Breakfast & Brunch/ Jamaican & Caribbean

Traditional Jamaican Green Banana Porridge

Traditional Jamaican Green Banana Porridge in wooden bowl

This super quick and easy breakfast recipe is packed with vitamins, minerals, and nutrients – a nutritious and delicious way to start your day!

I grew up on this and it’s actually my favourite kind of breakfast. Of all the oatmeals and porridges I’ve tried – I always return to this one. Its base is green cooking bananas (not the yellow ripe ones we eat regularly). Green bananas are an excellent source of vitamins and minerals, full of fibre, great for diabetics, and our heart. This recipe is essentially an excellent way to start off your day – nutritious and tasty!

Recipe Tips and Notes

Consistency – It’s all up to you! When using your blender to combine all the ingredients, you can blend until smooth like butter, or you can leave it with a bit of texture. I personally like it in-between.

Avoid Lumps – When adding the blended ingredients to the water, you want to ensure that you stir constantly to avoid any lumps being formed. You also want to ensure you are cooking at a medium/high heat. This will keep the bottom of the porridge from burning. Maintain a keen eye and stir until the porridge thickens.

The Process

Pairs well with Hard Dough Bread and Jamaican Excelsior Water Crackers

Green Banana Porridge

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This super quick and easy breakfast recipe is packed with vitamins, minerals, and nutrients - a nutritious and delicious way to start your day!


  • 3 Medium Green Cooking Bananas
  • 1¾ cup Milk (or milk alternative) divided
  • 1 tbsp Flour used to thicken the porridge
  • 2 cups Water
  • 1 tsp Vanilla optional
  • ½ tsp Cinnamon or 1 Cinnamon Stick or Nutmeg
  • ½ tsp Salt or to taste
  • Condensed Milk or Sugar to taste



Wash, peel, and slice bananas into chunks then set aside.


In a medium sauce pot, add water and bring to a boil.


In a blender, combine the banana, 1 cup milk, flour, salt, vanilla and cinnamon or nutmeg (if using a cinnamon stick, leave out). Puree until you've achieved your desired consistency (smooth or chunky).


Pour mixture into boiling water; if using cinnamon sticks, add in as well. Stir constantly to prevent lumping. Continue stirring until mixture thickens.


After approx. 8-10 minutes, or when porridge has thickened and has slow large bubbles, add remaining ¾ cup of milk if necessary. Stir and let simmer on low heat for another 10-12 minutes or until desired consistency is reached.


Sweeten with condensed milk or sugar to taste.


Serve hot, and enjoy!


A. You may not need to use the full amount of remaining milk. Add as much as you need, to reach your desired consistency. B. You can use whichever spices you have on hand or prefer. Personally, I like nutmeg, cinnamon and vanilla... all work well with this recipe. However, you can also use almond essence. Keep the spices to a minimum because you don't want them to overpower the taste of the banana.

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