Never Underestimate the Power of a Banana!

All containing micro and macro nutrients that my toddler needs in between grocery shopping trips. When we think about pediatric sleep we think about routines and wake windows, yet so many of us forget that nutrition is a big puzzle piece when it comes to great sleep! For both you and your children.

Bananas are rich in magnesium, potassium, tryptophan, vitamin B6, carbs, and fiber, all of which may improve sleep quality via different mechanisms. Underripe bananas are also great for lowering blood sugar levels if you are diabetic and can also be very beneficial for high blood pressure.

Head to my IG post on the benefits of bananas for a few more reasons why we shouldn't underestimate the power of a single piece of fruit.

‼️As always my information isn’t intended to replace information given to you by your healthcare provider. If you ever have any concerns or questions always contact them first‼️

Banana Bread (sugar free, dairy free)

Wet Ingredients

5 Ripe Bananas (Fresh or Frozen)

1 tsp vanilla

1/4 cup melted coconut oil

1/4 cup of dairy free milk

1 Large Egg

Dry Ingredients

2 cups all purpose flour (could substitute GF flour if needed)

1 tsp Baking Soda

1/2 tsp Baking Powder

Cinnamon (measure with your heart)

1/4 tsp salt

Optional (older babies and toddlers)

Handful of crushed walnuts

Handful of dairy free chocolate chips

Procedure

Preheat oven to 350F grease and flour a standard loaf pan (8-1/2 x 4-1/2 x 2-1/2 inches) by lining the pan with a thin layer of butter then adding flour to the pan and shaking around until the entire pan is coasted with a thin layer of flour (tap any excess flour out of pan before adding batter).

In a medium sized bowl add ripe or thawed bananas and mash with a potato masher or large fork depending on how ripe your bananas are. Make sure bananas are fully thawed if you are using from freezer. Add in vanilla, egg, and dairy free milk mixing everything together until there are no more lumps in the mixture. Melt coconut oil in the microwave for 45 secs or until completely melted, add to mixture and whisk everything together (coconut oil will solidify if bananas are still frozen).

Add all of your dry ingredients in a large separate bowl making sure everything is combined well with a whisk or fork. Once mixed add in your wet ingredients with a spatula and whisk everything together until its the consistency of a muffin or thick pancake batter (depending on how ripe your bananas are or if previously frozen will affect the consistency of your batter. If batter is thicker than expected simply add in a splash of non dairy milk at a time until it's the desired consistency). If you are adding in chocolate chips or walnuts (not recommended for babies or toddlers under two) add to batter and mix with a spatula.

Pour batter into your greased bread pan and level off with spatula. Place in the centre of your oven on the middle rack and bake for 40 - 45 minutes. Depending on the consistency of your batter it might take unto 60 minutes to fully cook. Test with a toothpick for doneness. This is a very dense and moist bread from all of those delicious sweet bananas. Wait for it to cool before taking it out of the pan or cutting into it. I suggest storing it in the fridge wrapped in parchment paper in an airtight bag.

Cut into little pieces for your younger baby or in strips for your older baby or toddler. This is also great with a thin layer of nut butter for added fat and protein.

Use within 5 days (I haven't tested it in the freezer yet)