Blueberry Banana Bread for Baby and Toddler (No Sugar!)

This super simple banana bread has a dense, soft, and chewy texture making it a great breakfast and snack recipe for your toddler, and a great recipe for baby-led weaning. Oh, and as always, sugar free!

Blueberry Banana Bread for Baby and Toddler (No Sugar!)
Prep time: 5 minutes
Cook time: 10 minutes

INGREDIENTS

• 2 bananas
• 2 eggs
• 3 tbs melted butter (unsalted)
• ½ cup yogurt (whole milk is best!)
• 1 cup flour
• 1 tsp baking powder
• 1 cup blueberries
• 1 tbs vanilla
• 2 tbs maple syrup (optional)

DIRECTIONS

1. Preheat oven to 350F.
2. Blend the banana, eggs, melted butter, yogurt, and vanilla until smooth. I use a Nutribullet blender, but this step could also be done by hand. After blending, transfer the mixture to a large mixing bowl.
3. Mix in the flour and baking powder by hand. Use a whisk here to make sure the flour is totally incorporated.
4. Mix in the blueberries. I use a large handful (about 1 cup) but this is a personal preference, you could use more or less than I do, or even leave out altogether.
5. Give the batter a taste, if you want things to be sweeter go ahead and add the maple syrup.
6. Prep a loaf pan using butter or parchment paper.
7. Pour the batter into the pan, and drop a few more blueberries on top so the bread look super professional.
8. Bake in the preheated oven for 35-40 minutes or until a toothpick comes out clean.
9. Let rest for 10 minutes and slice.
10. As always, be sure to read the notes below for advice on ingredients, substitutions, storage and more.

NOTES

• The more ripe the bananas are, the sweeter and more “banana-y” the bread will taste.
• Be generous with the vanilla, everyone loves vanilla.
• You can use any flour for this. I’ve made this bread with white flour, whole wheat flour, Einkorn, and spelt. They will all result in different textures and densities but all are good. The photo above is with Einkorn flour, which results in a very dense bread. Compared to regular flour, Einkorn has more protein and vitamins and is easier to digest so I like baking with it for my kids.
• I use frozen blueberries, I find they hold together better and my kids like to “pop” them out of the bread when they eat so, frozen it is.
• Bake time can vary, so keep an eye on things starting around 35 minutes.
• If you are baby-led weaning this is a great recipe. Slice the loaf into finger shape “sticks” and let baby do the rest.
• You can store this bread in the refrigerator for 4 days and if there is any leftover you can freeze it for up to 2 months. Reheat by popping in the toaster!