This has got be one of my most favourite ways of eating green/raw bananas. The masala marinade is what works the magic for this humble ingredient. For this recipe I sliced the bananas lengthwise however it can also be sliced into disks, see note below. Did you know raw bananas are rich in essential vitamins, antioxidants, and minerals, making them an excellent addition to a well balanced diet. It is also a fantastic source of dietary fibre hence promoting a healthy digestive system.
Preparation: 20 mins Cooking time: 20 mins Serves: 2 – 4
- 5-8 Green bananas
- Marinade
- ¼ cup 60ml Olive oil
- 1 tbsp 15ml chilli powder
- 1 tsp (5ml) coriander powder
- ½ tsp cumin powder
- 1 tsp (5ml) garlic paste (optional)
- ¼ tsp asafoetida
- ½ tsp salt
- Red cabbage coleslaw
- 3 cups finely chopped red cabbage
- 1 cup (250ml) vegan yogurt (add more if you like)
- ¼ cup (60ml) finely chopped fresh coriander
- 2-3 green chilli finely sliced
- 1 tsp (5ml) sugar
- Salt and milled pepper
- 2 Panini’s or 4 slices Rye bread or any bread of your choice
- Filling
- Lettuce leaves
- 1 small red pepper sliced
- 1 carrot julienned
- Hummus or vegan cream cheese
- Salt and milled pepper
Let’s Cook 🙂
Boil bananas with peel for about 10-15 minutes until firm but tender . Once done, remove skin and slice into halves lengthwise.
Mix marinade ingredients together and coat bananas.
In a medium to hot pan fry bananas until crispy on both sides – 2-3 minutes on each side.
Mix coleslaw ingredients together.
Slice bread and toast.
To assemble – Spread the hummus or vegan cream cheese on the bread.
Divide filling and layer sandwich.
Lastly add fried bananas.
Note: Cooking option 2: Omit boiling the bananas. Peel with a knife and cut into round disks about 1/2 cm thick. Toss into a bowl with the marinade. Shallow fry in a non-stick pan for a few minutes on each side.
For a healthier option: swap out the bread for a lettuce wrap.