
This rye banana breakfast fingers is perfect for babies 9 months+. It's energy and fiber, making it a nutritious choice for starting solids. This recipe is easy to prepare and takes about 20 min..
Allergen Information
Contains: Gluten, Egg, Dairy, Wheat
Preheat oven to 180C and line a small baking tray with parchment paper.
Mash the banana in a bowl until smooth.
Add the egg, milk, rye flour, and baking powder and mix into a thick batter.
Spread the batter into a small rectangle about 1–2 cm thick.
Bake for 12–15 minutes until set and lightly golden.
Cool slightly, then cut into soft finger-sized strips and cool to lukewarm before serving.
Not suitable for this age — wait until 9 months.
Cut into finger-thick strips that baby can grip; ensure the texture is soft and moist, not crumbly, and supervise while eating.
This recipe provides energy, supporting your baby's healthy development.
Fiber supports healthy digestion and helps prevent constipation as babies transition to solids.
This recipe provides potassium, supporting your baby's healthy development.
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