A delicious and authentic Caribbean vegan banana porridge recipe, made with green bananas, almond milk, cinnamon, vanilla, and nutmeg. Perfect for a warm breakfast.
Peel and cut green bananas in quarters and place in blender with 4 cups water. Blend on high until smooth, about one minute. Pour the banana purée into a pot. On medium heat, add your whole cinnamon stick and vanilla bean pod (sliced in half and scraped). Vanilla extract and cinnamon powder work well too if whole cinnamon stick and vanilla beans are unavailable. Stir mixture for about 10 minutes, stirring continuously. This is very important to prevent lumps and sticking to the bottom of the pot. After about 10 minutes, your banana mixture should start to thicken naturally very rapidly. Stir in milk of choice (almond milk was used here), continuously mix with a whisk until the mixture becomes less thick. Use about 2-3 cups for desired thickness; some who prefer a little thicker add less milk. Sprinkle in your mixed essence, salt, and nutmeg. An authentic Caribbean recipe will add sweetened condensed milk now for desired sweetness (optional). Remove from heat. Before serving, remove the cinnamon stick and vanilla bean pod. Serve hot. Enjoy.
