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caribbean

Jamaican Style Cornmeal Porridge with Peanut Butter and Banana

This simmered dish pairs cornmeal with peanut butter, banana, sliced and coconut milk, canned. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Easy
Balanced Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

15 g Protein
77 g Carbohydrates
33 g Fat
8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 54g cornmeal 200 kcal
  • 272g water 0 kcal
  • 93g coconut milk, canned 183 kcal
  • 25g peanut butter 147 kcal
  • 86g banana, sliced 77 kcal
  • 8g brown sugar 31 kcal
  • 2g ground cinnamon 6 kcal
  • 2g vanilla extract 6 kcal
  • 1g salt 0 kcal

Cooking instructions

  1. cornmealwater
    Whisk cornmeal with water in a saucepan until smooth.
  2. Place over medium heat and cook, whisking often, until it thickens, 6 to 8 minutes.
  3. cornmealcoconut milkground cinnamonvanilla extractsalt
    Stir in coconut milk, cinnamon, vanilla, and salt. Simmer 3 minutes to cook out the raw cornmeal taste.
  4. peanut butter
    Remove from heat and whisk in peanut butter until fully melted and creamy.
  5. waterbanana
    Pour into a bowl and top with sliced banana. Adjust thickness with a splash of water if needed.

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