Roasted Banana + Rosemary Puree (Stage 1)
This Roasted Banana and Rosemary Baby Puree recipe is sssooooo delicious, you will want to eat it as well.
Servings: 15 ounces
- 4 bananas, cut lengthwise
- 1/8 tsp fresh rosemary finely chopped
Heat oven to 350 degrees F. Line baking sheet with parchment paper.
Place bananas on a baking sheet and roast for 10-12 minutes or until golden brown. Let cool slightly.
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.
Serve or freeze for later.
Age: 4 months and up
Additional Spices: This recipes 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.
Yield: 15 ounces
Storage: Fridge – store in an airtight container in the fridge for 2 days. Freezer – can be frozen for up to 4 months.