Banana & Raspberry Loaf

Ingredients

• 4 Bananas
• 1/4 Cup Maple Syrup
• 1/2 Cup Milk
• 2 Eggs
• 2 Cups Wholemeal Self Raising Flour
• 1 TSP Cinnamon
• 170g Fresh Raspberries

Directions

1. Preheat oven to 220°C
2. Spray loaf pan with rice bran or olive oil spray. (Not needed if using our silicone Little Loafie pan)
3. In a bowl mash the bananas, add the maple syrup, eggs and milk. Whisk together until combined.
4. Sift flour and cinnamon over the banana mixture. Mix gently until combined.
5. Add raspberries. Fold gently until just mixed.
6. Pour mixture into prepared Loafie pan. Place in pre heated oven.
7. Bake for around 40 - 45 minutes. Test if cooked by inserting a butter knife into the loaf. If it comes out clean with no batter the loaf is done.
8. Optional - Top with grated white chocolate.

Serving Suggestion

This loaf is delicious and nutritious all on its own but served with a spread of butter, ricotta or peanut butter adds a wonderful high fat boost.

Storage Instructions

Store in an airtight container. Keep at room temperature for up to 2 days, refrigerate for up to 5 days, or slice and freeze for up to 3 months.

Nutrition Notes

Wholemeal flour brings fibre, while banana adds natural sweetness and potassium. Eggs and milk contribute protein for growing bodies — a genuinely nourishing everyday bake.

Parent Tip

Slice the loaf before freezing and wrap slices individually — they defrost quickly for lunch boxes and are perfect for busy mornings.

Frequently Asked Questions

From what age is this loaf suitable?

From around 10 months. The combined textures can be tricky for younger babies — for littlies, serve thin slices or soften with milk, and skip or reduce the maple syrup.

Can I skip the maple syrup?

Yes — the bananas provide plenty of natural sweetness, and we recommend limiting added sugar for children under 2.

Can I make this gluten free?

You can swap the wholemeal flour for oat or almond flour. Note that almond flour introduces tree nuts, so make sure they've been safely introduced first.

How long does it keep?

Up to 2 days at room temperature, 5 days in the fridge, or 3 months sliced and frozen.