September 25, 2026

Fluffy Baby Banana Cake

Name: Fluffy Baby Banana Cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8–12 baby-sized portions
Ingredients: 200 g bananas, 2 large overripe bananas, peeled; 125 g all-purpose flour, or oat flour; 60 g full-fat Greek yogurt, or unsweetened applesauce; 30 g melted coconut oil or unsalted butter; 1 large egg; ½ tsp baking soda, 3 g; ¼–½ tsp vanilla powder, 0.5–1 g pure ground vanilla bean; ½ tsp cinnamon, optional, 1 g

Naturally sweet and fluffy cake made with zero refined sugar. Safe for babies 6+ months and ideal for baby-led weaning.

By Paulo

Two round banana cakes in springform pans on a baking tray, fresh from the oven, with ripe bananas behind them

Prep: 10 min
Cook: 25 min
Total: 35 min
Makes: 8–12 baby-sized portions
Level: easy

Method

Prep the oven and pan. Preheat the oven to 175 °C (350 °F). Line an 8×8-inch (about 20×20 cm) baking pan with parchment paper, or grease it lightly with oil.
Mash and mix the wet ingredients. In a medium bowl, mash the bananas with a fork until smooth. Whisk in the egg, Greek yogurt and melted coconut oil or butter until fully combined.
Fold in the dry ingredients. Sift the flour, baking soda, vanilla powder and cinnamon directly into the wet mixture. Fold gently with a spatula just until the flour disappears. Don’t overmix, or the cake will lose its fluffiness.
Bake and cool. Pour the batter into the pan and spread it evenly. Bake for 20–25 minutes, until a toothpick inserted into the center comes out clean. Let it cool completely, then slice into finger-sized strips that are easy for little hands to grip.

Storage

Fridge: in an airtight container for up to 4 days.
Freezer: freeze individual slices between layers of parchment paper for up to 3 months. Thaw at room temperature, or warm briefly before serving.

baby-led weaning
no refined sugar
baking