- 30 minutes
- Prep 10 minutes
- Cook 20 minutes
- Serves 4
Our own recipe. The photograph is AI-generated.
Ingredients
- 4 green (unripe) bananas
- 1 tin (400ml) coconut milk
- 1 cinnamon stick
- A pinch of salt
- Half a teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 3 tablespoons light brown soft sugar, or to taste
- To serve: 1 ripe banana, sliced
Let's cook
- Peel the green bananas. Their skins are tight, so cut off both ends, run a knife along the skin from end to end and peel it away with your thumb. Rub a little oil on your hands first, because the sap is sticky and can stain.
- Chop the bananas and put them in a blender with 300ml cold water. Blend until completely smooth.
- Pour the coconut milk and 200ml water into a medium pan. Add the cinnamon stick and salt and bring to a simmer on a medium heat.
- Pour the banana mixture into the pan slowly, whisking all the time. It thickens fast, so keep whisking for 2 minutes.
- Turn the heat to low. Cook for 12 to 15 minutes, stirring often and scraping the bottom with a wooden spoon, until thick, smooth and no longer tasting starchy. Add a splash of water if it gets too thick.
- Take out the cinnamon stick. Stir in the nutmeg, vanilla and sugar, and taste for sweetness.
- Spoon into warm bowls and top with slices of ripe banana and a little extra grated nutmeg.
Tips
- Choose bananas that are fully green and hard. Ripe ones make a sweet, gluey porridge instead.
- It sets as it cools, so serve it a little looser than you want to eat it.
- Leftovers keep in the fridge for a day. Reheat with a splash of water, stirring, until steaming hot.
Swaps
- Traditional: sweeten with 3 tablespoons of sweetened condensed milk instead of sugar (this adds milk).
- Lighter: use half a tin of coconut milk and more water.
Tags
In Autumn comfort, Plant powered.
None of the 14 allergens is in this recipe as written. Coconut is not counted as a tree nut under UK rules. The condensed milk swap would add milk.
Check every packet for allergens.