I’m currently working at a British-Caribbean café, and one of the things that they do is cornmeal banana porridge. It is the most amazing thing, and not only great for breakfast. There are infinite variations of it, and I’ve been experimenting with different ingredients at home. Cornmeal banana porridge is especially handy for people with gluten intolerance, and even vegan versions can be made.
This is my current favourite:
1 banana (ripeness depending on your own personal taste)
about 1 cup of milk
generous dash of evaporated milk
a few spoonfuls of superfine cornmeal
Blend all ingredients and heat them in a small pot, stirring constantly. Once the porridge begins to thicken, regulate the thickness with milk. I like mine neither very thick nor runny.
For a vegan porridge, use coconut milk and/or cream.
You can also add plantain (as in the above video) for a more substantial porridge, add various spices such as cinnamon or nutmeg, or vary the types of sweeteners (e.g. honey, syrups, overripe bananas). I also like a combination of cow’s milk and coconut milk. The one thing I haven’t tried out is adding other types of ‘bits’ (nuts, fruit etc) or flours (e.g. coconut or almond flour). It often depends what’s in the house.