Don’t get me wrong: bananas are possibly the best fruit ever created. I mean, how often do you find tasty fruit that doesn’t cause you to make a mess every time you eat one. No forks and knives required, either. But what can you do with a ton of bananas you just don’t feel like eating raw?
Recipes involving bananas are as scarce as they get. Search as much as you will, but you’re unlikely to find anything other than “banana smoothies” or “banana-nut cakes/breads”. So I had to come up with something original: a banana dish that (a) isn’t a dessert and (b) goes well with savory stuff. We had this as a side with a chicken korma and cinnamon basmati. Unconventional? most certainly.
- 7 ripe bananas (the mushier, the better) – about 900g peeled & sliced
- 1.25kg potatoes, peeled and thickly sliced
- 200g (one large) onion, small dice
- 4 cloves garlic, crushed
- 2tsp brown sugar (muscovado, ideally)
- 2tbsp butter
- Chili powder (make your own, or buy a good blend)
- Boil the sliced potatoes in salted water in a separate pan until tender.
- Meanwhile, sweat the onions in vegetable oil, until translucent. Add the garlic and stir for a minute or so until the flavor is released. Add chili powder to taste, then add the sliced bananas and stir well. Cook on low heat to caramelize. When this is almost done, dissolve the sugar in some hot water and add to the mixture.
- Drain the potatoes, reserving the liquid. Mash the potatoes in a large bowl, add some of the cooking liquid, the butter, and some milk until the mixture becomes creamy.
- Add the banana mixture and stir well. Adjust seasoning to taste.