Hearty bananas, buttery avocados, and juicy peaches are a winning combo for little ones. The idea of following a DIY baby food recipe might sound like a mission that no sleep-deprived, overextended parent should ever embark upon—but the truth is, it’s the easiest cooking you’ll ever do. Ready to get started? First, make sure that baby is, too: usually between four and six months old, but check with your pediatrician. With respect to consistency, new eaters may appreciate a thinner texture, while babies and toddlers with more eating experience might be able to wrap their little heads around thicker, rustic-textured purées. To make the project more manageable, feel free to make the purées on different days (each one follows the same instructions for freezing—see step 4). And don’t be afraid to taste the purée before freezing; it should taste good to you, too! When it comes to serving size, younger babies will generally eat just 1 to 2 tablespoons, since they will still be getting most of their nutrition from breast milk or formula. —adina_steiman
medium ripe peaches, peeled, pitted, and chopped into 1-inch chunks, or 1 (10-ounce) bag frozen peaches
In This Recipe
Prep the banana purée: In a bowl, mash the bananas to your desired consistency, thinning with breast milk, formula, or filtered water as needed. Stir in ½ teaspoon of lemon juice (if using) to prevent browning.
Prep the avocado purée: In a bowl, mash the avocados to your desired consistency, thinning with breast milk, formula, or filtered water as needed. Stir in the remaining ½ teaspoon of lemon juice (if using) to prevent browning.
Prep the peach purée: Bring ½ cup of filtered water to a simmer in a medium saucepan. Add the peaches and simmer until fork-tender, 5 to 10 minutes. Let cool in the pan, then transfer the fruit and liquid to a blender or food processor and purée until smooth, adding more water (or breast milk or formula) as needed to adjust the consistency.
Portion and freeze the purées: Spoon or pour the purées into clean ice cube trays or baby food trays. Freeze until solid. Transfer the cubes to a freezer bag, label and date them—purées will stay good in the freezer for up to 3 months—and stash in the freezer.
Thaw before mealtime: Thaw the purées overnight in the refrigerator or, in a pinch, zap in the microwave.
Ready, set, eat: Combine 1 thawed cube each of banana purée, avocado purée, and peach purée. Gently heat until warm.