Haitian Plantain Porridge (Labouyi Bannann) is an easy and healthy Caribbean-style breakfast dish prepared with fresh green plantains. Make it using my easy recipe (gluten-free, can be made vegan).
About Haitian Plantain Porridge (Labouyi Bannann)
Haitian Plantain Porridge, also known as Labouyi Bannann is a healthy porridge prepared with fresh green plantains.
It is pretty popular in Haitian households and is often made for breakfast.
This Haitian porridge is gluten-free, creamy, easy to make, packed with Caribbean flavors, and comes together in under 30 minutes.
It can easily be made vegan too.
You can easily double or triple the recipe.
Here are some more Caribbean recipes you must try
- Jamaican Cornmeal Porridge
- Jerk Chicken
- Jerk Marinade
- Jamaican Cucumber Salad
- Jamaican Brown Stew Chicken
Green Plantain – You can easily find raw green unripe plantain in any large supermarket, grocery store, or local vegetable market. This porridge can also be prepared with ripe plantains, but the flavor will differ.
Carrot – Carrot adds a mild earthy sweetness to the porridge.
Unsweetened Evaporated Milk & Coconut Milk – These 2 ingredients give a creamy texture to the porridge.
In some households, people use sweetened condensed milk instead of coconut milk. In case you are using condensed milk, skip adding sugar.
For a vegan version, replace evaporated milk with almond milk, oat milk, soy milk, or rice milk.
Brown Sugar – I like to sweeten my porridge with brown sugar, but you can also use maple or agave syrup.
Star Anise – Adds a beautiful flavor and aroma.
Vanilla Extract – Use a good quality one.
Ground Cinnamon – Cinnamon is a must-have ingredient. It adds a beautiful flavor and takes the green plantain porridge to another level.
How To Make Haitian Plantain Porridge
Peel 26 oz (750 g) of unripe green plantains using a sharp knife and slice them into slices.
Peel a medium carrot and cut it into small pieces.
Add the sliced plantain, chopped carrot, and 1 cup of water to a blender.
Blend until well blended and smooth.
Add 1 cup of water and 1 star anise to a saucepan and bring the water to a boil over medium heat.
Once the water comes to a boil, add ½ cup of evaporated milk and ½ cup of coconut milk and stir well.
As soon as the mixture starts to boil, reduce the heat to low.
Now add the plantain puree and stir until combined.
Simmer on low heat, frequently stirring, until the plantain is cooked and the porridge is thick, smooth, and creamy (10-15 minutes).
If the porridge tastes grainy, it needs to cook more.
- 2 teaspoon vanilla extract
- ¼ cup tightly packed brown sugar
- ½ teaspoon ground cinnamon powder
and stir to combine.
Check for sugar and add more if needed.
Transfer the hot porridge to serving bowls. Garnish with a sprinkle of ground cinnamon and serve hot.
Frequently Asked Questions
Plantains have a more starchy and less sweet taste compared to bananas. They are often described as having a mild potato-like flavor. In contrast, bananas are known for their sweet taste.
Plantains have a firmer and denser texture than bananas, even when fully ripe. They are less juicy and have a more substantial bite. Bananas, on the other hand, are softer and have a smooth, creamy texture.
Plantains are primarily used as a cooking ingredient, while bananas are typically eaten raw. Plantains are commonly used in savory dishes and can be boiled, fried, or roasted. They are a staple in many cuisines and are often incorporated into stews, porridges, fritters, or served as a side dish. Bananas are enjoyed as a snack, added to desserts, used in smoothies, or baked into bread and cakes.
Yes, you can make it using raw green bananas.
This Haitian porridge tastes the best when served fresh right off the pan.
Leftovers can be stored in the refrigerator in an air-tight container for about 2-3 days.
Reheat in the microwave until nicely hot before serving. Add more coconut milk or evaporated milk to adjust the consistency.
You can also freeze this breakfast porridge for 3 months. Thaw, reheat, and serve.
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Haitian Plantain Porridge Recipe (Labouyi Bannann)
- 26 ounces fresh green plantains (750 g)
- 1 medium carrot
- 1 star anise
- 2 cups water (divided)
- ½ cup unsweetened evaporated milk
- ½ cup unsweetened coconut milk
- 2 teaspoons vanilla extract
- ¼ cup tightly packed brown sugar (or more to taste)
- ½ teaspoon ground cinnamon
- Peel the plantains using a sharp knife and slice them into slices.
- Peel the carrot and cut it into small pieces.
- Add the sliced plantain, chopped carrot, and 1 cup of water to a blender.
- Blend until well blended and smooth.
- Add 1 cup of water and star anise to a saucepan and bring the water to a boil over medium heat.
- Once the water comes to a boil, add evaporated milk and coconut milk and stir well.
- As soon as the mixture starts to boil, reduce the heat to low.
- Now add the plantain puree and stir until combined.
- Simmer on low heat, stirring frequently, until the plantain is cooked and the porridge is thick, smooth, and creamy (10-15 minutes).
- If the porridge tastes grainy, it needs to cook more.
- Add vanilla extract, brown sugar, and cinnamon powder, and stir to combine.
- Check for sugar and add more if needed.
- Transfer the hot porridge to serving bowls. Garnish with a sprinkle of ground cinnamon and serve hot.