Place the nuts in a large bowl of water and soak for 8 hours or overnight. Soaking the nuts not only helps to make the porridge creamy, it also helps to increase the digestibility of the nuts (so don't skip this step!).
Drain the nuts in a colander and rinse under cold water.
Place the nuts, dates, chia, vanilla and sea salt in a food processor and pulse until finely ground (stopping before you create a nut butter).
Transfer the nut mixture to a pot. Add the coconut milk and turn the heat to medium-high. Stir until hot and smooth, then remove from the heat.
Peel the bananas and slice in half, then again lengthwise.
Heat a skillet on medium heat and add the butter, maple syrup and cinnamon and stir until combined. Place the bananas in the skillet and cook for one minute, then carefully flip and cook for an additional minute on the other side.
Divide the porridge between four bowls. Add the caramelized bananas, a sprinkle of chopped pecans and 1/4 cup coconut milk to each bowl. Serve immediately.
You can easily turn this into a vegan recipe by swapping the caramelized bananas for fresh fruit!
Make sure to check out my Shop page for all the brands of raw nuts I love (and other great pantry staples).