How to Boil Green Banana

Learn how to boil green banana and remove the peel at the same time.

Course Extra, Snack

Cuisine Caribbean

Prep Time 5

Cook Time 20

Total Time 25

Servings bananas

Calories 131kcal

Author Charla

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 ¾ 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.

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