If you like African, South American, or Caribbean food, you may have come across a dish made from plantain type bananas (bananas that must be cooked before consumption. In Indonesia, the famous banana kepok and banana horn). Because they are starchy, these bananas must be cooked, by peeling and slicing them first. You can fry them in hot oil for crunchy bananas, or bake them in the oven for a healthy dish. For a quick side dish or dessert, sauté the bananas in a little butter until they are tender.
Ingredients
Fried bananas
- 4 large, very ripe plantain bananas, cut into about 3 cm slices
- 350 ml vegetable oil
- Sugar or kosher salt (optional)
Makes 4-6 servings
Baked Banana
- 2 ripe plantain bananas, cut into slices about 3 cm in size
- 1 tbsp. (15 grams) oil or melted butter
- 1 tsp. (5 grams) sugar
- 1 pinch of salt
Produces 2 servings
Sauteed Banana
- 2 plantain bananas, sliced in 1 cm
- 2 tbsp. (30 grams) butter
- 2 tbsp. (30 ml) canola oil
Produces 2 servings
Step
Method 1 of 4: Peeling and Slicing Bananas
Step 1. Choose plantain bananas with the desired level of sweetness
Maybe you've come across a black banana in the market or food store. This is a banana that is very ripe and has the sweetest taste. If you want a banana that is not too sweet, look for a banana that is yellow in color with a few black spots. The green plantain banana has a hard texture and is not sweet so it can be used as a savory dish.
Plantain bananas are usually placed with table bananas (bananas) when sold in grocery stores. Although similar, plantain bananas contain more flour and less sugar than table bananas
Step 2. Slice each end of the banana about 2 cm long
To make it easier for you to peel the banana, carefully cut off each end with a sharp knife. Remove the stems and ends of the bananas.
Do not peel plantain bananas by bending the stem. Plantain banana peels are thicker than table bananas, so you can't peel them in the same way
Step 3. Slice the banana lengthwise along the skin
Hold the banana over the cutting board and carefully make thin slices from one end of the banana to the other. Just slice off the skin, don't touch the flesh.
Tip:
To peel a plantain banana that is still green, make another long slice on the opposite side of where you made the first slice. This makes it easier for you to peel off the tough skin.
Step 4. Peel the skin
Use your fingers to pull the banana peel away from the flesh. This is easier to do if the bananas are very ripe, which can come off the stalks on their own. If you are making 2 slices in a green plantain banana peel, pull both sides of the skin away from the flesh in opposite directions.
Step 5. Cut the bananas into slices that are about 1 cm or 3 cm in size
Pay attention to the recipe used to determine the size of the banana slices. Most recipes recommend making slices that are about 1 cm or 3 cm in size.
If you want, you can slice the bananas diagonally. This makes the surface of the banana wider so that the texture will be crispier, with a more flavorful taste
Method 2 of 4: Frying Bananas
Step 1. Heat 350 ml of cooking oil in a frying pan until it reaches 190 °C
Place a deep frying pan on the stove, then pour the cooking oil. Place a thermometer for cooking oil on the edge of the skillet, then turn the stove on to medium-high heat. Allow the oil to heat up to 190 °C.
- Reduce the heat of the stove if the oil temperature exceeds 190 °C.
- If you don't have a thermometer for cooking oil, heat the oil until it shimmers. When you feel the oil is hot enough, put 1 slice of banana in the oil. When it's hot enough, the oil will bubble and start to fry the bananas. If not, wait another minute before you check again.
Step 2. Put 4 or 5 sliced bananas in hot oil
Place 4 large bananas that have been cut into 3 cm slices on a cutting board. Gently, use your hands to dip 4 or 5 banana slices into the oil. Be careful not to drop the bananas as the oil can splash your body.
- If you're worried about getting hot oil, place the banana slices on a slotted spoon and dip them in the oil.
- You should fry the bananas gradually so that the temperature of the cooking oil does not drop too quickly.
Step 3. Fry the bananas for 4-5 minutes
Set a timer and let the banana slices turn golden brown. Gently flip the bananas using a spatula or slotted spoon halfway through frying. This is so that both sides of the banana become crunchy and brown.
If the banana slices turn brown too quickly, reduce the heat
Step 4. Transfer the fried bananas to a plate that has been lined with paper towels
Use a slotted spoon or spatula to carefully transfer the fried plantains onto a paper-lined plate. The tissue will absorb the excess oil.
Remember, you'll need to allow the oil to heat up again to 190°C before adding another banana slice
Step 5. Sprinkle a little salt or sugar on the fried bananas
Season the bananas as desired or leave as is. Enjoy the fried bananas while they are still hot. Fried bananas are not delicious if stored.
Do you know?
Fried plantain bananas are sometimes called Maduros, while plantain bananas fried twice are called tostones.
Method 3 of 4: Baking Bananas
Step 1. Preheat the oven to 220 °C and line a cake pan with parchment paper
Set a rimmed baking sheet on the kitchen counter and take a sheet of parchment paper. Spread parchment paper on a baking sheet and set aside.
If you don't have parchment paper, you can place a silicone sheet or spray the pan with a nonstick solution
Step 2. Place the banana slices in a bowl, then stir in the sugar, butter and salt
Place 3 cm slices (of 2 plantain bananas) in a bowl. Add 1 tbsp. (15 grams) oil or melted butter, 1 tsp. (5 grams) sugar, and 1 pinch of salt. Next, stir all the ingredients gently with a spoon until the banana slices are coated with the spices.
- If you wish, you can use your preferred vegetable oil instead of butter.
- Don't use sugar if you don't like sweet baked bananas.
Tip:
Try using a seasoning that you like. You can replace the sugar or salt with a little cinnamon or curry powder.
Step 3. Place the seasoned banana slices in the baking dish
Transfer the banana slices onto a sheet of parchment paper and position them so that they form only one layer. Space each slice about 1 cm so that the bananas ripen evenly.
You don't need to grease the parchment paper because it already contains silicone. This keeps the bananas from sticking to the paper
Step 4. Bake the bananas for 10-12 minutes
Place the cake pan in the oven and bake the bananas until soft. Cook the bananas until they turn brown, and serve hot.
Baked bananas make a delicious dessert or side dish
Method 4 of 4: Sauteed Bananas
Step 1. Melt butter with oil in a frying pan
Add 2 tbsp. (30 grams) butter into a large skillet placed on the stove. Add 2 tbsp. (30 ml) canola oil and turn the stove on to medium-low heat.
- Stir the butter occasionally to mix it with the oil.
- Use coconut oil for a tropical taste.
Variation:
To make the dish sweeter, add 3 tbsp. (40 grams) butter, 1 tsp. (2 grams) cinnamon powder, 2 tbsp. (25 grams) brown sugar, and 1 tsp. (5 ml) of vanilla extract to the pan. Mix all the ingredients for this sauce evenly and cook the bananas in it.
Step 2. Put the banana slices in the pan
Put the 1 cm banana slices (which you get from 2 bananas) into the pan. Arrange the banana slices in only one layer so they don't overlap.
If you want to cook more than 2 bananas, do it gradually
Step 3. Fry the bananas for 10-12 minutes and turn the bananas every few minutes
Always keep the stove on medium-low heat so the bananas don't turn brown too quickly. Turn the bananas over with a spatula or spoon every few minutes and allow the bananas to turn golden brown on both sides.
Plantain bananas will also turn soft when sauteed
Step 4. Turn off the stove, then serve the bananas with the butter sauce
Transfer the bananas to a serving plate, then carefully pour the remaining butter in the pan over the banana slices. Next, serve the bananas as is, or sprinkle a little sugar or salt on top.
