Gluten-Free Banana Porridge
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Gluten-Free Banana Porridge

Gluten-Free Banana Porridge



A few weeks ago I was sent a cookbook by an author I had never heard of before. After a bit of research I felt like I had I been living under a rock because Danielle Walker has a huge, dedicated following. I immediately understood why after reading her glorious Paleo cookbook Against All Grain. Packed with tons of recipes and gorgeous images, this is the book for you if you want to learn more about what it means to follow a Paleo diet.

I've cooked a bunch of Danielle's recipes since receiving her book, but the one that we've been making non-stop (and I mean non-stop) is her absolutely scrumptious Banana Porridge, which is packed with bananas, cashews, almonds, and pecans. Among other benefits, soaking nuts before cooking with them makes them easier to digest. It also helps make this thick, creamy porridge the perfect balanced meal to get your day started.

I've literally made this recipe at least 10 times in the past few weeks with several different variations. My husband prefers his uncooked, which saves me a precious 8 minutes in the morning; Chloe likes her's without the banana, just the tropical coconut flavor; and Kenya likes his no matter how I make it (he's just happy to have it first thing in the morning). To cut down on the fat and calories, I substitute low fat coconut milk for the full fat Danielle's recipe calls for and I can barely tell the difference.

Before I left for New York last week, I made an entire blender-full and left it in the fridge for everyone to eat while I was gone. According to my husband, it barely lasted a few days since he and the kids were eating everyday for breakfast and dessert (and he said he even found himself eating it as a late night snack!).

Thank you Danielle for adding this brilliant idea to my morning repertoire!

Gluten-Free Banana Porridge 2

Gluten-Free Banana Porridge from Against All Grain  (serves 4 )

  • Prep Time: 1 days,
  • Cook Time: 8 mins,
  • Rating:
    Rate this recipe
A few weeks ago I was sent a cookbook by an author I had never heard of before. After a bit of research I felt like I had I been living under a rock because Danielle Walker has a huge, dedicated following. I immediately understood why after reading her...


  • 1/2 cup raw cashews
  • 1/2 cup raw almonds
  • 1/2 cup raw pecan halves
  • pinch salt
  • 1 rie banana
  • 2 cups coconut milk
  • 2 teaspoons ground cinnamon


  1. 1. Place the nuts in a large bowl and sprinkle with salt. Add enough filtered water to the bowl to cover the nuts by 1 inch. Cover and soak overnight.
  2. 2. Drain the nuts and rinse until the water runs clear.
  3. 3. Place all the ingredients in a food processor or high-powered blender and process until smooth, about 1 minute.
  4. 4. Pour the mixture into a saucepan over medium-high heat and cook until thick, about 8 minutes.
  5. 5. Serve warm or cold with dried fruit.
Gluten-Free Banana Porridge from Against All Grain

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  1. Gianna

    March 5, 2014 at 6:51 pm

    Hi can you use almond milk instead of coconut?

  2. nyca5124

    December 7, 2013 at 3:18 pm

    This is SO good! My son and husband won’t try it, but trust me, it’s great.. I’ve gone paleo, and love, love, love oatmeal. This doesn’t taste similar at all, but it is a fantastic hot cereal alternative. I added an extra banana, for more flavor. By the way, Danielle’s cookbook is AWESOME.

    • Talha

      February 4, 2014 at 10:15 pm

      I just couldn’t deaprt your site prior to suggesting that I actually enjoyed the standard information a person provide for your visitors? Is going to be back often in order to check up on new posts

  3. Prashanthi

    November 14, 2013 at 4:37 pm

    This recipe is very interesting. This is a way I can give nuts to my 18 month old, who finds it difficult to chew them. Can I make it the previous day for next days breakfast and store in the fridge. If so, how long can I store it?

    • Catherine McCord

      November 15, 2013 at 11:53 am

      Yes! You cab keep it in the fridge for about 5 days!

  4. charlotte

    October 28, 2013 at 11:10 pm

    Is there a reason why only raw almond and cashews are used and not baked ones?

  5. cbm

    October 22, 2013 at 1:03 pm

    I used my vitamix for this…1 min was a bit too long and turned the mixture into more of a mousse then a porridge. Taste was still great, but texture a bit odd when warm and my 2 yo wasn’t so into it. BUT I put the leftovers in the fridge and gave them to him later as a dessert “mousse”…and he devoured it! :)

  6. Tracy

    October 13, 2013 at 7:49 am

    So…should we use a vitamix or a food processor?

    • catherine

      October 14, 2013 at 11:54 am

      I’ve used my food processor and I’ve used my KitchenAid blender and both worked great!

  7. Laurie Miller

    October 12, 2013 at 11:41 pm

    What does palao actually mean?

  8. nicole

    October 10, 2013 at 10:33 am

    I guess when it says high-powered blender it does not mean a Vitamix. One minute in my Vitamix and my porridge was more like a mousse consistency. Kind of wierd to eat but still had ok flavor. Will try again in the food processor.

  9. Tracy

    October 8, 2013 at 4:26 pm

    How important do you think it is to use filtered water? We just use tap. Thanks for sharing the recipe!

    • catherine

      October 9, 2013 at 11:56 pm

      We use filtered water because tap water can have so much junk in it. You can certainly use whatever you prefer!

  10. aida mollenkamp

    October 8, 2013 at 11:04 am

    I’m so trying this out — it sounds fabulous!

    • Ricotero

      February 5, 2014 at 10:32 pm

      Ollivia: hehe…just sent to you, sorry for the delay ya.Dolly: hehe..thanks. yea, the porridge acllauty taste quite nice. now i am hungry again. LOL

  11. UCLA momma

    October 8, 2013 at 10:55 am

    Made it this morning…very yummy and my 3yo devoured it! Could you please provide nutritional info (eg, calories, fat, etc)? I’m tracking everything I eat.

  12. Elissa

    October 8, 2013 at 7:41 am

    Soooooooooooo good!!!!

  13. April Amiel

    October 7, 2013 at 10:19 pm

    Am I right to assume you use canned coconut milk (as opposed to the beverage)?

    • catherine

      October 8, 2013 at 10:35 am


  14. JMF

    October 7, 2013 at 9:37 pm

    Can you please share your favorite brand and/or flavor coconut milk. I’ve tried some and they taste weird to me…too much like the guar gum / xanthan gum they add. Thanks! I can’t wait to try this!

    • catherine

      October 8, 2013 at 10:35 am

      I use Trader Joe’s canned coconut milk!

  15. Elissa

    October 7, 2013 at 4:52 pm

    How long did you soak the nuts? Approx. 10 hours or so?

    • catherine

      October 7, 2013 at 4:55 pm

      Overnight! :)

  16. amy

    October 7, 2013 at 4:00 pm

    Hi new to healthy eating… what does “raw” mean? I googled it and it saif in their shells so if this is true they need to be out of their shells to cook right??

    • Amal

      February 4, 2014 at 5:28 am

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    • catherine

      October 7, 2013 at 4:56 pm

      Go to Trader Joe’s or Whole Foods and look in the nut aisle. The package will either saw raw or roasted. So you want nuts that are not in their shells and also have not been cooked.

      • charlotte

        October 7, 2013 at 8:40 pm

        Is there a reason why only raw almond and cashews are used and not baked ones?

  17. Katie

    October 7, 2013 at 2:34 pm

    This sounds seriously stick-to-your ribs and super yummy.

  18. skuykendal

    October 7, 2013 at 1:14 pm

    This recipe sounds great! Can I substitute walnuts for the pecans?

    • catherine

      October 7, 2013 at 2:42 pm

      I think that would work!