- 5 bananas
- 1/2 teaspoon cinnamon
- 1/2 cup water broth, breast milk or formula
Preheat the oven to 325 degrees. Line baking sheet with parchment paper or silicon mat.
Peel and cut the bananas in half lengthwise.
Place the bananas on baking sheet and roast for 12 minutes or until they just start to turn brown.
Let cool slightly.
Transfer the bananas and cinnamon to a blender or food processor and puree for 1-2 minutes or until smooth, adding liquid in 1/4 cup increments until you reach your desired consistency.
Age: from about 4 months and up
Yield: 25 ounces
Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).
Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!
Super Tip: This roasted banana puree is great mixed with plain yogurt, ricotta cheese or canned coconut milk for baby and over vanilla bean ice cream for you! To help avoid the banana puree becoming brown, make sure you freeze immediately after pureeing.