Dishoom's Banana & Date Porridge Recipe

For chilly mornings, this Banana & Date Porridge is guaranteed to warm you up. Slow-energy releasing oats and natural fruity sweetness come together to form a hearty breakfast that will keep you thoroughly sated until lunchtime. You can easily whip up a batch in the comfort of your home or come down to one of our cafés to enjoy bottomless portions.

It can easily be made into a delicious plant-based winter warmer by swapping out the milk for a dairy-free alternative. To ensure that it does not become too sweet, count your dates carefully: three if your soya milk is unsweetened; two if it is already sweetened.

SERVES 1 GENEROUSLY

Ingredients

2–3 Medjool dates, according to preferred sweetness

1 ripe banana

170ml whole milk or your plant-based milk of choice

30g steel-cut oats

Method

  1. Remove the stones from the dates. Peel the banana, slice off the third and set aside with one date half; these will be used to finish the porridge.
  2. Chop the remaining dates and banana very finely. Place in a small pan and pour on 185ml boiling water. Cook over a low heat until you have a thick, mushy, reasonably smooth paste, stirring regularly and using the back of the spoon to crush any lumps; this should take around 10 minutes. You can also use a stick blender to deal with any stubborn lumps.
  3. While the banana-date mixture is cooking, pour the milk into a bowl, tip in the oats and leave to soak for a few minutes.
  4. When the banana-date mixture is ready, add the milk and oats to the pan, bring to a gentle simmer and cook for 12–15 minutes, stirring regularly, until the oats are completely tender.
  5. Slice the remaining third of the banana and finely shred the reserved banana date half. Serve the porridge in a warmed bowl, topped with the banana slices and dates.

For other Dishoom recipes, please see Dishoom: from Bombay with love, our cookery book and highly subjective guide to Bombay.

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Dishoom Loves. Issue XIII.

With February comes a gladdening of spirits, lighter morning skies and discernibly louder birdsong. It is also the month to bid farewell to our winter cocoons (at least partially) and tune back into the world beyond our blankets. Allow us to ease the de-hibernation process, by sharing some of the things piquing our interest this month.

A Little Magic

“Who wants to see some magic?” Chef Arun calls out. He flings the rolled out dough into the air, sending it soaring above the counter. It spins and twists, a graceful dancer in the air. The children watch its arc, their eyes wide with wonder, until it lands gently back in the chef's hands. The children shriek in delight.

Dishoom Loves. Issue XII.

January is a most divisive month. For some it heralds the hopeful turning over of new leaves; for others it is a month to trudge begrudgingly through towards the promise of spring. Whichever camp you find yourself in, we have plentiful diversions to share. See them as the cherry atop your already gleeful January cake, or a welcome distraction while you await winter’s end.

Goodbye 2023. Hello 2024.

I AM HERE, dear reader, slovenly and slouched, staring into my drink at the end of the bar in our new restaurant in Battersea. My mind is still down and out, sifting around in the dregs of ’23 but of course it knows that I should really straighten my back, raise my chin and look squarely up into the cold new light of ’24. My drink – Choti’s Punch – clear and strong, sweet with a little salt, may help.