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Have never seen so many savoury
banana recipes - do find you blog a real eye opener!
posted by
TheBattler
on February 22, 2005 at 11:45 AM
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Also, Battler
plaintains are starchier and more fiberous than bananas... just something else to think about when using bananas rather than plantains. They are like first cousins in the fruit world.
Mike's Goddess
posted by
mikes_goddess
on February 22, 2005 at 11:42 AM
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That depends on...
how ripe the banana was before cooking. If it was pretty ripe it will be sweeter than a plantain and softer but if you use a greener banana it will be firmer and less sweet like a plantain.
Mike's Goddess
posted by
mikes_goddess
on February 22, 2005 at 11:40 AM
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When cooked
Does it end up like plaintain?
posted by
TheBattler
on February 22, 2005 at 11:33 AM
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I'm going to have to try this!
posted by
Renigade
on February 21, 2005 at 10:01 PM
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Yes, Mike made it a few days ago
I thought it sounded pretty strange too but it was yummy.. sort of sweet and savory all at the same time. Although we tend only to use bananas as a fruit and in deserts, other cultures treat them like potatoes. Usually in savory dishes, plantains or slightly under ripe bananas work best because they don't get mushy as quick.
Mike's Goddess
posted by
mikes_goddess
on February 21, 2005 at 10:01 PM
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I'm curious about that, too.
posted by
Witchflower
on February 21, 2005 at 9:46 PM
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Bananas and HAM? You've got to be kidding...A dish like this is either
disgusting or awesome--never anything in between. Have you tried it?
posted by
Renigade
on February 21, 2005 at 9:40 PM
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