Jamaican banana porridge is a smooth, warming breakfast made by blending green cooking bananas with water, then simmering them with coconut milk and gentle spices. This version is creamy and easy to tailor, with condensed milk for sweetness and cinnamon, nutmeg, and optional allspice for a familiar island-style flavor.
Ingredients
- 4 medium green cooking bananas, about 1 lb 2 oz (500 g) peeled and sliced
- 2 cups water (480 ml), divided
- 1 cup full-fat coconut milk (240 ml)
- ½ teaspoon fine salt (3 g)
- ½ teaspoon ground cinnamon (about 1.3 g)
- ¼ teaspoon freshly grated or ground nutmeg (about 0.5 g)
- ¼ teaspoon ground allspice (about 0.5 g), optional
- 1 teaspoon vanilla extract (5 ml)
- 2 tablespoons sweetened condensed milk (30 ml), plus more to taste
- 1 tablespoon brown sugar (12 g), optional if you prefer a sweeter porridge
Instructions
- Prepare the bananas. Trim the ends from each green banana and score the peel lengthwise with a small knife. Peel away the skin; it can be stubborn, so work carefully and keep the blade pointed away from your hand. Slice the peeled bananas into roughly ½-inch (1 cm) rounds. If the cut surfaces feel sticky, rinse them briefly and pat them dry before blending.
- Blend until smooth. Put the banana slices and 1 cup (240 ml) of the water in a blender. Blend until the mixture is as smooth as you can get it, pausing to scrape down the sides if needed. Depending on your blender, this may take 30 to 60 seconds. If it struggles, add a tablespoon or two of water from the measured amount rather than forcing the motor. A smooth slurry now is the best way to prevent lumps later.
- Warm the liquid and spices. Pour the remaining 1 cup (240 ml) water and the coconut milk into a medium, heavy-bottomed saucepan. Whisk in the salt, cinnamon, nutmeg, and allspice, if using. Set the pan over medium heat and warm the liquid until it is steaming and just beginning to simmer, about 4 to 5 minutes; do not let it boil hard.
- Add the banana slurry gradually. Reduce the heat to medium-low. Whisk the warm coconut mixture continuously as you pour in the blended banana in a slow, steady stream. Keep whisking for 2 to 3 minutes, scraping the bottom and corners of the pan so the thickening banana does not catch. The porridge should look evenly combined, without pale lumps or raw-looking streaks.
- Simmer until cooked and creamy. Cook gently for 15 minutes, stirring frequently with a whisk or heatproof spoon. Once the mixture begins to thicken, stir almost constantly and keep the heat low enough that it bubbles only softly. The porridge is ready when it is glossy, thick enough to coat a spoon, and no longer tastes starchy or raw. If it becomes thicker than you like, stir in warm water a few tablespoons at a time.
- Sweeten and finish. Stir in the vanilla and condensed milk. Taste carefully, then add the optional brown sugar or a little more condensed milk if you want it sweeter. Cook for another 2 to 3 minutes, stirring, to blend the flavors. Serve hot while it is soft and spoonable; it will continue to thicken as it stands.
Tips
- Choose green bananas, not ripe dessert bananas. The firm, unripe fruit gives this porridge its body and mild flavor. Yellow, spotted bananas are sweeter and much softer, so they can make the result loose, overly sweet, and closer to a fruit pudding than the usual breakfast porridge.
- Blend before heating the banana. Adding slices directly to hot liquid can leave small cooked pieces and make a lumpy bowl. If you do not have a blender, grate the peeled bananas finely, then whisk them into cool water until smooth before adding the mixture to the pan.
- Control the heat and keep stirring. Banana starch thickens quickly and can stick to the bottom of a pan. A heavy-bottomed saucepan, low simmer, and frequent scraping help prevent scorching. If a thin film begins to catch, lower the heat immediately and move the porridge to a clean pan without scraping up any burnt bits.
- Adjust sweetness at the end. Condensed milk varies in sweetness and also adds dairy richness. Start with the stated amount, taste after simmering, and add more only if needed. For a dairy-free bowl, use brown sugar or a little maple syrup instead; the flavor will be less milky.
Serving Suggestions
Serve the porridge warm in small bowls as a filling breakfast. A light sprinkle of cinnamon or freshly grated nutmeg makes a simple finish, while sliced ripe banana, toasted coconut, or a few raisins add sweetness and texture. If you like a looser bowl, offer warm milk or hot water at the table so each person can thin their serving without changing the consistency of the whole pot.
Jamaican breakfasts are often substantial, so this porridge can be served on its own or alongside toast, hard-dough bread, or a small savory breakfast. Keep any accompaniments mild; the banana and spice flavor is gentle, and very salty or heavily seasoned sides can overwhelm it. For children or anyone new to the dish, serve a small portion first and let them add condensed milk or sugar to taste.
Variations
Make it dairy-free: The base is already made with coconut milk, but condensed milk contains dairy. Replace it with 1 to 2 tablespoons (12 to 25 g) brown sugar, or use a dairy-free sweetened condensed coconut product if available. The sugar version is less creamy, so add a splash of coconut milk when serving if you want a richer finish.
Use evaporated milk: For a more traditional dairy-rich variation, replace half of the coconut milk with evaporated milk, keeping the total liquid amount the same. It gives the porridge a fuller, milky taste and makes it unsuitable for people avoiding dairy. You can still use condensed milk for sweetness, but begin with less and adjust after tasting.
Change the spice balance: Cinnamon and nutmeg are the main warm notes here. Leave out the allspice if you prefer a softer flavor, or add a tiny pinch of ground ginger for extra warmth. Whole spices are not necessary; if you use a small piece of cinnamon stick, remove it before serving so the texture stays smooth.
Make a smaller or richer batch: The recipe halves easily, but blend the banana with enough water to keep the blades moving. For a richer version, replace up to ½ cup (120 ml) of the water with additional coconut milk. Avoid replacing all the water, since the porridge can become heavy and may need more attention to keep it from sticking.
Storage and Reheating
Cool leftover porridge promptly and refrigerate it in a covered container within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. It will set quite firmly as the banana starch cools, so a chilled portion is not a reliable guide to its final serving texture. For longer storage, freeze individual portions in airtight freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator; freezing may make the texture slightly less smooth, but stirring well while reheating usually brings it back together.
Reheat one portion in a small saucepan over low heat with 1 to 3 tablespoons (15 to 45 ml) water or milk, stirring often until smooth and steaming. Add liquid gradually because a little may be enough to loosen it. For food safety, reheat leftovers to 165°F (74°C), checking with a food thermometer, and avoid warming the same portion repeatedly. A microwave also works: heat in short intervals, stir between each one, and add a splash of liquid if the porridge is too thick. Discard any portion left at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make Jamaican banana porridge with ripe bananas?
Green cooking bananas are the best choice because they blend into a starchy, mild base that thickens as it cooks. Ripe bananas are sweeter and softer, and the finished porridge can taste more like sweet mashed fruit. If ripe bananas are all you have, use less added sweetener and expect a different texture rather than a close substitute.
How can I tell when the porridge is cooked?
After about 15 minutes of gentle simmering, it should look glossy and cohesive, coat the back of a spoon, and taste smooth rather than chalky or raw. Cooking time can vary with the ripeness and size of the bananas and the pan. If it is still starchy, continue cooking in 2-minute increments, stirring frequently.
Why did my porridge turn lumpy?
Lumps most often form when the banana slurry is poured into hot liquid too quickly or is not whisked in thoroughly. Pour it in slowly while whisking, then keep scraping the bottom as it thickens. If a few small lumps remain, briefly whisk the porridge vigorously off the heat; an immersion blender can smooth it, but use it carefully to avoid splashing hot porridge.
Can I prepare it ahead?
Yes. Cook the porridge fully, cool it promptly, and refrigerate it in a covered container for up to 3 to 4 days. It becomes much thicker overnight, so reheat it gently with water or milk and stir until smooth. For the freshest texture, you can also peel and slice the bananas shortly before blending, but do not leave the cut fruit out for an extended period.
What can I use instead of coconut milk?
Evaporated milk or whole milk can replace the coconut milk in the same amount for a dairy-based version. The result will have a more straightforward milky flavor and lose the subtle coconut note. For a dairy-free alternative, use another unsweetened plant milk, though thinner options may make the porridge less rich; add liquid gradually and adjust the final thickness to taste.
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