Coconut Oil–Braised Bananas over Buckwheat Rice Pudding

Rinse 1 cup buckwheat under cold water in a fine-mesh strainer until water runs clear, about 30 seconds. Drain well.

Combine rinsed buckwheat, 2.5 cups whole milk, ¼ teaspoon salt, and 1 teaspoon vanilla extract in a medium saucepan. Bring to a gentle boil over medium-high heat, stirring occasionally.

Reduce heat to low. Simmer uncovered, stirring every 3-4 minutes, until buckwheat is tender and mixture thickens to a creamy porridge, 20-25 minutes. The pudding should slowly drop from a spoon when tilted.

Remove from heat. Stir in 2 tablespoons honey until fully incorporated. Cover and keep warm while preparing the bananas.

Peel 4 bananas and slice diagonally into ½-inch thick rounds.

Melt 2 tablespoons coconut oil in a wide skillet over medium heat. When oil shimmers and spreads evenly across the pan, about 30 seconds, add banana slices in a single layer.

Cook undisturbed for 2 minutes until bottoms turn golden. Drizzle 2 tablespoons honey over bananas, then sprinkle ½ teaspoon cinnamon and 1 teaspoon grated fresh ginger.

Flip bananas gently. Cook another 2 minutes until second side is golden and caramelized. Remove from heat immediately to prevent mushiness.

Ladle warm buckwheat rice pudding into shallow bowls. Fan braised bananas over the top. Finish with a light sprinkle of buckwheat for crunch. Serve immediately while bananas are warm and the pudding is creamy.