The Basics is a food series made to inspire parents with easy nutritious recipes during a child’s food exploratory stage. One Basic Ingredient at a time. This week we will look at the Banana!
Scandinavian cuisine is based on simple recipes rooted in high-quality ingredients. Let’s focus on the basics of why something is nutritious as well as different ways to prepare.
In the words of Aaliyah – If first, you don’t succeed, dust yourself off and try again.
A friend once told me the Banana is the perfect traveling snack. Filling, nutritious, and with easy “organic” packaging. Peel and eat. I have yet to meet someone who doesn’t like bananas.
Nutrition: Vitamin B6, Vitamin C, Vitamin B2, Potassium, and fiber.
Age: 4-6 Months. Bananas might be the first easy solid to introduce to your little one. Easy to mash, easy on the palate, and easy to digest.
Ideas for Preparing: Cut Finger Food / Mashed / Toast
CUT FINGER FOOD
Simply chop up a banana and let your little one explore the texture with all their senses. Touch, Taste, Smell, Sight. (maybe they might want to hear it as well)
1. Peel and cut the banana
Bananas, similar to avocado, should be easy to mash by hand. No appliances required. We mixed in some cinnamon and our adult testers were also fans.
Ingredients: Bananas and Cinnamon
1. Peel Bananas and cut into pieces for mashing.
2. Mash using a fork
3. Add a little cinnamon to enhance the flavor – or keep plain.
Ingredients: Banana, Cinnamon, Brown Bread (we opted for pumpernickel)
This may be better when your child reaches the 8-month mark. If there is something you should know, Scandinavians love bread based meals for an afterschool snack, lazy mornings, or a healthy option to treats traditionally served during Fika.
1. Peel and cut the Banana.
2. Assemble on the bread in a nice pattern
3. Sprinkle some cinnamon on top and enjoy.
Vegetables vs. Fruits: Children naturally gravitate towards fruits so when starting out purees and solids then it may be a good choice to start with vegetables and you can always sweeten with some fruit. Try to focus on a single vegetable at a time.
Steaming vs. Boiling: Steaming maintains the nutrients, however, if there is a bitter vegetable then you can explore boiling.
Frozen vs. Fresh: It is always best to pick something in season and local, however, something flash-frozen after being harvested retains most of the nutrients.A good practical option if you cannot get organic produce.
Texture: Water or breastmilk can be added to any puree to make a smoother mix. This is also something you can play around with.
More from this Series: The Basics-Parsnip