My Mum used to make this chocolate banana bread every Thursday when we were at school and I can still remember the comforting and cozy smell of the bread baking as we walked in from a long hard day at school. The perfect comfort food. We would demolish the whole thing in one sitting. It was that good. I liked it fresh out the oven so that it was still slightly gooey in the middle. If you were lucky, they'd be a slice left to wrap up in tin foil for the next day to take to school. This porridge reminds me of that bread, just less sweet. Enjoy.
Ingredients - serves one
0.5 tsp butter
9 slices of banana
remaining banana, mashed
50g quinoa flakes
200ml almond milk
a pinch of salt
1.5 tbsp cacao powder
1 tsp maple syrup
1 tbsp peanut butter
1 tbsp chocolate coconut flakes
1 piece of chocolate, chopped
Fry the banana slices in the butter in a small pan until golden on each side. Transfer to a plate and pop to one side.
Pour the porridge ingredients into the pan and stir over a low heat until thickened.
Pour into a bowl and dollop on the peanut butter.
Arrange the banana slices down the middle and then scatter over the coconut flakes and chocolate.