happy banana loaf

happy banana loaf

Age suitable:
12 months +

Nut free, Protein rich, Soy free, Vegetarian

5 stars

About the recipe

This nourishing banana loaf is naturally sweetened, packed with protein and healthy fats from tahini and hemp seeds, and perfect for little hands and hungry grown-ups alike. Freezer-friendly and ideal for toddler snacks and school lunchboxes.

You really can’t go wrong with banana bread—but this one is next-level. Our happy banana loaf is soft, satisfying, and filled with nutrient-dense ingredients like tahini and hemp seeds to support growing bodies. Not too sweet and super quick to mix together, it’s the kind of loaf that disappears fast—so we suggest doubling the batch! It is also nut-free, making it the perfect lunchbox snack.

It’s perfect for breakfast, morning tea, or a wholesome snack, and freezes beautifully (just slice before freezing so you can grab and go). While this loaf includes a few sneaky veggies, we’re always advocates for continuing to serve veggies in their whole form too! This can be one piece of the puzzle, not the only way we offer them. If you need more support with fussy eaters or serving veggies in a way that encourages acceptance, check out our Toddler to Table book.

Serving Suggestions:
Serve warm with butter, Greek yoghurt, or chia jam.
Delicious toasted with a drizzle of honey or extra tahini.
Great in lunchboxes or as an on-the-go snack.

Age Suitability:
Suitable from 12 months+ when tolerating all ingredients.

Storage:
❄️ Fridge: Store in an airtight container for up to 4 days.
❄️ Freezer: Slice and freeze for up to 4 months. Toast or warm gently before serving, or serve cold as a snack.

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Ingredients

350g ripe banana (about 3 medium), plus 1 extra banana for topping

¼ cup maple syrup

⅓ cup Greek yoghurt

⅓ cup tahini

¼ cup milk (cow’s, oat or almond)

2 eggs, whisked

1¾ cups spelt flour

¼ cup hemp seeds

1½ tsp baking powder

Method

Preheat your oven to 180°C (356°F). Grease or line a loaf tin with baking paper.

Add the bananas, maple syrup, yoghurt, tahini, and milk to a food processor or blender. Blend until smooth and combined.

Transfer mixture to a large mixing bowl and add the whisked eggs. Gently fold in the flour and baking powder until just combined.

Stir through the hemp seeds.

Pour the batter into your prepared loaf tin and smooth out the top. Slice the extra banana lengthways and place on top of the batter for decoration.

Bake for 45–50 minutes or until golden and a skewer inserted into the middle comes out clean.

Allow to cool slightly before slicing and serving.

Ingredient Swaps:

Maple Syrup (1/4 cup):
– Swap with: Honey or rice malt syrup

Greek Yoghurt (1/3 cup):
– Swap with: Coconut yoghurt, plain full-fat yoghurt, or even sour cream

Tahini (1/3 cup):
– Swap with: Peanut butter, almond butter, or sunflower seed butter
– For nut-free schools: Stick with tahini or sunflower seed butter

Milk (1/4 cup):
– Swap with: Any milk you like—dairy, oat, almond, coconut, or soy

Spelt Flour (1¾ cups):
– Swap with: Wholemeal flour, plain/all-purpose flour, or buckwheat flour for gluten-free
– For extra fibre: Use half spelt, half oat flour

 

Hemp Seeds (¼ cup):
– For crunch: Add a mix of seeds or some chopped walnuts (for older kids)

– Add a handful of chocolate chips.

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