Banana, Carrot and Seed Bread

This Banana, Carrot and Seed Bread is an exclusive recipe from Annabel’s Baby-Led Weaning Recipe Book.

Who doesn’t love banana bread? Packed full of grated carrots, sultanas and seeds, this is a delicious breakfast or snack and a great way to use up overripe bananas.

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150g / 5oz softened unsalted butter
2 large eggs
200g/ 7oz ripe bananas, peeled and mashed
125g / 4½oz grated carrot
25g / 1oz sultanas
125g / 4½oz soft dark brown sugar
225g / 8oz self-raising flour
½ teaspoon ground cinnamon
1 teaspoon mixed spice
1 teaspoon ground ginger
25g / 1oz pumpkin seeds
25g / 1oz sunflower seeds
Butter, for spreading and greasing
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
Icing sugar, for dusting (optional)


  1. Preheat the oven to 170°C/340°F/Gas 3, grease a 900 g/2 lb loaf tin and line it with baking parchment.
  2. Place all of the ingredients, except the topping, in a large mixing bowl. Whisk together with an electric hand-held whisk for 1–2 minutes until light and fluffy. Alternatively, use a stand mixer fitted with the paddle or whisk attachment.
  3. Spoon the mixture into the tin and level out the top.
  4. Sprinkle with the extra seeds and bake for 1–1¼ hours until golden, well risen and a skewer inserted comes out clean.
  5. Remove from the oven and leave to cool on a wire rack, then remove from the tin. Dust with icing sugar (if using), cut into slices, spread with butter and serve.

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