Ingredients
Method
- Place the chopped and pitted plums and the banana into a food processor and blend for 1-2 minutes until smooth.
- If desired, add 1/4 cup of water to achieve a thinner consistency and blend for another 30 seconds.
- Carefully pour the puree through a fine-mesh sieve set over a bowl to remove any plum skins.
- Using the back of a spoon, gently press the puree through the sieve until only skins remain.
- Serve the smooth puree immediately at room temperature or refrigerate for up to 3 days.
Notes
- Use ripe plums and bananas for the sweetest flavor and smoothest texture. If the plums are too firm, they might not blend as easily.
- For food safety, ensure all equipment is thoroughly cleaned before preparing baby food. Store any leftover plum banana puree in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- If the puree is too thick, you can add a small amount of breast milk, formula, or filtered water to reach the desired consistency for your baby. I found that a tablespoon of water often helps achieve the perfect silkiness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For food safety, ensure all equipment is thoroughly cleaned before preparing baby food. Store any leftover plum banana puree in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- If the puree is too thick, you can add a small amount of breast milk, formula, or filtered water to reach the desired consistency for your baby. I found that a tablespoon of water often helps achieve the perfect silkiness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.