Ever wonder what else you can add to a banana puree besides cinnamon? This Roasted Banana Puree with rosemary is the answer! So delicious and simple to make, this recipe uses only two ingredients to create the BEST banana puree that both you and your baby will love. It’s the perfect stage 1 baby food for babies 4-6 months and older!

Graphic for post - roasted banana baby food puree - homemade, stage one, 4 months and up. Image is of a small white bowl filled with banana puree as well as a baking sheet with banana on it.

Medically reviewed by Jamie Johnson, Registered Dietitian Nutritionist (RDN)

Banana Puree

This baby food puree is a fun twist on the classic banana and cinnamon version! You and your baby will go bananas 🍌 over this recipe for sure!

We will start by roasting the bananas for a few minutes in a hot oven just to caramelize them and make them extra delicious.

While this is an extra step in the recipe, as you can easily toss bananas into a blender and call it a day, trust me when I say roasting bananas is like making edible magic.

And what baby doesn’t want to eat a magical roasted puree for their lunch? Your little foodie 👶, I’m sure of that!

Next, we will add a predictable pinch of cinnamon and balance out the bananas’ natural sweetness with a little pinch of fresh rosemary.

Using only two ingredients, you are going to create the BEST banana puree that both you and your baby will love 💛.

Is it your first time making homemade baby food? Then I suggest you start this journey by reading my in-depth Guide on How to Make Homemade Baby Food. The detailed guide goes over all the important information such as the best cooking tools to have on handsafe storagehow to know when baby is ready for solidshow to introduce pureesthe best first foods for baby, and more! You can also check out my best-selling cookbook for even more information and recipes!

Roasted Banana Puree Video

Watch this video to see step-by-step instructions on how to make this banana puree!

Reasons to Love this Banana Baby Food:

  • baby food for 4-6 months and up
  • stage 1 baby food
  • creamy and smooth
  • nutrient-dense
  • great for spoon-feeding or served in a reusable pouch
  • easy organic baby food recipe – use organic bananas (which are only cents more than standard bananas)
  • easy to make — requires only 5 minutes of hands-on time
  • uses only 2 ingredients
bananas lined up on a cutting board with rosemary ready to make into a homemade baby food meal.


  • Bananas: Are the key ingredient in this recipe. I like using organic bananas in my baby food recipes as the price is comparable to conventional, and they are usually readily available. But you can use whichever ones you prefer.
  • Rosemary: While this recipe uses fresh rosemary to give it a nice earthy taste, you can also add a pinch of cinnamon, cloves, nutmeg, fresh chopped mint, or basil to this recipe. I would not recommend using dried rosemary as it is too hard and will not incorporate into the puree as the fresh one does.

Tip on Bananas: While any ripeness of bananas will work, I have found that ripe bananas with several brown spots tend to work best in this recipe.


Bananas are a great first food for babies because they are loaded with essential nutrients for a growing baby. They are a good source of fiber, vitamin C, manganese, and potassium, and they are high in vitamin B6.

  • Good Source of Potassium: Potassium is a crucial nutrient for active babies as it acts as an electrolyte that manages hydration levels, helps nutrients reach cells, removes waste from cells, and helps maintain a normal heartbeat. It’s also important for muscle contraction. 
  • Great for Digestion Health: Banana fiber helps prevent constipation, bloating, and other unwanted digestive issues in babies.
  • Boosts Mood: Bananas also contain the amino acid tryptophan and vitamin B6 that may help boost your baby’s happy hormones, and there is nothing better than a happy baby!

Adding Spices

In this recipe, we are adding in a pinch of fresh rosemary, but feel free to use the following spices instead: cinnamon, cloves, nutmeg, mild curry powder, mint, basil, or ginger (see quantity recommendations in the recipe card).

Coconut Milk: A great way to make this puree, even more, creamier and delicious, while adding in healthy fats, is to add 1-2 tablespoons of full-fat canned coconut milk to this recipe while you are pureeing the bananas.


  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper or a silicone mat.
  3. Peel and cut bananas lengthwise and place them on the baking sheet.
  4. Roast for 10-12 minutes or until just golden brown.
  5. Add roasted bananas and rosemary to a blender and puree for 1-2 minutes. You may want to add a squeeze of lemon juice to prevent it from browning. 
  6. Serve or freezer for later.

Other ways to enjoy this puree

  • Savory Meal for Baby: Mix this banana puree with a pear and spinach puree for a savory meal.
  • Baby Breakfast: Add a spoonful of plain yogurt and homemade quinoa baby cereal as a nutrient-dense start to your baby’s day.
  • Toddler Breakfast: Mix it with plain yogurt and a dollop of honey for a yummy, irresistible toddler breakfast.
  • Toddler Snack: Top it with toasted shredded coconut and chopped cashews for a crunchy toddler snack.
  • For You: Eat by the spoonful after your baby goes to bed and before you pick up the mess they made around the house that day.

how to store the banana puree

This puree can be kept in the fridge for 2 days or in the freezer for 4 months. After thawing, this puree will last 2 days in the fridge. Your banana puree might become a little darker after freezing (see video), which is completely fine. If you want to keep it the same color, feel free to add 1 tablespoon of fresh lemon juice to the puree before freezing.

If you are heating the puree on the stove or in the microwave, the leftovers need to be tossed after you serve it.


Babies can have bananas as one of their first foods. When a baby can start on solids is determined by their own rate of development, which generally comes between 4-6 months of age. Some of the developmental milestones babies need to reach in order to start solids include: if your baby has solid control of their head and neck, if your baby has doubled in weight, and if your baby is reaching for or opening their mouth when you eat (see my guide here). Before you start your baby on purees, you should consult with your pediatrician to make sure your child is developmentally ready.

Tools Needed

Favorite Kitchen Tools: Get a list of the favorite kitchen tools I use to make the best baby food here!


Small white bowl full of homemade banana baby food.

Get the recipe: Roasted Banana Baby Puree (Stage 1)

4.9 stars (49 ratings)
This Roasted Banana and Rosemary Baby Puree recipe is sssooooo delicious, you will want to eat it as well.


  • 4 peeled bananas, cut lengthwise
  • 1/8 tsp fresh rosemary finely chopped


  • Preheat: Heat oven to 350 degrees F. Line baking sheet with parchment paper.
  • Roast: Place bananas on a baking sheet and roast for 10-12 minutes or until golden brown. Let cool slightly.
    bananas lined up on a baking sheet ready to get roasted for a baby food puree.
  • Blend: Place bananas and rosemary into a blender or food processor and puree for 1-2 minutes or until completely smooth. You may need to add additional water, so start by adding in 1/4 cup increments until you get the desired consistency. You may want to add a squeeze of lemon juice to prevent it from browning.
    Roasted bananas and rosemary in a blender ready to get pureed into baby food.
  • Serve: Let cool slightly, and serve to baby or freeze for later.
    A hand holding a freezer tray full of a banana puree for baby.


Age: 4-6 months and up
Yield: 15 ounces
Additional Spices: This recipe is also great with 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg, 1/2 tsp fresh basil, 1/2 tsp fresh mint, 1/4 freshly grated ginger or for a fun twist 1/2 tsp mild curry. 
Note on Bananas: while any ripeness of bananas will work, I have found that the bananas that are ripe to very ripe tend to work best in this recipe. 
Storage: Fridge – store in an airtight container in the fridge for 2 days. Freezer – can be frozen for up to 4 months.

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