Green banana porridge – a traditional hearty vegan style Jamaican savory porridge made with unripe bananas or even green plantain served for breakfast.
Green banana porridge is a favourite breakfast for many Jamaicans because it is packed with essential minerals and vitamins that not only sustain energy levels but help 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 of have about green bananas and hopefully convince you to give this recipe a try.
What is green banana porridge?
In short green banana porridge is a delicious breakfast made from unripened bananas, water, coconut milk, spices, vanilla and condensed milk . Some people make this porridge with green plantain as well. It’s really a matter of preference and availability.
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 adding them to stews, eat alone or make porridge. It all depends on one’s cultural custom.
Does green banana a good source of iron?
There was a myth that I often heard while growing up among the Caribbean community, that green bananas are a good source of iron.
The truth be told they contain a very small amount of iron. Spinach, callaloo or kale would be a much viable source of iron if you’re on a mission to replenish your red blood cells.
This wonderful crop contains properties like such as potassium which is crucial for the functioning of the kidneys, helping to keep a healthy balance of sodium in the body while expelling excess water.
The health benefits of green bananas
Green banana contains resistance starch. Resistance starch is an indigestible fibre which slowly sweept through the entire digestive tract evoking a fuller feeling whilst relieving constipation.
The aforementioned properties are said to aid lower cholesterol levels, weightloss, and balance blood sugar levels.
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 a green plantain if you wish.
Two versions of green banana porridge – smooth and coarse
I totally forgot to mention that there are actually two version 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.
To make the porridge this way, instead of pureeing the bananas with the water you would heat up the water on the stove. While it boils, grate the bananas then stir them into the pot of water, followed by the remaining ingredients.
I actually prefer the coarse texture porridge since that is what I grew up on in my youth
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 vegetable.
More porridge recipes
If you like porridge, don’t forgot to try the following recipes: –
How to make green banana porridge in steps
Cut the ends off the green banana and make incisions ready to remove the peel
Cut the banana into slices and place in a bowl
Transfer the green banana with the water into a blender and puree
Pour in the coconut milk and stir in the spices
Stir in the condensed coconut milk and stir until it becomes thick and lump freePrint
Green banana porridge (Vegan style)
Paleo, gluten free, vegan
- Prep Time: 3 mins
- Cook Time: 15 mins
- Total Time: 18 mins
- Category: Breakfast
- Cuisine: Caribbean
- 3 Green bananas
- 2 1/2 cups of water
- 2 cups of coconut milk (full fat)
- 1 tsp of vanilla extract or powder
- 1/4 tsp of nutmeg
- 1/4 tsp of cinnamon
- 1/8 tsp of himalayan pink salt
- 1/3 cup of condensed coconut milk (or sweeten to taste)
- Wash the green bananas to remove any debris.
- Cut the tips of each banana and make an incision length ways with a pairing knife. Follow the incision around the banana in a circle so that the peel is removed and 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 begin to boil then reduce heat while stirring.
- Then stir in the coconut milk with the spices, pink salt and vanilla.
- Finally pour the desired amount of condensed coconut milk and allow to boil reduce to a simmer and stir to avoid any lumps for a further 5 minutes.
- Serve accordingly.