This creamy banana porridge is so cozy - like a hug for your stomach! Porridge is a great staple breakfast to have on morning rotation, with endless ways to spruce up a bowl. Here's a favourite version right now.
This creamy banana porridge is a delicious way to level up your morning oats!
What’s special about this bowl is that you actually cook banana with the oats. As the banana warms and softens, it infuses a yummy banana flavour and natural sweetness throughout the porridge.
Here, the key is to use a nice extra ripe banana – not all banana’s are equal. We’re talking the one’s in the fruit bowl that are fully yellow with some brown and black flecks; maybe even a few days away from being banana cake.
This is because the main component of an unripe green banana is starch – up to 80%. As they ripen, the starches convert to sugars, until they end up being less than 1% starch by the time fully ripe. So, ripe = sugar = sweetness = yum.
You’ll also notice a ripe banana really kicks up the flavour profile – a banana will taste more, well, banana.
Oats are cheap, accessible, filling, and rich in dietary fibre and energy. They’re also a versatile base; with endless ways you can spruce up a classic bowlful. Here are some (subjectively fun) nutritional facts about oats:
Go ahead and add more chopped banana, or even a nice big drizzle of peanut butter. Banana and peanut butter are an ace pairing – like PB and jelly or Nutella and banana, they’re a match made in foodie heaven.
The milk you use will impact the protein content of this dish, which is important to keep in mind if you’re being particularly mindful of protein intake.
Per 250ml serve, a cup of dairy milk offers around 7-8g of protein, while soya milk is the closest alternative with around 7.8g/cup. Otherwise, nut, oat & rice work well (I use all, often), just not as rich in protein – for comparison, rice or almond will offer 1-2g/cup.