Banana Rice Bowl

Our family discovered this Banana Rice Bowl during the height of summer. Our boys were hosting a cousin from Detroit at our remote lake cottage where they frolicked in the lake during the day and toasted marshmallows around the bonfire every night.

That was one of my best weeks of the year and this easy breakfast bowl quickly became one of my favorite banana recipes. For another cozy morning recipe try our Patty Pan Squash Muffins.

I will never forget the first time I made this and the look on the kids’ faces when they tasted it. Read on as I show you how to make this unforgettable family breakfast.

Ingredients

Here is what I use for this recipe and you can adjust nuts or spices based on preference:

• Jasmine rice: Jasmine rice creates a tender and lightly fragrant base that becomes creamy while simmering.
• Coconut milk: Coconut milk gives the rice a rich texture and a gentle tropical flavor.
• Water: Water loosens the coconut milk and helps the rice cook evenly without becoming overly heavy.
• Ripe bananas: Ripe bananas provide natural sweetness and become soft with golden edges during cooking.
• Unsalted butter: Butter helps the banana slices caramelize and adds a warm richness to the finished bowl.
• Brown sugar: Brown sugar melts around the bananas and creates a glossy caramel coating.
• Ground cinnamon: Cinnamon adds warmth and balances the sweetness of the banana and coconut.
• Honey: Honey adds a glossy finish and allows each serving to be sweetened to taste.
• Granola: Granola adds a crisp contrast to the soft rice and tender caramelized bananas.
• Chopped walnuts: Walnuts add a toasted flavor and an irregular crunch throughout each serving.
• Salt: Salt sharpens the coconut flavor and keeps the breakfast bowl from tasting overly sweet.

Tools You’ll Need

• Medium saucepan: The saucepan cooks the jasmine rice evenly while allowing the coconut liquid to reduce and thicken.
• Cast iron skillet: The skillet provides steady heat for softening and caramelizing the banana slices.
• Wooden cutting board: The cutting board provides a stable area for slicing the bananas into thick rounds.
• Sharp kitchen knife: The knife cuts the bananas cleanly while preserving their shape for caramelizing.
• Measuring cups and spoons: The measuring tools keep the rice and liquids and toppings properly balanced.
• Wooden spoon: The spoon stirs the rice gently without crushing the softened grains.
• Four serving bowls: The bowls hold individual portions and keep the creamy rice and crunchy toppings contained.

Instructions

Step 1: Combine the rice with coconut milk

Add the jasmine rice with coconut milk and water and salt to the saucepan. The separate ingredients become one pale and fluid mixture with rice grains settling unevenly across the bottom. Stir until the coconut milk is distributed through the water. The rice should remain loose and visible rather than clumped together.

Tip: Stir the coconut milk before measuring so the thick cream and thinner liquid are evenly combined.

Step 2: Simmer the rice until creamy

Cook the rice until the grains swell and absorb most of the coconut liquid. The mixture changes from loose and milky to thick and creamy with soft grains folding into one another. Gently stir the rice so the thicker portion shifts from the edges toward the center. A few uneven pockets of coconut cream should remain visible.

Tip: Keep the heat gentle so the coconut milk thickens around the rice without catching on the bottom.

Step 3: Slice the bananas into thick rounds

Peel exactly 3 bananas and cut them into thick irregular rounds. The whole fruit changes into small pieces with soft pale centers and slightly uneven edges. Spread the slices loosely so they do not stick together. Keep the rounds varied in angle and thickness for a natural homemade appearance.

Tip: Use ripe but firm bananas so the slices soften during cooking while still holding their shape.

Step 4: Caramelize the banana slices

Cook the banana rounds with butter and brown sugar and half of the cinnamon until their pale surfaces turn golden. The sugar melts into a glossy coating while the fruit softens around the edges. Flip several pieces so their browned undersides face upward and shift the slices toward the center. Some rounds should remain lighter than others and a few should bend naturally.

Tip: Turn the slices only once or twice so they develop golden patches without breaking into a puree.

Step 5: Assemble the finished banana rice bowl

Spoon the creamy coconut rice into 4 serving bowls and divide the caramelized banana slices unevenly over the rice. The separate components become layered bowls with golden fruit sitting partly above the pale rice. Scatter granola and walnuts across each portion and drizzle with honey. Finish with the remaining cinnamon so every bowl has irregular crunch and glossy streaks and non-uniform color.

Tip: Add the granola immediately before serving so it stays crisp against the warm and creamy rice.

Pro Tips

• Choose bananas with yellow skins and a few brown spots so they taste sweet while remaining firm enough to caramelize.
• Rinse the jasmine rice briefly before cooking so extra starch does not make the finished coconut rice excessively sticky.
• Keep the granola separate during meal prep and add it just before eating so the texture remains crisp and crunchy.
• Thin leftover rice with a small splash of coconut milk before reheating so it becomes creamy and soft again.

Storage Instructions

Allow the coconut rice and caramelized bananas to cool before storing. Place them in separate airtight containers so the banana topping does not disappear into the rice. Refrigerate the cooked rice for up to three days. Store the caramelized bananas for up to two days because they become softer as they rest.

Keep the granola and walnuts in a dry sealed container at room temperature. Add them only after reheating or just before serving so they remain crisp. Reheat the rice with a small splash of coconut milk or water. Warm it gently until creamy and then add the bananas and fresh toppings.

Frequently Asked Questions

See You in the Kitchen

I hope you try this Banana Rice Bowl soon!

It is a simple recipe that looks beautiful and tastes incredible and makes every breakfast or brunch a little more special alongside Cinnamon Sugar Tortilla Chips with Fruit Dip.

Do not forget to share your results or save this recipe for later because it is one worth keeping along with Patty Pan Squash Bread.

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