Have you ever tried green bananas? Yes, unripe bananas can be cooked and eaten! In English it would be maybe marinated bananas, bananas in brine, pickled bananas… you get the point! This is a traditional Puerto Rican dish that you will find at any cookout, gathering, holiday, birthday or any kind of celebration, makes a perfect appetizer or side dish. One of the reasons for this -besides being delicious- is that you can even make this days ahead because they marinate in all those flavors and taste even better, plus is mostly eaten cold so no reheating needed; this makes it a very friendly recipe and perfect party food if you ask me! It’s commonly served with gizzards but I prefer them by themselves. Flavorful, filling, healthy and it’s all prepped ahead and served straight from the refrigerator!
Escabeche is a flavorful oil and vinegar marinade infused with pickling spices like bay leaves and peppercorns. Some people prefer using neutral oil or half olive and half neutral but I prefer using extra virgin olive oil for extra flavor and some benefits over vegetable oil but you do you. The thing is you need to work on the temperature, you will have to cook it for a little longer in a lower temperature so the oil doesn’t burn and has a bitter taste, that’s the only difference when using extra virgin olive oil so no big deal, you use what you like, both work! Another thing is the recipe calls for white vinegar and I like using white vinegar but also put a splash of apple cider vinegar for an extra layer of flavor. Not necessary, it’s just my personal preference. I’m sharing the traditional recipe and my tweaks too in case you want to try it my way. I also like using roasted red peppers but using fresh red bell peppers works perfectly too. I prefer using white onion because it’s strong but any kind you prefer works.
To make this dish vegan friendly you just have to leave the milk out, milk is added to the water to help keep the bananas from turning black/grayish while boiling but it won’t alter the flavor at all. Don’t even bother having a hard time peeling the bananas, cut both ends and slice skin deep only lengthwise twice, while boiling the peel will start getting soft and loose so you can easily remove it once they’re done. The bananas will only boil for 15-20 minutes, not more than that, it will make them too soft and they will be mashed by the time you finish mixing it with the escabeche. You want them cooked thoroughly but not overcooked because you also need them to hold their structure. You can use sliced olives but I add them whole so it’s easier to scoop them out if someone doesn’t like them.
Also, you can boil the bananas, cut them and toss them in a generous amount of oil until each piece is evenly coated, cover, store them in the refrigerator and then deal with the escabeche the next day, this is a pretty friendly recipe!
Ingredients:
6-8 fresh garlic cloves
8 to 12 green bananas
1 onion
1 cup of vegetable or olive oil
1/3 cup of white vinegar
1 red bell pepper (roasted or fresh)
8-10 spanish olives and garlic cloves
2-3 bay leaves
1 tbsp whole black peppercorns/salt to taste
1/4 cup of milk + water + salt (use this to boil the green bananas)
Method:
Wash the bananas really well with water.
Cut off both ends and gently slice only the skin lengthwise twice, one on the side and one on the opposite side as shown in the picture below.
Put the bananas in a large pot of generously salted water and bring it to a boil, should be seasoned as you would for pasta. You should be able to taste the salt in the water.
While the bananas boil prepare the escabeche marinade. Slice onions, peppers and garlic. In a medium sized non-reactive pot combine vinegar, olive oil, garlic, onions, olives, peppers, bay leaf, and peppercorn. Bring to a simmer and cook until the onions are tender and translucent, about 15 mins.
Once the bananas starts to boil cook for 15-20 minutes, not more than that, just until fork tender. After 15 minutes or so, check the bananas for softness. Insert a fork in one of the crevices to check doneness.
When they are ready, pick the bananas with thongs or fork and place them in the ice water to cool and stop cooking. Strain the bananas or pick them out of the water, peels them, slice into 1 1/2 inch pieces and place them in a non-reactive bowl.
Now, you can either let it cool or speed the process by filling the water bowl up again with ice water. Hold the bottom of the pot in the ice water and stir the escabeche to quickly cool.
Stir in the escabeche with the bananas and salt to taste. Mix until evenly combined.
Cover and refrigerate for at least 2 hours, preferably overnight.
Enjoy!
