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Peanut Butter and Banana Fruit Pockets

Peanut Butter and Banana Fruit Pockets

By Natalie Peall Serves: 4
Prep Time: 5 mins Cooking Time: 8 mins

Discover the perfect baby-led weaning delight with my Super Easy Peanut Butter and Banana Fruit Pockets recipe – a tasty treat for tiny taste buds and beyond! Quick, wholesome, and mess-free, these pockets are a parent's dream. How To Serve for 6-7 months: Slice into finger width pieces and offer one slice at a time. How To Serve for 8-9 months+: Cut into half or quarters depending on appetite. Cut into smaller bite sized pieces for older babies to help develop or master pincer grip.


  • 4 slices of white bread
  • 4 teaspoons of smooth peanut butter
  • 1 large banana mashed
  • 1 small egg, whisked
  • 1 teaspoon of vegetable oil



Spread a teaspoon of peanut butter over each bread slice


Top two slices with mashed banana, and then top with the remaining bread slices, peanut butter side down, to form two sandwiches


Use a cookie cutter to cut two circular ‘pockets’ out of each sandwich, making 4 pockets in total


Pour the egg wash into a shallow bowl and soak the pockets for a minute on each side


Heat the oil in a large frying pan over a medium heat, add the pockets and fry for 1-2 minutes on each side until golden


Serve once cooled.


Note: You can have lots of fun filling these with different combinations. Some of our favourites include - cream cheese and mashed raspberry, banana and low-sugar chocolate spread, cream cheese and mashed peach, cottage cheese and low-sugar strawberry jam.

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