This post may contain affiliate links, which means I'll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.
These banana zucchini pancake bars turned out SO delicious, your little one is going to love them!
When creating this recipe I was intending on them to just be pancakes, but it was the end of a recipe testing session and I was tired of standing lol. Decided to add it to a cake pan and bake it to see how that would work. They turned out SO good!!! Maybe even better than if they were just pancakes? Not sure. But much easier to bake than stand there and they are delish.
Your little one will love these. Perfectly sweet from the banana with a veggie boost!
BABY LED WEANING
This would be a great recipe to serve babies starting at 6 months, once they’ve been safely introduced to the allergens in the bars. For younger babies, typically it’s best to serve bigger pieces since those are easier for them to hold. Strips would be a good option! Once they develop the pincer grasp (pointer and thumb pinching together), then you can start to give them smaller pieces.
For information on how to safely serve foods to babies depending on their age (plus so much more), I recommend Solid Starts. The app is free and has tons of information!
ALLERGENS
This recipe has eggs, dairy, and flour. You can easily swap in dairy free milk. I think it would work just fine with an egg replacer, this one available online at Target, although I haven’t tried that yet. If I test with one I will report back! If you try it let me know how they turn out.
STORAGE
I stored these in the fridge for 4 days, and then they were gone 😂 If we had any left then I would have transferred to the freezer. They can stay in the freezer for 2-3 months.
To freeze I would line a baking sheet with foil or parchment then lay in a single layer and place in the freezer. Once frozen (give it a few hours) you can transfer to another container. This way they are individually frozen rather than all stuck together in one huge block!
To reheat I would either thaw in the fridge overnight then toast or microwave, or just toast or microwave from frozen. They’re also good cold!
SUBSTITUTES & ADD INS
I haven’t tried yet with any subs or add ins, but let me know if you do! Applesauce typically subs in well for banana, but it’s wetter so you might need more flour.
You could add in any seasonings you like! Also would probably work well topped with fruit like berries 🙂
TOOLS USED/RECOMMENDED
Box grater
Mixing bowl
Cheesecloth/dishtowel
8×8 pan – I have this one (and a TON of bakeware from this brand. So high quality!!)
Parchment paper – I buy precut online because I find dealing with a roll of parchment to be the most annoying thing and it’s just so much easier to have it cut for you! Comes in a variety of sizes. Pro tip – crumple up before lining your pan and it will stay in there much better.
More easy and delicious recipes for your little one found here!
Banana Zucchini Pancake Bars
Ingredients
- 2 ripe bananas
- 1 medium zucchini shredded with liquid drained
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup milk of choice
- 1 cup flour
- 1.5 tsp baking powder
- 1 tsp cinnamon
- Pinch of salt optional
Instructions
- Preheat your oven to 350 degrees and line your baking dish with parchment paper
- Add your banana to your mixing bowl and mash well
- Shred your zucchini and squeeze out all the liquid then add to your mixing bowl
- Add in remaining ingredients and mix until combined
- Transfer batter to your lined baking dish
- Bake for 30 minutes until a toothpick comes out clean and mixture is set
- Cool for 5 minutes then remove using parchment paper to lift out and cut into desired size
- Serve and enjoy!
We hope you love these as much as we do. Thank you for being here and for reading!
Leave a Reply