Green Banana Pulp
To make green banana pulp,
bananas must be carefully peeled so that all traces of the
green outer skin are removed. If the bananas stand before
cooking, cover with cold water so they will not become dark.
Cook in boiling, salted
water for about a half hour. The cooking should be done
slowly as with too rapid cooking the outer part of the
banana becomes soft before the interior is done. Bananas
must be well cooked and soft or there will be a slight green
taste.
Drain, and put bananas
through a potato ricer or a puree sieve.
When preparing bananas for
a pie filling, proceed as rapidly as possible and use a
glass, plastic or silver knife as steel blackens the
bananas. The bananas may be sprinkled with a bit of lemon
juice after being cut to retard browning.
Fried Bananas
Fried bananas are truly
delicious and may be fried in two ways--first peel and cut
lengthwise in half, dip in flour and fry a golden brown in
hot oil.
For the second way--peel
the bananas, cut in half, roll in flour and dip in egg and
milk mixture and then roll in fine bread crumbs--fry a
golden brown in smoking hot oil.
Here are some of the more
interesting recipes for bananas :
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