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    You are in: Home / Recipes / Baked Banana and Coconut Porridge Recipe
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    Baked Banana and Coconut Porridge

    Total Time:

    Prep Time:

    Cook Time:

    47 mins

    2 mins

    45 mins

    Mel Bedggood's Note:

    I got the idea out of La Dolce Vegan and changed the recipe. I had a spare banana and worked out some ingredients that would take alright with that! This is gorgeous! Makes two big bowls, can be reduced down further!

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    Units: US | Metric


    1. 1
      Preheat oven to 175 degrees celsius.
    2. 2
      grease cake tin or oil it.
    3. 3
      place all ingredients in tin and stir.
    4. 4
      bake for 45 minutes.

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    Ratings & Reviews:

    • on June 17, 2009


      I did a half serve of this leaving out the salt & using half the molasses for 1 serve so 1/2 tblsp. This is a really nice porridge, the texture is great and it tastes just like banana cake, what a lovely breakfast treat! Thanks for posting!

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    • on June 12, 2007


      As it's baking this porridge will fill your whole house with amazing cinnamon smells! However, that's not the only reason I'd reccommend it: it's easy, can be done in a toaster oven, AND delicious! I used 1/2 tsp cinnamon and went light on the sweeteners. My molasses is blackstrap, which I wouldn't suggest unless you're a fellow health nut- to me it tasted great!! Oh, and I left out salt. I really think this should be listed as 3 servings!

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    Nutritional Facts for Baked Banana and Coconut Porridge

    Serving Size: 1 (415 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 397.5
    Calories from Fat 64
    Total Fat 7.1 g
    Saturated Fat 3.3 g
    Cholesterol 8.5 mg
    Sodium 139.7 mg
    Total Carbohydrate 79.0 g
    Dietary Fiber 6.3 g
    Sugars 37.9 g
    Protein 8.4 g

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