Green Banana Porridge

Green Banana Porridge

Grated green bananas simmer into a thick, mildly sweet Caribbean breakfast porridge.

Total 40 min Makes 4 servings Calories 285/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy

This Caribbean-style porridge relies on unripe green bananas, grated or blended, then simmered with milk, warm spices, and a touch of sweetener until smooth and thick. It is a traditional breakfast across the islands, often spiced with cinnamon and nutmeg and finished with a splash of vanilla and coconut milk.

Ingredients

  • 4 green bananas, peeled
  • 4 cups water
  • 1 cup coconut milk
  • 1 cup whole milk
  • 1 stick cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons condensed milk, for serving

Method

  1. Peel the green bananas (score the skin with a knife and pull it away, as green banana peel is tough) and grate them on the fine side of a box grater, or cut into chunks and pulse in a food processor until finely grated.

  2. In a 6-quart saucepan, bring the water to a boil with the cinnamon stick over medium-high heat.

  3. Whisk the grated green banana into the boiling water, breaking up any clumps, and reduce heat to medium-low.

  4. Simmer, whisking frequently, until the mixture thickens into a smooth porridge, about 15 minutes.

  5. Stir in the coconut milk, whole milk, nutmeg, sugar, and salt, and continue to simmer, stirring often, until thickened to a creamy consistency, about 10 minutes.

  6. Remove from heat, discard the cinnamon stick, and stir in the vanilla extract.

  7. Ladle into bowls and drizzle each serving with condensed milk before serving warm.

Rate this recipe

★ 4.0 (1)

Green Banana Porridge

This Caribbean-style porridge relies on unripe green bananas, grated or blended, then simmered with milk, warm spices, and a touch of sweetener until smooth and thick. It is a traditional breakfast across the islands, often spiced with cinnamon and nutmeg and finished with a splash of vanilla and coconut milk.

40 min 4 servings 285 cal

Ingredients

  • 4 green bananas, peeled
  • 4 cups water
  • 1 cup coconut milk
  • 1 cup whole milk
  • 1 stick cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons condensed milk, for serving

Method

  1. 1

    Peel the green bananas (score the skin with a knife and pull it away, as green banana peel is tough) and grate them on the fine side of a box grater, or cut into chunks and pulse in a food processor until finely grated.

  2. 2

    In a 6-quart saucepan, bring the water to a boil with the cinnamon stick over medium-high heat.

  3. 3

    Whisk the grated green banana into the boiling water, breaking up any clumps, and reduce heat to medium-low.

  4. 4

    Simmer, whisking frequently, until the mixture thickens into a smooth porridge, about 15 minutes.

  5. 5

    Stir in the coconut milk, whole milk, nutmeg, sugar, and salt, and continue to simmer, stirring often, until thickened to a creamy consistency, about 10 minutes.

  6. 6

    Remove from heat, discard the cinnamon stick, and stir in the vanilla extract.

  7. 7

    Ladle into bowls and drizzle each serving with condensed milk before serving warm.