Another simple baby-led weaning recipe to use up those over-ripe bananas!  The ginger adds some warmth and the cocoa is subtle.  They’re ready in no time, and keep really well too.

1 ripe banana, mashed
Approx. 12 tbsp rolled oats
2 tsp cocoa powder
1tsp ground ginger
1tsp mixed spice

Preheat the oven to 180c.
Stir your the oats, cocoa powder, ginger & mixed spice into the mashed banana.  The amount of oats you need depends on the size of the banana you’ve used, so you may need more/less than the 12 tbsp.  Maybe start by adding 10, and then see how the texture is.  You need to get a dough that you can shape with your hands that doesn’t stick too much.
Form the dough into ‘balls’ using your hands, then place on a baking tray, lined with baking paper.  They don’t expand in the oven, so you can line them up quite close together.
Cook for 5 minutes until firm.  They should still be slightly squidgy inside.
Cool and serve.

Top tips
You can add all sorts of added extras to these balls to make them extra yummy.  Why not try chopped apricots, raisins, peanut butter or chocolate chips?  The flavour of these balls is subtle, which makes them perfect for baby-led weaning.  Toddlers and older children might find them a little dull!  So mix it up and get creative!  You might even find that your baby wants some extra flavour too… go for it!

Storage instructions
These keep well in the fridge for 2-3 days.  You can freeze any leftover bars and use within 1 month.

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