Jamaican Banana Porridge

Method5 steps

1. 1

   Step 1: Put the measured 1 cup water, both cinnamon leaves (2) and both pinches Himalayan salt in a pot. Bring to a boil over medium heat.

   Uses 1 cup water for the cinnamon infusion · 2 cinnamon leaves · 2 pinches Himalayan salt

2. 2

   Step 2: Wash and peel the 6 very small green bananas and cut the flesh into pieces the blender can handle. Blend all the banana flesh with all 2 cups ready coconut milk until smooth. Keep the condensed milk and sugar for the final step.

   Uses 6 very small green bananas (about 1 pound total), washed and peeled · 2 cups already-prepared coconut milk

3. 3

   Step 3: Pour the complete smooth banana-and-coconut mixture into the same pot of boiling cinnamon-and-salt water. Whisk continuously while the porridge begins to thicken, keeping the cinnamon leaves in the pot for now.

   Uses Complete smooth green-banana and coconut-milk mixture · Complete boiling cinnamon-leaf and salt infusion

4. 4

   Step 4: Stir all the ground nutmeg (½ teaspoon) and vanilla extract (1 teaspoon) into the combined porridge. Cook uncovered at a gentle simmer for about 10 minutes, stirring frequently, until the green banana is cooked and the porridge is smooth and creamy.

   Cook green-banana porridge uncovered until creamy · 10 minUses Complete thickening banana porridge with cinnamon leaves · ½ teaspoon ground nutmeg · 1 teaspoon vanilla extract

5. 5

   Step 5: Turn off the heat and remove both cinnamon leaves. Stir in all the measured ¼ cup sugar and ¼ cup sweetened condensed dairy milk until fully combined. Divide the complete sweetened porridge into 2 breakfast portions and serve.

   Uses Complete cooked green-banana porridge with nutmeg and vanilla · ¼ cup sugar for the selected two-sweetener version · ¼ cup sweetened condensed dairy milk for the selected two-sweetener version