A Plantain is Not a Banana

The above picture is not a super ripe banana. (Though I have a couple of those on my counter begging to be baked into a banana bread.) It's actually a perfectly ripe plantain.

Though used primarily as a vegetable, a plantain, like a banana, is a fruit that can be used in both savory and sweet dishes depending on its level of ripeness. When still green, a plantain is hard and starchy, like a potato. As it ripens, the peel turns nearly black, while the flesh becomes yellow and sweet. Fully ripe plantains are soft and creamy in texture, emit a mild banana fragrance, and are supremely sweet. Plantains take several days to ripen, so if you want to cook some soon then buy ones that are already blackened in the supermarket.



How is a plantain different from a banana?

1. Plantains are much firmer and heavier than bananas.
2. Plantains have a lower sugar content than bananas, making them less sweet.
3. Plantains should be cooked, whereas bananas can be eaten raw. Note: My friend Aparna who lives in India, noted that certain sweet plantains can be eaten raw. Thanks, Aparna!
4. Plantains can be cooked when still green and not fully ripe, for a starchier consistency and less sweet flavor, or when blackened and fully ripe, for a softer consistency and sweeter flavor. Bananas, however, cannot be eaten when green or unripe, unless you want to experience a distinctly unpleasant chalky aftertaste.

Plantains are a staple in many South American, African, and Asian countries; fortunately, they're gaining status in the US as well. That's a good thing since they're so versatile: they can be boiled, baked, sauteed, and fried and work in dishes ranging from appetizers to desserts.

In the States, many plantain recipes are Cuban or Mexican in origin and feature ingredients such as chiles, honey, lime, and brown sugar. Plantains make an easy and delicious side dish especially with Baja style fish tacos.



Here's how to peel a plantain:

1. Cut off the top of the plantain.
2. Using a sharp knife, gently cut lengthwise along the plantain, being careful not to cut into the fruit (as shown above).
3. Using your hands, open the skin, remove from the plantain and discard.
4. Slice plantain into equal sized pieces (as shown below).



You'll notice when you slice a plantain, that the fruit is a pinkish-yellow. As it cooks, however, it will magically turn a deep, rich gold color, while the flesh becomes creamy.

I usually saute plantain slices in a little olive oil or butter until lightly caramelized and douse them with some Tabasco sauce and lime juice. Today, however, I opted for a slightly sweeter take. Caramelized plantain slices are drizzled with warm, rich honey, and sprinkled with cayenne pepper and lime juice, for a singular sweet and tangy flavor.



Caramelized Plantains with Honey and Lime
Serves 4
Print recipe only here.

2 fully ripe plantains
2 teaspoons olive oil
2-3 teaspoons quality honey
1 lime, cut in half
salt and cayenne pepper, to taste

Pour olive oil in a large non-stick skillet until evenly coated and place over medium-high heat. Add plantain slices in a single layer (do two batches, if necessary). Cook plantains for 1 minute, flip over, and cook 30-60 seconds, or until browned. Keep your eye on the plantains as they'll brown very quickly. Remove from the pan, and place on a paper-towel lined plate. Cover with foil until all plantains are cooked.

Place plantains on a serving platter. Drizzle with quality honey, then sprinkle with lime juice, salt and cayenne pepper, to taste. Serve immediately.


You might also like:

Fresh Pineapple Chutney




Roasted Root Vegetables with Maple Sage Glaze




Elote, or Mexican Grilled Corn




Fresh Fig and Fennel Pizza




Anna's Bajan Plantain Pikelets (they're like pancakes) with Rum-Butter Sauce at Morsels and Musings
Suganya's Plantain Rice Mix at Tasty Palettes
Gretchen Noelle's Baked Plantains in Orange Sauce at Canela & Camino

I'm sending my plantains to Amy and Jonny of We Are Never Full, this week's hosts of Weekend Herb Blogging, created by Kalyn of Kalyn's Kitchen.

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Banana Bread with Toasted Coconut and Almonds

Which of the following is the most frequently consumed fruit in the world?

A. bananas
B. mangoes
C. strawberries
D. apples
E. All of the above

If you picked "E," don't feel bad. Just pour yourself another cup of coffee and try again.

I always thought it was bananas, but it's actually mangoes. If you chose "bananas," I'll give you half credit since they're the most consumed fruit in the United States.

Since bananas are only 19 cents each at Trader Joe's, I always have a huge, happy yellow bunch in my fruit bowl. Since they're only 19 cents each, I also have a lot of brown, speckled bananas in my fruit bowl.

What's not to love about bananas? They're fast, easy, non-messy energy food. At only 100 calories per fruit and no fat, they're also a great source of potassium, Vitamin C, and fiber.

The greatest thing about bananas though is that you never have to throw one away. If it's too ripe to eat out of hand, you can toss it in a smoothie, freeze it for a snack, or, best of all, make banana bread.

Banana bread surfaced in American kitchens in the 1930's, at the same time that baking soda and baking powder were becoming popular leavening agents (instead of yeast) for quick breads. By the 1960's, banana bread's popularity burgeoned, and cookbooks commonly listed multiple recipes for it.

Apparently, we have the Australians to thank for introducing chocolate into banana bread -- I always thought my mom invented that on a particularly inspired baking day in the '80's.

Banana bread is so popular, it even has its own Wiki page. (How else would I have gotten all of this information?)


Even though the blogosphere is teeming with banana bread recipes, this one's too good not to share. Made with aromatic toasted coconut, crunchy almonds, and creamy coconut milk, it's one unforgettably moist, delicious banana bread. So I'm submitting it to the lovely Gretchen Noelle of Canela and Comino, who has selected quick breads for this month's Homegrown Gourmet.

What's your favorite way to make banana bread?

This recipe is adapted from Dorie Greenspan's Lots-of-Ways-Banana Cake, in her cookbook, Baking: From My Home to Yours. Note: You can lighten both calories and cholesterol in this bread by substituting Smart Balance for butter, Egg Beaters for eggs, and light coconut milk for regular. I have made it both ways, and they're both delicious.


Banana Coconut Almond Bread
Print recipe only here.

2 2/3 cups all-purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 1/2 sticks (12 Tbsp) unsalted butter, at room temperature
1 cup light brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup canned unsweetened coconut milk
4 very ripe bananas, mashed (about 2 cups)
1 cup sweetened shredded coconut, toasted
3/4 cup coarsely chopped almonds, toasted

Position a rack in the center of the oven and preheat oven to 350 degrees F. Coat two 9 X 2-inch round cake pans, or five 6-by-2 3/4-inch mini-loaf pans with cooking spray.

To toast the coconut, place in a dry skillet over medium heat, and gently stir until aromatic and golden brown, about 2 minutes. Keep your eye on it since it burns quite quickly! Remove from heat and set aside.

To toast the almonds, place in a dry skillet over medium heat, stirring occasionally, until fragrant and lightly toasted, about 5-7 minutes.

In a medium size bowl, whisk the flour, baking soda, salt, nutmeg, and cinnamon together.

In a large bowl, beat the butter until creamy. Add the sugars and beat at medium speed for a couple of minutes. Add eggs, and beat well. Add the vanilla and coconut milk, and beat until batter is silky. Lower the speed, add the bananas, and beat briefly.

Add the dry ingredients to the liquid ingredients, and mix until just incorporated. Using a rubber spatula, gently stir in the coconut and almonds. Divide the batter evenly between the pans.

Bake for 40-45 minutes, or until the cakes are a deep golden brown. You'll know they're done when a toothpick or cake tester inserted in the middle comes out clean. Transfer the cakes to a rack and let cool for 10 minutes, then unmold and invert onto another rack to cool to room temperature right side up.

You might also like:
Chestnut Pancakes with Pancetta and Creme Fraiche
Coconut Lemonquat Tea Cake
Heart Healthy Date, Fennel, and Pistachio Scones
Olive Oil Cake with Rosemary and Lemon

Some other delicious banana breads:
Banana Maple Pecan Bread from Marisa of Slashfood
Banana and Nutella Cake from Bleeding Espresso
Banana Bread with Chocolate and Cinnamon Sugar from Tinned Tomatoes
Banana Chocolate Walnut Bread from The Wednesday Chef

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