Banana custard porridge??? Not gonna lie this is my new favourite thing.
I’ve been on a bit of a mission to improve my breakfasts recently. Not because my previous breakfasts were bad but because I felt like I needed a bit of variety. I end up having smoothies most days which gets a little dull after a while. So, I’ve tried to incorporate more savoury breakfasts (as seen in my breakfast burrito) and now I’ve tried to mix up my porridges too.
If you’ve seen my Instagram recently or my Facebook then you’ll have seen I’ve been trying to perfect the good old macaron. They’re a little tough to make but I’ve got somewhere recently which I’m chuffed about. However, the thing with macarons is that you have to only use the whites of the egg means that I’ve been left with a load of egg yolks. And now I’ve found a way to use them.
I’m a huge fan of custard. I don’t think you can beat it. So why not in porridge form? I can’t think of a better way to start my day. I see this as a porridge where I can use things up. Leftover egg yolks, browning bananas and whichever fruit I have an abundance of. This time of year I have a ridiculous amount of plums to use up hence why they make a feature in this recipe. However, feel free to use whatever – rhubarb works amazingly (rhubarb and custard after all?).
So, have a bit of fun with this. My recipe is not overly specific so you can play around to fit your taste.
125ml milk (I use oat milk)
2 egg yolks
1 tsp vanilla extract
1 ripe banana
Splash of maple syrup
Squeeze of lemon juice
Pinch of salt
Mash the banana and stir in the egg yolks. Pour in a saucepan with the oats, milk and vanilla extract. Cook over a medium heat until it becomes thick and bubbling.
Meanwhile, slice the plums and place in a saucepan with the maple syrup, lemon juice and salt. Cook over a medium heat until broken down and bubbling.
Serve with some of your other favourite toppings – I like yoghurt and some cacao nibs.