Banana Toast for Babies
2014-03-25
- Servings : 1
- Prep Time : 5m
- Cook Time : 5m
- Ready In : 10m
Banana toast for babies
Banana toast is a wonderful soft finger food for babies and toddlers and helps to keep breakfast interesting with different tastes and textures.
Tips: some people find this recipe works perfectly, while others say it is too mushy. Remember this is a finger food for babies so it is meant to be very soft. We have a few tips below from people who have used this recipe time and time again – I hope this helps.
– Try mashing the banana with a fork on a board first, then put it in a bowl and add the milk, mixing and mashing as you go until the mixture is smooth. Or even blend it. Make sure the pan is hot when you start to cook. And don’t soak the bread for too long.
– This is meant to be on the soggier side (like french toast) but not so much that it disintegrates. I suggest just dipping in the mixture rather than soaking and using a non-stick pan. Thicker cut bread is better too as really soft thin bread will tend to fall apart.
Nutrition Note: An egg free version of French toast, with the delicious sweetness of banana.
STARTING SOLIDS: Do you know anyone who is about to start their baby on solids? Or perhaps you’re after some new puree and finger food ideas for your own baby? Our e-Book Baby Foodie is full of recipe’s, nutrition advice and forming positive food associations right from the first mouthful to help you and your baby through any fussy eating phases in the future. And our bestselling book How to raise a healthy happy eater from baby to school age.
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Ingredients
- 1 piece of bread, sliced into 'fingers'
- 1 ripe banana
- 60 ml of your baby’s usual milk (breastmilk/formula/cow’s milk)
- Sprinkle of cinnamon
Method
Step 1
Place the banana, milk and cinnamon in a bowl and mash or blend until smooth. -
Step 2
Heat a frying pan over medium heat. Dip the bread into the banana mixture and fry for 1-2 minutes on each side or until golden. -
Step 3
Serve as finger food. -
Recipe Comments
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Average Member Rating
(3.2 / 5)
35 people rated this recipe
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posted by Caroline on March 31, 2014
This is.just what I need for brekkie idea for 2moro morn. Banana Toast #Yummy
Thank You
posted by Jessica on September 18, 2021
Just made this for my 1 year old. She LOVED it and ate every last bit. Such an easy and quick recipe for a special breakfast – thank you!
posted by Kassandra on May 26, 2023
This recipe was delicious! I liked it myself lol it’s perfect for those who are nervous about baby led weaning as they are mushy. My little guy loves them!
posted by Farah.F on April 2, 2014
Sounds like a really good idea for babies:) Thanks! will try it today.
posted by Renate on May 1, 2014
I just made this for my 8 month old but used coconut milk instead of breastmilk.. omg- amazing!! Ive made a serve for myself too!
posted by Mrs___ives on April 8, 2015
Sounds great – might make some tomorrow morning
posted by Priana Panakal on May 26, 2021
Toasting the bread definitely helped with making it more sturdier. I also used thicker slices and it didn’t impact the softness when baby ate it. This recipe is a keeper!
posted by Melanie on May 1, 2014
My sister and I both made this for our bubs but the bread went sift and soggy. What can we do to keep it more firm for finger food suitability? It still tasted delicious!
posted by Mardee on June 1, 2014
I made this recipe, but I use unsliced bread so I could slice the bread a little thicker, this helped a lot, I also tried not to soak it for too long as well. Yummy
posted by Allanah on July 4, 2014
I find cooking it for longer on allow heat helps 🙂
posted by Marilyn on January 5, 2016
Try lightly toasting the bread before dipping it in the milk mixture. I do this when I make French toast and it works great. My mom always left bread out the night before so it would be dried out the next morning for French toast. I prefer toasting it and letting it cool while I make the milk and egg mixture for French toast. When cooking for more people I lay the bread in the oven to dry it out, instead of using the toaster.
posted by Zuzana on May 2, 2014
Very tasty and easy to make. My little boy refuses to eat pure. He likes to feed himself . This recipe is great for babies who prefer finger food.
posted by Mj on June 6, 2014
Made this with almond milk and it was terrible, threw the whole batch away. It was so soggy and sticky that there was no way I was gonna eat it much less my toddler .
posted by LH on June 17, 2014
Terrible recipe! Just went to mush. Waste of my expressed milk.
posted by jules on August 16, 2014
Use doughy wholemeal bread rather than fluffy bread that will stop it falling apart
posted by Nina on September 30, 2014
I attempted this and it went to mush. I tried to keep it on longer on a low heat and destroyed it further. Not sure how I could have saved this. I liked the idea though…
posted by Brenbren7 on November 11, 2014
You all need to remember this is a recipe intended for toddlers new to solids. It’s intended to be a little mushy. I did add in some egg replacer powder to give a little bit of a gelled effect for it to stick better on the bread. You could use geletin or an egg instead. I also used a heavier whole wheat bread. It worked fantastically. I topped with Sunbutter and honey. My kids loved it. And they are 2 and 5. I made something familiar when they were new to eating solid food. They loved it then. Just remember to cook long enough and DO NOT add in extra liquid. It’s supposed to be a thick mixture. Enjoy!
posted by Jen on November 12, 2014
This recipe was bad.
Really bad.
I’ve made my own version with leftover jars of babyfood.
Used a homemade italian loaf (not squishy bread)
Sliced 2 half-inch slices.
I used half of the 4.25 oz jar of Beechnut’s just pineapple, pear and avacado OR guava, pear and strawberry mixed with just a splash of goats milk.
Don’t drench it in the stuff!
THEN, dipped the bread in whisked egg whites,
Then fried in coconut oil on medium heat for maybe 5 mins a side.
It may still me a bit mushy in the middle, but as long as the egg is cooked, it’s fine.
posted by Tami on November 13, 2014
I was very disappointed in this. The bread was soggy & stuck to the pan. When I turned the heat down it just burned anyway! My son wasn’t too happy with it either!
posted by Allie on November 13, 2014
Hi, sorry to hear the recipe didn’t work for you. Some people say it works perfectly while others have problems with the texture. This is a delicate finger food and meant to be soft as it is for babies. I think it comes down to the bread you use and the pan. Here are some tips from people who have enjoyed it time and time again:
– Try mashing the banana with a fork on a board first, then put it in a bowl and add the milk, mixing and mashing as you go until the mixture is smooth. Or even blend it. Make sure the pan is very hot when you start to cook. And don’t soak the bread for too long.
– This is meant to be on the soggier side (like french toast) but not so much that it disintegrates. We suggest just dipping in the mixture rather than soaking and using a non-stick pan. Thicker cut bread is better too as really soft thin bread will tend to fall apart.
posted by Orlinda on December 18, 2014
Wow!! This is great! I made it for my 2 and half year old, he’s allergic to egg and cows milk. I used coconut milk. My whole family loved it! Except my toddler, but he didn’t even really try it. He was sick and in bad mood. The key really is to dip quickly on each side!
posted by Michelle on December 18, 2014
Has anyone tried this recipe with gluten free bread? Would it still work?
posted by Allie on January 7, 2015
Hi Michelle, it might even be better as the bread is more dense? Let us know! Ax
posted by Fiona on December 24, 2014
Fantastic recipe – and thanks for the tips, will use thicker bread next time!
posted by Allie on January 7, 2015
Thanks, Fiona 🙂 Ax
posted by melissa on February 3, 2015
Doesn’t work great with gluten free bread! But my 10 month old still loved it and that’s all that really matters.
posted by Julia on February 12, 2015
I think this is a great little recipe for something different for breakfast. I added an egg because we are all ok with eggs in this house. I used 2 pieces of light rye bread. It was a great consistency. I’ve popped it in the fridge to take on a zoo picnic. Thank you! Love it!
posted by Suzanne on February 14, 2015
this is fab, initially it went over soft while frying but I stuck it under the grill for a few minutes and the fingers firmed up nicely and my 7 month old loved it.
posted by Ingrid on February 15, 2015
this recipe is a winner loved by 1yr old, fussy 4yr old and hubby for a Sunday breakfast. A great alternative to French toast (I think it tastes even yummier!)
posted by Em on February 15, 2015
I found like drizzling the mixture onto the bread , just enough to slightly wet it works better. I used butter to coat the skillet first to prevent sticking. My 1 year old loves it!
posted by Teagan Larissa on March 2, 2015
Tried this for my 11 year old Sierra and she loves it! Especially with some nutella on the side 😉
posted by Amy on March 30, 2015
This was delicious for baby and me! I used nice thick bread and I also added egg which seemed to help it fry up nicely. Thank u!!
posted by Gillian on April 17, 2015
I love this recipe and so does my little girl! Does anyone know if it can be refrigerated and if so how long for? Thank you x
posted by Allie on May 6, 2015
It is best fresh but I have popped it in the fridge and taken out with us for morning tea. I wouldn’t keep it for longer than a few hours. Ax
posted by Eloise on May 3, 2015
My 10.5 month old loves this! He loved squishing the pieces of toast in his hands, kept him occupied for a while! Will definitely make again, thank you!
posted by Sophie on May 4, 2015
Great and easy recipe, 8.5 month old loved it, even fussy 2 year old ate a piece. I added an egg to the mixture, quick dip and fry in a hot non stick pan. Delicious.
posted by Laura on July 8, 2015
This went down very well with my 9 month old, thank you!
posted by Courtney on July 14, 2015
I made them with plain white bread, cows milk and banana. Treated it as if I were making French toast and it worked perfectly.
posted by Rebecca on July 14, 2015
Both my little ones loved these & I have very fussy eaters! I tried these today but instead of cutting the bread in strips I used an aeroplane cookie cutter – my boys scoffed them down. Thanks 🙂
posted by Nicole on August 12, 2015
Worked a treat. Bit sticky to the pan. I did just ‘dip’ the bread. But my 9 month old loved it (baby led weaning). Think next time ill make more and put it the fridge for a afternoon snack too.
posted by Christina Arocena on November 18, 2015
Hello – this was absolutely delicious!!! However is this the type of food a baby can swallow without chewing? My baby is 9 months, and every bite he took of this banana French toast gave me anxiety because I was afraid he would choke.
posted by Allie on December 21, 2015
This article might be helpful? https://ohcooks.wpengine.com/the-importance-of-finger-food/#5k2705g0hOMjJqLQ.97 Ax
posted by Sarah on November 18, 2015
I made this for my son this morning. He absolutely loved it! Demolished the slice of bread in a matter of two minutes. I used half a banana and about 30mls of milk with one slice of bread (light rye) cut into fingers. Texture was a little softer than french toast but stayed together in the pan. I did add a small amount of butter to the pan before frying. I will definitely make again.
posted by Denise on December 5, 2015
My 18 month old only has one tooth and is allergic to eggs, so when I found this recipe I was really excited. I’ve made it twice and he loved it. The only things I did differently was use butter so that it didn’t stick to the pan and lower the heat just a bit. They are not as firm as regular french toast, but I think that has something to do with the bread being cut into strips, no crust to hold it together. I used wheat bread and was careful not to over saturate it. It’s a hit in this house!
posted by Mayra on December 5, 2015
Looking soggy and sticking to the pan…. I think I can still save it by cooking little longer… Not going to be like bread sticks like I wanted tho… I give it 2 out of 5 stars…
posted by Mayra on December 5, 2015
Actually I give it 0 stars… It was not edible! Ugh…
posted by Kyf on December 11, 2015
This was a huge hit! I only mashed half a banana and added a splash or two of milk to make it a thick pumpkin soup consistency. A very quick dip of the bread to coat either side and into a non stick pan with some melted butter. I’ll be making it again.
posted by Jennifer on January 3, 2016
I just made these for my 9mo old and he loved them. I will definitely be making these again!
posted by tisha on January 22, 2016
i so love the idea, then i made it just this morning. i used egg instead of milk, it turned out just fine, maybe because i used non stick pan, it really matters if you want a perfect one. surely i’l be making this again. tnx a lot!
posted by Kayleigh on February 12, 2016
Hello, I was thinking of trying this recipe out tonight, it sounds
posted by Kayleigh on February 12, 2016
So good, just wondering how long they keep for? Thanks x
posted by gemma on February 26, 2016
I just cooked these for my 10month old. First batch stuck to my pan and came out really soggy and considering he has a few teeth already I thought best to try again or he’d end up with mushy everywhere. So second time round I toasted the bread and dipped long enough so they were coated, added a little oil to the pan and fried until banana looked . I think I may use some egg next time and make more like French toast.
posted by Anna on March 10, 2016
Great, tasty (for babies), and simple recipe! I can see how some people can have mushy results, but with the right bread and techniques, it turns out pretty good! My advice.. use a thicker bread like French toast or Texas toast (we have this in the U.S.), toast it or dry out the bread, toast or leave out overnight, blend the banana (make sure its’s ripe) and milk (I used rice milk), add and egg to the mix (I made it with and without an egg and both came out great), don’t drench the bread–guage it/use your best judgement when you’re getting it wet (it all depends on how dry/stale the bread is), make sure the pan is warm and greased– I started on a lower temp and increased gradually so it can cook longer to dry it out… It’s a simple recipe and actually tasty, but it takes a bit of finesse. By the way, I used gluten free bread, which is thicker and drier, and it still turned out pretty good!
posted by Bri on March 28, 2016
Love this recipe!!! My 10 month old couldn’t get enough, she loved it. I used a little butter to stop them from sticking!
posted by Christina Aleman on May 27, 2016
Such an awesome recipe. My kids just love it.
posted by MJ on April 28, 2021
The recipe is super hot with my 2 years old. I only added 50 ml milk and put a little butter on pan. It was little difficult to turn it the first time because of mushiness but u get the hang of it in time. Also after it cooks on one side it’s little easier to turn. Definitely will try with whole family again.
posted by Joelle on February 21, 2022
This recipe was not good, way too much milk and turned out mushy. It needs 1 egg and only 20ml milk to turn out edible. I won’t be cooking it like this again.
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