Mmmm, I can still remember the smell when I first made this recipe — it filled the whole apartment and got my sister out of bed.
I do use a lot of bananas in my recipes, especially for breakfast, but this caramelised banana takes it to another level.
The banana is caramelised with coconut sugar and I did the same with some shredded coconut and pecans. The flavour that came out was simply magical. A breakfast that never gets boring and would never fail to amaze me, even if I had to eat it three times a day!
Variations: If you don’t have millet flakes to hand you can either replace them with quinoa flakes or just use oats.
Method:
- Make the porridge by bringing the water and salt to the boil in a saucepan. Add the oats and millet flakes and cook over a medium heat for 2–3 minutes. Slowly add the milk, then the coconut oil and coconut nectar or sugar.
- Stir well and cook for about 5 minutes, stirring occasionally.
- For the caramelised banana, heat up the coconut oil in a small frying pan over a medium heat. Halve the banana lengthwise and place in the pan with the cut side down. Reduce the heat a bit.
- Sprinkle the shredded coconut over the bananas, add the pecans into the pan and sprinkle the coconut sugar on top.
- After 2–3 minutes, turn the bananas over and caramelise on the other side for 2–3 more minutes. Take off the heat.
- Pour the porridge into a bowl and place the caramelised bananas and pecans on top.
- Drizzle some coconut nectar over everything, enjoy the beautiful aroma and dig in!
First published in the JC January 11 2017
