Do you like bananas? Do you like porridge? Have you ever combined the two in a bowl of hearty banana porridge that comes to life with a touch of ground cinnamon and a sprinkling of nutritious chopped nuts?
Whether you make it in a pan or make it in the microwave (the method I've used here), you’ll have yourself a winning breakfast to get the day started right.
If you dig this combination of ingredients, there's a good chance you'll also be interested in these two-ingredient banana oat cookies.
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What you'll need
To make this hearty porridge, you'll need:
- Porridge oats as the main ingredient
- Ripe banana to mash and mix in
- Ground cinnamon for its sweet spice flavour
- Pecan nuts (or walnuts) to chop and mix through
- Optional extras in the form of agave syrup and vanilla extract
How to make banana porridge
Peel the banana and break into pieces in a bowl. If you like, you can also save some to slice over at the end.
Mash with a fork until you have a thick liquid consistency. Set aside.
To a microwave-safe bowl (large enough to let the porridge expand), add the oats, plant-based milk, water, and cinnamon. Stir to combine.
Cook in the microwave on high power for 1½ minutes. Give it a quick stir.
Cook for another minute or so, keeping an eye on it and stirring again if necessary to prevent expanding or spilling over.
From this point on, continue with 30-second blasts until you have the consistency you want. I find that 3 minutes total cooking time is usually enough, but it depends on your microwave (and bear in mind the porridge will thicken as it cools).
Meanwhile, roughly chop the pecan halves into small pieces.
Carefully remove the porridge from the microwave. Stir in the mashed banana and agave syrup (optional).
Sprinkle with the chopped pecans, add sliced banana (if using), and allow to cool slightly before eating.
What goes well with banana porridge?
It obviously comes down to personal preference, but I like the combo of agave syrup (or maple syrup) and a small amount of vanilla extract. Peanut butter is also a good addition, as well as a sprinkling of extra nuts, seeds, or dried fruit.
You can find a detailed list of porridge topping ideas over on my main porridge recipe post.
Make sure your bowl is big enough and be sure to stir a couple of times during cooking. Covering with cling film (plastic wrap) is also an option, with a small hole in the top, but I find that this isn't necessary for one serving.
You'll want to use porridge oats, which have been rolled flat and processed in order to cook quickly. Coarser oats such as 'pinhead' or 'steel-cut' varieties need much longer to cook (see also this vegan haggis recipe that uses them).
I generally go with oat milk or soy milk – check out my main microwave porridge recipe for a comparison of the different plant-based milks.
If using a pan, bring the oats, milk, water, and cinnamon to a gentle simmer and cook for around 4-5 minutes. Stir regularly to prevent sticking and add a little extra liquid if necessary. Once cooked, stir in the mashed banana, agave syrup, and pecans.
Once cool, store any leftover porridge in the fridge for three to four days or freezer for three to four months. You may want to add a little extra liquid when reheating.
Variations and tips for banana porridge
- Bowl: Make sure you use a bowl that's labelled as microwave-safe (i.e. doesn't contain any metal elements).
- Larger quantities: If scaling up the amounts, use a larger bowl and consider covering with cling film (pierced). You'll probably need to microwave for slightly longer and stir the porridge a few more times depending on how much you're making.
- Water/milk: This recipe goes half and half, but you could go with all milk or even all water.
- Walnuts: If you don't have pecans, walnuts would make a good substitute.
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More vegan recipe ideas
You can also check out my full list of vegan breakfast recipes.
Banana Porridge with Cinnamon and Pecans
- 1 medium banana
- ½ cup (40 g) porridge oats (see notes)
- ½ cup (120 ml) plant-based milk
- ½ cup (120 ml) water (you can start with slightly less and add as desired)
- ½ teaspoon ground cinnamon
- 6-8 pecan halves
- 2 teaspoons agave syrup (optional)
- Peel the banana and break into pieces in a bowl (you can also save some to slice over at the end). Mash with a fork until you have a thick liquid consistency. Set aside.
- To a microwave-safe bowl (large enough to let the porridge expand), add the oats, plant-based milk, water, and cinnamon. Stir to combine.
- Cook in the microwave on high power for 1½ minutes. Give it a quick stir.
- Cook for another minute or so, keeping an eye on it and stirring again if necessary to prevent expanding or spilling over.
- From this point on, continue with 30-second blasts until you have the consistency you want. I find that 3 minutes total cooking time is usually enough, but it depends on your microwave (and bear in mind the porridge will thicken as it cools).
- Meanwhile, roughly chop the pecan halves into small pieces.
- Carefully remove the porridge from the microwave. Stir in the mashed banana and agave syrup (optional) and sprinkle with the chopped pecans (and sliced banana if using). Allow to cool slightly before eating.📸 See recipe steps >📖 Table of contents >See my main post on microwave porridge for more info on equipment, topping, ideas, and different plant-based milks).
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Well, yummy! This recipe is a five star for sure. The only modification I did was to add 1 scoop of plant based protein powder to up the protein content and I increased the liquid to 1.5 cups because of the addition of the protein powder. The recipe made a really nice big serving that will keep me powered through my morning workout and on I'm sure. It's very customizable, too, which is always a good thing.
The Pesky Vegan
Thanks, I haven't tried many protein powders myself but sounds like a good addition!