Toddler Zoobana Bread
Soft, moist, and packed with wholesome ingredients, Toddler Zoobana Bread is the perfect healthy snack for little hands (and grown-ups too!). This kid-friendly banana bread combines naturally sweet ripe bananas with nutrient-rich shredded zucchini, creating a tender loaf that’s sneaky-healthy and irresistibly delicious. Sweetened naturally with unsweetened applesauce and a touch of maple syrup or honey (for toddlers over one year), it’s free of refined sugars but full of flavor. A blend of all-purpose and whole wheat flour ensures a fluffy texture while adding a boost of fiber, and warm cinnamon spices it just right. Easy to prepare in just 15 minutes, this recipe is an ideal way to use up ripe bananas and introduce veggies to your little ones. Serve it sliced for breakfast, snacks, or lunchbox treats, and freeze extras for a convenient treat anytime!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 1 cup shredded zucchini
- 1.5 cups all-purpose flour
- 0.5 cup whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup unsweetened applesauce
- 2 tablespoons maple syrup or honey (optional for toddlers over one year)
- 1 teaspoon vanilla extract
- 1 large egg
- nonstick spray or oil
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with nonstick spray or oil.
In a large mixing bowl, mash the ripe bananas until smooth.
Using a clean towel or cheesecloth, squeeze the shredded zucchini to remove excess moisture, then add it to the bananas.
Add the applesauce, maple syrup or honey (if using), vanilla extract, and egg to the banana and zucchini mixture. Stir until well combined.
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to ensure the bread stays tender.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Place the pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice into toddler-friendly portions and serve. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2255 mg | 98% | |
| Total Carbohydrate | 326.1 g | 119% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 89.8 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 170 mg | 13% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2486 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
