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Banana bread is a classic and the perfect first food for babies, but of course, older kids love it too! This delicious banana bread for babies is naturally sweetened with bananas and applesauce, making it a healthy snack the whole family can enjoy. Plus, this baby banana bread freezes great, so you can freeze some for a quick snack anytime!
Ultimate Healthy Banana Bread Recipe – No Added Sugar
This healthy banana bread for babies is a great first food for little ones who are just starting on solid foods!
Since it’s naturally sweetened, soft and super moist, your little one will eat it right up!
It can also be sliced in different sizes, so you can easily tailor the serving to wherever your child is in their baby led weaning journey.
Baby banana bread
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Why We Love This BLW Banana Bread
- Quick & easy: This is one of those classic recipes that comes together so quickly! After you mash all the wet ingredients together, mix in the dry, then bake. So easy!
- Healthy: Without the oil, butter, or wheat flour in normal banana bread recipes, this banana bread recipe for babies is still fluffy and tender while being more nutritious. It contains no added sugar and is packed with healthy fats from the almond flour.
- Yummy: My kids think this healthy banana bread is the best! It’s surprisingly still tender and sweet, despite being made with almond flour and being free of added sweeteners. I guarantee yours will love it too!
Ingredient Notes
- Almond flour: This banana bread for baby recipe calls for super-fine blanched almond flour, which is a great flour alternative for babies as young as six months old since it provides those important healthy fats.
- Cinnamon: Cinnamon enhances the sweetness in baked goods and is a great addition to this tasty banana bread recipe.
- Baking soda: This is the leavening agent in this recipe, so it’s essential for getting that fluffy, tender texture.
- Salt: Salt both activates the baking soda to help it rise and draws out the sweetness.
- Overripe bananas: This baby friendly banana bread starts with mashed bananas, which are the easiest way to add sweetness, moisture, and lots of flavor to this recipe.
- Eggs: Eggs help bind the batter together to help it rise and get the perfect fluffy texture.
- Unsweetened applesauce: Although bananas are the main natural sweetener in this recipe, applesauce adds a little extra moisture without losing the sweet banana flavor.
- Vanilla extract: Like cinnamon, vanilla really highlights sweet flavors.
Step-by-Step Instructions
- Preheat oven to 350 F. Spray a loaf pan with non-stick cooking spray. Line the bottom of the pan with a piece of parchment paper cut so that it fits the bottom of the pan.
- In a large bowl, mix together almond flour, cinnamon and baking soda (and salt, if using).
- In a separate bowl, mash the bananas, then whisk in the eggs, applesauce and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until combined (do not over mix).
- Pour into the greased loaf pan and smooth surface with a spatula.
- Bake in oven for 35-38 minutes or until an inserted toothpick comes out clean. Allow to cool before removing from the pan. Gently run a sharp knife around the edges of the loaf to help release it from the pan.
Keep scrolling to the recipe card below for the full printable recipe!
RECIPE TIPS
- Use overripe bananas (the brown spotty kind) which will be naturally sweeter in taste. It’s best if the bananas are as sweet as possible since there are only two bananas and no added sugar in this recipe.
- I highly recommend that you line the bottom of the loaf pan with parchment paper to prevent the loaf from sticking to the bottom of the pan and for easier removal.
- This recipe is easy to make in a large bowl, but feel free to use a food processor and carefully pulse the ingredients together.
Recipe FAQs
The way you serve this banana bread recipe depends on your child’s age and their motor development.
Very young babies (around 6 months of age) who are just starting to eat their first foods will need their slices of banana bread to be cut into thin strips that they can easily grab with their palmer grasp.
Meanwhile, older babies (usually 9-18 months) who have started picking things up with their thumb and index finger have developed a pincer grasp, so they’re ready for small bite-sized pieces.
Around 18 months and older, offer the full slice of bread and let your little one practice taking individual bites.
Particularly since almonds are a common allergen, a lot of parents are worried about introducing nuts into their babies’ diets. In reality, it’s best to introduce allergens early on, as early as 6 months old. I know that can seem early, but this can actually help prevent your baby from developing an allergy in the future.
Always consult with your child’s doctor before introducing solid foods. They’ll be able to help you know if it’s the right time to introduce nuts, especially if you have a history of allergies in your family.
Although almonds are safe to offer babies starting at 6 months old, you’ll want to use a product like almond butter or almond flour to avoid a choking hazard this early on. This banana bread recipe for babies uses almond flour as the base, so it’s a perfect baby-friendly way to introduce almonds. Plus, since almonds are high in healthy fats, they’re a great alternative to flours such as white whole wheat flour.
It’s really not necessary or recommended for babies to have added sugar, especially within the first two years. Although it’s tempting to want to offer your baby a little sugar here and there, it’s typically not recommended because sugar doesn’t have many nutrients to nourish your baby.
It’s much healthier to offer your little one whole foods that contain a proper balance of protein, fats, and carbohydrates. Plus, since they’ve never had sugar, they won’t even notice it’s missing! If you do need to sweeten a dish, consider using natural sugar sources like mashed bananas, applesauce or dates (like these date muffins!). This BLW banana bread was made without sugar yet is still incredibly flavorful!
Storage Guidelines
- Refrigerator: This banana bread for babies stores really well! Be sure to let it cool to room temperature, then wrap it in plastic wrap or store it in an airtight container in the fridge for 4-5 days.
- To freeze: You can also freeze leftovers. Just make sure to wrap the bread in foil or plastic wrap before placing it in a freezer-safe bag. Frozen banana bread can last for several months in the freezer, so this is a great food to make ahead for a healthy snack on the go.
Serving Suggestions
Although you can certainly serve this baby banana bread on its own as a healthy snack, it can be a great way to round out a meal too.
Try serving it with these options!
- Scrambled eggs
- Baby frittata recipe
- Green smoothie for kids
- Oatmeal
- Fresh fruit
- Yogurt cup
- Thinly spread with peanut butter or almond butter
- Topped with some chocolate frosting without powdered sugar for a delicious treat!
Recipe Variations
- Add chocolate chips: Add some mini chocolate chips to the batter for a little extra sweetness and flavor.
- Baby banana muffins: Bake the batter in a mini muffin pan for the perfect size!
- Bake it in a cake pan: Instead of waiting for the bread to be finished in a loaf pan, spread it thin in a cake pan (9×13) and bake until fully done.
More Banana Recipes
- No Sugar Smash Cake
- Banana Bread Muffins with 2 Bananas
- Easy Banana French Toast
- 3-Ingredient Banana Waffles
- 3-Ingredient Banana Brownies
- Green Monster Muffins
- Banana Oat Pancakes for Baby
Did you make this recipe? Scroll down to
Banana Bread for Babies {No Added Sugar}
Ingredients
- 2 cups super-fine blanched almond flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (optional)
- 2 large overripe bananas (mine weighed 241 grams without the peel)
- 3 large eggs
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 F. Spray a loaf pan with non-stick cooking spray. Line the bottom of the pan with a piece of parchment paper cut so that it fits the bottom of the pan.
- In a large bowl, mix together almond flour, cinnamon and baking soda (and salt, if using).
- In a separate bowl, mash the bananas, then whisk in the eggs, applesauce and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until combined (do not over mix).
- Pour into the loaf pan and smooth surface with a spatula.
- Bake in oven for 35-38 minutes or until an inserted toothpick comes out clean. Allow to cool before removing from the pan. Gently run a sharp knife around the edges of the loaf to help release it from the pan
Video
Notes
- Use overripe bananas (the brown spotty kind) which will be naturally sweeter in taste. It’s best if the bananas are as sweet as possible since there are only two bananas and no added sugar in this recipe.
- I highly recommend that you line the bottom of the loaf pan with parchment paper to prevent the loaf from sticking to the bottom of the pan and for easier removal.
- This recipe is easy to make in a large bowl, but feel free to use a food processor and carefully pulse the ingredients together.
