Burro Banana Porridge

An alkaline alternative to plantain porridge.

Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
 3 Green (unripe) Burro Banana, cubed
 1 cup Spring Water
 ½ cup Walnut Mylk
  cup Agave Nectar or Date Sugar
 2 tbsp Vegan Condensed Mylk
 Cloves, powdered
 Sea Salt
 Allspice, powdered
Banana Porridge
1

Peel and cube the unriped burro banana and blend on high speed with spring water until smoth. Pour mixture into a cup/bowl for transfer

2

Blend wanut mylk, date sugar/agave nectar

3

On medium heat in a small pot, add the blended burro banana and stir immediately and contiously as the banana thickens with wooden spoon. Do not allow the banana to clump.

4

As it bubbles, add sea salt, allspice + clove and lower heat. Continue to stir.

5

Add walnut mylk mixture to the pot to get the consistency you prefer, continue to stir and cook for 10 minutes.

6

Add vegan condensed mylk to your sweetness preference + serve while hot

7

Optional* Add ceylon cinnamon to garnish

Ingredients

 3 Green (unripe) Burro Banana, cubed
 1 cup Spring Water
 ½ cup Walnut Mylk
  cup Agave Nectar or Date Sugar
 2 tbsp Vegan Condensed Mylk
 Cloves, powdered
 Sea Salt
 Allspice, powdered

Directions

Banana Porridge
1

Peel and cube the unriped burro banana and blend on high speed with spring water until smoth. Pour mixture into a cup/bowl for transfer

2

Blend wanut mylk, date sugar/agave nectar

3

On medium heat in a small pot, add the blended burro banana and stir immediately and contiously as the banana thickens with wooden spoon. Do not allow the banana to clump.

4

As it bubbles, add sea salt, allspice + clove and lower heat. Continue to stir.

5

Add walnut mylk mixture to the pot to get the consistency you prefer, continue to stir and cook for 10 minutes.

6

Add vegan condensed mylk to your sweetness preference + serve while hot

7

Optional* Add ceylon cinnamon to garnish

Burro Banana Porridge