By Aditi Maheshwari
Blue Java Banana is unique in taste and look, a native of southeast Asia and flavoured with an ice cream-like consistency of vanilla; it gets its nickname as the ‘Ice Cream banana’ in Hawaii. Because of its unique vanilla custard flavour, it’s known in Fiji as the ‘Hawaiian banana’, nicknamed as ‘Krie’ in the Philippines and ‘Cenizo’ in Central America. They are silvery-blue in colour when unripe and turns pale yellow when ripe, with creamy white flesh. They are not as popular as Cavendish bananas which we usually eat. They are a hybrid of two species of Southeast Asia Banana— Musa balbisiana and Musa acuminata.
Cook the Blue Magic!
It can be perfectly blended into smoothies or as a topping for oatmeal, yoghurt, cereal, baked into banana bread, muffins, or cookies, mashed into pancakes, or turned into a banoffee pie, depending upon your taste and style.
Sharing some interesting recipes below:
- 2 cups self-raising flour
- 1/2 tsp soda bicarbonate
- 1 1/2 cup water
- 4 blue bananas
- 1 cup plain flour
- 1/2 cup oil (oil is for deep frying so that quantity may vary)
- Sift flour and soda bicarbonate into a bowl. Add water and mix to a smooth batter.
- Peel bananas, cut into three and roll lightly in flour.
- Drop banana pieces into the batter and drain off excess batter.
- Deep fry in hot oil until golden brown.
- Remove, drain on absorbent paper. Serve hot with ice cream.
Avocado Banana Smoothie with Chia Seeds
- Chia Seeds – 3 tbsp
- Almond Milk – 750 ml, unsweetened
- Blueberries – 280 g
- Blue Bananas – 2 chopped
- Avocado – 1/2 small, Hass, pitted, and diced
- Agave Nectar – 1 tbsp
- Cinnamon – pinch
- Ice – 225 g, crushed
- First, combine the chia seeds and almond milk in a blender.
- Leave on hold for 10 minutes.
- Add the remaining ingredients except for the crushed ice and blend for 2 minutes, scraping down the sides if needed.
- Add the crushed ice and blend for a further minute. Stir well.
- Pour the avocado banana smoothie into glasses and serve with straws.
Rice with Fried Bananas and Coconuts
- Coconut Milk – 150 ml
- Cream – 100 ml, 30% fat
- Brown Sugar – 4 tbsp
- Basmati Rice – 250 g
- Butter – 2 tbsp
- Bananas – 2 each, sliced
- Place the coconut milk, cream, and 2 tbsp sugar in a pot and bring to a boil.
- Add the rice and cook with a lid on for around 25 minutes.
- Remove from the heat, leave to cool slightly, and loosen with a fork.
- Melt the butter in a pan with the remaining sugar.
- Add the banana and leave to caramelize.
- Quench with a dash of rum.
- Divide the rice between 4 bowls, Add the banana and serve sprinkled with desiccated coconut.