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; ¼–½ tsp vanilla powder, not vanilla sugar; ½ tsp cinnamon, optional

A soft, fluffy banana cake with no refined sugar, for babies from about 6 months.

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

A bunch of ripe, brown-speckled bananas lying on a pale cream surface in soft light.

Method

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.
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.
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.
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.

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.

This recipe was generated using AI and tweaked according to my preference.

baby-led weaning
no refined sugar
baking

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