Name: Juicy Banana Blueberry Bread Without Sugar
Total time: 60 min
Yield: 4

This soft fruit bread is a wonderful addition to the family table, especially after the first birthday. Many children love the natural sweetness from ripe bananas and juicy blueberries. It slices beautifully and is perfect for lunchboxes or a quick snack on the go.

Ingredients

3 very ripe bananas (approx. 300 g)
100 g fresh blueberries (organic preferred)
2 eggs
50 ml canola oil
1 teaspoon Ceylon cinnamon
150 g spelt flour
50 g ground almonds
1 teaspoon baking powder

Preparation

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and grease a small loaf pan.
Mash the bananas in a bowl with a fork until you get a smooth puree.
Stir the eggs, canola oil, and cinnamon into the banana puree until well combined.
Gently fold in the spelt flour, ground almonds, and baking powder.
Carefully stir the blueberries into the batter.
Pour the batter into the pan and bake for about 40 to 45 minutes.
Let the bread cool completely and always check the temperature before serving.

Variations and Tips

Fruity changes: Feel free to swap the blueberries for raspberries or soft apple pieces.
Storage: The bread stays fresh in the fridge for about two to three days. It also freezes exceptionally well when sliced.
Texture adjustment: For younger toddlers, you can lightly mash the blueberries before folding them in.
Family tip: Parents can spread a slice with a little honey or nut butter.

Allergy and Safety Information

This recipe contains eggs, wheat (spelt), and tree nuts (almonds). Always introduce new ingredients one at a time and in small amounts.
Nuts must always be finely ground for young children, as whole nuts pose a choking hazard.
Honey is only safe after the first birthday, which is why it is only recommended as a topping for older toddlers and adults.
If you have any concerns about introducing solid foods or your child's diet, please consult your pediatrician.

Nutritional Information

This dish provides valuable fiber from spelt and bananas to support healthy digestion. The blueberries bring plenty of vitamin C, while the ground almonds offer healthy fats. This combination beautifully supports a varied mixed diet for growing toddlers.

Preparation

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and grease a small loaf pan.

Mash the bananas in a bowl with a fork until you get a smooth puree.

Stir the eggs, canola oil, and cinnamon into the banana puree until well combined.

Gently fold in the spelt flour, ground almonds, and baking powder.

Carefully stir the blueberries into the batter.

Pour the batter into the pan and bake for about 40 to 45 minutes.

Let the bread cool completely and always check the temperature before serving.

Variations and Tips

Fruity changes: Feel free to swap the blueberries for raspberries or soft apple pieces.

Storage: The bread stays fresh in the fridge for about two to three days. It also freezes exceptionally well when sliced.

Texture adjustment: For younger toddlers, you can lightly mash the blueberries before folding them in.

Family tip: Parents can spread a slice with a little honey or nut butter.

Allergy and Safety Information

This recipe contains eggs, wheat (spelt), and tree nuts (almonds). Always introduce new ingredients one at a time and in small amounts.

Nuts must always be finely ground for young children, as whole nuts pose a choking hazard.

Honey is only safe after the first birthday, which is why it is only recommended as a topping for older toddlers and adults.

If you have any concerns about introducing solid foods or your child's diet, please consult your pediatrician.