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Bouchées banane et lin

Name: Bouchées banane et lin
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 12 servings
Cuisine: US
Ingredients: 2 (about 240 g) very ripe bananas, mashed; 90 g rolled oats; 30 g (about 4 tbsp) ground flaxseed (flaxseed meal); 1 large egg; 30 g (2 tbsp) smooth natural peanut butter or almond butter, unsalted, thinly spreadable; 1/2 tsp ground cinnamon; 1/2 tsp baking powder; 1 small pinch salt (omit for toddlers under 2 years); 1/2 tsp vanilla extract; 60 g blueberries, quartered lengthways, for topping

10m

Prépa

17m

Cuisson

Portions

Facile

Difficulté

De petites bouchées moelleuses à la banane, à l'avoine et aux graines de lin moulues, sucrées seulement par le fruit.

#foodie-mini#toddler#preschool#breakfast#banana#flaxseed#high-fiber#omega-3#baked#finger-food

Portions

12portions

Ingrédients

Nutrition

calories80

protein3g

carbs12g

fat3g

fiber2g

Par portion

Étapes

Mash the bananas

Put the ripe bananas in a bowl and mash with a fork until mostly smooth, with a few small lumps left for texture.

2 (about 240 g) ripe bananas

✅ C'est prêt quand : mostly smooth with just a few small lumps

Mix wet ingredients

Add the egg, peanut butter or almond butter, and vanilla to the mashed banana and whisk together until smooth and fully combined.

1 large egg
30 g (2 tbsp) peanut or almond butter
1/2 tsp vanilla extract

✅ C'est prêt quand : mixture is smooth and fully combined

Fold in dry ingredients

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Shape and decorate

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Bake the bites

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Cool and store

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Mash the bananas

Put the ripe bananas in a bowl and mash with a fork until mostly smooth, with a few small lumps left for texture.

2 (about 240 g) ripe bananas

✅ C'est prêt quand : mostly smooth with just a few small lumps

Mix wet ingredients

Add the egg, peanut butter or almond butter, and vanilla to the mashed banana and whisk together until smooth and fully combined.

1 large egg
30 g (2 tbsp) peanut or almond butter
1/2 tsp vanilla extract

✅ C'est prêt quand : mixture is smooth and fully combined

Fold in dry ingredients

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Shape and decorate

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Bake the bites

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Cool and store

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 United States, home kitchens📅 Mid-20th century banana bread tradition, updated from the 2000s onward🍌 US

Baking with very ripe, spotty bananas is an old habit in American kitchens, born from a simple rule: never waste fruit that's gone soft. Banana bread and muffins built on that habit for decades, using mashed banana for moisture and natural sweetness instead of a lot of added sugar.

As parents began looking for simple, whole-food snacks to hand to babies and toddlers, home cooks shrank that same idea into soft little bites and stirred in ground flaxseed, a humble pantry seed valued for its fibre and plant omega-3s. The result became a staple of batch-cooking and lunchbox routines across the country.

⭐ Why It's Famous

They're naturally sweet, soft enough for little teeth, easy to hold, and quietly packed with fibre and omega-3 — the kind of recipe parents bookmark and make on repeat.

💡 Fun Fact

Flaxseed has to be ground to release its omega-3 and nutrients; whole flaxseeds mostly pass through the body undigested, which is why ground flaxseed (flax meal) is used in baking.

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