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Banana and Peanut Mummy Puffs

Banana and Peanut Mummy Puffs

By Natalie Peall Serves: 6
Prep Time: 15 mins Cooking Time: 25 mins

🍌✨ Elevate your baby-led weaning game with my Banana Peanut Butter Puff Pastry Wraps! 🍼👶 These delectable delights are not just adorable; they're packed with wholesome goodness. This recipe featured sliced bananas coated in creamy peanut butter and wrapped in golden puff pastry – a match made in heaven.


  • 3 bananas, sliced in half lengthways
  • 6 tablespoons of peanut butter
  • 1 sheet of ready-rolled puff pastry
  • 50ml of full-fat milk
  • 2 tablespoons of coconut or brown sugar (optional)



Pre-heat the oven to 180°C and line a large baking tray with baking paper


Spread a tablespoon of peanut butter over each banana slice


Slice the pastry sheet into long strips approx. 1.5cm in thickness and work to wrap these around each banana slice until they are fully covered in pastry


Place the wrapped bananas onto the prepared baking tray and brush with milk


If you are making these for older children, you may like to sprinkle with some coconut or brown sugar for extra sweetness/crunch, but this is not essential


Place the wrapped banana into the oven to bake for 20-25 minutes until golden


Serve once cooled.


Freezing and re-heating advice: I find pastry- based recipes are best frozen raw. Construct the recipe, then place on a baking tray flat in the freezer for up to an hour. Then you can put them into an airtight container or freezer bags, this will stop them sticking together. They will keep in the freezer for up to 3 months. Remove as many from the freezer as you need and defrost fully at room temp or overnight in the fridge. Then follow the cooking instructions in the recipe as normal. You cannot refreeze something that has been frozen, so only defrost what you plan to cook straight away. Please follow NHS guidance on safe preparation and storage of food.

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