PB&J with Banana Baby Food Recipe

When I wake up in the morning, I’m usually pretty hungry. I don’t want to wait around for a complicated breakfast when my tummy is growling. I want to eat something yummy! Mommy has been coming up with breakfast ideas that are quick, easy, and nutritious without sacrificing flavor. Her latest creation is PB&J with banana baby food.

It may sound strange, but it’s surprisingly delicious and satisfying. It’s a twist on the classic peanut butter and jelly in puree form. I’m not old enough for jams and jellies, so we use fresh fruit as a substitute. Just as delicious without all that sugar.

PB&J with banana baby food is one of my favorite breakfast recipes. Mommy blends the ingredients all together into a smooth and creamy puree that is easy for me to eat. The sweetness from the strawberries and bananas perfectly complements the nutty flavor of the peanut butter. Every bite is a burst of deliciousness that leaves me feeling satisfied and ready to take on the day.

PB&J with Banana Baby Food

Strawberries, bananas, and peanut butter are highly nutritious for babies. They are packed with essential vitamins and minerals that are important for my growing body. Together, these foods create a balanced and wholesome meal for babies, packed with essential nutrients.

Strawberries provide vitamin C, antioxidants, and fiber, promoting immunity and digestion. Bananas offer vitamin B6, potassium, and fiber, aiding brain development and digestion while providing energy. Peanut butter is rich in protein, healthy fats, fiber, and essential vitamins and minerals, supporting growth, brain development, and overall health.

The combination of strawberries, bananas, and peanut butter creates a delicious and satisfying meal that babies will love. Starting early with a diverse range of flavors and textures can help prevent picky eating habits later on. So, why not give this delicious and nutritious combination a try and watch your baby enjoy every bite?

Ingredients:

4 ripe bananas

1 lb. of strawberries

1/2 cup of peanut butter

Preparation:

This recipe requires no cooking. It’s simple, easy, and takes minutes to prepare.

Strawberries are the only fruit with seeds on the outside, and each berry has about 200 seeds. Botanically, strawberries aren’t true berries, but bananas are.

Wash the strawberries thoroughly. Remove the green tops and slice them in half. Peel the bananas and remove the stringy fibers. Slice the bananas into approximately one-inch pieces.

Ripe bananas will work best because they add a good amount of sweetness and won’t cause constipation. Unripe bananas contain more starch, which can be hard on a baby’s digestive system. This can lead to digestive discomfort and bloating.

Bananas contain potassium-40, a naturally occurring radioactive isotope, but they’re perfectly safe to eat. They are one of the world’s most consumed fruits, grown in over 135 countries.

Put half of the strawberry pieces into a blender and turn it on low speed. When the strawberries have been liquified, begin adding more until all the strawberries have been turned into a puree. Start adding banana pieces one small handful at a time. You should see the puree begin to thicken as you continue to add the bananas.

When selecting your peanut butter, we recommend that you look for one that lists only peanuts or dry roasted peanuts on the ingredients. Many brands of peanut butter contain added oils which tend to be highly processed. The purpose of these oils is to prevent the natural oils in the peanuts from separating from the peanut pulp. It is purely cosmetic, as you can easily remedy this problem by stirring the peanut butter.

Peanut butter has been a staple in space missions since the early days of NASA, thanks to its nutritional value and long shelf life. Besides sandwiches, peanut butter is used in cookies, candies, sauces, and even soups.

When all the fruit is blended, turn off the blender and add the peanut butter. Make sure that the blender lid is closed securely, and puree. Run the blender on high for about a minute or until all the ingredients are thoroughly blended and your puree is velvety smooth.

This recipe is intended to yield leftovers but you can make smaller batches. We don’t recommend storing this puree in the fridge overnight. It keeps very well in the freezer for up to 3 months. We freeze ours in meal-sized portions for fast breakfasts or quick snacks.