Have you ever entered the grocery store, excited to buy ripe, sweet fruit, and are met with nothing but green, hard, under ripe rocks of fruit staring back at you? A flood of disappointment as you realize you will inevitably have to wait for a week for these things to become ripe. This first morning we woke up in Jamaica, we were greeted with this gorgeous banana porridge. Ok, so maybe brown porridge isn’t typically what I would call gorgeous, but the smell and taste sure were. The neat thing is that this recipe calls for green bananas! The clouds open, a heavenly light shines down, a chorus somewhere in the distance sings, finally a use for those terribly under ripe bananas that are always plaguing my grocery store. You can finally enjoy eating your under ripe bananas right away.
Green bananas are very starchy, so the cool thing about using them is it makes the porridge thicken right up. There are no grains in here, it is all banana with just a little bit of non-dairy milk and rich spices of cinnamon, nutmeg, and vanilla. This porridge can get really thick if you want it too. When I retrieved some leftovers from my fridge, the porridge popped out of the bowl as if it was a jello mould. So if you have leftovers, just stir in a bit of water to loosen it when heating. Unless your into the jello thing, then go for it. This is one delicious tropical treat, but the taste is perfect during these cold fall mornings.
Green Banana Porridge
Make 3 – 4 Servings
5 Green Bananas
1 Cup Unsweetened Non-Dairy Milk (I used Almond Milk)
1 Cup Water
3 Tablespoons Agave
1 teaspoon Cinnamon
1 teaspoon Vanilla Extract
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Salt
Toppings such as sliced bananas, toasted coconut, chocolate chips, and chopped nuts are optional but fun.
First thing you will need, a bunch of green bananas!
Depending on how green your bananas are, they can be tricky to peel. If the good ‘ol peel back method doesn’t work, then grab a knife, slice off the top and bottom, and cut through the skin from one end to the other. You should be able to pull the peel off.
Peel those bananas. Don’t leave the banana skins on the floor tho.
Now toss all the bananas and the rest of the ingredients (except for any garnishes), in a blender and blend until smooth. If you have a small blender you can do this in batches.
Pour into a medium sauce pan and cook over medium-high heat for 10 – 15 minutes until thickened. Keep stirring the porridge to make sure it doesn’t burn and stick to the bottom. It can get pretty thick, so just stop cooking it when you are happy with the consistency. You can see I had an almost pudding like texture. If yours has gotten a bit too thick, just stir in some water to thin it.
Top with garnishes of choice, and enjoy while hot and yummy.
Feature Ingredient: Bananas (green ones)! 82 Recipes, 244 Days to go.