Description
Green Banana Run Down is a traditional Caribbean dish where green bananas are slowly cooked in full-fat coconut milk with aromatic spices and herbs until the sauce thickens into a rich, flavorful coating. This plant-based recipe highlights the starchy, potato-like texture of green bananas, creating a hearty and satisfying dish perfect as a side or main accompaniment.
Ingredients
Scale
Bananas
- 7 medium green bananas
Base and Aromatics
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions (scallions), chopped
- 1 medium tomato, chopped
Seasonings and Herbs
- 2 sprigs fresh thyme
- 1/4 teaspoon allspice
- 1/2 teaspoon Creole or Cajun seasoning (optional)
- 1/2 teaspoon salt (adjust to taste)
Liquids and Heat
- 1 can full-fat coconut milk
- 1 Scotch Bonnet pepper (whole) or 1/4 teaspoon cayenne pepper
Instructions
- Prepare the Green Bananas: Wash the green bananas thoroughly. Trim off both ends of each banana and make a shallow slit lengthwise through the peel without cutting into the flesh.
- Peel the Bananas: Use the slit to carefully remove the thick green peels. Discard the peels and set the peeled bananas aside.
- Boil the Bananas: Place peeled bananas in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for about 20 minutes until bananas are tender when pierced with a fork. Drain and set aside.
- Sauté the Aromatics: Heat coconut oil in a large skillet over medium heat. Add chopped onion and cook about 2 minutes until softened. Add garlic, ginger, and green onions; cook for an additional 1 minute until fragrant.
- Add Seasonings and Coconut Milk: Stir in chopped tomato, thyme sprigs, allspice, Creole seasoning (if using), salt, and coconut milk. Add the whole Scotch Bonnet pepper for mild heat or cayenne for more consistent spiciness. Mix well.
- Simmer the Bananas: Add the boiled bananas to the skillet. Reduce heat to low, cover, and simmer for 5 to 8 minutes, allowing the sauce to thicken and evenly coat the bananas.
- Serve: Once the sauce has thickened and bananas are fully coated, remove from heat. Serve hot as a side dish or alongside traditional Caribbean meals.
Notes
- Use green bananas only, as ripe bananas will become too soft and sweet for this savory dish.
- Adjust heat level by choosing between whole Scotch Bonnet pepper (milder) or cayenne pepper (spicier).
- Creole or Cajun seasoning is optional but adds authentic Caribbean flavor.
- Be careful when handling Scotch Bonnet peppers; avoid touching your face and wash hands thoroughly after handling.
- This dish pairs beautifully with rice, fried plantains, or as a side to fish or meat dishes.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
