Preparing Bananas for Cooking

Preparing bananas for cooking and to use in recipes is a simple process. For complete instructions, follow the steps below.

Peel and Slice Bananas

Cavendish Bananas

Peel the skins from the bananas by breaking the tip back and peeling skin in sections. Peel in sections until all the skin has been removed.
Remove any white threads that remain on the flesh of the banana.

Cut the banana into slices to add to sweet or savory dishes.

Plantain Bananas

Cut both ends off the plantain and then cut in half.

Slice the peel lengthwise along one of the its natural ridges. Cut again along the natural ridge on the opposite side. Do not cut into the banana.
At the cut, run a thumb under the skin to loosen.
Lift section of skin off and discard. Remove the plantain from the remaining skin.
Finish peeling the remainder of the plantain in the same manner. After the skin has been removed, slice the plantain crosswise or lengthwise as instructed by the recipe.
Note: Black ripened plantains will generally have softened enough that they can be peeled in the same manner as a regular banana.

Note:

Bananas should be peeled just before using because when exposed to air, they oxidize and turn brown. If they are not used immediately after peeling, brush the flesh of the bananas with lemon, lime or orange juice to prevent them from browning.

Another method that can be used to prevent browning is to soak bananas in acidulated water. Mix 1 part lemon juice with 2 or 3 parts water and place slices in the mixture. Allow to soak for 3 to 5 minutes. Drain slices and then pat dry with paper towels.

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