The following recipe addresses the special diet considerations for: dairy-free; gluten-free; low fat; vegan; vegetarian; anti-cancer; cardiovascular disease; inflammatory bowel diseases
The notion that a green banana is a good banana is a grave mistake.
Brown spots on the skin are not a sign of spoiling, but a sign that
the bananas are ready to be consumed. Green bananas, on the other
hand, are rather hard to digest because they are unripe.
This dish is meant as a dessert, but it also makes a good snack
in-between meals. Do not make this dish with bananas that are not
Photo © Rene S. Riis
Foodstyling: Kille Enna
- 4 tbs brown rice vinegar
- 4 tsp finely grated ginger
- 1 tsp nigella seeds, also called black onion seeds, roasted and ground finely
- 12 green cardamom pods, roasted and the seeds ground finely
- 2 ripe bananas, still in the skins
1) Combine brown rice vinegar, grated ginger, nigella seeds, and
green cardamom together in a bowl and stir.
2) Bake the bananas in the skins for 15 minutes in a 400° F (200°
C) hot oven.
3) Arrange each banana on a plate and slice both bananas open
lengthwise while still in their skins. Pour the rice vinegar/ginger
mixture over the openings in the skins and serve the bananas
immediately while still hot.
Note: Measurements are provided in both U.S. and European/metric units.