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Banana Applesauce with Almonds

Applesauce is a great lunchbox treat. So are bananas, for that matter, but if your house is like many others, you don’t eat all the bananas in the bunch and end up with some that are past their prime (which means too old for eating). The addition of bananas and almonds make this raw applesauce creamy and nutty.

PowerUp Recipes

Banana Applesauce with Almonds

Kitchen Gear
  • Measuring cup
  • Food processor (adult needed)
  • Sharp knife (adult needed)
  • Cutting board
  • Measuring spoons
  • Rubber spatula
  • Lidded container 

  • 1/4 cuptoasted almonds*
  • 3 tart apples, quartered, cored, and then quartered again**
  • 2 over-ripe bananas, quartered
  • 1/2 teaspoon ground cinnamon

Serves: 4

  1. Put the almonds and apples in the bowl of the food processor fitted with a steel blade and process until the pieces are as small as they will get, almost the size of grains of rice.
  2. Add the bananas and cinnamon and process until smooth.
  3. Using the spatula, scoop into the lidded container.
  4. Serve right away, or cover and refrigerate up to 3 days.

  • *To toast the almonds, put them on a small baking sheet in a 350-degree oven until they are fragrant and look a shade darker, about 5 minutes. If you're allergic to nuts, skip them. 
  • **Cored means with the stem and hard center part removed.
  • Did you know? Currants can refer to a family of berries that includes black currants or red currants; here, however, we’re talking about Zante currants, which are the dried form of a small variety of grape and are, basically, tiny raisins.