Caramelized Banana Porridge with Pecans, Almond Butter & Jam Inspired by Levi Roots

Levi Roots picked porridge as one of his Desert Island Dishes, saying his grandmother made the best porridge and that it reminds him most of childhood. Born in Jamaica and raised by his grandparents until he moved to the UK at 11, many of his memories are rooted in island life. In Jamaica porridge is made in many ways — from plantain and cornmeal to bananas — and is often drunk as well as eaten. A traditional Jamaican banana porridge can be made by pureeing bananas and warming them to thicken, which differs from the oat-based porridge more familiar in the UK.

I love porridge: it’s a warming, satisfying breakfast that stays with you through the morning. My father made it with water and a pinch of salt when I was small; later I added milk and found the texture and flavour transformed to something rich and comforting. The little pinch of salt stayed with me — it does wonders for depth of flavour.

When cooking for groups in lodges I often made large pots of porridge, adding milk as needed so the meal became ever creamier. People would ask if I’d added cream; even without it, porridge can be luxurious. This banana porridge is simple to prepare: cook oats, stir in chopped banana, and top with quick caramelised bananas. The caramelised bananas are one of my favourite quick treats — they’re in my cookbook and I use them often because they taste so good.

I also love rice pudding with jam, so I added a dollop of jam to this porridge. The jam, almond butter and pecans complement the bananas beautifully. Although it looks like a lot of toppings, the combination transforms a regular bowl of porridge into something special. It’s a breakfast that might just make you leap out of bed — and your family will wonder what’s different about you.

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For the porridge:

• 110 g 4oz oats
• 275 ml 9 1/2 fl oz. milk
• 1/2 banana, chopped
• pinch of salt

For the caramelised bananas:

• 1 tsp light brown sugar
• 1 tsp butter
• 1 tsp coconut oil
• 2 small bananas, sliced long ways, or into coins

Toppings:

• Dollop of blackberry jam
• Dollop of almond butter
• Handful of pecans

• Make the porridge: put the oats in a pan with the milk and the pinch of salt if using. Bring to the boil, then reduce to a gentle simmer. Cook for about 5–7 minutes until the oats are thick and creamy but not gluey. If the porridge becomes too thick, add a splash more milk and stir; repeat until you reach the desired consistency. When ready, stir in the chopped banana.
• Make the caramelised bananas: melt the butter, coconut oil and brown sugar in a frying pan over medium heat. Add the sliced bananas and fry for a minute or so until golden, then flip and brown the other side.
• Optional: after removing the bananas, toss the chopped pecans in the pan briefly to coat them with the sticky caramel for extra flavour.
• Serve: spoon the porridge into bowls, top with the caramelised bananas, add a dollop of almond butter and a spoonful of blackberry jam, then scatter with the pecans. Enjoy.