Strawberry & Banana Breakfast Bakes
Strawberry & Banana Breakfast Bakes
These Strawberry & Banana Breakfast Bakes are a soft, fluffy and naturally sweet breakfast idea for babies, toddlers and the whole family. Made with ripe banana, full-fat Greek yoghurt, eggs, self-raising flour and juicy strawberries, they’re simple to prep, easy to hold and perfect for busy mornings when you need something quick, wholesome and child-friendly.
These little breakfast bakes are ideal for baby-led weaning from 6 months, toddlers, lunchboxes, snacks or make-ahead breakfasts. They have a lovely soft texture, making them easy for little hands to grip, and the banana adds natural sweetness without the need for added sugar. The Greek yoghurt helps keep them soft and moist, while also adding a little boost of protein and healthy fats for growing babies and toddlers.
They’re also a brilliant recipe for using up ripe bananas and strawberries, and because they bake in individual portions, they’re great for batch cooking. Serve them warm once cooled, pack them for nursery snacks, or keep a few in the fridge for those mornings when everyone needs feeding immediately and you’ve barely had a sip of coffee.
If you’re looking for an easy toddler breakfast recipe, a BLW-friendly snack, or a simple family-friendly breakfast bake that feels like a treat but takes minimal effort, these Strawberry & Banana Breakfast Bakes are a gorgeous one to try. Soft, fruity, freezer-friendly and made with just a handful of everyday ingredients - exactly the kind of recipe busy parents need on repeat.
Looking for more stress-free family meals? My Baby-Led Weaning Recipes App includes 800+ easy BLW and toddler-friendly recipes designed to make feeding your family simpler, even on the busiest days.
📲 Download on Apple (iPhone/iPad)
Ingredients
- 2 medium eggs
- 1 medium ripe banana, mashed
- 1 cup (250ml) of full-fat Greek yoghurt
- 1 cup (125g) of self-raising flour
- 1/2 cup (75g) of strawberries, finely diced
Instructions
Pre-heat the oven to 180°C and a large baking tray
Add the eggs, yoghurt, mashed banana and flour to a large mixing bowl and stir to form a smooth batter
Fold through the diced strawberries
Drop 2 tablespoons of the mixture onto the baking tray per bake, spacing them apart by at least 2cm - ideally, use an ice cream scoop to keep them even
Place into the oven and bake for 20–25 minutes, until golden and set
Serve and enjoy once cooled.
Notes
Freezing and re-heating advice:
Let the food cool fully, then place on a baking tray flat in the freezer for up to an hour. Then you can put them into an airtight container or freezer bags, this will stop them sticking together.
They will keep in the freezer for up to 3 months.
Remove as many from the freezer as you need and defrost fully at room temp or overnight in the fridge. Place the food back on a baking tray in the oven at a low temp. Heat until piping hot throughout.
Please follow NHS guidance on safe preparation and storage of food.
How To Serve for 6-7 months: Slice into finger width pieces and offer one slice at a time
How To Serve for 8-9 months+: Cut into smaller bite sized pieces for older babies to help develop or master pincer grip.
No Comments