Sweet Rebellion & Green Banana Porridge

I’ve been thinking about what recipes I could share that are true to my roots and that would be pluses for your overall health, and I think Jamaican green banana porridge is the perfect intro.

Let me put it like this, the Western world has inflammation inducing, blood sugar spiking (and just oddly textured) oats/oatmeal for breakfast, while Jamaica has the unsung hero — green banana porridge feat. a fruit, that when GREEN and UNRIPE, soothes digestive issues (IBS and constipation), great for your heart, loaded with potassium, and a whole lot more. So if all that sounds incredible, beyond the fact that this TASTES incredible…let me take you to Jamaica, well your tastebuds.

〰️The Recipe〰️

〰️For the Banana Porridge:

- 3 Green Bananas **Must be GREEN - I had to use mildly green because LA heat is causing them to ripen before arriving in store.

- 2 1/2 Cups of Water

Peel bananas and combine with water in a blender and blend till smooth. Pour into a pot and add in:

1/4 Tsp Nutmeg

1/4 Tsp Cinnamon

1/4-1/2 Tsp Salt (Up to your taste)

1/4 Tsp Allspice (Optional)

1 Tsp Vanilla Extract

Stir and set aside to prep your sweetened coconut cream/milk.

For the Coconut “Condensed Milk”:

- 1 Cup of Coconut Cream (or Coconut Milk, it will be thinner if you choose the milk)

- 1/4 Cup Maple Syrup (or Coconut Nectar, Honey, Date Syrup, etc.)

Get a small pot and combine ingredients and cook on a simmer for a few minutes, just to allow it to get a caramelized color and slightly thicker. Take off heat and set aside.

Cook your banana mixture on a medium-high heat for about 5 minutes until thick and glossy. Add in your sweetened coconut cream/milk slowly while stirring. Cook for another few minutes and take off heat to serve.

Top with fresh banana or lightly cooked in olive oil. Add a dash of nutmeg and/or cinnamon to top.

Picture yourself on the island by the beach and enjoy.