Banana Porridge is a Jamaican breakfast staple — green bananas blended with coconut milk, nutmeg, cinnamon, and vanilla into a smooth, creamy, warming porridge. It is the Caribbean answer to oatmeal, served at every Jamaican breakfast table alongside cornmeal porridge, a nourishing start to the day that is naturally gluten-free and vegan.
Banana Porridge is a cornerstone of the Jamaican breakfast tradition. In Jamaica, 'porridge' refers to any warm, creamy, starchy breakfast dish — cornmeal porridge (already in the database), banana porridge, peanut porridge, and oat porridge are all staples. Banana porridge is made by blending green (unripe) bananas with coconut milk and spices, then simmering until thick. It is naturally sweet, naturally vegan, and naturally gluten-free — a reflection of the African and indigenous roots of Jamaican cuisine. Every Jamaican child grows up on it.
A bowl of smooth, creamy, pale-green porridge, warm and comforting, with the subtle sweetness of banana, the warmth of nutmeg, and the richness of coconut milk. It is sweeter than oatmeal, creamier than polenta, and uniquely Caribbean. Eat it with hard dough bread for the full Jamaican breakfast.
The bananas must be green (unripe) — ripe bananas would be too sweet and would not give the right texture. They are peeled, chopped, and blended with coconut milk and water until completely smooth (no lumps). The mixture is then simmered with spices until it thickens. The coconut milk is essential (it provides the creaminess — no dairy is used traditionally).
Variations
Some add condensed milk for sweetness; some use different spices; some add oatmeal for thickness; the banana ripeness varies.
On the Palate
Where Banana Porridge sits in the Jamaican flavor cloud
Ingredients
Serves 4How it's made
6 steps · 20 min active + 10 min waiting
- 15 min
Peel 3 green bananas; chop into chunks.
- 25 min
Blend the bananas with 400 ml coconut milk and 200 ml water until completely smooth.
Watch outBlend the green bananas absolutely smooth before cooking — any lumps now set into gritty bits later; the batter should pour silky.
- 32 min
Pour into a pot; add 1 tsp nutmeg, 1 tsp cinnamon, 1 tsp vanilla, and a pinch of salt.
- 410 min
Simmer over medium-low heat 10 minutes, stirring constantly, until thick.
Watch outStir constantly over medium-low as it thickens — the starch grabs the bottom of the pot fast, and an unstirred porridge scorches and tastes burnt.
- 52 min
Sweeten with 2 tbsp condensed milk or sugar.
- 61 min
Serve hot.
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