Allergen note
Plantain is not a common allergen. It belongs to the banana family, so a child with a banana allergy may also react, and rare reactions are linked to latex allergy. Offer a small amount the first time and watch for hives, vomiting or itching around the mouth.
How to serve
From around 6 months, offer finger-length strips of soft-cooked ripe plantain, or mash it smoothly with breast milk, formula or plain yogurt. From 9 months, cut it into bite-size pieces. Ripe plantains with yellow-black skin are soft and sweet; green ones are starchy and firmer, so cook them longer.
Preparation
Cut off both ends, slit the thick skin lengthwise and peel it away. Bake slices at 200°C400°F with a little oil for 15–20 minutes, turning once, or steam or boil them until very tender. Skip salt and sugar, and keep fried plantain as an occasional family food.
Texture and choking risk
Undercooked or green plantain is firm and starchy and can form a sticky lump in the mouth, and crunchy plantain chips are hard for young children to chew. Cook it until it mashes easily between your fingers, skip chips for babies and young toddlers, and always supervise meals.
Sources: cdc.gov · cdc.gov · healthychildren.org · healthychildren.org · nhs.uk · nhs.uk
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries plantain, note any reaction and see it in the allergen tracker.
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