Pan fried banana 10 minutes & 4 ingredients banana dessert recipe (2024)

FAQs

Can I fry regular bananas instead of plantains? ›

Yes, you can use regular bananas to fry, but they will have a different taste and texture compared to plantains. Plantains are starchier and less sweet, while regular bananas are sweeter and softer when cooked. Keep in mind that regular bananas may become mushy faster when frying, so adjust cooking times accordingly.

The fruit needs only a few minutes on each side until the outside hits an appealing golden-brown color. Anything darker and the result will be too dry; anything less, and the plantains will remain hard. The fruit rewards patience — so it's no surprise there are more time-consuming variations to frying them, too.

Plantains and bananas have similarities. Their colours indicate how they will taste when ripe – both taste bland when green, but as they ripen, they become sweeter. Raw bananas are sweeter than ripened plantains, primarily due to their higher natural sugar content. However, ripe plantains are very sweet when cooked.

Banana, fried contains 211 calories per 140 g serving. This serving contains 4.5 g of fat, 1.7 g of protein and 45 g of carbohydrate. The latter is 29 g sugar and 3.9 g of dietary fiber, the rest is complex carbohydrate. Banana, fried contains 2.7 g of saturated fat and 11 mg of cholesterol per serving.

In general, banana are eaten uncooked as a dessert, and unripe starchy fruits that are cooked and eaten are referred to as plantain and cooking banana.

Yes, it is perfectly okay to fry bananas. In fact, frying bananas is a common cooking method used in various cuisines and can result in delicious dishes. Frying bananas can enhance their flavor and texture, making them sweeter, softer, and slightly caramelized.

Flavor: Bananas are eaten only when ripe and sweet; the riper the banana, the sweeter it tastes. Unripe (green) plantains have a mild, starchy flavor while ripe (yellow or brown) plantains have a concentrated sweet flavor. Texture: Unripe plantains are firm and starchy while bananas have a creamy, soft texture.

Plantains are usually larger and tougher than bananas, with much thicker skin. They may be green, yellow, or very dark brown. Plantains are starchier than bananas and not very sweet when green. When ripe, they are sweeter and become more so when cooked.

Most types of banana (Musa spp.) can be harvested and cooked when still green, but some varieties are more commonly used for cooking. In this leaflet, these are referred to as 'cooking bananas'. Cooking bananas are generally eaten when still green and starchy.