We made a large purchase of green bananas one week, and were dismayed when our investment sat green, green... green still for several weeks. They never went bad, they just never got ripe. Finally, I decided they were going to mummify before they ever turned yellow, so as a last ditch before composting them, I decided to research if there were any uses for our ten pounds of green bananas.
It turns out there is a ton of stuff you can use them for, and basically it all comes down to this: treat them like any other starchy vegetable, ie, potatoes. Now, I don't know if you can boil and mash them, but roasting them seemed to be pretty common, so we decided to make french fries!
Green bananas don't peel as easy as nice ripe ones, so the most time consuming part of salvaging these bananas was slicing them open and working the peels off.
A friend of mine stopped by as I was preparing the bananas, and from the crunchy sound of cutting through them, he assumed I was chopping potatoes! They look deceptively soft in the photos. They were actually as crisp as a raw potato.
After peeling, I simply cut each quartered banana in half again, to make a nice wedge shape for roasting. Then I melted coconut oil on a couple of baking sheets, probably a tablespoon on each pan, and spread the bananas out in a single layer. Bake in a 350 degree oven for maybe 20-30 minutes. Honestly, we cook them until they seem done. In our family, we preferred the banana fries that were softer, less on the crunchy side. For more even cooking, we flip our french fries halfway through so both sides brown lightly.
The kids liked theirs with ketchup, and I had mine dipped in homemade guacamole. I know it seems strange, but it ended up being a delicious way to use our green bananas!
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