Bananas may be introduced as soon as a baby is ready to start solids, which is generally around 6 months of age.

Need ideas for the best first foods for babies? See our guides.

How did banana become one of the most consumed fruits in the world? It started in the tropics of Asia, where the plant originated and still grows wild. There, one can enjoy a bevy of banana and plantain varieties in different sizes, shapes, and colors, from red to orange to pink to purple, with a taste that ranges from starchy to sweet. Yet despite its incredible biodiversity (more than 1,000 known varieties exist), just one—the Cavendish banana—dominates the world market. This cultivar has a sturdy peel that protects the fruit while it travels long distances, a competitive advantage over tender types that are eaten quickly after harvest. The Cavendish has become a major global export in Africa and the Americas, where colonizers introduced similarly durable varieties that led to commercial plantations that supply the world today. If you live in Europe, Canada, or the United States, the Cavendish is mostly likely the banana at your local grocer. Fun fact: the whole banana plant can be put to use, from its edible flowers, shoots, and roots to its sturdy medicinal leaves. Even the peel is edible!

Yes. Bananas are packed with carbohydrates to energize the body and essential nutrients that babies need to thrive, like folate, vitamin B6, vitamin C, and potassium. Together these nutrients support the nervous system, skin health, iron absorption, and blood pressure. A bonus: bananas contain more antioxidants than many berries, herbs, and vegetables! 

Nutrients vary by ripeness. For example, all bananas contain a good amount of fiber to build a healthy digestive system, but less-ripe bananas contain more prebiotic fiber than ripe bananas, which contain more soluble fiber.    No matter the stage of ripeness, bananas are a great addition to a child’s diet and an excellent snack when paired with a healthy protein or fat, such as nut butter that has been thinned with yogurt to reduce the choking hazard for kids.

Despite its nutritional benefits, banana is not without flaws. Conventionally grown bananas are heavily sprayed with pesticides, which can harm the environment and health of the people who grow and eat the food.    Thankfully, peeling and discarding the banana skin can minimize exposure to pesticides—and there is growing demand for more sustainably cultivated, equitably sourced bananas.    For those who prefer to eat the peel (yes, it is edible!) and food products made from it (like banana peel flour), consider purchasing organic or treating these as “once-in-a-while foods”—and be sure to wash the peel thoroughly before cooking to remove pesticide residue.

★Tip: Bananas are affordable and easy to serve—an ideal fruit when pressed for time, which, let’s face it, can happen every day. If you’d like to cut back on a daily banana habit, try treating the fruit as a backup food for on-the-go moments with children.

No. Bananas are not a common cause of choking, but they are a common cause of gagging, as they may stick to the inside of baby’s mouth. However, processed banana (such as dried banana and banana chips) certainly can be. To minimize the risk, serve fresh banana and refrain from offering fried or dried preparations until closer to the second birthday. As always, make sure to create a safe eating environment, stay within arm’s reach of a baby at mealtime, and check out our age-appropriate serving suggestions.

For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

No. Although bananas are not considered a common allergen, reactions to banana have been reported.    Individuals with ragweed allergy, latex allergy, or oral allergy syndrome (also called pollen food allergy syndrome) may be sensitive to bananas.      Oral allergy syndrome typically causes mild, temporary itching, tingling, or burning in the mouth, which usually resolves on its own. Cooking banana before serving can minimize oral allergy symptoms. Individuals with oral allergy syndrome are also unlikely to react to banana-flavored foods.

Banana can be a trigger food for babies and toddlers who have FPIES (Food Protein-Induced Enterocolitis Syndrome), a type of delayed allergic reaction that can result in vomiting, diarrhea, low blood pressure, and dehydration a few hours after ingesting the food.  To learn more about FPIES, see our Allergies page.

As you would when introducing any new food, start by offering a small quantity during the first couple of servings. If there is no adverse reaction, gradually increase the amount served over future meals.

Despite popular perception, the evidence for bananas causing constipation is weak.  In fact, there’s research that suggests that bananas can help promote regular bowel movements. The belief that bananas cause constipation may come down to differences in ripeness.

Unripe green bananas are higher in resistant starches and soluble fibers, which help feed gut bacteria (great for regularity), while also containing tannins. Tannins are a type of polyphenol that makes unripe bananas suck the moisture out of your mouth. When tannins are consumed in excess, they can be associated with constipation; despite this, green bananas may still help support regular bowel movements. 

If you’re worried bananas are causing constipation, explore offering ripe bananas. As bananas become riper, the starch and tannin decrease, and the natural sugar content increases, which may be more helpful for an already constipated child.     

That said, constipation is complicated. There’s usually more to it than just bananas—like other foods in a baby’s diet, a baby’s medical history, and the natural shift in the gut microbiome with the introduction of solid food. If you have any concerns about constipation, be sure to talk to your pediatric health care provider.

★Tip: Store green bananas in a brown paper bag to speed up the ripening process. Once ripe, peel and pop them in an air-tight container in the freezer—where they’ll keep for a couple of months.