Learn how to steam a bunch of green bananas in a large saucepan using a steaming basket. This is a must try method and a great alternative to boiling.
The vast majority of my life I was led to believe that boiling vegetables was the best method of cooking vegetables.
As I got older and started to explore more of the culinary world, particuarly outside of my own culture I learned more about various cooking methods.
One of the things that I started to incoporate more was steaming vegetables but not just any type of steaming, more specifically steaming where the vegetables wouldn't sit in an enclosed pan with a small amount of water.
More like the type of steaming method where the vegetables would rest on/in a steaming basket, enclosed with no direct contact with the water.
Using the final bulk of my green bananas that I had in my house I wanted to share an alternative method to boiling green banana(s).
Instead of boiling them, peel removed or not, have you ever thought about using a steaming basket to steam them instead?
Let me tell you that this method is a game changer for sure! All you need is a couple of green bananas, a large saucepan, water and a steaming basket.
What is the steaming cooking method?
Steaming is a cooking method that relies on moist heat. In order to create moist heat, a saucepan/pot is filled with a small amount of liquid (most of the time water is used) and is brought to a simmer or boiling point.
At this point a basket is inserted into the saucepan/pot and this is where the food will seat, at the top.
The food is suspended above water with no direct contact.
Although, you can do this method by having food sit directly in a closed pan with a small amout of water poured in to create steam.
A good example of this steaming method is my Jamaican Steamed Cabbage recipe.
The saucepan/pot is covered, the heat circulates and as it vapourises it turns into steam.
The moist heat is what cooks the food, it is a relatively quick method and a complete contrast to using dry heat i.e sauteing, roasting or broiling food.
Reasons to steam bananas
Having done both boiling and steaming green bananas, I enjoy the taste of both methods. I'm more partial to steaming than boiling these days.
The main reason is because the taste and texture are retained when the bananas have little or no contact with the water.
If you have ever over boiled green bananas then you will notice that the taste and texture is extremely soft and just overall waterlogged and unplesant.
On the other hand, with steaming it is a more efficient way to cook. Plus you have more control over the texture.
Keeping the skin on is another thing that I like to do aswell, again this keeps the texture intact while forming a barrier around the banana.
You are less likely to overcook your bananas and you don't have to worry about them being saturated in water.
Things you will need
- Bananas - Green bananas,make sure they have a bright green hue to them with no yellow spots.
- Olive oil - Used for applying to our hands and saucepan to prevent any residue or staining.
- Water - Only a small amount is needed to create some steam.
- Large saucepan - To gather the water and where the steaming basket will sit.
- Steaming basket - Needed to steam the bananas
The steps
- Fill a large saucepan by ยผ with water and then add about one tablespoon of olive oil on medium-high heat.
- Carefully insert the steaming basket directly into the saucepan.
- Meanwhile, prepare your hands by rubbing them with a little olive oil or use gloves.
- Place the banana on a chopping board and slice off the top and the bottom.
- Then lightly score the skin of the banana lengthways (you can remove the skin in its entirety at this point, if you want to) and set aside.
- Repeat the above 2 steps with the remaining banana.
- Arrange the banana on the steaming basket.
- Reduce the heat to medium and put the lid on.
- Steam the banana until tender (use a fork to determine its readiness)(this will take about 15 minutes or so).
- Once steamed, leave the banana to completely cool down.
- If you kept the skin on then peel it away now before serving.
Notes and tips
- You can choose whether you want to keep the skin on, although it is recommended for ease and it also acts as a protective barrier especially if you don't plan to eat them immediately.
- You will want a large saucepan that holds about 2quarts/2litres.
- Keep any eye on the water levels as they may recede while the bananas are being steamed.
- Make sure to inspect the green banana before purchasing, it should be bright green with no dark/yellow spots.
- I don't recommend freezing any leftover green banana, you can store them in an airtight container for up to 2 days and simply steam them again.
- You can purchase green banana for any market place that has a population of Caribbean/Latinos and Asians.
- Make sure that you use gloves or apply olive oil to your hands and the pot during preparation.
More green banana recipes to try
- How to Boil Green Banana
- Green Banana Dumplings
- Green Banana Porridge
- Green Fig Salad (Green Banana Salad)
- Green Banana Chips (Air Fried)
- Green Banana Mash (Green Fig)
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Steamed Bananas
Equipment
- steaming basket
- large saucepan/pot
- chopping board
- knife
- slotted spoon
- fork optional
Ingredients
- green bananas (green figs) the amount that you require (I used 6)
- water enough to fill a saucepan by ¼
- 1 tablespoon olive oil and more for rubbing your hands with
Instructions
- Fill a large saucepan by ยผ with water and then add about one tablespoon of olive oil on medium-high heat.
- Carefully insert the steaming basket directly into the saucepan.
- Meanwhile, prepare your hands by rubbing them with a little olive oil or use gloves.
- Place the banana on a chopping board and slice off the top and the bottom.
- Then lightly score the skin of the banana lengthways (you can remove the skin in its entirety at this point, if you want to) and set aside.
- Repeat the above 2 steps with the remaining banana.
- Arrange the banana on the steaming basket.
- Reduce the heat to medium and put the lid on.
- Steam the banana until tender (use a fork to determine its readiness)(this will take about 15 minutes or so).
- Once steamed, leave the banana to completely cool down.
- If you kept the skin on then peel it away now before serving.
Video
Notes
- You can choose whether you want to keep the skin on, although it is recommended for ease and it also acts as a protective barrier especially if you don't plan to eat them immediately.
- You will want a large saucepan that holds about 2quarts/2litres.
- Keep any eye on the water levels as they may recede while the bananas are being steamed.
- Make sure to inspect the green banana before purchasing, it should be bright green with no dark/yellow spots.
- I don't recommend freezing any leftover green banana, you can store them in an airtight container for up to 2 days and simply steam them again.
- You can purchase green banana for any market place that has a population of Caribbean/Latinos and Asians.
- Make sure that you use gloves or apply olive oil to your hands and the pot during preparation.
Nutrition
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