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Coconut rice with toasted banana

This breakfast will transport you to a white beach on a blue sea, possibly under the shade of a palm tree.  It is hard to believe anyone can dislike the taste of a cooked banana! This is a great start to any day.

Method (Serves 4)

  • Wash the rice and add to a pan with the cinnamon, cardamom, salt, coconut milk and water.
  • Simmer for about 15 minutes until the rice is cooked, stirring occasionally and adding more water if required.  
  • In a frying pan, heat the butter and add the bananas, peeled and sliced down the middle.  
  • Cook on one side and then turn over and add the sugar, shaking the pan to coat the bananas in the sugary butter.
  • Serve the rice in bowls with half a banana on top of each and grate over a little lime zest.



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  • 250g Basmati rice (red rice or pudding rice will also work)
  • 400ml Coconut milk
  • 200ml Water
  • Stick of cinnamon
  • 5 Cardamom pods
  • Pinch of salt
  • 2 Bananas
  • 25g Butter
  • 25g Sugar
  • Zest of 1 lime


  • Energy: 452Kcal
  • Protein: 7.1g
  • Carbohydrates: 73.5g
  • of which sugars: 23.1g
  • Fat:13.5g
  • Fibre: 2g
  • Salt: 0.2g

Approx. nutritional figures per serving size of 300g

This recipe contains

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