Jamaican Green Banana / Plantain Porridge

I came up with this recipe for a few reasons:

1) Speaking to someone about Whole30, she shared with me how she couldn’t imagine giving up her oats porridge

2) Being my second Whole30, this time when it’s cold, I’m finding it harder to eat cold foods such as salads

3) I’m getting a little bored of eggs, avocado and bacon at breakfast

Green Banana porridge is a very old and traditional Jamaican recipe. My mum remembers her mum making it for her as a child. I’d never had it myself but it sounded kinda good. I looked up the recipe and noticed that it was not Whole30 compliant so I decided I would make substitutions and create something new…

Here goes…

Jamaican Green Banana / Plantain Porridge Recipe

Gluten Free | Whole30 | Vegan

Ingredients

• 4 green(ish) bananas / 2 large green plantains
• 1/2 cup of coconut milk
• 1 cup of water
• 1 1/2 teaspoons (tsp) Cinnamon
• 1/2 tsp Nutmeg
• 1/4 tsp Allspice
• 1 tsp Salt or to taste

Toppings: ripe banana, desiccated coconut, raspberries, almond butter, blueberries, cacao nibs

How To Make Your Banana Porridge

Pour the coconut milk and water into your blender / food processor. Peel the plantain / banana one by one chopping into 2 inch pieces. Add to blender and pulse till pureed until all bananas have been aded.

Transfer the mixture into a pot over a low / medium heat. Stir in the cinnamon, nutmeg, allspice and salt, stirring continuously.

Continue stirring until the porridge thickens. If required add extra water until you reach your desired consistency.

Serve into bowls and garnish with toppings.

Makes 4 small servings / 2 generous servings

I haven’t calculated nutritional information as that is not something you are encouraged to focus on when doing Whole30. Hey, it’s a couple of bananas and some good fat in the coconut milk.

I found it tough to get my hands on really green bananas – the ones I used were half green – too green to eat but not fully ripe! This helped as no sweetener is added. The version I made with plantains though were all out green – so green it was tough to peel! This made for a more savoury version. Remember this is not oats, and it’s more of a savoury, mildly spiced porridge.

Maybe experiment with adding some more of the traditional Christmas spices such as ground cloves and ginger. Top with some cranberries and indulge in a Whole30 festive spirit!

Let me know what you think when you try it! Happy Whole30! 

Elle

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Yield: Makes 4 small servings / 2 generous servings

Jamaican Spiced Green Banana Porridge

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This authentic Jamaican green banana porrridge recipe was inspired when I needed something other than eggs and advocado to eat for breakfast on Whole30. I changed some of the ingredietnts to make a flavoursome, warming, filling and compliant dish.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 4 green bananas / 2 large green plantains
• 1/2 cup of coconut milk
• 1 cup of water
• 1 1/2 teaspoons (tsp) Cinnamon
• 1/2 tsp Nutmeg
• 1/4 tsp Allspice
• 1 tsp Salt or to taste

Instructions

1. Pour the coconut milk and water into your blender / food processor. Peel the plantain / banana one by one chopping into 2 inch pieces. Add to blender and pulse till pureed until all bananas have been aded.
2. Transfer the mixture into a pot over a low / medium heat. Stir in the cinnamon, nutmeg, allspice and salt, stirring continuously.
3. Continue stirring until the porridge thickens. If required add extra water until you reach your desired consistency.
4. Serve into bowls and garnish with toppings.

Notes

Optional Toppings: ripe banana, desiccated coconut, raspberries, almond butter, blueberries, cacao nibs

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 342Total Fat: 7gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 596mgCarbohydrates: 76gFiber: 7gSugar: 36gProtein: 3g

Recipe inspiration from Cook Like A Jamaican.