Unless you actually reside in Ecuador, most of you are not going to have a pot of left-over mashed green bananas lying around in the kitchen waiting to be used up in some interesting recipe. Even so, it’s not difficult to quickly create a pot of mashed green bananas.
Since I usually have tons of them, I use very green Cavendish bananas for this recipe which is a great breakfast, lunch or dinner, and I add whatever vegetables are lying around at the time. Green plantain bananas can also be used, although the results are slightly different in texture and flavor.
Banana Bubble’n Squeak Recipe:
2-3 green bananas per person
1 tbsp olive oil
1 large red onion, finely chopped
2-3 cloves garlic, crushed
2 cups of fresh or left-over vegetables:
carrots or zucchinis
peas or beans
broccoli or cauliflower
(whatever you have!)
fresh herbs, chopped (basil, parsley or oregano are all good)
1/2 cup cheese, grated (optional if you’re dairy-free)
1-2 organic eggs per person
pinch sea salt & freshly ground black pepper
Peel and chop the bananas into 2-3 pieces and then boil them until soft. Mash the banana pieces to your liking (lumpy or smooth) and spread it out into a frying pan.
Add the oil, onion and garlic and mix it into the mashed bananas. Let it sizzle a little while you roughly chop the vegetables. Mix the vegetables through. If they’re cooked, you’re only reheating a little, if not, you’re cooking them for 3-4 minutes, stirring the mixture so it doesn’t stick and burn.
Mix in the fresh herbs. At this point if you’re adding cheese, mix it through now. Break the eggs over the top and cover the pan for about two minutes. You can mix the eggs through if you like. I prefer them whole and on top. Cook the eggs as you like them, runny or hard, sprinkle pepper and salt to taste, and serve immediately.
Buen Provecho! Visit the Land of Bananas to learn more about Going Bananas!