Green Banana Porridge

Finding something warm and comforting to tuck in come morning when you’re staying away from grains can be a challenge. This Island classic solves the problem. Mildly sweet, spicy, soft and creamy – this porridge is like a warm blanket for cool mornings. There are tons of recipes for green banana porridge on-line and the traditional dish usually involves sweetened condensed milk or added sugar of some kind. This vegan, whole 30 compliant and paleo version is free from added sugar; relying instead on the natural sweetness of the banana and tigernut milk to titillate the tastebuds.

Yield : 1 serving

What you need:

  • 1 green banana (or a small green plantain)
  • 1 cup tigernut milk (or other non-dairy milk – coconut milk is the usual suggestion on the net)
  • tiny pinch salt (really tiny)
  • cinnamon, nutmeg, allspice and/or vanilla to taste (optional but highly recommended)
  • 1 heaping teaspoon kuzu root starch diluted in a tablespoon or so of the cold milk (optional, you could use a tablespoon of tigernut or coconut flour instead. Kuzu root however – a thickener back from my macrobiotic days – does add a silkiness that’s hard to match)

What you do:

  1. Peel the banana and grate it coarsely using a box grater into a small saucepan. Add the tigernut milk. Alternatively, you can blender the banana with the milk for a smoother porridge – I prefer the extra texture ! Add the pinch of salt and spices.
  2. Over medium-low heat, bring the mixture in the saucepan to a simmer. Simmer 10 minutes, stirring occasionally, or until thickened somewhat.
  3. Add the kuzu and cold milk slurry and stir well, simmering another minute or two until well integrated, thickened and the kuzu has lost its raw and starchy taste. If using the tigernut or coconut flour instead, add that to the mixture rather than the slurry and stirr well – same simmering until well integrated and thickened.
  4. Serve immediately, with additional spice, chopped fruit and/or nuts for garnish.

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