In a pot, add 200 grams of well-washed millet groats with 400 grams of water, 400 ml of milk, 40 grams of sugar, and a pinch of salt, stir, and cook for 35-40 minutes over low heat.
Melt 10 grams of sugar with 7 grams of butter in a pan for approximately 4-5 minutes.
Add 100 grams of sliced bananas in rounds or slices and fry for 2 minutes on each side.
At the end, add 40 grams of melted butter and mix.
Serve the millet porridge with caramelized bananas.
Enjoy!
