A smooth, not-too-sweet puree recipe your baby will love
Makes 1/21 cup (48floz/125 to 250ml)
1. Halve the avocado and remove the pit. Scoop the flesh into a bowl.
2. Peel the banana, break the fruit into chunks and add it to the bowl with the avocado.
3. Press the garlic clove with a garlic press and add to the bowl, then sprinkle with a little lemon juice. Use a potato masher to mash and combine fruits to the texture your baby prefers. Serve at once with crackers
Lemon or lime juice, as needed
Crackers or toasted
Pita triangles for serving
Sounds like a wacky combination? It might, until you consider that both bananas and avocados are tropical fruits, both have smooth textures and neither is too sweet. In fact, bananas’ cousins plantains are commonly used in savory Caribbean dishes. If you like, you can even make this guacamole with 2 bananas only!
Spice it up
Once your baby is accustomed to this dish, try mixing in a little chopped fresh or dried cilantro. People are born with a predisposition to either like its taste or not, so you’ll find out quickly what your baby thinks. If cilantro is a no-go, try mint.
Both avocado and banana flesh turn brown when exposed to air. It’s not exactly appetizing, but it’s not harmful either. You can keep this puree for 12 days in the fridge, and it freezes surprisingly well in an ice-cube tray for up to 3 months. In either case, minimize browning by pressing cling wrap directly onto the food surface to lessen the exposure to air.
From Love in Spoonfuls, Parenting’s recipe book of fast and easy ways to make nutritious food for your baby.