Banana Porridge

[shazza]

To produce the finest banana porridge, the banana's you use need to be perfect. People believe making banana porridge is an easy task; on the contrary it is an extremely delicate process that only a master can perfect.

After experimenting for 10 months since my health kick, I believe I am the banana porridge master and am willing to pass on my skills to others.



The above diagram exhibits the life cycle the standard supermarket sold banana goes through. I have heard on countless occasions that the greener the banana is, the better the porridge output; this is further from the truth. When a banana is during stages one to three, the milk fails to mix in properly with the banana and the banana is hard and unable to mash adequately.

Seldom do I use a banana during stage four, due to the fact it still consists of the limitations of the first three stages. However, the problems in stage four are not as major as the first three and an eatable and satisfactory porridge can be cooked if done correctly.

Stages 5 and 6 are your best bet, a banana that is as yellow as the sun. The banana by these stages will be soft, easy to mix in with the milk and produce a banana flavoured, enjoyable porridge. Albeit, having a few/many black spots as seen in stage 7 may produce the best porridge of all. It all depends how you control the riped banana. From my observations, a novice will ultimately fail with a stage7 banana but an experienced porridge maker will create the best possible porridge.

How often do you create banana porridge? What is your preferred way of cooking? Do you make any other flavoured porridges?

Enjoy your banana porridge.