Healthy Breakfast Loaf For Babies and Toddlers
Table of Contents
Is This Simple Recipe Like Baby Banana Bread?
While this recipe does contain a banana like banana bread, it differs in that there is no added sugar included.
This makes it a suitable option for babies and toddlers who may be sensitive to or should avoid refined sugars.
The natural sweetness of the banana provides a flavourful twist without the need for additional sweeteners, making it a healthier choice for young ones.
Can My Baby Eat This Loaf With An Egg Allergy?
Unfortunately, they should avoid eating the loaf cake as it contains eggs in the recipe. However, you can try using a flaxseed and water mixture as a suitable egg replacer.
Simply mix 2 tablespoons of flaxseed with 2 tablespoons of water, let it sit for 5 minutes to thicken, and then incorporate it into the recipe.
This substitution often works well in baking and will help make the cake safe for your baby to enjoy. You can also add in an extra 1/2 mashed banana too as this helps to bind the mixture.
Healthy On The Go Breakfast Ideas For Baby-Led Weaning
The loaf cake a great option for those hectic mornings when you need a quick snack or breakfast on the go.
This loaf cake recipe is a perfect choice for busy parents rushing to drop off their little ones at nursery or for anyone looking for a portable treat to pack in their lunch box.
The beauty of this loaf cake lies in its simplicity and ease of preparation.
Once baked, it can be easily wrapped up to take along on your commute or busy day ahead (for us Mum’s).
Its portability makes it a practical and mess-free (ish) option for enjoying a homemade treat wherever your day takes you.
Moreover, the durability of loaf cakes makes them a practical choice for prepping ahead.
This loaf cake, in particular, boasts a longer shelf life, allowing you to bake it in advance and enjoy it throughout the week.
Its lasting freshness ensures that you can savour a slice whenever hunger strikes, making it a reliable and satisfying snack, finger foods or meal option, for you and your baby.
Whether you're juggling a busy schedule, need a quick energy boost, or simply appreciate the convenience of a ready-to-eat option, this loaf cake fits the bill as a delicious and dependable choice for busy days on the move for you and your baby.
Great Way To Pack In The Nutrients
My loaf cake recipe is a delightful twist on a classic breakfast treat.
Packed with lots of nutritious simple ingredients such as chia seeds, flaxseeds, coconut, oats, and banana, it offers a satisfying and wholesome way for the perfect breakfast to kickstart your day, great for your baby from 6 months of age.
The combination of hearty oats and fibre-rich seeds provides a boost of energy, while the sweet banana and coconut add a touch of indulgence to every bite.
This cake offers a guilt-free indulgence that is perfect for breakfast for your little one or great for healthy snacks.
With each slice bursting with added goodness, my loaf cake is a deliciously creative way to enjoy a nutritious breakfast in a form that feels like an indulgence.
Ingredient information
Oats - The perfect base for this recipe, when you blitz to an oat flour they are amazing to use instead of plain all purpose flour or self raising flour!
Oat Bran - I have used a little oat bran for added nutrition, you do not need lot, but great to use if your little one is constipated.
Banana - It is best to use ripe bananas for this recipe as they are easily mashed! You could also blitz in a food processor if needed.
Chia seeds - Great to add in for extra nutrition and a burst of protein for full tummies.
Flaxseed - Another great ingredient to use for added omega-3.
Desiccated coconut - You can leave this out for nut allergies if needed! You could add in a seed butter instead if you wanted to.
Coconut oil - This adds moisture to the cake and an extra binder to the cake.
Melting the coconut oil is best for the recipe but the recipe still works if you do not melt it, sometimes I do not melt the coconut oil.
Egg - I use 2 free range eggs for this recipe. For egg free babies, use 2 tablespoons of flaxseed with 2 tablespoons water, mix and leave for 5 minutes, this will act as your egg replacement.
Milk - I’ve added milk to make a smooth batter, you could use oat milk or coconut milk instead which I find works well.
Cinnamon - You could leave this out but I add for a bit of extra flavour as I think cinnamon works really well with oats and banana.
Baking powder - I have added baking powder for the raising agent.
Bicarbonate soda - Adding this makes the recipe less dense and light and fluffy.
Serving suggestion
The loaf cake 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 cake 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 cling film 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 cake, 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 tin - A rectangular, non-stick 450g/1lb loaf tin that is dishwasher safe and ideal for my bread and loaf cake recipes.
Loaf 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.
Baking tray - I have chosen to use a non-stick and BPA free baking sheet - they are easy to clean and, if you buy more than one, easily stackable and easily stored.
Large bowl - Definitely choose a stainless steel one - they are lighter than the stone or glass ones and very easy to clean.
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 | Healthy Breakfast Loaf For Babies and Toddlers
Ingredients
Makes 1 loaf cake approx 10 servings
115g rolled oats, blitzed to oat flour
80g banana, mashed
2 eggs
2 tablespoons oat bran
1 tablespoon flaxseed
2 tablespoons desiccated coconut
2 tablespoons coconut oil, melted
125ml milk
1/4 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate soda (baking soda)
Instructions
Start by preheating your oven to 180C or 350F. Line your 1 lb loaf tin with a loaf liner or grease with coconut oil or unsalted butter and line with baking parchment.
Blitz the oats in a Nutri Bullet or food processor until you have oat flour.
Pop all the ingredients into a large bowl and mix together, I use a spatula.
Once combined, pour into your loaf tin, level over using the spatula.
Pop in the oven for 25 minutes until golden brown.
Leave to cool in the tin, cut the loaf like you would a slice of bread, serve and enjoy!
Hope you and your family enjoy!
Recipe notes
You can of course use plant based milks instead of cows milk such as oat milk or coconut milk I find work best for flavour.
Soy milk and almond milk can of course be used too.
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