The banana is a functional, versatile and delicious food that is a fundamental part of the diet of many people in the world. But What happens when we buy too much and need to keep them fresh?. We show you an easy-to-prepare recipe that can guarantee them in good condition and ready to eat whenever you want.
This food is present in the diet of thousands of people in Latin America, and the ways of preparing it are as varied as the different types of banana. The variety of bananas is wide, including the Guineo, the Plátano Rulo and Banano, tThey all belong to the same family of bananas, but the differences lie in flavor, properties and nutrients.
One of the most popular for consumption, especially in tropical countries, is the Yellow banana (Plátano Maduro/Pintón), which is the star ingredient of bananas in syrup that is used when the banana is ripe. Below are the differences between each one:
- Male Plantain (or Green Plantain): It refers to the large fruit that is consumed mainly in a green and cooked state, being a staple food in several countries.
- Guinea: This term is used for the fruit that, when ripe, becomes the popular banana or banana (the sweet variety that is eaten raw as a fruit). It can also be consumed green.
- Banana/Roll: They are specific terms used in certain regions of Latin America to refer to a particular type of banana.
Most of the bananas consumed in the United States come from Latin America, highlighting producing countries such as Ecuador, Costa Rica and Guatemala. While those that arrive in Europe are imported from Latin America and Africa. However, the Green or Macho Plantain (which is consumed cooked) often comes from the Canary Islands (Spain), a source of cultivation within the continent.
Recipe for ripe bananas in syrup (Canned)
This recipe is very popular in Latin America, where it is prepared with different spices, but with the same cooking technique.
The version we present is from the channel YouTube My Way creations, specialized in recipes. The vacuum packaging technique guarantees that the bananas last for months without being damaged, since it has the same conditions as a preserve, which due to its high sugar content, a natural preservative, helps preserve them for longer.
Ingredients
- Ripe bananas (approximately 4).
- Butter and oil (for frying).
- Sugar (black or white) for the syrup (1 to 1.5 cups).
- Water (for the syrup).
- Spices: Cinnamon, malagueta/sweet pepper/allspice, star anise/star anise, nutmeg, salt (pinch).
Preparation mode
1.- The first thing to ensure is the sterilization of the glass jars/containers and airtight lids in boiling water (5-10 minutes).
2.- The preparation of the banana is key to a good result, so ripe bananas must be peeled and cut into slices approximately half a centimeter thick. (The banana should not be overripe, as it loses consistency).
3.- Then melt the butter with oil and sauté the banana slices on both sides (3-4 minutes per side) until they are golden brown. Remove excess fat.
4.- To make the Syrup, melt the sugar over medium-high heat to form a golden caramel. Add cinnamon, malaguetas, star anise. Once melted, add 2 to 2.5 cups of room temperature water. Let the sugar dissolve and add a pinch of salt and nutmeg to the syrup.
5.- Add the sautéed bananas to the syrup. Simmer for 5-10 minutes until the syrup thickens and the bananas are slightly translucent.
6.- Fill the sterilized jars with the bananas and spices, without crushing them. Cover completely with the syrup to the top.
A very important step for preserving the state of bananas in syrup is to close the jars hermetically.
To do this, the closed jars must be boiled over medium-low heat for 5 to 10 minutes so that they seal completely and the preserves last a long time outside the refrigerator.
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