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In a large saucepan, combine amaranth, bananas, cinnamon sticks, ginger, salt and 4 cups water.
Bring to a boil over high heat and stir.
Lower heat, cover pan and adjust heat so mixture just simmers.
Cook, stirring occasionally, until most liquid is absorbed and amaranth is tender with a bite at the center, 25 to 30 minutes.
Remove cinnamon sticks. Ladle into bowls and sprinkle with pecans, or cover and refrigerate for up to 4 days (sprinkle with pecans after reheating).