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AI-generated photograph: Pale cream banana porridge in a wide stoneware bowl, a fan of ripe banana slices on top, dusted with nutmeg, a cinnamon stick resting on the rim

Home · Recipes · Jamaican green banana porridge

Caribbean · Breakfast

Jamaican green banana porridge

green banana porridge · coconut and nutmeg · ripe banana

AI-generated photograph

Unripe green bananas blended smooth and cooked with coconut milk, cinnamon and nutmeg into a thick, velvety porridge. A filling Jamaican breakfast topped with sweet ripe banana.

Contains: none of the 14 allergens, as written. None of the 14 allergens is in this recipe as written. Coconut is not counted as a tree nut under UK rules. The condensed milk swap would add milk.

Ingredients

  • 4 green (unripe) bananas
  • 1 tin (400ml) coconut milk
  • 1 cinnamon stick
  • A pinch of salt
  • Half a teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 3 tablespoons light brown soft sugar, or to taste
  • To serve: 1 ripe banana, sliced

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Let's cook

  1. Peel the green bananas. Their skins are tight, so cut off both ends, run a knife along the skin from end to end and peel it away with your thumb. Rub a little oil on your hands first, because the sap is sticky and can stain.
  2. Chop the bananas and put them in a blender with 300ml cold water. Blend until completely smooth.
  3. Pour the coconut milk and 200ml water into a medium pan. Add the cinnamon stick and salt and bring to a simmer on a medium heat.
  4. Pour the banana mixture into the pan slowly, whisking all the time. It thickens fast, so keep whisking for 2 minutes.
  5. Turn the heat to low. Cook for 12 to 15 minutes, stirring often and scraping the bottom with a wooden spoon, until thick, smooth and no longer tasting starchy. Add a splash of water if it gets too thick.
  6. Take out the cinnamon stick. Stir in the nutmeg, vanilla and sugar, and taste for sweetness.
  7. Spoon into warm bowls and top with slices of ripe banana and a little extra grated nutmeg.

Tips

  • Choose bananas that are fully green and hard. Ripe ones make a sweet, gluey porridge instead.
  • It sets as it cools, so serve it a little looser than you want to eat it.
  • Leftovers keep in the fridge for a day. Reheat with a splash of water, stirring, until steaming hot.

Swaps

  • Traditional: sweeten with 3 tablespoons of sweetened condensed milk instead of sugar (this adds milk).
  • Lighter: use half a tin of coconut milk and more water.

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Our own recipe. The photograph is AI-generated.

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The Caribbean meal plan