This dish was a happy accident. It began as cheater maduros, which is a Caribbean sweet plantain dish that I alter and make with bananas. Then it was going to be bananas in coconut milk, a Thai dish. As frequently happens in kitchen, I ended up with something totally different. Creamy, sweet, more of a rice porridge. Delicious fresh out of the pan for dessert or breakfast.
- 2-3 ripe bananas, chopped
- 2 tablespoons butter
- 1-2 tablespoons brown sugar
- 1-2 tablespoons cinnamon
- 1 can full fat coconut milk
- 2 cups day-old cooked jasmine rice
- Melt butter in a large sauce pan on medium heat.
- Add bananas and stir until the bananas are golden and shimmering.
- Sprinkle brown sugar and cinnamon on the bananas. Stir.
- Pour coconut milk into the pan and keep stirring while it warms up. Feel free to mash the bananas a little if they aren’t doing it on their own already.
- Slowly add the rice, continuing to stir (think paella). You don’t want anything to burn, but you want it nice and steamy.
- Stir until the mixture is pudding-esque. You don’t want standing liquid. Then remove from heat and dish up.
I topped this with pecans at breakfast, and it added a great texture and heartiness. It would also be good with other nuts, sliced fruit or a small, small drizzle of honey. Enjoy!