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Nilagang saba mash for babies
Boiled banana mash for babies
6m+ · Ripe saba bananas boiled in their skins and mashed smooth, a Filipino first food
Saba, the short, square-edged cooking banana piled in every palengke from Quezon City to Davao, is boiled in its skin for nilagang saging, a merienda (afternoon snack) eaten with a cup of coffee. For babies, the same boiled saba is peeled and mashed into a soft, peachy, honey-sweet purée, and it is one of the most common first foods in Filipino homes. Saba is firmer and starchier than an eating banana, which is why it is always cooked. Nothing is added: no salt, sugar or condensed milk under one. It is free of the major allergens. Chef's tip: pick saba whose skins are yellow with black spots; green ones are too starchy and can upset small tummies.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 2
Baby & toddler safety
- Age: from 6 months+.
- Allergens: none of the common allergens found in the ingredients. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- 2 ripe saba bananasyellow with black spots
- 3 ¼ cups waterenough to cover, plus a little to thin
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Method
0/5 doneStep 1: Rinse 2 ripe saba bananas and put them, unpeeled, in a pan with 3 ¼ cups water. Bring to the boil over a high heat.
3 minStep 2: Lower to a steady simmer and cook for 15 minutes, until the skins split and the flesh is soft and turns from cream to pale orange when pierced.
15 minStep 3: Lift out, cool for a few minutes and peel. Common mistake: mashing them while still firm; if the centre resists a fork, return them to the pan for 5 minutes more.
2 minStep 4: Mash with a fork, then push through a sieve or blend until completely smooth, adding a little of the cooking water to loosen. Serve lukewarm.
Step 5: Cool leftovers quickly, cover and refrigerate for up to 2 days, or freeze in ice-cube portions for up to 1 month. Reheat only once, until piping hot right through, then cool before serving.
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 1 g
- Carbs
- 23 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nilagang saba mash for babies take?
- About 20 minutes in total: 2 minutes to prepare and 18 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ripe saba bananas?
- Mango, same weight (in smoothies and shakes).
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