Roasted Banana and Rosemary Puree
Sweet roasted bananas blended smooth with a hint of rosemary for a simple, naturally sweet puree that babies love.
Ingredients
- 4 medium banana, peeled
- 1.25 ml rosemary, finely chopped0.25 tsp rosemary, finely chopped
- water (optional), for thinning to desired consistency
- lemon juice (optional), a small squeeze to prevent browning
Steps
- Heat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Peel the bananas and place them on the lined baking sheet.
- Roast for 10 to 12 minutes until the bananas are soft and golden brown, then let them cool slightly.
- Transfer the roasted bananas and rosemary to a blender or food processor.
- Puree for 1 to 2 minutes until completely smooth, adding water a little at a time to reach the consistency you want.
- Stir in a small squeeze of lemon juice to keep the color bright, then cool fully and serve or freeze for later.
Nutrition
- Calories
- 30
- Protein
- 0g
- Fat
- 0g
- Carbs
- 8g
Tips by age
Blend completely smooth and thin with extra water, breast milk, or formula to a soft, easily spoonable puree. Serve on a preloaded spoon.
Choking safety: Ensure the puree is fully smooth with no firm pieces of banana or rosemary.
Leave the puree a little thicker so your baby can practice with a textured spoonful, or offer soft roasted banana mashed with a fork.
Choking safety: Keep any banana pieces soft and small enough to mash easily between the gums.
Serve as written, or spread the thicker puree on a soft strip of toast for a self-feeding option.
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