Homemade Strawberry Banana Yogurt Melts - no freezing required! I know I’m not the only one who loves a low-mess, portable toddler snack. Made with just five ingredients, these yogurt melts are baked until light, puffy and crumbly, making them a fun snack for babies and toddlers.
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My Baked Blueberry Yogurt Melts were such a hit that I had to create another flavour! These yogurt melts, also known as yogurt puffs or yogurt bites, are a fun snack for babies and toddlers. As a mom, I know how helpful an easy, low-mess snack can be. Where I live, freeze-dried yogurt melts are quite expensive and tend to come in fairly small bags. And most homemade versions out there are frozen, which are also delicious, but not the same as a snack you pack and bring on-the-go! These Strawberry Banana Yogurt Melts are light, puffy and portable, and I think your little one is going to love them!
Table of Contents
Why You'll Love These Homemade Strawberry Banana Yogurt Melts
- No freezing required: They’re baked until light and puffy, so you can pack them for snacks away from home.
- Made with just five ingredients: A simple homemade option using strawberries, banana, yogurt, egg whites and cornstarch.
- Low-mess and portable: Easy to toss into a snack container for walks, playground trips or outings.
- Full of strawberry-banana flavour: Strawberries, banana and vanilla yogurt give them a fruity flavour little ones will enjoy.
- A fun texture for little ones: They’re light, airy and crumbly, with a texture that is closer to a delicate puff than a freeze-dried yogurt melt.
Ingredients for Homemade Strawberry Banana Yogurt Melts
These homemade strawberry banana yogurt melt puffs only need five ingredients!
- Strawberries: You’ll need ½ cup of chopped strawberries. Cooking them first helps concentrate their flavour while removing some of the extra moisture.
- Banana: Use ¼ of a medium banana. It adds a little natural sweetness and creates a fan favourite strawberry-banana flavour combo.
- Egg whites: Two egg whites are whipped until stiff and airy, creating the light, puffy texture of the finished yogurt melts.
- Vanilla Greek yogurt: Greek yogurt is thicker than regular yogurt, which helps keep excess moisture out of the mixture. Vanilla yogurt also adds sweetness and flavour, but this recipe will also work with plain Greek yogurt.
- Cornstarch: Cornstarch helps absorb moisture and gives the mixture a little more structure as the melts bake.
See recipe card for quantities.
How To Make Homemade Strawberry Banana Yogurt Melts in the Oven
Here is an overview of how to make this recipe, or feel free to scroll down to the recipe card for full details.
Preheat the oven to 200°F (93°C) and line a large baking sheet with parchment paper.
Add the strawberries to a small saucepan and cook over medium heat until they begin to soften and release their juices. Add the banana and stir to combine. Once the mixture begins to bubble, reduce the heat to medium-low. Continue cooking, stirring frequently, until the fruit is very soft and the mixture has thickened and reduced to approximately 1½ tablespoons, about 6–8 minutes.
Purée the cooked strawberries and banana until smooth using an immersion blender or small blender. I tried skipping this step, but the strawberry chunks made the mixture difficult to pipe. Blending creates a smoother mixture and helps the melts pipe and bake more evenly.
Carefully separate the egg whites from the yolks, making sure no yolk gets into the whites. Place the two egg whites in a clean, completely dry metal or glass mixing bowl. Using an electric hand mixer on high speed, beat the egg whites until stiff peaks form (about 4-5 minutes).
When you lift the beaters, the peaks should stand upright without folding over.
In a separate bowl, stir together the Greek yogurt and cornstarch until smooth. Add the slightly cooled strawberry-banana mixture and stir until evenly combined.
Add the strawberry-banana-yogurt mixture to the egg whites and fold in gently using a spatula. Avoid stirring or overmixing, as this can knock the air out of the egg whites.
Transfer the mixture to a piping bag or a zip-top bag. Cut a small opening from one corner and pipe small dollops onto the prepared baking sheet. Keep the melts fairly small and similar in size so they bake evenly.
Bake for 50 to 60 minutes at 200°F (93°C), or until the melts feel dry and lift easily from the parchment paper. Larger or thicker melts may need a little longer. If they still feel soft or sticky, continue baking in 10-minute increments.
Top Tips: There are three very important tips for getting the best results with this recipe:
- Use a metal or glass bowl to whip the egg whites. I didn’t think the type of bowl would make much of a difference, but when I tried using a plastic bowl, the egg whites didn’t whip as well and the melts didn’t hold their shape or texture.
- Blend the reduced strawberries and banana until smooth. I also tried skipping this step, but the strawberry chunks made the mixture difficult to pipe onto the baking sheet. A quick blend creates a smoother mixture and makes piping much easier and helps the melts to cook evenly.
- Fold gently: Use a spatula to gently fold the strawberry-banana yogurt mixture into the egg whites. Avoid stirring or overmixing, which can knock out the air needed to create the puffy texture.
Substitutions
- Vanilla Greek yogurt: I use vanilla Greek yogurt for a little extra sweetness, but plain Greek yogurt works well too. For babies, choose plain, full-fat Greek yogurt to avoid added sugars.
More Homemade Yogurt Melt Flavours
- I also have a Homemade Blueberry Yogurt Melt version you can check out!
Want more homemade copycat snack favourites? Check out my post here on Homemade Snacks for Kids - Copycat Favourites Made at Home!
Equipment
- Electric hand mixer: Very helpful for whisking the egg whites into stiff peaks. I suppose you could whisk them by hand, but just know that will take longer!
- Immersion blender or a small blender: Helpful in this recipe for blending the reduced strawberries and banana into a smooth puree.
- Zip-top bag or piping bag to pipe out the yogurt melts
- Metal or glass bowl
- Small saucepan
- Baking sheet and parchment paper
Storage
Allow the strawberry-banana yogurt melts to cool completely before transferring them to an airtight container. Because these are homemade and the amount of moisture left after baking can vary, store them in the refrigerator and enjoy within 3 to 4 days. They may soften slightly over time, but should still break apart easily in the mouth when eating.
Toddler Tip
These have quickly earned a spot in our playground snack rotation! Enjoy them on their own for a quick snack, or pair them with cheese and crackers for a more filling option with a little more staying power. Before serving, give one a quick test to make sure it breaks apart and softens easily, especially for babies and younger toddlers.
Older toddlers can also help by watching the egg whites transform as they’re whipped. It’s a fun little kitchen science moment!
Here is my official taste tester trying them out!
FAQ
These can be a fun finger food for babies who have started solids and are developmentally ready for finger foods. Test one before serving to make sure it breaks apart and softens easily for your baby. For babies, use plain, full-fat Greek yogurt instead of vanilla yogurt.
This recipe contains egg and milk, so ideally both foods should already have been introduced separately.
While they are inspired by the store-bought ones, they aren't exactly the same. Store-bought yogurt melts are usually freeze-dried, while these are slowly baked in the oven. The finished texture is closer to a light, airy and crumbly yogurt puff.
They should feel dry to the touch and lift easily from the parchment paper and crumble when you press them between your fingers. If they still feel sticky or soft, return them to the oven and continue baking in 5–10 minute increments.
Yes! Please don't skip this step! Reducing the strawberries and banana removes excess moisture and concentrates the flavour and colour. Adding too much liquid can make the mixture too soft and prevent the melts from holding their shape.
Yes. Transfer the mixture to a zip-top bag and snip a small opening from one corner. Keep the opening fairly small so the melts are easy to pipe and remain bite-sized.
No! Unlike most homemade yogurt melts, these are baked until dry, light and puffy, so they don’t need to stay frozen. Store them in an airtight container in the refrigerator and enjoy within 3–4 days.
Greek yogurt works best because it is thicker and adds less moisture to the mixture. Regular yogurt may make the mixture thinner and affect how well the melts hold their shape.
Recipe
Homemade Baked Strawberry Banana Yogurt Melts (No Freezing Required)
Equipment
- 1 Electric handheld mixer
- 1 Immersion blender or small blender
- 1 zip-top bag or pipette bag
- 1 baking sheet Lined with parchment paper
- 1 Spatula
Ingredients
- ½ cup strawberries fresh or frozen
- ¼ banana
- 2 egg whites
- 2 tablespoon vanilla Greek yogurt
- 1 tablespoon corn starch
Instructions
- Preheat the oven to 200°F (93°C) and line a large baking sheet with parchment paper.
- Add the strawberries and banana to a small saucepan. Cook over medium heat until the berries soften, burst and release their juices. Reduce the heat to medium-low and continue cooking, stirring often, until the mixture is thick and reduced to approximately 1½ tablespoons (about 6-8 minutes).
- Blend the strawberries and banana until smooth using an immersion blender or small blender. Let cool slightly.
- While the strawberries and banana are reducing down, you can start to whip the egg whites (or do it after if you don't want to do two steps at once). Separate the egg whites from the yolks, being careful not to get any yolk in the whites. Add the egg whites to a clean, completely dry metal or glass bowl. Beat with an electric hand mixer on high speed until stiff peaks form.
- In a separate bowl, stir together the Greek yogurt and cornstarch until thoroughly combined. Stir in the strawberry banana mixture.
- Add the strawberry-banana yogurt mixture to the whipped egg whites and gently fold in (a spatula works best here). Avoid stirring or overmixing, as this can knock the air out of the egg whites.
- Transfer the mixture to a piping bag or zip-top bag. Snip a small opening from one corner and pipe small, evenly sized dollops onto the prepared baking sheet.
- Bake for 50 to 60 minutes, or until the melts feel dry and lift easily from the parchment paper. If they still feel soft or sticky, continue baking in 5- to 10-minute increments. They should be completely dry and cooked through!
- Let the yogurt melts cool completely on the baking sheet. Enjoy!
Notes
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