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I was at an Asian market today and saw some saba bananas and wanted to try them out. They're mainly a cooking banana, like plantains.
I used this recipe: https://sweetsimplevegan.com/banana-cue/
Thoughts: This didn't really go very well. I followed the recipe and the bananas barely fried, and I cooked them 5 minutes longer than instructed. Then those still didn't look right, so we cooked them for another 10 minutes at a hotter temp which kind of got them looking like the photos but not really. And looking up what they're supposed to taste like VS how they actually tasted makes me wonder if they were poor quality or something, because they're supposed to be savory and sweet, kind of like sweet potatoes, but these just tasted like potatoes. I dunno if I did something wrong or the recipe was shitty, because a couple of friends said the recipe didn't make a lot of sense. Like was medium low really the right temperature? Are you really supposed to add the sugar to the oil at the start like that? I dunno, I don't know if anyone here might know where things went wrong but I did follow the recipe initially and it didn't work so yeah...
They still taste fine just not what I was hoping for.
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I used this recipe: https://sweetsimplevegan.com/banana-cue/
Thoughts: This didn't really go very well. I followed the recipe and the bananas barely fried, and I cooked them 5 minutes longer than instructed. Then those still didn't look right, so we cooked them for another 10 minutes at a hotter temp which kind of got them looking like the photos but not really. And looking up what they're supposed to taste like VS how they actually tasted makes me wonder if they were poor quality or something, because they're supposed to be savory and sweet, kind of like sweet potatoes, but these just tasted like potatoes. I dunno if I did something wrong or the recipe was shitty, because a couple of friends said the recipe didn't make a lot of sense. Like was medium low really the right temperature? Are you really supposed to add the sugar to the oil at the start like that? I dunno, I don't know if anyone here might know where things went wrong but I did follow the recipe initially and it didn't work so yeah...
They still taste fine just not what I was hoping for.
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Category Food / Recipes / Still Life
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File Size 3.12 MB
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Well, you tried :3
Maybe go with grilling instead? -> https://www.tablespoon.com/recipes/.....f-a89cd0e09371
Maybe go with grilling instead? -> https://www.tablespoon.com/recipes/.....f-a89cd0e09371
Hmmm.... Never heard of those bananas, but really sounds like any cooking methods for Plantains ought to work well for them.
As to being "plain potato", that doesn't sound like a fault of the recipe or your technique. More likely these weren't very ripe when they were picked, so hadn't developed their sugars yet. And what you got was mostly starch.
As to being "plain potato", that doesn't sound like a fault of the recipe or your technique. More likely these weren't very ripe when they were picked, so hadn't developed their sugars yet. And what you got was mostly starch.
Just looked up that recipe, and it DOES read very oddly. Wuff's never heard of caramelizing sugar in fry-oil. Considering that sugar caramelizes around 325-330F, you're already up in lower temps of oil frying stage.
All of the similar plantain recipes stress that the fruit must be VERY ripe; nearly black with few yellow spots. Otherwise they are too starchy for a sweet dish like this.
The recipes also separate out the "cooking phase" from the "glazing phase" in most of them. Some bake and some fry the fruits, but nearly all do it as a separate step. Once the fruit is cooked, they add the glaze components. Some with just sugar, but most add other spice for more complex flavor.
Sounds like you were on the right track, but this recipe just needs some very special handling to get the cooking and glazing parts to work right together, and those weren't in the instructions in sufficient detail.
All of the similar plantain recipes stress that the fruit must be VERY ripe; nearly black with few yellow spots. Otherwise they are too starchy for a sweet dish like this.
The recipes also separate out the "cooking phase" from the "glazing phase" in most of them. Some bake and some fry the fruits, but nearly all do it as a separate step. Once the fruit is cooked, they add the glaze components. Some with just sugar, but most add other spice for more complex flavor.
Sounds like you were on the right track, but this recipe just needs some very special handling to get the cooking and glazing parts to work right together, and those weren't in the instructions in sufficient detail.
Saba bananas from what I read are best cooked either green or yellow, and eaten raw brown. But yeah they were probably not picked at the right time, which is a shame because I was really interested in the flavor described.
A friend of mine said it was odd that the fruits weren't fried first then glazed like you said. I made the mistake of using a recipe with not much in terms of ratings when usually I make sure I do recipes that have a lot of good ratings and reviews. >>
A friend of mine said it was odd that the fruits weren't fried first then glazed like you said. I made the mistake of using a recipe with not much in terms of ratings when usually I make sure I do recipes that have a lot of good ratings and reviews. >>
If Saba are that similar to plantains, a lot of their recipes cook them when green & yellow, but that's because their primary application is a starchy side-dish along with some main course. You'd want them less sweet for those applications. Like you wouldn't serve a sweet sticky "dessert" mango rice as the bed for some stir-fry chicken & mushrooms.
But for this application, you'd want them to fully develop their internal sugars to go with the caramel coating. Otherwise you'd end up with something closer to a caramel-coated french fry. hehe
Wuff's sure this will be a "learning experience" for you, and you'll use it to add to your skills to really crush similar dishes in the future.
But for this application, you'd want them to fully develop their internal sugars to go with the caramel coating. Otherwise you'd end up with something closer to a caramel-coated french fry. hehe
Wuff's sure this will be a "learning experience" for you, and you'll use it to add to your skills to really crush similar dishes in the future.
I let the last two I had ripen a bit, though for some reason fruit ripens extremely fast in our kitchen so they ended up a little too ripe and I could only salvage about half of the bananas, but they were indeed sweeter at that point. So if I bought them again, I'd probably let them ripen overnight before cooking them, and taste test one before doing so so I don't waste any.
I'm no expert when it comes to dessert-based recipes. But I'll go with 
Vrghr with this one. Since the caramelizing should be a separate step from the frying process. And like he said, you can add additional spices to help add more flavor to your dish. So maybe try to play around with the spices you have at hand. And then give us your results.
Vrghr with this one. Since the caramelizing should be a separate step from the frying process. And like he said, you can add additional spices to help add more flavor to your dish. So maybe try to play around with the spices you have at hand. And then give us your results.
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