This banana bread is suitable from 6 months, but also a firm favourite of the older members of our family too. It goes perfect warmed with a little coconut oil or almond butter on top.
View this post on Instagram
Banana Bread
Ingredients
- 4 Very ripe bananas (500g when peeled)
- 1/3 Cup Coconut oil (or other neutral oil)
- 1 Tsp Vanilla extract
- 1 & 1/2 Tsp Baking powder
- 1/2 Tsp Baking soda
- 1 & 3/4 Cups Wholemeal flour
- 1/3 Cup Soy milk (or other plant based milk)
Optional add ins
- Finely chopped nuts like walnuts
- 1 Tsp Cinnamon
- 1/2 Cup Blueberries (Or even choc chips for older kids)
Instructions
- Preheat the oven to 180c
- Add the bananas and coconut oil, and stir to combine. Then add all the remaining ingredients except the milk and stir till just combined (don’t overmix it!). Add the milk (between 1/4-1/3 a cup depending on how wet the bananas were)
- Grease a loaf tin (9”x5”) with a little coconut oil, then pour the batter in and cook for 50 – 60 minutes (do the toothpick test or just by eye).
- Cool in the tin for 5 mins before removing and leaving to cool.
- Serve however you like (we love it warm with some coconut oil or almond butter spread on it)
Notes
Store on the bench for 4 days, fridge for 7, or freeze in slices for 2 months
Did you make this recipe?
Leave a comment below or tag us on instagram @little.vegan.eats to let me know what your little one thought! Until next time, keep an eye on our Instagram page for our latest recipes and ideas.
8 Comments
I love this bread recipe. I used olive oil vs coconut oil. I also added brown sugar top the top of the batter prior to baking to add more sweetness.
That sounds so nice 🙂
I love this bread recipe. I used olive oil vs coconut oil. I also added brown sugar top the top of the batter prior to baking to add more sweetness.
Fab recipe. My son loves it. I used wholemeal spelt flour.
Love the spelt flour for the extra nutrition! So glad he likes it 🙂
Do you think subbing half the banana for sweet potato would work?
It should work, pumpkin also works well as a swap too .
This recipe is great. I made it with my 1 year old as his first baking experience and it still turned out great despite curious hands! I used vegetable oil and plain flour instead of wholemeal. It tastes delicious!