Banana Porridge

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I enjoy making Jamaican banana porridge with green bananas, coconut milk, and a cinnamon stick for a simple, nourishing breakfast. It is naturally sweet, vegan, gluten-free, and super satisfying, and in just 15 minutes I can have a healthy breakfast my whole family will enjoy. My kids love the creamy texture and sweet flavor that the bananas bring.

This recipe comes from the Caribbean islands, where Jamaican porridge is a staple breakfast. Jamaican porridge is a cooked porridge made in many ways and can include condensed milk, milk, and spices, with variations using oats, cornmeal, plantains, or in this case, bananas. It is sweet, satisfying, and perfect for a cozy morning, and I think it is a great alternative to my banana smoothie bowl for a comforting start to the day.

I created this green banana porridge because I wanted a quick, healthy breakfast my kids and husband would enjoy. As a mom with picky eaters, I use ideas from my banana and cream oatmeal for flavor and texture.

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🥘 Ingredients

I use these simple ingredients for this easy vegan banana porridge recipe.

Green Bananas: For this recipe I always use green, unripe bananas because they give the porridge its creamy texture and proper consistency.

Water: I bring the water to a boil with a cinnamon stick and vanilla extract to add flavor and moisture. 

Cinnamon Stick: I like using a whole cinnamon stick, but 1/2 teaspoon of ground cinnamon works too.

Vanilla Extract: I like to add 1 teaspoon of vanilla as it gives the porridge just the right hint of sweetness.

Full Fat Coconut Milk And Condensed Coconut Milk: I use a combination of full-fat coconut milk and condensed coconut milk to make the porridge rich and creamy. I sometimes use sweetened condensed milk if I want it sweeter, and the nutrition info is based on condensed coconut milk, which has less sugar.

Salt: I always add a pinch of salt at the start because it helps bring out the flavor of the mashed bananas. Adding it at the beginning makes the porridge more flavorful and balanced.

Substitutions

Milk: I use whatever I have on hand or prefer. I like soy milk, coconut milk, almond milk, or oat milk, but if I am not avoiding dairy I sometimes use whole milk and it tastes just as good.

Green Plantain Porridge: I also sometimes make this porridge with green plantains instead of bananas for a heartier breakfast.

Sweetener:  I choose what works for me that day. I might use brown sugar, coconut sugar, honey, maple syrup, cane sugar, sweetened condensed milk, or agave nectar, and sometimes I skip the sweetener completely for a lighter option.

🔪 How To Make

This recipe is simple to make! Here is how I make this banana and cinnamon porridge.

Prep The Fresh Banana: I peel the bananas and slice them into pieces.

Blend Banana: I place the banana pieces with the coconut milk and a pinch of salt into a high-speed food processor and blend until smooth.

Boil Water, Cook Green Bananas: I bring the water, cinnamon stick, and vanilla extract to a boil in a small saucepan. Then I stir in the banana puree, bring it back to a boil, and reduce the heat to simmer while stirring for 10 minutes until the porridge thickens and cooks through.

Add Milk: I stir in the coconut condensed milk to taste, adjusting the sweetness until it is just right.

Serve: I remove the porridge from the heat and serve it. If it is too thick, I add a little extra milk to thin it out before eating.

📖 Variations

I love customizing this hot banana porridge in so many ways depending on what I am in the mood for.

Peanut Buttery: When I want a nutty flavor, I add 1 to 2 tablespoons of peanut butter while stirring in the condensed coconut milk. I have also tried almond butter, which tastes just as good and makes the porridge creamy and rich.

Banana Cornmeal: For a different texture, I make a banana cornmeal porridge by combining a 1/4 cup of cornmeal, 1 tablespoon of oat or almond flour, and ¼ cup of plant-based milk into a paste. I add it to the water with the rest of the ingredients and cook for about 15 minutes until it thickens. Sometimes I just make my regular cornmeal porridge and stir in banana at the end.

Banana Oatmeal: For a hearty breakfast, I add in ½ cup cooked rolled oats when I mix in the banana puree! I have even combined it with quinoa oatmeal to make a banana quinoa porridge, which is filling and perfect for busy mornings.

🍽 Serving Suggestions

I love enjoying this banana porridge with a warm drink on weekend mornings when my husband and kids sit down with me for breakfast. It works perfectly with our beetroot latte, or my Biscoff latte because the creamy flavors complement the natural sweetness of the porridge.

Sometimes on sunny mornings, we like pairing it with fresh drinks. It tastes amazing with a strawberry juice or this jackfruit smoothie, the fruity flavors brighten the porridge and make the breakfast more refreshing and satisfying.

🧊 Storage Directions

Refrigeration: I store leftover banana porridge in an airtight container in the refrigerator for up to 2 to 3 days. When I reheat it on the stove or in the microwave, I add a splash of milk to loosen it if it has thickened.

Freezing: Even though this banana cinnamon porridge only takes 15 minutes to make, I sometimes freeze extra for convenience. I let it cool completely, then transfer it to a freezer-safe container and store it for up to 3 months. When I reheat it in the microwave or on the stovetop, I add a little milk to restore the creamy texture and stir until it is warmed through.

Reheating: I like to reheat the porridge gently on low heat on the stove, stirring frequently so it heats evenly without sticking. If using the microwave, I heat it in short intervals, stirring in between, and add milk as needed to get the right consistency.

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