Raspberry Banana Bread 🍌🍓

• No added sugar — naturally sweetened with fruit
• Fruit-packed with bananas and raspberries
• Made with simple, budget-friendly ingredients
• Soft texture that’s easy for younger eaters
• A toddler-friendly flavour combination little ones love

• 3 mashed bananas
• 3/4 cup raspberries
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups self-raising flour

Note: If you don’t have self-raising flour, you can use 1 1/2 cups all-purpose flour with 2 1/4 tsp baking powder and 1/4 tsp salt.

1. Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
2. Mash the bananas in a mixing bowl until smooth.
3. Add the eggs and vanilla extract, then mix well until combined.
4. Add the self-raising flour and stir until you have a smooth batter.
5. Gently fold in the raspberries.
6. Pour the batter into the prepared loaf pan.
7. Bake for 30–35 minutes, or until a toothpick inserted into the centre comes out clean.
8. Allow to cool for a few minutes in the pan, then transfer to a wire rack to cool completely.
9. Slice and serve.

• Flour: use all-purpose flour with baking powder and a pinch of salt, or a gluten-free flour blend if needed
• Raspberries: swap for blueberries or chopped strawberries

Suitable from 6 months+ when served in an age-appropriate way. For younger babies, offer soft finger-sized strips or small pieces and make sure the texture is soft and easy to manage.

Room temperature: wrap well and leave on the counter for 2–3 days.

Refrigeration: store in an airtight container or wrapped well for up to 3–4 days.

Freezing: wrap slices or the whole loaf and freeze for up to 2–3 months. Thaw at room temperature or in the fridge before serving.