Here’s a simple method for cooking raw banana slices in a slow cooker. This works for plantains or green bananas and can be used as a side dish or in curries and stews.
Ingredients
- 3–4 raw bananas (plantains or green bananas), peeled and sliced into ½-inch rounds
- 1–2 tbsp oil or butter (optional, for richness)
- 1 cup water or coconut milk (depending on flavor preference)
- Salt, to taste
- Optional spices: turmeric, cumin, curry leaves, cinnamon, or cardamom (depending on the cuisine style)
Instructions
- Prepare the bananas:
- Peel the raw bananas. Slice into ½-inch thick rounds or diagonally for more surface area.
- Add to slow cooker:
- Place the banana slices in the slow cooker.
- Add water or coconut milk, and sprinkle in salt and any spices you like. Drizzle oil or butter if using.
- Cook:
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, until bananas are tender but still hold their shape.
- Serve:
- Drain excess liquid if necessary.
- Serve as a side dish, mash slightly for a soft accompaniment, or add to curries or stews.
Tips:
- For a slightly sweet dish, add a tablespoon of brown sugar, honey, or jaggery.
- To keep slices intact, avoid over-stirring during cooking.
- For a savory flavor, you can sauté onions, garlic, and spices in a little oil before adding the banana slices and liquid.
I can also provide a spiced slow-cooked raw banana curry version that’s richly flavored and perfect with rice if you want. Do you want me to give that version?
