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Bananas Foster Porridge

We love a good Bananas Foster, so we decided to make a warm, delicious porridge out of it!

Spiced cornmeal serves as the foundation of this SJ favorite. A buttery rum sauce complements the sweetness of the bananas in the best possible way. Serve this with some chopped pecans to layer in some crunch.

Recipe:

Bananas Foster Porridge

Serves 3

Ingredients

For the porridge

  • 3/4 cup finely ground cornmeal
  • 3 cups water
  • 1/2 cup whole milk
  • 3/4 cup dark brown sugar
  • 2 bay leaves
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt
  • 1 tbsp butter, unsalted

For the sauce

  • 4 bananas
  • 8 tbsp butter, unsalted
  • 1 cup brown sugar
  • 1/4 cup spiced rum (optional)
  • Chopped pecans, garnish

Instructions

  • Add cornmeal and water to a medium saucepot and bring to a boil over medium-high heat. Stir until slightly thickened. Whisk in milk, brown sugar, spices, and bay leaves. Simmer until thickened completely (the texture will be similar to oatmeal), stirring often to prevent lumps. Remove from heat and stir in butter. Set aside.
  • Melt butter in a separate pan over medium-high heat. Add in brown sugar and stir until combined into a sauce. Add bananas, toss to coat, and bring to a simmer. If using, add rum to the pan. Tip the pan to catch fire and allow the alcohol to burn off. Spoon bananas and sauce over the top of the porridge and serve hot. Garnish with chopped pecans and flaky sea salt.

Ingredients

For the porridge

  • 3/4 cup finely ground cornmeal
  • 3 cups water
  • 1/2 cup whole milk
  • 3/4 cup dark brown sugar
  • 2 bay leaves
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt
  • 1 tbsp butter, unsalted

For the sauce

  • 4 bananas
  • 8 tbsp butter, unsalted
  • 1 cup brown sugar
  • 1/4 cup spiced rum (optional)
  • Chopped pecans, garnish

Instructions

  • Add cornmeal and water to a medium saucepot and bring to a boil over medium-high heat. Stir until slightly thickened. Whisk in milk, brown sugar, spices, and bay leaves. Simmer until thickened completely (the texture will be similar to oatmeal), stirring often to prevent lumps. Remove from heat and stir in butter. Set aside.
  • Melt butter in a separate pan over medium-high heat. Add in brown sugar and stir until combined into a sauce. Add bananas, toss to coat, and bring to a simmer. If using, add rum to the pan. Tip the pan to catch fire and allow the alcohol to burn off. Spoon bananas and sauce over the top of the porridge and serve hot. Garnish with chopped pecans and flaky sea salt.
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