GarysCrispLettuce t1_j9f2x2r wrote
Reply to comment by myeff in TIL that artificial banana flavoring isn't based on a species of banana that got wiped out, but instead uses Isoamyl acetate to replicate the flavor, which is only part of what gives bananas their distinctive taste. by NoLackofEnthusiasm
They are actually better for you when they are slightly green because the fiber in them is of a more superior form at that point.
opiate_lifer t1_j9g23o5 wrote
Did you know you can boil or fry really green bananas(like still rock hard) and they have the consistency and flavour of a root starch like potatoes? They are pretty good just mashed with a bit of salt and cayenne.
StudentMed t1_j9h6i8j wrote
You sure that isn't plantains?
opiate_lifer t1_j9h90ab wrote
Plantains too! But green bananas are perfectly edible when cooked.
StudentMed t1_j9hc3jh wrote
Sounds like something someone does once or twice but then never again.
opiate_lifer t1_j9hd0qk wrote
I have eaten them regularly when they were available just because could get them super cheap and I was sick of potatoes. I did not bother to peel them before cooking, they come out of the peel easily once boiled. I have never eaten the peel.
The bananas themselves once boiled and peeled have the texture and taste comparable to potatoes or another savoury root starch.
Its not something I'd pay top dollar for or seek out, but it was fine for adding some variety to my carbs and cheap so why not.
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