Banana Avocado Breakfast Purée with Yogurt

Ingredients

• 1/2 medium ripe banana, peeled and sliced
• 1/4 medium ripe avocado, peeled and pitted
• 2 tablespoons plain, unsweetened, pasteurized whole milk yogurt
• 1–2 tablespoons breast milk or prepared formula for thinning (optional)

Method & Instructions

1. 1

   Wash hands and make sure the bowl, spoon, and fork are clean and dry.

2. 2

   Peel the banana and slice into rounds about 1/4 inch thick so mashing stays easy.

3. 3

   Scoop 1/4 of the avocado from the peel and place it in a small bowl with the banana slices.

4. 4

   Mash banana and avocado together with the back of a fork for 1 to 2 minutes until no separate chunks remain and the mixture looks smooth and pale green.

5. 5

   Add the plain, pasteurized whole milk yogurt to the bowl. Yogurt is fine as a food from 6 months, but do not give cow's milk as your baby's main drink before 12 months.

6. 6

   Stir with a small spoon until the texture looks uniform and creamy, with no streaks of banana or yogurt.

7. 7

   If your baby prefers a thinner purée, add 1 tablespoon of breast milk or prepared formula at a time and mix until the mixture drips smoothly from a spoon.

8. 8

   For extra safety with younger babies, press the purée through a fine mesh strainer using the back of a spoon to remove any remaining small fibers.

9. 9

   Spoon only the portion you plan to serve into a baby bowl and refrigerate the rest right away. Throw away any food left in the baby bowl after feeding, because the feeding spoon has touched it.

10. 10

    IMPORTANT: Serve at cool or room temperature only; avoid microwave heating for this no-cook recipe to keep texture stable and prevent hot spots.

11. 11

    Always feed while baby sits upright in a safe highchair or supported seat.

Allergen Information

Storage & Preparation Notes