4 wholemeal pita, naan or stale bread slices (or just sub with rolled oats)
3 tablespoons butter
2 tablespoons honey, plus extra to serve
100 ml pouring cream, plus extra to serve
1 cup (180 g) pitted dates, chopped
ΒΌ cup (30 g) slivered almonds
Method
Mash 4 of the bananas to a smooth mash. Using a food processor, grind the bread into fine breadcrumbs.
Combine the banana and breadcrumbs in a small saucepan with 2 tbsp of butter, and the honey (2 tbsp) and cream (100ml). Place over a medium heat and gently warm, stirring regularly, for about 5 minutes until the mixture forms a thick, warm pudding.
Slice the remaining bananas (2) into 1 cm rounds. Heat a small frying pan over a medium heat and add the remaining butter (1 tbsp). Fry the banana slices for just a few minutes until golden brown.
Serve the porridge warm or at room temperature topped with the fried bananas, dates (180g), almonds (30g) and a little extra honey and cream.