This recipe is suitable for babies 12 months and up, toddlers, big kids and adults. Always make sure the consistency is one your baby can handle. If someone in your family has a nut allergy, simply omit the nuts from the recipe.
What you'll need:
9" x 5" loaf pan - preferably Pyrex glass, porcelain or stainless steel. Avoid non-stick bakeware as it has the potential to leach harmful chemicals into the food.
1 stick of organic, unsalted butter - at room temperature
1/2 cup of unbleached cane sugar
1/2 cup of organic brown sugar (light or dark)
3-4 ripe organic bananas - peeled and lightly mashed
3 organic eggs
1/2 cup of organic whole milk
1 cup of unbleached, all-purpose flour
1 cup of organic whole wheat flour - I like to use organic, because wheat is one of the largest genetically modified crops.
1 tsp baking soda
1 tsp baking powder
2 tsp organic cinnamon or pumpkin pie spice - I recommend using organic dried spices as they are far less likely to have been irradiated.
1/2 tsp salt
1 cup of chopped walnuts or pecans
*Preheat oven to 375 degrees.
*Grease the loaf pan with butter and lightly coat with flour
*Place the butter and sugar into a large mixing bowl and mix together using a handheld mixer, or an electric mixer fitted with the flat beater, for 1 minute. Add the eggs, bananas and milk into the bowl and mix until incorporated.
*In a seperate bowl, add the flour, baking soda, baking powder, cinnamon or pumpkin pie spice, salt and nuts. Sift with a flork or a wire whisk until all ingredients are evenly distributed.
*Add the flour mixture to the banana mixture and stir to incorporate. Do not overmix, the batter should be slightly lumpy.
*Pour the batter into the loaf pan and place into the oven.
*Bake for 55-60 minutes until the bread is a nice dark brown and the edges pull away from the loaf pan slightly. Remove from the oven and let cool for 10-15 minutes.
*Slice and enjoy!
*Extra can be stored in an airtight container for 3-5 days.
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