Banana Porridge
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.
Servings: 6
Calories: 243kcal
Ingredients
- 3 Green Bananas
- 2 cups Water
- 2 cups Unsweetened Coconut Milk
- 1 whole Cinnamon Stick
- 1 tsp Vanilla Extract
- ⅛ tsp Salt
- ¼ cup Coconut Condensed Milk
Instructions
- Peel and chop the bananas.
- Place the banana pieces along with the coconut milk and salt into a high-speed food processor, blend until smooth.
- Bring the water, cinnamon stick and vanilla extract to a boil in a pot.
- Stir in the banana pureé, bring to a boil, reduce heat and simmer stirring for 10 minutes as the porridge thickens and cooks.
- Stir through the coconut condensed milk to taste.
- Remove from the heat and serve.
Notes
- My #1 Secret Tip for this recipe is to cook the banana slowly on low heat while stirring regularly. This helps the porridge become creamy and thick without sticking to the bottom of the pot, and it makes sure the flavors blend evenly.
- Add Milk Slowly: Add the milk slowly instead of all at once. I like to do this so I can control how thick or thin the porridge turns out.
- Let It Rest: After cooking, I let the porridge rest for a few minutes before serving. This gives the flavors a chance to meld, thickens the porridge slightly, and keeps it creamy.
- Use Green Bananas: I always use green bananas or plantains for this recipe because ripe yellow bananas do not work. The starch in green bananas gives the porridge its proper texture and flavor.
Nutrition
Serving: 1cup | Calories: 243kcal | Carbohydrates: 19g | Protein: 3g | Fat: 19g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 66mg | Potassium: 405mg | Fiber: 2g | Sugar: 11g