorite whole-grain flour like oat, spelt, sorghum, rye, buckwheat, semolina etc. Or use a gluten free flour mix, to make it entirely gluten free. Note that all whole-wheat flour will make a denser bread.
- Flax seeds – will ensure the banana bread doesn’t get too wet or crumbly plus it will provide more fiber.
- Cinnamon – for flavor, optional.
- Baking soda + lemon juice – as the leavening agent and baking powder substitute.
- You can add salt and sugar for toddlers and older kids.
How To Make Banana Bread For Babies
- Gather all ingredients. Preheat oven to 350°F. And line the baking pan with parchment paper if needed. I’m using a mini loaf pan, and the dough fills 2 cavities (2 mini loaves).
2. Combine Wet Ingredients:
- In a large bowl mash the bananas with a fork. Make sure there are no big chunks left. For some reason the fork works the best. Using a blender or food processor makes the texture gummier.
- To that add the melted butter (or oil) and the eggs, mix well to combine using the same fork.
3. Add Dry Ingredients:
- Add the flour (50% all purpose and 50% whole wheat), ground flax seeds (flax meal), cinnamon, sugar and salt (if using). Except baking soda.
- Mix to combine, but don’t overdo it.
- At the end add the baking soda and pour the lemon juice (or apple cider vinegar) on top. This will create a chemical reaction (bubbles) which will provide an excellent leavening effect.
- Mix gently to combine without dispersing the bubbles too much.
- Transfer the dough immediately into the pan.
3. Bake The Banana Bread
- Bake for 34-38 minutes at 350F. If you’re using only white flour, reduce the time by 7-10 minutes.
- Once baked, don’t attempt to take them out immediately from the pan. Allow to cool for at least 10 minutes. They will easily detach themselves.
- Wait to cool completely before slicing.
Tip To Make The Banana Bread Tender And Softer
Most banana breads turn out dense and gummy. Why?
Because there is another liquid used in the recipe (often too much) and also there is no acid like lemon juice or apple cider vinegar accompanying baking soda. To make the banana bread soft and fluffy you need both and no liquid added (just banana and eggs).
Recipe Substitutions / Additions
- Gluten Free Banana Bread: as flour use this gluten free flour mix.
- Dairy Free Banana Bread: as butter substitution use a healthy neutral flavored oil like grapeseed oil, avocado oil or even coconut oil.
- Flax seeds: if you don’t have any flax seeds replace that 1 tablespoon with 2 more tablespoons of flour.
- Add seed or nut flour: add 2-3 tablespoons of ground nuts or seeds of your choice, like pumpkin seeds, sunflower seeds, hemp seeds, walnuts, pecans etc.
- Add grated/shredded veggies like zucchini or carrots (about 1/2-3/4 cup).
- Substitute the butter/ oil with the same amount of yogurt.
Banana Bread For Babies FAQs
Babies can eat banana bread starting at 6 months of age as long as the recipe doesn’t contain any added sugar, salt and highly processed ingredients. If your baby is not ready in general for solid foods, keep banana bread for later, at 7-8 months. Also keep in mind that banana bread is still a sweet treat for babies and shouldn’t be served very often. They get easily attached to sweet foods.
Cut one small slice of banana bread into 3-4 strips and let the baby pick them up and eat with their hands.
Absolutely, the bananas are sweet enough to provide an amazing sweet taste.
As long as the recipe contains whole grain flours, no added sugar and moderate amount of fat, yes it’s considered healthy.
How To Store
- Store leftovers for 3-5 days at room temperature (on your counter).
- Freeze up to 3 months in an airtight container. For convenience, slice the banana bread before freezing.
- Thaw / reheat – just pop one or two slices out of the freezer and place them in a toaster. Or defrost overnight in the fridge. Warm up in the oven, if you prefer it warm.
Need more breakfast recipes? Check out the breakfast category for more ideas!
More Baked Goods With Banana For Babies
- Healthy Banana Muffins For Baby (BLW)
- Banana Carrot Muffins (Baby, Toddler, Kids)
- Banana Pancakes For Babies & Toddlers (GD, DF Egg Free Option)
- Banana For Babies – Baby Led Weaning Method
Have you tried this banana read recipe for babies? Your feedback is really helpful, please rate and leave a comment below recipe card!
Also as a note: keep in mind that if your baby is not accustomed to vegetables and fruits first, it’s best to wait before you serve sweet baked goods in order to avoid picky eating later.
Banana Bread Recipe For Babies, Toddlers, Kids
- 2 large bananas (aprox. 1 cup mashed)
- 2 medium eggs (room temperature)
- 1/4 cup melted butter (ghee or a neutral oil)
- 3/4 cup flour (50% white and 50% whole wheat, see notes for gluten free)
- 1 tbsp ground flax seeds (flax meal)
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp lemon juice (or apple cider vinegar)
For Toddlers Add:
- 2-3 tbsp sugar (coconut and maple sugar is great)
- 1/4 tsp sea salt
- Gather all ingredients. Preheat oven to 350°F. And line the baking pan with parchment paper if needed.
Combine Wet Ingredients:
- In a large bowl mash the bananas with a fork. Make sure there are no big chuncks left. For some reason the fork works the best. Using a blender or food processor worsens the texture.
- To that add the melted butter (or oil) and the eggs, mix well to combine using a simple fork.
Add Dry Ingredients:
- Add the flour, ground flax seeds (flax meal), cinnamon, sugar and salt (if using). Except baking soda.
- Mix to combine, but don't overdo it.
- At the end add the baking soda and pour the lemon juice (or apple cider vinegar) on top. This will create a chemical reaction (bubbles) which will provide an excelent leavening effect.
- Mix gently to combine without dispercing the bubbles too much.
- Transfer the dough immediately into the pan. I'm using a mini loaf pan, and the dough fills 2 cavities (2 mini loaves).
Bake The Banana Bread
- Bake for 34-38 minutes. If you're using only white flour, reduce the time by 6-8 minutes.
- Once baked, don’t attempt to take them out immediately from the pan. Allow to cool for at least 10 minutes. They will easily detach themselves. Wait to cool completely before slicing.
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