Baked banana porridge served in a baking dish

Baked banana porridge

  • 1
  • 2
  • 3
  • 4
  • 5
(18 ratings)

Prep: 5 mins Cook: 25 mins

Easy

Serves 2

Start the day right with this healthy baked banana porridge containing walnuts, banana and cinnamon. It's a filling breakfast that will keep you going until lunch

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: Per serving

  • kcal405
  • fat15g
  • saturates2g
  • carbs52g
  • sugars18g
  • fibre6g
  • protein12g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 small bananas, halved lengthways
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 100g jumbo porridge oats
  • ¼ tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 150ml milk of your choice, plus extra to serve

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 4 walnuts, roughly chopped
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

Method

  1. Heat oven to 190C/170C fan/gas 5. Mash up one banana half, then mix it with the oats, cinnamon, milk, 300ml water and a pinch of salt, and pour into a baking dish. Top with the remaining banana halves and scatter over the walnuts.

  2. Bake for 20-25 mins until the oats are creamy and have absorbed most of the liquid.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
ersdtfghvbj
17th Jun, 2019
2.05
Not much flavour at all, and quite dry. I'd stick to overnight oats for better flavour and texture and it's much easier.
watsonfamily
27th Jan, 2019
3.05
I have to agree that this is a prolonged way of making porridge. I was expecting something a bit better but it was nice.
Howard Hughes's picture
Howard Hughes
26th Dec, 2018
2.05
Never again. Very disappointed with the result. Just felt like a lot of extra effort and time when you might as well make it the usual way and get a better result. Took longer to cook than the recipe.
Claire Mclean's picture
Claire Mclean
18th Dec, 2018
3.05
I made this for my husband’s breakfast, as he is recovering from 2 heart attacks, he is trying to eat healthy breakfasts. I followed the recipe to the letter and it turned out very stodgy. I was quite disappointed. Hubby was very impressed though, he thought it was very sweet and loved the taste of the banana all the way through the porridge. I had to use another good glug of milk to loosen the porridge before it went into the bowl though! I am Scottish. I have been eating porridge all my days. Porridge is supposed to have a creamy texture. It is not supposed to be stodgy. If it is, then you are not doing it right. Also, porridge has to be stirred constantly, to encourage the oats to breakdown and absorb the fluid. We have a special tool for that job in Scotland, it’s called a Spurtle. No spurtle, no problem, just use a balloon whisk. In a pot on the hob, Milk/Water equal amounts, add your porridge oats, half a tsp of both cinnamon and ginger and apply heat. Stir and mix until creamy. Put it in a bowl, add fruit, and milk if required or a wee bit of honey. That’s it. Easy. It takes 5 mins to make. Why over complicate things?
Bd12
8th Nov, 2018
5.05
Love this recipe! First time I followed the recipe and it was delicious, and the second time I added blueberries, 1/4 tsp each of baking powder and vanilla extract and cooked it for slightly longer and it was even better! Tastes like a dessert, definitely reccomend adding blueberries, even if they’re frozen ones.
bigbee89
29th Sep, 2018
5.05
I have made this twice in 2 days. It seems like quite an easy way to make good porridge (no standing over the hob). I preferred it nice and soft - in my oven nearer the 25min time. Also I liked the banana chunks on top cut a bit smaller than suggested but It doesn’t look as pretty.
natmartx
25th Jun, 2018
Is this ok to bake and then eat for breakfast for a few days? Thanks.
goodfoodteam's picture
goodfoodteam
28th Jun, 2018
Thanks for your question. This is best served fresh as it will tend to become solid over time.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?