Quick Banana and Cranberry Bread Recipe For Babies
Table of Contents
Sugar Free Banana Bread
Making your own banana and cranberry bread for baby-led weaning is an excellent choice because it uses minimal ingredients, ensuring a simple, wholesome snack for your little one.
Without added sugar, the natural sweetness of ripe bananas shines through, promoting healthier taste preferences from an early age.
Homemade banana bread allows you to control the quality of ingredients, avoiding unnecessary additives and preservatives often found in store-bought options.
Its soft texture is perfect for babies learning to chew, providing both nutrition and an enjoyable eating experience.
Are Cranberries Good in Banana Bread
Tart cranberries can be a great addition to banana bread recipes for babies practising baby-led weaning, as they add a natural tartness and a burst of flavour that complements the sweetness of ripe bananas.
When using juicy cranberries, it’s best to opt for unsweetened dried cranberries or fresh whole cranberries that are cooked until soft to ensure they are gentle on a baby’s developing palate and easy to chew.
Cranberries provide a source of antioxidants and vitamins, making the banana bread both nutritious and enjoyable.
However, it is important to avoid adding extra sugar to keep the recipe suitable for little ones, and to ensure the texture remains soft and moist for safe self-feeding.
Ingredient information
Butter - I have used a baking butter for the recipe but you can use a softened unsalted butter instead.
Eggs - I have used a couple of free range eggs for the recipe.
Banana - I have added a banana to the best banana bread recipe (with brown spots) to add sweetness to the recipe without using sugar.
Flour - I have used a self raising flour for the recipe, you could use a gluten-free alternative such as gluten-free self raising flour or almond flour.
Baking powder - I have used a little baking powder to add a lovely rise to the banana and cranberry bread.
Cranberries - These are a yummy option to add the recipe, they had a festive touch to a BLW recipe. They are a great contrast of the sweet bananas. If you are not a fan of cranberries you can use other fruit such as cooked apple or cooked pear.
Yogurt - I have added plain Greek yogurt to add extra moisture to the cake.
Nutmeg - I have added a touch of ground nutmeg to add a festive twist to the cake which works really well.
Serving suggestion
The banana cranberry bread is great sliced and eaten on its own, or it is great sliced and spread with a little unsalted butter or nut butters such as smooth peanut butter, cashew butter or almond butter.
You can try a seed butter too such as sunflower seeds butter, with a soft pear, or dipped into a fruit flavoured baby puree.
Other great finger food recipes for your baby: baby French toast, eggy bread recipe, egg free blueberry cake.
Storage instructions
The cranberry banana bread recipe can be stored in the fridge for up to 5 days, stored in an airtight container.
If you wanted to freeze the cake you will need to make sure that the cake has cooled down at room temperature.
Once cool, wrap the cake with plastic wrap followed by tin foil and place in the freezer. This is if you are freezing the cake whole.
If you are freezing individual portions, you can store the same way in an airtight container.
Make sure that the bag/airtight container is labelled with the item and the date. I use masking tape to label the airtight container.
To defrost the easy bread recipe, leave in the fridge overnight and make sure it is fully defrosted.
Once the cake has been defrosted you will not be able to refreeze.
Equipment used to help with this recipe
Loaf cake tin - A rectangular, non-stick 450g/1lb loaf tin that is dishwasher safe and ideal for my bread and loaf cake recipes.
Loaf cake liners - Paper loaf pan liners are a great idea, particularly when you're in a hurry. Saves greasing your pan and cutting parchment paper to size.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Recipe | Quick Banana and Cranberry Bread Recipe For Babies
Quick Banana and Cranberry Bread Recipe For Babies
This is such a yummy banana bread suitable for baby from 6 months old. No added sugar so suitable for the whole family to enjoy.
Ingredients
Instructions
- Start by preheating your oven to 180C or 350F. Line a 2lb loaf pan with parchment paper or a loaf liner. You can also use a cooking spray too.
- Pop all of the ingredients into a large mixing bowl and mix together using a spoon
- Pour the banana mixture into your prepared loaf tin and smooth over using the back of a spoon.
- Pop into the oven for 25 minutes until golden brown. You can do the toothpick test to make sure the pick comes out clean which means the cake is cooked through.
- Leave the cake to cool in the tin for 10 minutes or so and then transfer to a cooling rack.
Notes
You can use other fruits in the loaf cake recipe so you can make the cake all year round not just for the winter months for this time of year.
You can use berries such as blueberries or strawberries. It is great eaten the next day!
Hope you and your whole family enjoy!
©The Petit Spoon
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Try my delicious lemon raspberry bars recipe. Filled with gluten free oats they are great for a snack, as a lunchbox idea or a finger food option for your baby.