Hello from 9 months postpartum. Evelyn is now eating solids so I am devoting a day a week in making her solids. So far this is a crowd favorite for the entire family.
Prep Time: 8 minutes
Cook Time: 35-45 minutes
Yield: 1 loaf of bread
Ingredients:
Cooking spray
1 cup all purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/3 smooth 100% natural peanut butter
1 large egg
1/4 tsp salt (optional, for kids 12 + months)
3 medium-size very ripe bananas, mashed
1/4 cup full-fat milk or nondairy milk
1/4 cup melted butter or coconut oil, slightly cooled
1/4 cup pure maple syrup (optional)
Directions:
- Preheat oven 375F
- Oil loaf pan
- In large bowl, mix together all-purpose flour, whole wheat flour, baking powder, baking soda, and cinnamon
- In medium bowl, whisk together the egg, peanut butter, salt (if using), bananas, milk, butter, maple syrup.
- Add egg mixture to flour mixture and using wooden spoon to mix the two until they are combined - do not overmix.
- Pour batter into loaf pan and bake for 35-45 or until its golden brown and a toothpick inserted into center comes out clean
Storage: - Store in airtight container on countertop for up to 3 days
- Freeze bread for up to 3 months
Recipe source: Baby-Led Weaning Made Easy by Simone Ward
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