Cooking bananas
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Discover versatile cooking bananas from Ecuador, distinct from regular dessert bananas. These larger, more pointed fruits have a higher starch and lower sugar content, making them inedible raw. They require cooking – perfect for boiling, grilling, or baking. Use them green for crispy chips or ripe for sweet desserts and purees. A unique ingredient to explore in your kitchen!
Country of origin
Description
Cooking bananas are a type of banana.
Cooking bananas are larger, have a more pointed end, and have a higher starch content and lower sugar content than regular bananas.
They are inedible when raw because of their high starch content and require cooking (boiling, grilling, or baking).
*The image is for illustrative purposes only.
Uses
When green, they are usually boiled, or can be used to make excellent crispy chips. When ripe, they are mostly used as an ingredient in desserts, or can be baked to caramelize and turn brown and sweet.
They can also be used to make purees and flatbreads.
Fried banana recipe
Ingredients / 4 servings
- 2 tablespoons of fine flour
- 3 dl of water
- 4 teaspoons of baking powder
- 4 cooking bananas
- 2 dl of sunflower oil
Preparation
- Measure the flour into a bowl and add the baking powder.
- Gradually add the water. (The key is to get a very thick pancake batter. It doesn't matter if the batter is a bit lumpy.) The ice-cold water and the lumpiness of the batter will make it really crispy when fried in hot oil.
- Break the bananas into 4-5 pieces and stir into the flour mixture.
- Fry both sides until golden brown in hot oil.
Storage
Store in a dry place at 13-15°C.
Distributor
Kifli.hu Shop Kft.
1106, Budapest Jászberényi út 45.
Product information
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