Name: Green Banana Porridge (Vegan style)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 large green bananas; 2 ½ cups water ((591ml)); 2 cups coconut milk ((475ml) full fat); 1 tsp vanilla extract; ¼ tsp nutmeg; ¼ tsp cinnamon ( or 2 cinnamon sticks); ⅛ tsp pink salt; condensed coconut milk (or sweeten to taste)

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A traditional wholesome and hearty breakfast called Jamaican Green Banana porridge. This Caribbean breakfast bowl is totally vegan and will keep you content until lunch time. Made with unripe bananas or you can even use green plantain, use a blender or grate it - the choice is yours!!

This porridge is a favourite breakfast for many Jamaicans because it is packed with essential minerals and vitamins that not only sustain energy levels but helps to yield a long lasting fuller feeling.

For those of you who aren't in the loop regarding green bananas do not fret as I am more than willing to share what knowledge I have about green bananas and hopefully convince you to give this recipe a try.

What is green banana porridge?

In short it's a porridge, a delicious breakfast made from unripened bananas, water, coconut milk, spices, vanilla and condensed milk .

Some people add flour or oats to serve as a thickener, but growing up, it isn't something my family did.

You can also serve the porridge with water crackers or hard dough bread on the side.

Some Caribbean islands for example St Lucia, Dominica and Trinidad and Tobago refer to green bananas as "fig(s)".

This same porridge can also be made using green plantain as well. It's really a matter of preference and availability.

Green banana boasts many health benefits, including being rich in resistant starch and pectin.

Resistant starch is a type of complex carbohydrate that doesn't digest in the small intestines, instead it ferments in the large intestines feeding the good gut bacteria.

Both resistant starch and pectin are responsible for that fuller feeling, improved digestion and helps to lower blood sugar levels (source).

Keep in mind this recipe is totally vegan, I used coconut milk - full fat or homemade that's emulsified to get that creaminess and condensed coconut milk to replicate the Caribbean people's love for conventional condensed milk.

Also, you can make this recipe with green plantain if you wish although my family typically used green banana and that's what I tend to adhere to the most.

Ingredients you need

Green banana - This is essentially banana that has been picked before it ripens. It is savoury in taste and different from it's sweet yellow counterpart.
Water - A small amount of water is needed for boiling and to actually cook the banana once it has been grated.
Coconut milk - Make sure you are using full fat, fresh is possible is always best. This is a great vegan option and a typical choice for many Caribbean recipes.
Vanilla and pink salt - Both are used to enhance the taste/flavour of the porridge.
Cinnamon and nutmeg - These warming spices are common in Caribbean/Jamaican porridge recipes, you can use ground or whole nutmeg (grated) and cinnamon sticks.
Condensed milk - I use my homemade vegan style condensed milk as my preferred choice of sweetener.

Two versions of the porridge - smooth and coarse

I totally forgot to mention that there are actually two versions of green banana porridge.

The smooth pureed texture has actually evolved from the coarse texture since there were no blenders to puree the bananas in my grandmothers youth.

The old fashioned way calls of the green banana to be grated rather than pureed into a smooth consistency.

I actually prefer the coarse texture porridge since that is what I grew up on in my youth

Reasons to make this porridge

It is incredibly filling and gives the body a great boost of energy.
A porridge that is very quick and easy to make.
You can make either the blender version or the grater version of this porridge.
Suitable for most dietary requires - gluten free, vegan and paleo friendly.
You can tweak the recipe by adding some oats, peanut butter, cacao and so fourth
Perfect to make in the weekday for breakfast because it isn't time consuming yet very filling.

How to peel green banana

The skin of a green banana is quite firm and difficult to peel in comparsion to it's yellow counterpart.

Some people apply oil to their hands or wear gloves because of the sticky residue and the ability to stain the hands.

Use a paring knife to cut the top and bottom of the green banana (don't slice it off).
Then slice lengthways into the banana, using only the tip of the knife, slicing up to the flesh.
While holding the banana with one hand, use your thumbs to remove the peel, using a pushing motion, you might need to use abit of force.
As you start to push back the skin, it should be easier to remove.
Any excess bits of the outer skin can be sliced away with a paring knife.

How to make the old school method (grated version)

Steps1-4 boiling the water with cinnamon sticks

Bring 3 cups of water to a boil in a medium saucepan (add the cinnamon sticks now if you are using them)
Peel each green banana ( Rub your hands with olive olive or put gloves on to prevent staining).(you may place them in a bowl of salted water after peeling to stop them from turning brown).

Use the side of a grater with the small sized holes to grate each banana.
Add the banana mix to the boiling water and stir immediately until fully combined
Allow the banana mix to cook for 5 minutes while stirring on medium heat.

Steps9-14 adding coconut milk and spices

Stir in the coconut milk, cover with a lid and simmer for 10 minutes.
Stir in the coconut condensed milk, nutmeg, vanilla and pink salt.

How to make the blender version

Wash the green bananas to remove any debris.
Rub your hands with olive olive or put gloves on to prevent staining.

Cut the tips of each banana and make an incision length ways with a paring knife. Hold the green banana in one hand and use your thumbs to push the skin back so it is removed and then discard.

Slice the banana into large discs and put in the blender with the water and puree.
Once pureed, pour the liquidised formula into a large sauce and bring to boil then reduce to medium heat while stirring.

Stir in the coconut milk with the spices, pink salt and vanilla.
Finally pour the desired amount of condensed coconut milk and reduce to a lowsimmer and stir to avoid any lumps for a further 5 minutes.

Serve accordingly.

Can green bananas be eaten raw?

Unlike the ripened crop, green bananas aren't eaten in their raw form, instead we boil or fry them, then add them to stews, eat them alone or make porridge.

It all depends on ones cultural custom.

Do you have any other recipes with green banana?

Yes, you can follow this Boiled Green Banana tutorial or this side dish of Green Banana Mash and Green Banana Salad.

Is green plantain porridge the same as green banana porridge?

Yes, some people prefer to make this savoury dish with green plantain instead. The results are the same only using a different type of fruit.

Can I save the porridge if it's too thin?

Yes, but it is A LOT easier to rectify porridge that is too thick as opposed to being too thin.

If this does happen you can do either one of these things, if you have a spare green banana to hand.

You can blend the banana in a small amount of water, just enough to puree the banana. If you are making the grated version then simply use your box grater to grate your banana.

Keep the porridge on the stove in the saucepan, and add the banana to the porridge while stirring.

It is important that you allow the porridge to simmer on low heat for up to 15 minutes so that the additional banana thoroughly cooks through before serving.

Another thing you can do, while the porridge is on the stove, is to mix 1tbsp of starch with 2-3 tablespoon of water.

Mix the starch and water together, before stirring it it into the pot, give the porridge several minutes to thicken up before serving.

Notes and tips

A green plantain or green bananas can be used to make this recipe.
It is normal for the porridge to darken as it cools down.
Some people like to add oats to their porridge roughly ⅓ - ½ cup, if you do add oats then you will need to increase the liquid levels (start with ½ cup).
You can sweeten your porridge with cane sugar or coconut sugar if you don't want to use vegan condensed milk.
Feel free to use another type of plant based i.e almond, cashew, brazil nut milk if you want to.
If using the blender version make sure to use a high powered blender to lessen the chances of any lumps.
The porridge may thicken up as it cools down, if it does, just add a splash of water to loosen it up.
I do not recommend using freezing any leftover porridge.
Ripe bananas CANNOT replicate this recipe at all.
Green banana/plantain can be purchased with any Caribbean/Caribbean/latino market. If you don't live in a country/neighbourhood with this demographic then you probably won't be able to source any.
Store any leftovers in the refrigerator and consume within 2 days.
Make sure the banana/plantain are a HIGH green hue, they should be very bright and off yellow.

More porridge recipes to try

Don't forgot to make the Vegan Condensed Milk for this recipe. Also, if you like porridge, don't forgot to try the following recipes: -

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