Since I came to live in Ecuador, over five years ago, I have never tired of eating bananas, or of finding fun and unusual ways to eat them. Aside from my love of the many hearty traditional dishes made with green and ripe bananas, the number of wonderful ways the humble banana can be consumed continues to intrigue and fascinate me. This love also fuels the creative juices in my heart to develop even more fantastic dishes that can be made with so many varieties of bananas.
Guacamole is a fairly standard party dish. Great to dip corn chips, banana chips, yucca chips, or healthy carrot and celery sticks and small florets of broccoli and cauliflower. I love its freshness and wholesomeness, I love that it can be made chunky or smooth depending on my mood. I love that it can be a quick lunch after a day in the garden, or dinner while I’m watching a movie. The banana gives this dish a sweetness not present in traditional recipes, which is countered with piquant chili and accented by wild cilantro. Try Banana Guacamole at your next party and see what happens. Mine usually gets rave reviews.
Banana Guacamole Recipe:
2 ripe avocadoes
2 ripe bananas
1/2 small red onion, finely minced
1-2 red chilies, seeds removed, finely minced
2 tablespoons wild cilantro, finely chopped
1 tablespoon freshly squeezed lime juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, finely chopped
Cut avocados in half. Remove seed. Scoop out avacado from the peel, place into a mixing bowl with the bananas and roughly mash them together with a fork.
Add the chopped onion, cilantro, lime, salt and pepper and mix together. Add chili to your taste.
If you’re not going to use it immediately, cover the bowl with plastic wrap pressed into the surface of the guacamole to prevent oxidization. Refrigerate until ready.
Just before serving, add the tomato, and mix well. Serve with warmed corn chips.
Come and cook with me in Ecuador! (It’s not just about Going Bananas!) During your trip, I’ll teach you how to prepare both Traditional and Fusion Dishes using local organic ingredients and demonstrate cooking methods used by the local inhabitants for centuries which are still in use today.