This recipe has been updated as of 2024/01/19.
This Jamaican green banana porridge is sweet, creamy and is the perfect breakfast dish to energize your day. It is packed with several vitamins and minerals and is made with spices, such as nutmeg, cinnamon and vanilla, for a flavorful and nutritious meal.
IS GREEN BANANA DIFFERENT FROM YELLOW BANANA?
Yellow banana is the one we would typically eat raw. It is softer, sweeter and has an easy to peel skin. Green bananas are starchier and have a skin that is harder to peel. They are typically not eaten raw and are instead cooked by boiling to be eaten like a vegetable or used in porridges and other recipes. Green bananas are also higher in dietary fiber and pectin, which are great for promoting fullness, controlling your blood sugar level and improving gut health.
INGREDIENTS NEEDED FOR JAMAICAN GREEN BANANA PORRIDGE
1. Green Banana – You would typically find these in your International or West Indian grocery store.
3. Cinnamon Powder
4. Condensed Milk – You can also make your own using my homemade condensed milk.
5. Coconut Milk – Canned variety or homemade.
6. Salt
7. nutmeg
8. vanilla
10. Water
HOW TO MAKE JAMAICAN GREEN BANANA PORRIDGE
1. Bring 1 can of coconut milk, 1 cinnamon stick, 1/2 tsp salt and 1 cup of water to a boil on medium heat.
2. Wash and dry your green bananas before peeling. Cut off the top and bottom ends of each finger of banana. Make a slit lengthwise in the banana and used your fingers to remove the skin. Ensure to remove any remaining green bits on the banana, otherwise, it will leave a stain taste in your porridge.
3. Cut your banana into pieces and add to a blender with 1/4 tsp cinnamon, 1/2 tsp nutmeg and 1 can evaporated milk. Blend until smooth.
4. Add your banana mixture to your pot and whisk briskly to avoid any lumps from forming.
5. Cover and reduce the heat to medium low and cook for about 15-20 minutes. Stir every 5 minutes to prevent any lumps from forming.
6. Turn off the heat and add in your vanilla and condensed milk.
VARIATIONS
Some people add oats or even cornmeal to their banana porridge. Most people do this to add some texture to the porridge. If you prefer not to add anything additional, you can opt to grate the green bananas or blend them enough to get a gritty texture. I personally don’t like my porridge gritty, so I always make it until it is as smooth as possible.
You can even make the banana porridge completely vegan friendly or healthier. You can replace the sugar with coconut sugar. I personally don’t like coconut sugar, so I cannot comment on how it would taste in it, but I know some people like it. You can even add sweetener in it if you wish, but when I tried sweetener in my oats porridge, it changed the taste of the porridge and I wasn’t a fan.
For a dairy free alternative, replace the cow’s milk with almond, cashew, oat or soy milk. Or just add in more coconut milk.
You can replace condensed milk with coconut condensed milk, but it is pretty pricey. You can also opt to make your own homemade condensed milk using your plant base milk as your base.
WHAT TO SERVE WITH YOUR BANANA PORRIDGE?
A lot of Jamaicans typically enjoy porridge with some crackers, hard dough bread or on its own.
HOW TO STORE IT
You can store it in the refrigerator for up to 3 days. Porridge thickens after sitting, so add more liquid when reheating to achieve the same consistency.
MORE PORRIDGE RECIPES
1. Jamaican Hominy Corn Porridge
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JAMAICAN GREEN BANANA PORRIDGE
Ingredients
- 4 Green Bananas (has a full bright green tint)
- 1 Cinnamon Stick
- ½ tsp Salt
- 1 can Condensed Milk 300ml (you can do 250ml if you want it less sweet)
- 1 can Coconut Milk 400ml
- ½ tsp Nutmeg
- 1 tsp Vanilla
- 1 cup Water
- 1 can Evaporated Milk 354ml
- ¼ tsp Cinnamon
Instructions
- Bring 1 can of coconut milk, 1 cinnamon stick, 1/2 tsp salt and 1 cup of water to a boil on medium heat.
- Wash and dry your green bananas before peeling. Cut off the top and bottom ends of each finger of banana. Make a slit lengthwise in the banana and used your fingers to remove the skin. Ensure to remove any remaining green bits on the banana, otherwise, it will leave a stain taste in your porridge.
- Cut your banana into pieces and add to a blender with 1/4 tsp cinnamon, 1/2 tsp nutmeg and 1 can evaporated milk. Blend until smooth.
- Add your banana mixture to your pot and whisk briskly to avoid any lumps from forming.
- Cover and reduce the heat to medium low and cook for about 15-20 minutes. Stir every 5 minutes to prevent any lumps from forming.
- Turn off the heat and add in your vanilla and condensed milk.
Notes
