- 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.
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.
Serve: Let cool slightly, and serve to baby or freeze for later.
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.