Baby-Friendly Banana Bread
I developed this banana bread recipe when my daughter was about 8 or 9 months old. At the time, we still hadn’t introduced egg whites as these are often was causes the allergy in children. This recipe is gluten free, dairy free, refined sugar free and nut free.
This is not my usual style, but I was catering to a young and underdeveloped digestive system.
When eggs (mainly the white) are introduced you can sub the chia egg for 1 egg.
If you introduce nuts and seeds, these too can be added through the loaf or you can serve with a smear of nut butter or tahini.
Get creative and add in some berries, or for older children some quality chocolate chips would work well.
Ingredients
3 extra ripe bananas
1 chia egg (1 Tbsp chia seeds in 3 Tbsp water)
1 tsp vanilla powder or extract
1 + 1/2 cups coconut cream (I use Honest to Goodness)
1/4 cup + 1 Tbsp melted coconut oil
3 1/2 tsp (aluminium-free) baking powder
1 tsp cinnamon
2 cups buckwheat flour
1/2 cup coconut flour
1/2 cup desiccated coconut
1 extra banana, chopped
Method
Preheat oven to 180 degrees and line a loaf tin with baking paper.
Combine your chia seeds and water and set aside for 10 minutes,
Mix all wet ingredients together, including chia. Add in dry ingredients and stir one-by-one, If the coconut flour has absorbed too much liquid, feel free to add in an extra 1/2 cup coconut cream. Stir through extra chopped banana.
Bake for 50 minutes or until a skewer comes out clean (check at 35-minute mark, my oven is old).