5 bananas = 22oz
Wash the banana with a mixture of three parts water and one part white vinegar to remove bacteria. Rinse under cool running water, dry, and peel. Discard the peel and the ends of the banana. Slice the rest of the banana into pieces and then cut each piece into quarters.
Puree in a food processor or blender until smooth. (Fresh banana has a light purple-brown color when pureed.) Add water/breastmilk as needed to reach desired consistency.
Refrigerate leftover banana puree for up to 3 days. Freeze leftovers for up to 3 months. Thaw overnight in your refrigerator.