Banana, Zucchini and Walnut Loaf

Banana, Zucchini and Walnut Loaf
This simple and delicious loaf is sweetened by banana, kept moist by greek yoghurt, and has a sneaky serving of zucchini for good measure.

It's also egg free, so great for toddlers with egg allergies. If your toddler is allergic to nuts, simply leave out the walnuts.

5 easy ingredients go into this one, try it out for your toddler today.



Preheat oven to 180 C (355 F) and line a loaf tin with baking paper.

Combine banana, greek yoghurt and grated zucchini in a mixing bowl.

Add self raising flour and mix until just combined.

Add walnuts and mix through.

Spread mixture evenly in prepared loaf tin.

Bake for 35 minutes, or until golden on top and a toothpick inserted into the middle comes out clean.

Allow to cool on bench, then store in the fridge for 3-5 days.

To freeze, wrap slices individually in plastic wrap and store in a freezer-safe bag or container.


  • Bananas are a fantastic ingredient in toddler cooking, as they are a healthy way of sweetening any recipe without adding refined sugar. Mashed banana can also be used in place of butter or oil to keep cakes and muffins moist.
  • A zucchini contains more potassium than a banana.
  • You will often see yoghurts advertised as being "probiotic" which means they contain live bacterial organisms which have a beneficial effect on the balance of good bacteria in our digestive systems. Not all yoghurts are probiotic, check the label before buying to ensure that it contains live and active cultures.


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