I tried something wonderful. Something that makes my baby food taste pretty dang good…actually very good. Instead of steaming my fruit, I roasted them.
Yes…roasted them…and I’m so glad I did.
Roasted Banana Mango Puree
you can easily double or triple this recipe
1 Medium Ripe Banana, unpeeled
1 Ripe Mango peeled and chopped , discard seed
splash of lime juice if you’re feelin’ fancy
Preheat oven to 350 degrees.
Place unpeeled banana and chopped mango on a cookie sheet lined with parchment paper.
Roast for 20-25 minutes or until banana skin is dark brown. Remove from oven and let fruit cool for about 2 minutes.
Peel the banana (be careful, it will still be hot) and place the fruit in a food processor or blender and puree until smooth.
Store puree in the fridge for up to 3 days or freeze for up to 1 month.
*You can press the puree through a fine mesh strainer to remove the banana seeds and mango fibers if you plan on giving this to a 4 month old.