This recipe is for healthy, delicious, easy: baked green banana fries -- made with extra-virgin olive oil and kosher salt. These fries are savory and taste almost like potato fries! *Green bananas are very healthy -- research it on the internet!
#1. PREHEAT THE OVEN:
Preheat a large oven to 350 degrees Fahrenheit.
#2. RINSE THE BANANAS:
Separate the 3 medium-sized green bananas from each other. Rinse the bananas under cool running water.
#3. PEEL THE BANANAS:
For each banana:
On a large cutting board, cut off the "long stem" of the banana, just until you can see the top "edible fruit" of the banana.
Place one hand on the "inside curve" of the banana.
Hold a long-blade, medium-sharp knife in your other hand and carefully slice, until just through the banana peel, the "outside curve" of the banana, from the top of the banana to almost the bottom of the banana (leave the "bottom black part" of the banana intact).
*IMPORTANT NOTE:* Peeling green bananas can sometimes result in blackened hands -- and such blackening is difficult to readily wash off. If you have them, it is strongly recommended that you wear food-grade gloves, fold-top sandwich bags, or something similar on your hands while peeling the bananas. It is most important that the gloves, sandwich bags, or something similar cover your fingertips.
Use your covered hands to peel the banana from side to side (clockwise or counter-clockwise around the banana) -- not from top to bottom.
While peeling the banana, carefully remove the "bottom black part" of the banana so that the "small black stem" that is attached to the "bottom black part" of the banana comes out cleanly. You should see a small hole in the bottom of the banana. If you do not see a small hole in the bottom of the banana or if the "small black stem" does not come out cleanly, simply cut and remove the portion of the banana that contains the "small black stem".
Sometimes, the banana peel may be difficult to remove (especially if the banana is very green in color). Just use a small knife to carefully slice away any banana peel that sticks to the "edible fruit" of the banana.
#4. CUT THE BANANAS:
For each banana:
On a large cutting board, using the long-blade, medium-sharp knife, slice the banana in half, width-wise, so that there is a "top half" of the banana and a "bottom half" of the banana. Slice the "top half" of the banana into 4 equal fries and the "bottom half" of the banana into 4 equal fries -- try to follow the curves of the banana when cutting the fries, so that the fries are all almost the same width. (Each banana makes 8 fries.)
#5. PREPARE THE BANANAS FOR BAKING:
Line a large baking sheet pan (12 x 16 inch or similar-size) with parchment paper (the parchment paper prevents the fries from sticking to the pan).
Place the fries on the parchment paper.
Drizzle extra-virgin olive oil on the fries and use your hands to gently toss the fries, until all sides of the fries are lightly covered with oil (if you have them, you can wear food-grade gloves, as this part can sometimes feel "slimy").
Shake some kosher salt on the fries and use your hands to gently toss the fries -- until the kosher salt is evenly distributed.
Arrange the fries on the parchment paper so that the fries do not touch each other.
#6. BAKE THE FRIES:
Bake for 20 minutes. Flip each of the fries. Bake for another 20 minutes.
#7. EAT THE FRIES:
Let the fries cool for a few minutes before eating -- this produces a nice texture (crisp on the outside and soft on the inside).
Eat the fries with organic, natural ketchup -- they taste almost like potato fries!
NOTES:
-These fries turn out best when "completely green" bananas are used. You may also use "mostly green with some yellow" bananas; however, the fries will be sweeter.
-To help keep green bananas green for a longer period of time, place the bananas in the fridge. For best results, bake and eat them within a few days.
-For riper bananas, you may need to add more baking time, as the bananas will be more moist and will take longer to crisp in the oven.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (197g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 217 | ||
Calories from Fat: 217 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.6g | 81 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3560mg | 123 % | |
Potassium 634.4mg | 17 % | |
Total Carbohydrate 40.4g | 12 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 35.8g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 217
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