Get ready to transform those green bananas from fruit bowl staples into culinary superstars! We’ve gathered 19 innovative recipes that turn unripe bananas into everything from savory dinners to surprising snacks. Whether you’re looking to reduce food waste or simply try something new, these creative dishes will make you see green bananas in a whole new light. Let’s dive into these delicious and unexpected kitchen adventures!
Savory Green Banana Curry
Nailing that cozy dinner vibe just got easier. This green banana curry brings bold flavor with minimal effort—perfect for busy weeknights when you want something satisfying but don’t want to spend hours cooking.
Ingredients
– 4 green bananas (look for firm, completely green skins—they hold their shape better)
– 1 large yellow onion, diced (I always grab sweet onions for this)
– 3 garlic cloves, minced (fresh is key here, not the jarred stuff)
– 1 tbsp olive oil (extra virgin is my go-to for that fruity note)
– 1 can (13.5 oz) coconut milk (full-fat for maximum creaminess)
– 2 tbsp curry powder (I use a medium-spice blend)
– 1 tsp salt (fine sea salt dissolves evenly)
– 1/2 cup vegetable broth (low-sodium lets you control the salt)
– 1 lime, juiced (roll it first to get every last drop)
Instructions
1. Peel the green bananas carefully—they can be sticky, so rub a little oil on your hands first.
2. Cut bananas into 1-inch thick rounds and set aside.
3. Heat olive oil in a large skillet over medium heat until it shimmers.
4. Add diced onion and cook for 5 minutes, stirring frequently, until translucent.
5. Stir in minced garlic and cook for 1 minute exactly—don’t let it brown.
6. Sprinkle curry powder over the onion mixture and toast for 30 seconds to wake up the spices.
7. Pour in coconut milk and vegetable broth, stirring to combine completely.
8. Add banana rounds and salt, making sure each piece is submerged.
9. Bring to a gentle bubble, then reduce heat to low.
10. Cover and simmer for 20 minutes—the bananas should be tender but not mushy when pierced with a fork.
11. Remove from heat and stir in fresh lime juice.
The bananas soak up that creamy coconut curry while keeping their firm texture—think tender potatoes but with a subtle starchiness. Serve it over rice to catch every bit of sauce, or scoop it up with warm naan for the ultimate comfort meal.
Crispy Green Banana Chips
Just when you thought bananas couldn’t get more addictive. These crispy green banana chips deliver that satisfying crunch you crave, with a subtle savory twist that’ll have you snacking straight from the baking sheet.
Ingredients
- 4 large green bananas – look for firm ones with zero yellow spots
- 2 tbsp avocado oil – my high-smoke-point favorite for perfect crispiness
- 1 tsp sea salt – I always use fine grain for even coating
- ½ tsp smoked paprika – adds that warm, smoky depth I love
- ¼ tsp garlic powder – the secret flavor booster in my pantry
Instructions
- Preheat your oven to 375°F and line two baking sheets with parchment paper.
- Peel the green bananas carefully – they’re stiffer than ripe ones, so use a sharp knife to help.
- Slice bananas into ⅛-inch thick rounds using a mandoline for consistent thickness.
- Toss banana slices with avocado oil in a large bowl until evenly coated.
- Arrange slices in a single layer on prepared baking sheets – don’t let them touch!
- Sprinkle with sea salt, smoked paprika, and garlic powder evenly across all slices.
- Bake for 15 minutes, then flip each chip using tongs for even browning.
- Return to oven and bake another 10-12 minutes until golden brown and crisp.
- Cool completely on wire racks – they’ll crisp up more as they cool, trust me.
Munch on these straight-up for that addictive potato-chip texture, or get creative by crumbling them over salads for instant crunch. The subtle savory flavor with smoky paprika notes makes them dangerously snackable – you’ve been warned!
Spiced Green Banana Fritters
Let’s transform those green bananas sitting on your counter into crispy, spiced fritters that’ll disappear in minutes. This savory snack delivers serious crunch with a warm spice kick that’ll make you forget all about sweet banana bread.
Ingredients
– 3 large green bananas (peeled and mashed, about 1.5 cups total – trust me, they mash easier when slightly warmed)
– 1 cup all-purpose flour (I always sift mine first for extra fluffiness)
– 2 large eggs at room temperature (they incorporate better when not cold)
– 1/4 cup whole milk (the fat content gives better browning)
– 2 tbsp granulated sugar (just enough to balance the spices)
– 1 tsp baking powder (fresh is key – test it if yours is old)
– 1 tsp ground cinnamon (I use Saigon cinnamon for deeper flavor)
– 1/2 tsp ground nutmeg (freshly grated makes all the difference)
– 1/4 tsp ground cloves (just a hint – too much overpowers)
– Vegetable oil for frying (about 2 cups – peanut oil works great for high heat)
Instructions
1. Peel 3 large green bananas and place them in a medium mixing bowl.
2. Mash the bananas thoroughly with a fork until no large chunks remain.
3. Crack 2 large eggs into the banana mixture and whisk vigorously for 30 seconds.
4. Pour in 1/4 cup whole milk and continue whisking until fully combined.
5. In a separate bowl, sift together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves.
6. Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined – don’t overmix.
7. Heat 2 cups vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer for accuracy.
8. Drop tablespoon-sized portions of batter into the hot oil, frying 4-5 fritters at a time to avoid crowding.
9. Fry for 2-3 minutes until golden brown, flipping halfway through with a slotted spoon.
10. Remove fritters from oil and drain on a wire rack set over paper towels – this keeps them crispy.
11. Repeat with remaining batter, allowing oil to return to 350°F between batches.
Perfectly crisp outside with a tender, cake-like interior, these fritters deliver warm spice notes that pair beautifully with a cool yogurt dip or drizzled honey. Pile them high on a platter for game day or serve as an unexpected brunch side – either way, they won’t last long.
Green Banana and Coconut Stew
Ditch the boring dinner routine—this Caribbean-inspired stew brings serious flavor with green bananas that hold their shape perfectly. Creamy coconut milk creates a luxurious broth that’ll have you scraping the bowl clean. Trust me, this one-pot wonder is about to become your new weeknight hero.
Ingredients
– 2 large green bananas (peel them under running water to prevent sticking)
– 1 can (13.5 oz) full-fat coconut milk (I always shake the can first for easier mixing)
– 1 yellow onion, diced medium (about 1 cup)
– 3 garlic cloves, minced (fresh is best here)
– 1 tbsp coconut oil (my preferred choice for authentic flavor)
– 1 tsp ground turmeric (for that gorgeous golden color)
– 1/2 tsp red pepper flakes (adjust based on your heat preference)
– 1 cup vegetable broth (low-sodium lets you control the salt)
– 1/4 cup chopped fresh cilantro (save some for garnish)
– 1 lime, cut into wedges (essential for brightening at the end)
Instructions
1. Heat coconut oil in a large pot over medium heat until it shimmers.
2. Add diced onion and cook for 4-5 minutes until translucent, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it brown.
4. Add turmeric and red pepper flakes, toasting for 30 seconds to release their oils.
5. Pour in coconut milk, scraping the bottom to incorporate any browned bits.
6. Add vegetable broth and bring to a gentle simmer (small bubbles around the edges).
7. Peel green bananas under running water, then slice into 1-inch thick rounds.
8. Add banana slices to the simmering liquid, ensuring they’re fully submerged.
9. Cover and simmer for 15 minutes until bananas are tender but not mushy.
10. Stir in chopped cilantro, reserving 1 tablespoon for garnish.
11. Squeeze juice from 2 lime wedges directly into the stew.
12. Serve immediately in bowls with remaining lime wedges on the side.
Feel that creamy texture with just the right resistance from the bananas? The coconut broth absorbs all the earthy turmeric notes while the lime cuts through the richness. Try serving it over quinoa or with crusty bread to soak up every last drop—it’s seriously addictive.
Zesty Green Banana Salad
Fierce foodies, listen up! This green banana salad will absolutely blow your mind. Forget boring sides—this zesty creation brings serious tropical vibes to your table in under 20 minutes flat.
Ingredients
– 4 green bananas (I grab the firmest ones I can find—they hold their shape better)
– 1/4 cup fresh lime juice (freshly squeezed makes all the difference)
– 2 tbsp extra virgin olive oil (my go-to for dressings)
– 1/4 cup finely chopped red onion (soak in ice water for 5 minutes if you want milder flavor)
– 1/4 cup chopped cilantro (I always use the stems too—more flavor!)
– 1/2 tsp salt (fine sea salt dissolves perfectly)
– 1/4 tsp black pepper (freshly cracked, obviously)
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Cut both ends off each green banana with a sharp knife.
3. Make a shallow lengthwise slit through each banana skin without cutting the flesh.
4. Carefully place bananas in the boiling water and set timer for 12 minutes.
5. While bananas cook, whisk together lime juice, olive oil, salt, and pepper in a medium bowl.
6. Add chopped red onion and cilantro to the dressing mixture.
7. When timer goes off, test one banana by piercing with a fork—it should be tender but firm.
8. Immediately transfer cooked bananas to a bowl of ice water using tongs.
9. Let bananas cool in ice bath for exactly 3 minutes to stop cooking.
10. Peel bananas while still warm—the skins should slip off easily.
11. Slice peeled bananas into 1/2-inch thick rounds on a cutting board.
12. Gently toss banana slices with the dressing mixture until evenly coated.
You’ll love the firm-yet-tender texture against that bright lime kick. Serve it alongside grilled fish for a Caribbean-inspired meal, or pack it for a next-level picnic that’ll have everyone asking for the recipe.
Green Banana Smoothie Bowl
Fierce foodies, meet your new breakfast obsession. Forget everything you thought about bananas—this green version brings serious creaminess without the sugar spike. Power up your morning with this vibrant bowl that’s basically edible sunshine.
Ingredients
– 2 medium green bananas (they should feel firm with no yellow spots)
– 1 cup frozen mango chunks (I always keep these stocked for instant tropical vibes)
– 1/2 cup plain Greek yogurt (full-fat version creates the creamiest texture)
– 1/4 cup unsweetened almond milk (add more if you like it thinner)
– 1 tablespoon chia seeds (these little powerhouses thicken everything perfectly)
– 1 teaspoon fresh lime juice (trust me, fresh makes all the difference)
– Pinch of sea salt (just a tiny bit to make flavors pop)
Instructions
1. Peel your green bananas and chop them into 1-inch chunks.
2. Combine banana chunks, frozen mango, Greek yogurt, almond milk, chia seeds, lime juice, and sea salt in your blender.
3. Blend on high speed for 45-60 seconds until completely smooth and creamy.
4. Stop blending and scrape down the sides with a spatula to incorporate any stubborn bits.
5. Blend again for another 15 seconds to ensure perfect consistency.
6. Pour the smoothie mixture into your favorite bowl immediately.
7. Add your preferred toppings while the mixture is still slightly soft for better adhesion.
Unbelievably creamy with a subtle tang from the Greek yogurt, this bowl feels like eating tropical clouds. The green bananas provide an earthy base that lets the mango’s sweetness shine through without being overpowering. Try serving it in a chilled bowl to maintain that perfect thick texture longer, or layer it with granola for satisfying crunch contrast.
Herbed Green Banana Hash
Sick of boring breakfasts? This herbed green banana hash transforms underripe bananas into crispy, savory perfection. Trust me, it’s the upgrade your morning routine desperately needs.
Ingredients
– 4 green bananas (firm and unripe work best for that starchy texture)
– 2 tablespoons extra virgin olive oil (my go-to for that fruity depth)
– 1 small yellow onion, diced (I like mine finely chopped for even cooking)
– 1 red bell pepper, diced (adds sweet crunch and vibrant color)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1 teaspoon smoked paprika (for that smoky kick)
– 1/2 teaspoon dried thyme (crush it between your fingers to release the oils)
– 1/4 cup fresh parsley, chopped (save some for garnish at the end)
– Salt and black pepper (I’m generous with both for maximum flavor)
Instructions
1. Fill a medium pot with water and bring to a rolling boil over high heat.
2. Carefully add 4 green bananas to the boiling water and cook for 15 minutes until slightly softened but still firm.
3. Drain the bananas and immediately rinse with cold water to stop the cooking process.
4. Peel the bananas carefully—they’ll be hot, so use a knife to help if needed.
5. Cut the peeled bananas into 1/2-inch thick rounds using a sharp knife.
6. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat until shimmering.
7. Add 1 diced yellow onion and cook for 3-4 minutes until translucent, stirring frequently.
8. Add 1 diced red bell pepper and cook for another 3 minutes until slightly softened.
9. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant—don’t let it burn.
10. Add the banana rounds to the skillet in a single layer, spacing them out for even browning.
11. Cook undisturbed for 4-5 minutes until the bottoms develop a golden-brown crust.
12. Flip each banana piece carefully using tongs or a spatula.
13. Sprinkle 1 teaspoon smoked paprika and 1/2 teaspoon dried thyme evenly over the hash.
14. Continue cooking for another 4-5 minutes until the second side is crispy and golden.
15. Remove from heat and stir in 1/4 cup chopped fresh parsley, reserving a tablespoon for garnish.
16. Season generously with salt and black pepper, tossing to combine everything evenly.
Zesty and satisfying, this hash delivers crispy edges with creamy centers that soak up all the herby goodness. Serve it topped with fried eggs for breakfast, or layer it in tortillas with avocado for killer breakfast tacos—either way, those green bananas will surprise everyone at the table.
Green Banana Stir-Fry Delight
Unlock your next kitchen obsession with this vibrant green banana stir-fry. Transform firm bananas into savory magic that’ll make you forget dessert exists. Get ready to chop, sizzle, and devour in under 20 minutes.
Ingredients
– 4 firm green bananas (they should feel like potatoes when squeezed)
– 2 tbsp avocado oil (my high-heat champion for perfect searing)
– 1 large yellow onion, thinly sliced (sweet varieties work wonders here)
– 3 garlic cloves, minced (fresh only—jarred garlic just doesn’t hit the same)
– 1 red bell pepper, julienned (I always remove the white ribs for better texture)
– 2 tbsp soy sauce (use tamari for gluten-free needs)
– 1 tbsp rice vinegar (that tang is non-negotiable)
– 1 tsp sesame oil (finishing with this elevates everything)
– ½ tsp red pepper flakes (adjust based on your heat tolerance)
Instructions
1. Fill a medium pot with water and bring to a rolling boil over high heat.
2. Carefully score each green banana lengthwise with a sharp knife.
3. Place bananas in boiling water and cook for exactly 8 minutes until slightly tender.
4. Transfer bananas to an ice bath immediately to stop the cooking process.
5. Peel bananas once cool enough to handle—the skins should slip off easily.
6. Slice bananas into ½-inch thick rounds on a slight diagonal.
7. Heat avocado oil in a large wok or skillet over medium-high heat until shimmering.
8. Add onion slices and cook for 3 minutes, stirring frequently, until edges begin to brown.
9. Add garlic and cook for 30 seconds until fragrant but not burned.
10. Increase heat to high and add banana slices in a single layer.
11. Cook bananas undisturbed for 2 minutes to develop a golden crust.
12. Flip each slice and cook for another 2 minutes until both sides are seared.
13. Add bell pepper strips and toss everything together.
14. Pour soy sauce and rice vinegar around the edges of the pan—listen for that sizzle.
15. Sprinkle red pepper flakes evenly over the stir-fry.
16. Toss continuously for 1 minute until everything is well-coated and heated through.
17. Remove from heat and drizzle with sesame oil, giving one final toss.
Keep those banana slices intact for maximum texture contrast—soft centers against crispy edges make this dish unforgettable. The savory soy-vinegar glaze clings perfectly to each piece, while the subtle heat builds with every bite. Serve over jasmine rice or stuff into warm tortillas for an unexpected fusion twist that’ll have everyone asking for seconds.
Tropical Green Banana Soup
Ditch the boring soups—this tropical green banana soup brings Caribbean sunshine to your bowl. Grab those firm green bananas and let’s transform them into creamy, coconut-infused comfort that’ll make your taste buds dance. Trust me, this one’s going straight to your favorites folder.
Ingredients
– 4 green bananas (pick the firmest ones—they hold their shape better)
– 1 can (13.5 oz) coconut milk (full-fat for that luxurious creaminess)
– 1 yellow onion, diced (I always grab sweet onions for this recipe)
– 2 cloves garlic, minced (fresh is best—skip the jarred stuff)
– 1 tbsp olive oil (extra virgin is my kitchen staple)
– 4 cups vegetable broth (low-sodium lets you control the salt)
– 1 tsp ground cumin (toasted cumin seeds if you’re feeling fancy)
– 1 lime, juiced (roll it first to get every last drop)
– ½ tsp red pepper flakes (adjust based on your heat tolerance)
– Fresh cilantro for garnish (don’t skip this—it makes the dish pop)
Instructions
1. Heat olive oil in a large pot over medium heat until it shimmers.
2. Add diced onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute until golden but not browned.
4. Peel green bananas carefully—they can be sticky, so oil your hands first (tip: slice ends off and score lengthwise before peeling).
5. Chop bananas into ½-inch rounds and add to the pot.
6. Pour in vegetable broth and bring to a rolling boil.
7. Reduce heat to low, cover, and simmer for 20 minutes until bananas are fork-tender.
8. Stir in coconut milk, cumin, and red pepper flakes.
9. Use an immersion blender to puree until completely smooth (tip: blend in pulses for even texture).
10. Simmer uncovered for 10 more minutes to thicken, stirring occasionally.
11. Remove from heat and stir in fresh lime juice.
12. Ladle into bowls and top with fresh cilantro. Creamy with subtle sweetness from the green bananas, this soup balances earthy cumin with bright lime. Serve it chilled for a refreshing twist or with crusty bread to soak up every last drop—either way, it’s pure tropical comfort.
Baked Green Banana Casserole
Zesty and unexpected—this baked green banana casserole turns humble ingredients into a creamy, savory showstopper. Layer it up, bake until golden, and watch it disappear faster than your latest TikTok feed. Trust me, it’s the side dish that steals the spotlight every time.
Ingredients
– 4 large green bananas (peeled and sliced—they hold their shape better than ripe ones)
– 1 cup heavy cream (go for the rich, full-fat kind—it makes the sauce luxe)
– 1/2 cup grated Parmesan cheese (freshly grated melts smoother, no clumps)
– 1/4 cup breadcrumbs (I use panko for that extra crunch)
– 2 tbsp unsalted butter (melted, because it coats everything evenly)
– 1 tsp garlic powder (skip fresh here—it blends seamlessly)
– 1/2 tsp smoked paprika (adds a subtle smokiness, my secret weapon)
– 1/4 tsp black pepper (freshly cracked for a bit of bite)
– 1/4 tsp salt (I prefer fine sea salt for even distribution)
Instructions
1. Preheat your oven to 375°F—this ensures even baking from the start.
2. Peel the green bananas and slice them into 1/4-inch thick rounds.
3. Arrange the banana slices in a single layer in a greased 9×9-inch baking dish.
4. In a medium bowl, whisk together the heavy cream, garlic powder, smoked paprika, black pepper, and salt until fully combined.
5. Pour the cream mixture evenly over the banana slices in the baking dish.
6. Sprinkle the grated Parmesan cheese uniformly over the top.
7. In a small bowl, mix the breadcrumbs with the melted butter until coated.
8. Scatter the buttered breadcrumbs over the Parmesan layer.
9. Place the baking dish in the preheated oven and bake for 25–30 minutes, or until the top is golden brown and the edges are bubbly.
10. Remove from the oven and let it rest for 5 minutes before serving—this helps the layers set.
Effortlessly creamy with a crisp, golden top, this casserole balances the mild starchiness of green bananas against the rich Parmesan sauce. Serve it warm alongside roasted chicken or as a standalone comfort dish—leftovers (if any) reheat beautifully for a quick next-day bite.
Green Banana Pancakes with Syrup
Mornings just got a major upgrade with these vibrant green banana pancakes. Forget boring breakfasts—this tropical twist delivers fluffy perfection in every bite. Your taste buds won’t know what hit them.
Ingredients
– 2 large green bananas, peeled (they should be firm with no yellow spots)
– 1 cup all-purpose flour (I always sift mine for extra fluffiness)
– 2 large eggs at room temperature (they incorporate better this way)
– 1/2 cup whole milk (the richness makes a difference)
– 2 tbsp granulated sugar (just enough sweetness to balance)
– 1 tsp baking powder (fresh baking powder gives the best rise)
– 1/2 tsp vanilla extract (pure vanilla is my non-negotiable)
– Pinch of salt (balances all the flavors perfectly)
– 2 tbsp unsalted butter for cooking (I prefer the flavor over oil)
– 1/2 cup maple syrup for serving (warm it up—trust me)
Instructions
1. Mash 2 peeled green bananas thoroughly in a medium bowl until no large chunks remain.
2. Crack 2 room temperature eggs directly into the mashed bananas and whisk vigorously for 30 seconds.
3. Pour in 1/2 cup whole milk and 1/2 teaspoon vanilla extract, then stir until fully combined.
4. In a separate bowl, sift together 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, and a pinch of salt.
5. Gradually fold the dry ingredients into the wet mixture until just combined—don’t overmix.
6. Heat a non-stick skillet or griddle over medium heat (350°F if using an electric griddle).
7. Melt 1 tablespoon of butter across the cooking surface, swirling to coat evenly.
8. Drop 1/4 cup portions of batter onto the hot surface, spacing them 2 inches apart.
9. Cook for 2-3 minutes until bubbles form across the entire surface and edges look set.
10. Flip each pancake carefully using a thin spatula and cook for another 2 minutes until golden brown.
11. Transfer cooked pancakes to a wire rack instead of stacking them—this prevents sogginess.
12. Repeat with remaining batter, adding more butter as needed between batches.
13. Warm 1/2 cup maple syrup in a small saucepan over low heat for 2 minutes.
Fluffy yet substantial, these pancakes have a subtle tropical sweetness that pairs perfectly with the warm maple syrup. The green bananas create a uniquely moist texture that stays tender for hours. Try stacking them high with fresh berries between layers for an Instagram-worthy breakfast tower that tastes even better than it looks.
Green Banana and Chickpea Patties
Forget boring veggie burgers—these green banana and chickpea patties are your new plant-based obsession. They’re crispy outside, tender inside, and packed with flavor that’ll make you forget they’re totally meat-free. Trust me, these will disappear faster than you can say “seconds please.”
Ingredients
– 2 large green bananas, peeled and chopped (they should be firm, not sweet)
– 1 (15 oz) can chickpeas, drained and rinsed (I always give them an extra rinse to reduce sodium)
– 1/4 cup finely chopped red onion (for that sharp crunch)
– 2 cloves garlic, minced (fresh is best here)
– 1/4 cup chopped fresh cilantro (flat-leaf parsley works too if you’re anti-cilantro)
– 1 tsp ground cumin (toasted cumin seeds crushed fresh if you’re feeling fancy)
– 1/2 tsp smoked paprika (this adds that smoky depth)
– 1/4 cup all-purpose flour (gluten-free blend works perfectly)
– 2 tbsp olive oil (extra virgin is my go-to for frying)
– 1/2 tsp salt (I use fine sea salt for even distribution)
– 1/4 tsp black pepper (freshly ground if possible)
Instructions
1. Place chopped green bananas in a medium pot and cover with water.
2. Bring water to a boil over high heat, then reduce to medium and simmer for 10 minutes until bananas are fork-tender.
3. Drain bananas thoroughly and transfer to a large mixing bowl.
4. Mash bananas with a fork until mostly smooth with some small chunks remaining.
5. Add drained chickpeas to the bowl and mash with the bananas until well combined but still textured.
6. Mix in red onion, garlic, cilantro, cumin, smoked paprika, salt, and black pepper.
7. Sprinkle flour over the mixture and stir until fully incorporated and the mixture holds together when pressed.
8. Divide mixture into 6 equal portions and shape each into 1/2-inch thick patties with your hands.
9. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
10. Carefully place patties in the hot skillet, leaving space between them.
11. Cook for 4-5 minutes until golden brown and crispy on the bottom.
12. Flip patties using a spatula and cook another 4-5 minutes until both sides are golden and crispy.
13. Transfer cooked patties to a paper towel-lined plate to drain excess oil.
14. Serve immediately while hot and crispy. Outstanding texture contrast between the crispy exterior and soft, flavorful interior makes these patties unforgettable. They’re fantastic in burger buns with avocado slices or crumbled over a fresh green salad—either way, that smoky cumin and fresh cilantro combo will have you making these weekly.
Conclusion
Beyond just reducing waste, these green banana recipes unlock incredible versatility in your kitchen! We hope this collection inspires you to explore new flavors and techniques. Try a recipe that catches your eye, then share your favorite in the comments below. If you enjoyed these ideas, please pin this article on Pinterest to help other home cooks discover these delicious innovations!
