Going bananas with bananas!

Three years ago my beloved father-in-law sent us 5 banana plants from his garden in Puerto Rico.  My husband planted them, fertilized and watered them.  After awhile, three plants survived and FINALLY one of them gave us fruit!  It was pretty amazing to see the gorgeous banana flower emerge, bloom and morph into “hands” of bananas. (see pictures)

Following is a little botanical background on the banana: 

Banana is the common name for herbaceous plants of the genus Musa (Musa acuminata Colla, M. X paradisiaca L. )and for the fruit they produce.  They are thought to have originated in Malaysia, and later spread to the Philippines and India. The genus name of “Musa” honors Antonius Musa, who supposedly cured Caesar from his deathbed using medicines derived from the banana plant.  The perennial banana plant is the world's largest herb arising from underground rhizomes, which can grow up to 30 feet tall!  The large oblong or elliptic leaf blades extend upward and outward , becoming as much as 9 feet long and 2 feet wide.  The banana flower shooting out from the heart in the tip of the stem, is at first a large, long-oval, tapering, purple-clad bud. As it opens, the slim, nectar-rich, tubular, toothed, white flowers appear (called “fingers”). They are clustered in whorled double rows along the floral stalk, each cluster covered by a thick, waxy, hood- like bract, purple outside and deep red within.  The fruit "fingers" grow in clumps which are in turn called “hands”. The stem will grow about 9 - 12 hands which circle the stalk, meaning that a single banana plant can yield up to 240 bananas! This plant is totally biodegradable, aids in soil regeneration and absorbs large amounts of carbon dioxide.  The Cavendish banana is the popular yellow banana we know in the U.S. and Canada.  Bananas were introduced to the USA at  the 1876 Philadelphia Centennial Exhibition, where each banana was wrapped in foil and sold for 10 cents.

Bananas are shipped all over the world and are prepared in a myriad of recipes.

In the Southeast Asian countries the banana flower, also called the banana heart, is stripped of its outer reddish leaves, sliced and then added to salads, curry dishes and vegetable stews.  The leaves of the banana plant are an essential ingredient for nearly all tropical cuisines. They are for baking, steaming, or barbecuing foods, much like parchment paper, tin foil or cornhusks (corn husks).  Banana leaves function as a natural wrap while imparting a subtle sweetness to the enclosed ingredients. They also make for an excellent and artistic way to present and serve food, such as an under plate, doily or table mats.

Green bananas are a great source of beneficial fiber.  Green bananas contain short chain fatty acids (SCFAs), which are indigestible to humans but preferred by the cells in the small and large intestinal linings.  When these cells are well-nourished and healthy, the body's ability to absorb nutrients and prevent diseases such as colon cancer, are increased  dramatically.  Bananas contain three natural sugars: sucrose, fructose, and glucose. They give an immediate boost of energy and are a good source of potassium and fiber. Today the banana is America's second best selling fruit (the apple is first)!

So now that you know all about banana, following is a traditional Puerto Rican dish called “Guineitos en Escabeche con Mollejitas” (Green Bananas Escabeche with Chicken Gizzards) you can go bananas with!  Escabeche is an acidic Spanish marinade and pickling used for seasoning fish, poultry or vegetables. This dish should be made 1-3 days ahead for the flavors to really mingle and develop.

Green Banana Escabeche with Chicken Gizzards

10  medium green bananas, cut ends off and run knife along outer curved edge of banana cutting through the peel but not the banana

1 bay leaf

3  tbsps milk (prevents water and bananas from turning black due to the sap)

Salt

Adobo seasoning

1 ½ cup of chicken gizzards, thoroughly washed with water then drained

then mixed with ½ cup lemon juice and drained when ready to cook

1 bay leaf

Salt

1 tbsp Adobo seasoning  

Escabeche Sauce

¾  cup extra virgin Olive Oil

¼  cup canola oil

1 large red Spanish onion, cut into thin rings

2 yellow or white medium onions , cut into thin rings

3 - 4 cloves of garlic, peeled & cut into thin slices

1/3 cup white vinegar

1 tsp  salt

1 tsp  lemon juice

3 -4  bay leaves
10 -15  black peppercorns
¼  tsp ground Comino
2 tbsps culantro (recao), coriander (cilantrillo) or cilantro, finely chopped  

1/2  small can or jar (4 oz)of pimientos, sliced or diced

½ cup queen green olives stuffed with pimientos or garlic, cut into thin rings
Adobo seasoning

Fill large pot with cold water. Add salt to taste and bring to roaring boil.  Place green bananas in water.  Add bay leaf, salt & Adobo.  Cook for approx 10 -15 mins or until bananas are somewhat soft when fork is inserted through peel.  DO NOT OVERCOOK!

Drain & slide banana peels off with a fork starting at the cut you made at the curve.  Cut bananas in ½ inch rounds.  In a shallow baking dish  place cut bananas & moisten them with a mixture of ½ cup water plus  2 tbsps of milk to prevent them from drying out and turning dark.  Sprinkle lightly with Adobo.  Set aside.

Fill large pot with cold water.  Add salt to taste and bring to roaring boil.  Drain lemon juice from chicken gizzards and place in water.  Add bay leaf, salt & Adobo.  Cook for approx 20-30 mins or until tender when tested with a fork.  Drain and let cool.  Finely chop chicken gizzards discarding fatty parts and set aside.

In a large bowl, mix the onion slices, garlic and vinegar.  Let marinate for at least 10 minutes.  

Using a large and deep skillet (you will need a tight lid for it later), heat the oils and add the onion mixture, salt, lemon juice, bay leaves, peppercorns, comino, cilantro, pimientos and olives.  Mix thoroughly and add the prepared chicken gizzards.  Cook at high heat for 5 minutes and then at low heat for 15 minutes, stirring occasionally.  Onions should be soft and tender.

Drain green bananas and place in hot oil mixture.  Gently mix oil mixture to thoroughly cover the green bananas.  Place lid on skillet and cook for approx 10 -15 minutes.  Green bananas should be soft but firm not mushy! Sprinkle lightly with Adobo.

Remove escabeche from heat and let it cool at room temperature for approx 2 hours to let the flavors mingle.  Escabeche can be served hot, room temperature or cold.  Make sure escabeche is at room temperature before putting in refrigerator.