Caramelised Banana Porridge

Since I was 12 years old we have gone to Cornwall every summer.

One dessert which always featured was barbecued bananas. Dad would wrap whole bananas in foil and place them on the barbecue until the skin was blackened and the flesh soft and sweet. Once cooked we would peel away the hot foil, making sure not to burn our fingers in the process.

Baked bananas are buttery, golden and intensely sweet. And this porridge transports me to those times on the beach, surrounded by friends and family, burning our fingers and tongues eating delicious baked bananas.

Ingredients

Serves 1

Porridge

• 1 banana

• pinch of cinnamon

• 1/2 cup oats

• 1/2 cup milk

• 1/2 cup water

• 1 tsp honey

• Pinch of salt

Topping

• 1 tsp butter

• 1 tsp honey

• nuts, chopped

(Notes on substitutions found below the method)

Method:

1. Mash one half and combine with the remaining porridge ingredients. . On the hob: place the ingredients in a saucepan, bring to boil and simmer for 4-5 minutes stirring regularly to make it rich and creamy. In the microwave: place the ingredients in a microwave proof bowl, then microwave on high for 1 minute, give it a good stir for 30s minutes. Put back in the microwave for 2-3 minutes stirring regularly to make it rich and creamy.

2. For the caramelised banana, melt the butter and honey in a non-stick frying pan and place the banana cut side down in the pan. Cook on a low heat for 5 minutes until caramelised on the bottom.

3. Top your porridge with the caramelised banana, chopped nuts and an extra drizzle of honey.

Notes and substitutions:

• Oats: I use regular porridge oats, but you can use any type. Just adjust the cooking time.

• Milk: Any milk works, including soy and nut milks.

• Honey: You can replace with the same quantity of any sweetener (maple syrup, sugar etc)