A simple step by step tutorial guide on how to boil and peel green bananas with ease so that they are readily available to eat or use in a recipe.
Jump to:
I also have a steamed version so don't forget to check my Steamed Green Bananas recipe.
I know so many people don't know how to successfully boil green banana(s) and remove the peel.
I wholeheartedly agree that the skin of a green banana is quite thick and cumbersome to peel.
The good news is that there is a really easy method which works each and everything to remove the skin with minimal effort.
It's such a simple, timesaving method which anyone can do and I'm going to show you how to do it.
Some people prefer to peel off the skin first and then cook the bananas, while others prefer to cook the banana in the skin making it soft enough to remove.
I do both methods, sometimes I remove the skin first and other times I boil the green in its skin and them remove it.
The method that I use really depends on how I plan to use the green banana.
With that being said, most people find it much easier to boil the banana(s) in their skin and then remove the skin.
Although some people do frown upon leaving the skin on and deem it a lazy way of cooking.
Lazy or not, it is a method that quick, convenient and most importantly, it works!
Those of you who are perplexed about this cooking banana, have no fear because I am going to share with you a simple way to boil and peel a banana.
For Jamaican and the Caribbean community, green banana,which some islands such as St Lucia and Trinidad and Tobago refer to as "figs" play a crucial role in their diet.
You can do any of the following;
- Use them to steam
- Boil them
- Fry them and make tostones
- Salad
- Porridge
- Serve them ground provisions (root vegetables)
Reasons to boil them in their skin
- It prevent them for darkening as the skin will help to perserve its original colour.
- No need for peeling the skin which is quite firm and more often then not difficult to remove.
- Boiling in the skin means they won't be extremely soft and water logged.
- Better taste and texture
- Less clean up and mess
- Keeping them in their peel means you can refrigerate them for a short term and re-heat them in their skin.
Things you will need
- Green banana - You will need green banana with a bright green hue with no yellow spots. The amount you will need will be subject to your own needs.
- Olive oil - To prevent your saucepan from staining and also your hands.
- Sauce pan with water - The water will need to be boiled in advance, it is very important to keep the water on the stove and heated through.
The steps
- Fill a large saucepan/stock pot by ยพ with water.
- Add 2tbsp of olive oil and pink salt, if you want to and bring to the boil.
- Prepare your hands for handling the green banana by either rubbing them with a little olive oil (this will prevent staining and any sticky residue) or alternatively you can wear gloves.
- Place the green banana on a chopping board on its side.
- Partially cut the top and end of the banana (don't cut both ends completely off) then lightly score the banana lengthways (don't slice too deep, just the skin) then set aside.
- Repeat the above 2 steps with the rest of the banana.
- Carefully add the bananas to the pot of boiling water.
- Cook the bananas until they are tender, this will take about 15-20 minutes (if the pot of water is bubbling too much reduce to medium-high).
- After the given time, use a slotted spoon to remove one of the bananas, and prick with a fork to determine the readiness (it should be soft and fork tender).
- Carefully drain off the water (you can use a colander) and then leave to completely cool.
- Use the tip of the banana to remove the peel (it should come away with ease)
- Serve accordingly.
Notes and tips
- Make sure to thoroughly wash the green banana(s) in advance.
- Inspect the banana to purchasing them, they should be firm and bright green with NO yellow spots. Yellow spots mean the banana are what we know as "turning" which means they are beginning to ripen.
- You can purchase green bananas from any market place that has a large population of Asian/latinos or Caribbean people.
- Don't overcook the green banana or you run the risk of them being too soft and waterlogged even in the skin.
- Depending on the quantity of bananas that you plan to boil, you will need a fairly large saucepan something around the size of 2 quarts/2 litres.
- It is extremely important that your water reaches boiling point ahead of time.
- It is normal for the skin of the green banana to be very dark once it has cooked.
- Some people drink the water once the cooking period is over and this is known as "green banana tea".
- The use of pink salt is optional, this will depend on how you plan to serve the bananas after cooking hence making this ingredient optional and not a requirement.
- Don't skip the step about adding the olive oil to your pot, this will prevent any staining although, with that being said, it is recommended to use an old pot.
- If you don't plan to use/serve the green banana immediately, it is always best to leave them in their skin and in the pot of water (no more than 24 hours), then simply re-heat, cool, peel and serve when need be.
- If you plan to keep them a bit longer, refrigerate them in an airtight container (with no water) for up to 2 days, then retun them to water and re-heat and use.
**Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**
How to Boil Green Banana
Equipment
- large saucepan/stock pot preferably an old pot
- chopping board
- sharpe knife
- slotted spoon
- colander optional
Ingredients
- a bunch of green bananas or the amount required
- large saucepan with water
- 2 tablespoon olive oil plus more for your hands or wear gloves
- 1 teaspoon pink salt optional
Instructions
- Fill a large saucepan/stock pot by ยพ with water.
- Add 2tbsp of olive oil and pink salt, if you want to and bring to the boil.
- Prepare your hands for handling the green banana by either rubbing them with a little olive oil (this will prevent staining and any sticky residue) or alternatively you can wear gloves.
- Place the green banana on a chopping board on its side.
- Partially cut the top and end of the banana (don't cut both ends completely off) then lightly score the banana lengthways (don't slice too deep, just the skin) then set aside.
- Repeat the above 2 steps with the rest of the banana.
- Carefully add the bananas to the pot of boiling water.
- Cook the bananas until they are tender, this will take about 15-20 minutes (if the pot of water is bubbling too much reduce to medium-high).
- After the given time, use a slotted spoon to remove one of the bananas, and prick with a fork to determine the readiness (it should be soft and fork tender).
- Carefully drain off the water (you can use a colander) and then leave to completely cool.
- Use the tip of the banana to remove the peel (it should come away with ease)Serve accordingly.
Video
Notes
- Make sure to thoroughly wash the green banana(s) in advance.
- Inspect the banana to purchasing them, they should be firm and bright green with NO yellow spots. Yellow spots mean the banana are what we know as "turning" which means they are beginning to ripen.
- You can purchase green bananas from any market place that has a large population of Asian/latinos or Caribbean people.
- Don't overcook the green banana or you run the risk of them being too soft and waterlogged even in the skin.
- Depending on the quantity of bananas that you plan to boil, you will need a fairly large saucepan something around the size of 2 quarts/2 litres.
- It is extremely important that your water reaches boiling point ahead of time.
- It is normal for the skin of the green banana to be very dark once it has cooked.
- Some people drink the water once the cooking period is over and this is known as "green banana tea".
- The use of pink salt is optional, this will depend on how you plan to serve the bananas after cooking hence making this ingredient optional and not a requirement.
- Don't skip the step about adding the olive oil to your pot, this will prevent any staining although, with that being said, it is recommended to use an old pot.
- If you don't plan to use/serve the green banana immediately, it is always best to leave them in their skin and in the pot of water (no more than 24 hours), then simply re-heat, cool, peel and serve when need be.
- If you plan to keep them a bit longer, refrigerate them in an airtight container (with no water) for up to 2 days, then retun them to water and re-heat and use.
Kisha Harvey says
Came out perfect! Whole family devoured it.
Charla says
Yay! That's what I like to hear.
Jonny says
Genius, especially to leave the top and bottom after cutting it half way.
Charla says
Thanks Jonny.
Buddy 73 yr old says
I grew up eating boiled green bananas, fried green bananas, fried plantains, and baked plantains with my grandmother from Roatan. We ate our bananas with roast that fell apart after a full day's cooking. Usually, red beans too. Peeled the bananas before cooking Best dinner ever. Company was great too. Thanks for recipe and thoughts.
Charla says
Thank you for sharing. Those are some beautiful memories and you are more than welcome.
Marianna says
After boiling can I fry them or roast in the oven like I would regular potatoes?
Charla says
It maybe possible but it's not something I have ever tried as I typically serve the banana as a side dish.
Sheril says
My green bananas are still hard after boiling them. What am I doing wrong?
Charla says
Hi Sheril. You aren't doing anything wrong, my good guess is that the green bananas are very old. If that is the case, no matter what you do to them they won't soften.
Sarah says
Green boiled bananas are my staple. Though we can boil them the way you do for a side dish, weprepare them a little differently as main dish, which they usually are. We peel off the skin, strip by strip, then boil them until they are soft enough to mash
For special occasions, we steam them in banana leaves, which infuse an especially delicious aroma. The soft bananas are mashed and served, or mashed and put back on low heat in their leaves, to be served later. The longer they stay, the better the taste. Served with any stew.
Charla says
That sounds delicious Sarah I would love to try your method.
Kevin says
Thanks for the tip. Ive made a big mess before and lost alot of the meat of the banana trying other methods.
Charla says
You are welcome! No more messy bananas now ๐
KayL says
This method works every time.
Charla says
I'm so glad to hear that! Thank you.
jeff says
Thanks for your post. I moved to Puerto Rico, where green bananas are the potatoes of the states. No more gloves and the big mess. Thanks
Charla says
Yes, you'll find green bananas in abundance in the Caribbean. Once you know how to peel them you can make good use of them too.
Dennis Byrne says
I boil my peeled green banana, slice them & put them in an ice cube tray and put the water in the tray as well. I put some ground cloves and cinnamon in the water. Then I freeze for use in smoothies.
Charla says
Sounds like an interesting concept, thanks for sharing!
Gret says
Thanks for posting. I have looked for a "sensible" way to prepare green bananas. Your method seems to be the best of all that I have seen. I decided there has to be a better way after preparing the tradition way (cut , score, peel, peel, peel, ....scrap...scrap... scrap) I will try your way the next time I prepare them.
My your willingness to share be returned to you by 1000% percent in not only words, but deeds & $$.
Charla says
I used to have a love and hate relationship with green bananas growing up until I heeded the advice of my grandmother. I'm glad I could be of assistance to you, and if you need anymore help, just drop by.
Nakia says
Hi Charla,
My sisters and I cook this for our grandmother often but at 93 she doesnโt eat much in one sitting. She likes to eat smaller meals every 2 hours. What is the best way to reheat this dish to preserve texture and taste?
Charla says
Hi Nakia,
The best thing to do would be to cook the green banana (make sure it's not overcooked, very important). Once the banana is cooked, you will want to remove them immediately from the hot water to prevent further cooking. Don't peel off the skin (assuming it's still intact).
Set the banana aside (you can just leave it in a dish, covered on the countertop (only do this for a few hours) or an airtight container in the refrigerator. When it's time to re-heat bring some water to the boil then add the banana and heat through (it should take around a few minutes) then peel and serve accordingly.
I hope that helps!!