Banana & Carrot Bread

Banana & Carrot Bread

This recipe is the perfect energy boost, and a great way to use up those overripe bananas (the more brown spots the better!) Making this Banana & Carrot Bread is also a great after school activity for your keen little bakers.

This is an exclusive recipe from Annabel’s Weaning Made Simple recipe book.

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75g unsalted butter (room temperature)
50g caster sugar
2 eggs
140g self-raising flour
1 tsp baking powder
75g natural yogurt
1 small ripe banana, mashed
100g carrot, peeled and grated
100g raisins
1 tbsp flax seeds
2 tbsp pumpkin seeds


  1. Preheat the oven to 180C (fan 160C). Grease and line ta 900g loaf tin with baking paper.
  2. Put all the ingredients except the raisins and seeds into a bowl. Whisk until light and fluffy. Stir in the raisins. Spoon into the tin and sprinkle with seeds.
  3. Bake for 55 minutes until well risen and lightly golden. Insert a skewer into the centre to make sure it is cooked – it should come out clean.
  4. Leave to cool in the tin for 5 minutes, then turn out and allow to cool on a wire rack before cutting into slices.

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