Thoroughly rinse the millet in cold water in a sieve. Bring the water and salt to the boil, add the millet, bring to the boil, cook over a high heat for 2 mins. Turn the heat right down, place a kitchen towel over the pan and leave the millet to fluff up for approx. 10 mins., separate with a fork. Add the almond milk to the millet along with all the other ingredients up to and including the vanilla paste, mix well and heat up again over a medium heat, transfer immediately to the bowls.
Blitz the pistachios and coconut flakes in a food processor, add the cardamom. Toast gently in a frying pan, transfer to a plate. Heat the frying pan over a medium heat, place the banana slices next to each other in the pan, drizzle with a little maple syrup and fry for approx. 2 mins. on each side. Toss the bananas in the pistachio and coconut mixture.
Top the porridge with the bananas, berries and almond cream, serve immediately.