All Recipes/ Snacks

Blueberry Banana Loaf

Blueberry Banana Loaf

By Natalie Peall Serves: 10
Prep Time: 15 mins Cooking Time: 50 mins

Introduce your little one to the world of flavours with my scrumptious Blueberry Banana Loaf - a delightful, naturally sweetened treat for baby-led weaning! 🍌🫐✨ Dive into the joy of wholesome ingredients minus refined sugar. Perfectly moist and bursting with goodness, it's an ideal choice for tiny taste buds taking their first steps into the world of solids. 🌈👶


  • 2 1/2 cups (300g) of self-raising flour
  • 2 medium ripe bananas, mashed (the riper, the better)
  • 3 medium eggs
  • 1 cup (250ml) of vanilla Greek Yoghurt
  • 1/4 cup (62ml) of vegetable oil
  • 1/2 cup (95g) of blueberries



Pre-heat the oven to 180°C and line or grease a large loaf tin


Pour the self-raising flour into a large mixing bowl - reserve


Add all of the remaining ingredients, except the blueberries, into a jug and whisk well


Slowly pour the wet mix into the dry to form a smooth batter


Fold through the blueberries


Pour the mixture into your prepared loaf tin and place into the oven for 45-50 minutes


Slice and serve once cooled.


Freezing and re-heating advice: Let the loaf cool fully, then slice into even pieces and 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. Sprinkle with a little water and place the food on a baking tray in the oven at a low temp, or in the microwave. Heat until piping hot throughout, or serve at room temp. Please follow NHS guidance on safe preparation and storage of food.

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