Nine days ago, I bought my first baby-bananas. The Steemit Iron-Chef contest ingredient for week 9 was bananas and I wanted to step my dish up by using more than one kind. So I did some reading about the hard, starchy, sour baby bananas and how to cook them up. And I did a good job with them!
This is what they looked like when I got them:
Very green. They were also hard and difficult to peel. Based on my reading, I sort of assumed they'd stay that way until they went bad.
But that isn't the case. I didn't use them all, and while I kept thinking I'd find something to add them to, I hadn't until last night, when they looked like this:
They're still sort of green at the stem, but look like they're ripening like a normal banana. They're also soft and much easier to peel. They're not very good, so that's a problem from the perspective of just eating them, but I chopped four of them and tried to fry them in a pan. I was hoping they'd act sort of like plantain and I'd add them to the side of our chilaquiles. But they just got super-sweet and caramelized. They weren't appropriate for that dish, but we had some ice cream for dessert and tossed them on top.
So anyway, if like me, you've never used these, maybe don't be afraid of them!
