Banana sticky toffee porridge

All the flavours of a classic sticky toffee pudding in porridge form, with caramelised bananas, crunchy pecans and a luscious date syrup on top.

If you like sticky toffee pudding, this recipe is for you. The medjool dates are my secret ingredient and produce the most irresistible caramel which transforms an ordinary porridge into something extraordinary.

The pecans provide the crunch, while caramelising the bananas deepens the natural sweetness with toffee-like notes.

This is not the healthiest porridge you’ll ever eat, but it might just be the tastiest…

How To Make Banana Sticky Toffee Porridge

• Chef Catling’s recipe notes
• Recipe: Banana sticky toffee porridge
• Frequently asked questions

Tips & Notes To Know

• Use ripe but firm bananas. Avoid overly soft bananas as they’ll turn to mush when caramelised. Look for yellow bananas with minimal brown spots.
• Don’t leave out the medjool dates: Trust me, they make the most delicious caramel which is so good you’ll be adding any leftovers to pancakes, overnight oats, and homemade desserts. 
• Want a protein boost? Add a handful of mixed seeds or, better still, a scoop of unflavoured protein powder.

Banana sticky toffee porridge

Serves: 2 Prep time: 5 mins Cook time: 10 mins 10 mins

Pin

Print

Ingredients

120g rolled porridge oats
1/2 tsp ground sweet cinnamon
Pinch of nutmeg
2 ripe bananas, 1 mashed, 1 sliced
360ml semi-skimmed milk
360ml water
1 tsp vanilla bean paste
6 medjool dates
Butter or vegetable oil, for frying
1 tsp honey

To serve
Small handful of pecan nuts, roughly chopped

Instructions

Step 1
Tip the porridge oats into a small saucepan with the cinnamon, nutmeg and mashed banana. Stir well and add the milk, water and vanilla bean paste.

Step 2
Set over a low-to-medium heat and bring to a gentle simmer. Add a pinch of salt and continue to cook the porridge for 5-10 minutes or until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan.

Step 3
While the porridge cooks, place the dates and a pinch of salt in a separate saucepan with a splash of boiling water. Cook over a low heat, stirring occasionally, until a smooth pourable sauce forms, adding a splash of water if it starts to thicken too much. (Alternatively, you can just use a blender).

Step 4
Meanwhile, heat a small knob of butter or 1 teaspoon of oil in a small frying pan and add the banana slices. Drizzle with honey and cook over a medium heat until nicely caramelised.

Step 5
Divide the porridge between bowls and top with the date caramel (reserve any leftovers for another time). Garnish with caramelised bananas and a scattering of chopped pecan nuts, if desired, before serving.

Frequently Asked Questions

What Kind Of Oats Should I Use For My Porridge?

Traditionally you should use oatmeal. Rolled oats are actually forbidden in the Golden Spurtle World Porridge Championships (yes, that’s really a thing), but they do produce a slightly chunkier texture which I prefer over a fine, smooth consistency.

Ultimately, it comes down to personal preference, but it’s worth noting that the nutritional profile is higher for minimally processed oats.

What Are Medjool Dates?

Native to Morocco, medjool dates are super sticky flavour bombs, which can be eaten as a snack or used in sauces, batters and sticky toffee pudding to add texture, richness and pops of sweetness.

Be warned: They don’t come cheap and in their rawest form, they are capable of pulling out fillings. However, when heated and mixed with a little water, they form the most irresistible caramel which can be used to drizzle over pancakes, porridge or overnight oats for an extra dose of decadence.

Can I Use Maple Syrup In Place Of Honey?

Yes. Honey is usually a touch sweeter than maple syrup, so you may want to use slightly more maple syrup than the amount of honey called for in the recipe. However, they are basically like for like with the only major difference being the price.

How Do I Make Banana Sticky Toffee Porridge Vegan And Dairy Free?

Use maple syrup and vegetable oil instead of honey and butter and substitute cow’s milk for an alternative like oat, soya, almond or coconut milk.