Most people think of bananas as a common kitchen staple, and usually stick with the yellow variety that they see in their local supermarket. However, there is an entire world of bananas that are not only different from the yellow banana but also offer an incredible variety of ways to cook them.By using unripe green bananas (with a firm, starchy texture) as well as red bananas (with a creamy sweetness and berry-like notes), you will be able to create entirely new culinary experiences when it comes to cooking. You will be able to use these different types of bananas in savoury dishes (as a base) as well as create some upscale, gourmet dessert options. The addition of these different types of bananas will create versatility from a technical standpoint, as well as exciting new flavours in your daily meals.
Green banana : The starch powerhouse
In some parts of the world, green or unripe bananas are not just unripe; they’re a culinary staple. According to the US Department of Agriculture (USDA) FoodData Central, green bananas are harvested while starch content is at its peak and sugar content is at its lowest. This allows green bananas to have a firm, waxy texture and mild, neutral taste, making them a great option for savoury cooking, as they will hold their shape well when boiled, steamed or fried.
Red banana : The dessert specialist
Red bananas are shorter and stockier than yellow bananas, with a deep maroon colouration, and are a completely different culinary experience altogether. Once red bananas have ripened, they will develop a creamy texture and a flavour profile that can be described as having a sweetness with notable raspberry or mango-like undertones. Therefore, red bananas are often used in the culinary world to add a ‘gourmet’ touch to everything from fruit salads to baked goods.
Recipes for Green and Red Bananas
Recipe: Crispy savoury green banana ‘coinsGreen banana is treated like a potato in this recipe and serves as a neutral base for spices.Ingredients: 3 green bananas, 2 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon turmeric, salt to tasteMethod:
- To peel the green bananas, cut the tips off and then create several shallow slices down the length of the peel.
- Cut each green banana into 1/4-inch-thick rounds.
- Toss the rounds with the oil, cumin, turmeric, and salt until well coated.
- Place the rounds onto a baking sheet and bake at 200 degree Celcius for approximately 20 minutes – turning halfway through – until the sides of the rounds are crispy and the insides are tender.
PRO TIP: Keep your green bananas away from other fruit that emits ethylene gas (like apples or yellow bananas) until you are ready to cook them.Recipe: Red banana and berry smoothie bowlThis recipe showcases the creaminess of a red banana, and those flavours pair wonderfully with other red fruits.Ingredients: 2 ripe red bananas, which have dark skins and feel slightly soft to the touch. 1/2 cup frozen raspberries; 1 cup of Greek yoghurt, some honey for drizzling on; and a handful of toasted almonds for topping.Method:
- Peel your ripe red bananas and place them in a high-speed blender.
- Put in the frozen raspberries, yoghurt, and honey.
- Blend until completely smooth with no lumps.
- Spoon your mixture into a bowl and top with toasted almonds to give you the crunch the creaminess of the banana requires.
Pro Tip: If you’ve got red bananas that are not fairly ripe, allow them to sit at room temperature until they give off a pleasant aroma and yield easily when pressed lightly with your finger.
Red banana and green banana: Tips for kitchen storage
Managing green bananas: The management of green bananas to maintain their firm (savoury) nature includes storing in cool, dry places without access to sunlight; if green bananas are stored next to other ripening fruits (apples/yellow bananas), then limit exposure to ethylene gas to slow down the ripening process.Ripening red bananas: The process for ripening red bananas allows for maximum flavour as they will change colours and give off fragrances when fully ripened and have reached a point of appropriate hand pressure.
Why variety matters in the kitchen
In order to cook delicious meals at home, you have to be willing to try new foods! One of the easiest ways to do that is by diversifying the ingredients you use in your home cooking. Try cooking with starchier green bananas for big, hearty meals, and then switch it up with using sweeter/tastier red bananas for making yummy desserts-this will give both technical versatility and a wider array of flavour profiles to incorporate into your day-to-day cooking.
