Plantain and Banana Puree (Labouyi Bannann) is sweet, delicious and filling. Labouyi Bannann is a typical Haitian breakfast. It can also be served at supper when dinner is eaten early in the day, as it is the norm in Haiti.
This type of puree is somewhat similar to porridge recipe and is made with green plantain, banana, coconut milk, condensed milk, cinnamon, nutmeg, lime rind and star anise.
I normally add ground ginger because it enhances the flavor of the puree. Another way to slightly change the flavor is by adding brown sugar instead of white sugar. Organic sugar goes well with the puree as well.
My family and I often make Plantain and Banana Puree for road trips because we save time and money. We all know what a good breakfast costs these days and this is cost effective.
It is filling and easy to carry in a travel mug or a tumbler. When making Plantain and Banana Puree, I recommend using a heavy-duty saucepan because the puree will sometime stick to the bottom of the pan.
Cooking on low heat while stirring with a wooden spoon is one of the best ways to avoid sticking. This may sound difficult to do, but it is not. Remember, the end result is always rewarding.
So enjoy Plantain and Banana Puree for breakfast or supper, whichever you prefer.