Start by rinsing the millet under cool water in a fine mesh strainer to remove any impurities or dust. This will help improve the texture of the porridge.

In a small saucepan, add the rinsed millet and water (or breast milk/formula if you're using it). Bring to a gentle boil over medium heat, then reduce the heat to low. Let it simmer for 15-20 minutes until the millet is soft and fully cooked, absorbing most of the liquid.

If you prefer a creamier texture, add coconut milk or any dairy-free milk of your choice during the last 5 minutes of cooking. Stir to combine and allow it to cook gently.

While the millet is cooking, mash the ripe banana in a separate bowl. You can mix this into the cooked millet for natural sweetness, or you can serve it as a topping.

If you like, stir in ground cinnamon for a mild, comforting flavor. The cinnamon adds a touch of warmth and is great for babies.

Once the millet porridge reaches a soft, creamy consistency, allow it to cool slightly before serving. If the porridge is too thick, you can add a little more milk or water to thin it out.