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 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.
Notes and tips for making plantain porridge
Always use a good heavy bottom pot to make the porridge. The heavy bottom pot will evenly distribute the heat and slowly bring the mixture to a boil.
This comfort food is a healthy option if you are not lactose intolerant. 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 sometimes 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 not easy to do, but it is not. Remember, the result is always rewarding.
So enjoy Plantain and Banana Puree for breakfast or supper, whichever you prefer.
- 1 green plantain peeled and cut into 2.5cm (1″ pieces)
- 1 banana ripe, cut in chunks
- 2 cups water
- 1 can coconut milk 12 oz or 13.5 oz can
- 1 can evaporated milk 12 oz can
- 2 cinnamon sticks
- 2 star anise
- 1 lime rind 1cm (0.5″)
- ½ teaspoon vanilla extract good brand extract
- ¼ teaspoon ground ginger
- ¼ cup sugar white or brown
- 1 pinch salt
- Peel plantain by removing skin. Cut in slices and set aside. Peel banana, cut in chunks and set aside. In a blender, slowly purée plantain and banana pieces with water until smooth.
- On low heat in a heavy-duty saucepan, add plantain and banana purée. Once the mixture starts to boil, add evaporated milk, coconut milk, cinnamon sticks, star anise, lime rind, ginger, vanilla extract, sugar and salt if using. Let purée cook for 15 to 20 minutes while stirring occasionally.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.