I was in the baking mood when I came up with this little banana bread. I searched through my baby cookbooks and online for an eggless and sugarless banana bread, but found nothing. Many had no eggs in it, but it was the extra sugar that seemed to be in every recipe. I found one recipe that had agave syrup in it, which I thought sounded interesting, but not for my 9 month old. He doesn’t need added sugars when he can get it from fresh bananas and apples.
This bread was easy to make and even without added sugar and eggs, it tasted great. I added a little nutmeg and cinnamon to bring out the breads flavor.
This also happens to be a wonderful bread for toddlers.
**Consult your pediatrician before feeding your baby solid food. Best for babies 8 months and up.
Baby Banana Bread Recipe – This bread freezes well, in a freezer-safe container.
3 large, very ripe, organic bananas
1/2 cup organic unsweetened applesauce
2 cups old fashioned rolled oats
1/4 cup unsalted butter, melted
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
To make oat flour, pour one cup of old fashioned oats into a food processor and pulse until you reach a powdery consistency, or as close to flour consistency. Pour into a bowl and add the second cup of oats into the food processor and pulse a few times until it’s coarsely ground (similar to instant oats).
Preheat oven to 350 degrees. Mash bananas up in a medium bowl. Add applesauce and half a teaspoon of baking soda and give it a good stir. Set bowl aside and mix dry ingredients together in a separate bowl: oatmeal, salt, 1/2 teaspoon baking soda, 1 teaspoon baking powder, nutmeg and cinnamon. Mix in wet ingredients along with melted butter and stir until well combined. Spoon batter into a mini muffin pan 2/3 full and bake for 15 minutes at 350 degrees, or until toothpick comes out clean.
Let cool before serving.