- 1 banana, sliced
- 2 tablespoons agave nectar
- 1 tablespoon molasses
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 cup cooked rice
- 1/2 cup almond milk (optional)
- Combine banana, agave nectar, molasses, cinnamon, ginger, and nutmeg in a nonstick skillet over low heat; cook and stir until heated through, about 3 minutes. Add rice and almond milk and simmer until heated through, about 5 minutes.