25–26 months ← See all recipes
Avocado and banana bowl
SnackPrep 6 minCook 0 minPortions: 2
Ingredients
- Half a ripe avocado
- Half a banana
- 3 tablespoons plain pasteurised yogurt
Method
- Scoop out the avocado flesh and mash it completely with a fork.
- Mash the banana separately with a fork.
- Stir both through the yogurt until smooth.
- Serve straight away.
Texture
A creamy, spoonable mixture; small soft pieces of banana or avocado are fine.
Serving
Serve immediately rather than storing.
Preparing for choking safety
The banana is mashed, not sliced — round slices can block the airway. The avocado stone is removed. Unpasteurised dairy is not used.
Key nutrients
FibrePotassiumFolateCalcium
Storage
Serve as soon as it is made. If you want to keep what is left over, refrigerate it and use it within 2 days. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your child should be sitting upright and someone should stay with them while they eat — never while walking, running or in a moving car. No salt or sugar is added to these recipes. Their back teeth may not be fully through, so every piece must be soft enough to squash with gums and cut to a safe size. Round foods such as grapes and cherry tomatoes are always quartered lengthways. Whole nuts and popcorn are never given. Egg, meat and fish must be cooked all the way through, and unpasteurised dairy is not used. Children do not all manage the same texture at the same age — follow your child's pace rather than pushing. If your child has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.