From the page: A ripe banana is in a hurry — and full of gifts
Idea 4
Salt-roasted green bananas
Green bananas are a staple food in many kitchens — full of resistant starch, they nourish and fill you up. Roasted with a drizzle of olive oil and salt, the peel becomes a natural wrapper and the flesh turns into a mild, tender snack, something like yuca or potato.
What you need
- Green bananas (with peel on)
- Oven
- Salt and olive oil
- Baking sheet
- Knife to split them open when serving
How to make it
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1
Preheat the oven to 400 °F and wash the banana peels well — since the peel goes into the oven and doubles as the "wrapper," it needs to be clean.
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2
Place the whole, unpeeled bananas on the baking sheet without touching each other — the heat circulates better and roasts them evenly.
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3
Drizzle with a little olive oil and sprinkle salt on top — this helps the skin brown and the flesh pick up flavor.
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4
Roast for 30 to 40 minutes, until the peel cracks and darkens — those signs mean the flesh has softened inside.
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5
Split the peel lengthwise, season with more salt and olive oil, and serve warm.
Finishing touches
It's great with sautéed leeks or an herb sauce on top. If you'd rather go sweet, just swap the salt and olive oil for cinnamon and a drizzle of honey after roasting.
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