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. 

Hands-on time:
15 minutes
Total time:
15 minutes

Kitchen Gear

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


1⁄4 cup toasted almonds (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, around 5 minutes)
3 tart apples, quartered, cored, and then quartered again (cored means with the stem and hard center part removed)
2 overripe bananas, quartered
1⁄2 teaspoon ground cinnamon


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  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.


When you’re finished blending, mix in one or more of these by hand:

  • 1/4 cup raisins, dried currants, or chopped dried apricots
  • Grated zest of 1 lemon
  • 1 teaspoon vanilla extract