If you have yet to discover the magic of Green Banana Run Down – A Classic Jamaican Dish Recipe, you are truly in for a treat. This vibrant, comforting dish celebrates the starchy goodness of green bananas enveloped in a luscious, coconut milk-based sauce that’s fragrant with aromatic herbs and spices. Every bite carries a beautiful balance of creaminess, subtle heat, and earthiness, making it an irresistible staple from Jamaica’s rich culinary tapestry. It’s simple enough for a family dinner yet impressive enough to share with friends who crave something authentically Caribbean and soul-warming.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one is essential for capturing the authentic flavor and texture that makes this Green Banana Run Down – A Classic Jamaican Dish Recipe so beloved. They come together to build layers of taste, from the creamy coconut milk to the punch of Scotch Bonnet pepper and the herbal hints of thyme.
- 7 medium green bananas: The star of the dish, offering a firm texture and mild flavor perfect for soaking up spices.
- 1 tablespoon coconut oil: Adds a subtle tropical richness and helps sauté the aromatics beautifully.
- 1 medium onion, chopped: Provides a sweet and savory base when softened.
- 4 cloves garlic, minced: Delivers a fragrant depth that wakes up the whole dish.
- 1 teaspoon fresh ginger, grated: Adds a warm, zesty kick balancing the creaminess.
- 2 green onions (scallions), chopped: Brings a mild onion flavor and freshness.
- 1 medium tomato, chopped: Introduces a subtle acidity and bright color to the sauce.
- 2 sprigs fresh thyme: Offers an earthy aroma synonymous with Jamaican cooking.
- 1/4 teaspoon allspice: Infuses the dish with a mild warmth that hints at cinnamon and cloves.
- 1/2 teaspoon Creole or Cajun seasoning (optional): Adds complexity and a touch of spice for those who love it bold.
- 1/2 teaspoon salt (adjust to taste): Enhances all the savory flavors in the dish.
- 1 can full-fat coconut milk: The creamy heart of the sauce that brings the run down to life.
- 1 Scotch Bonnet pepper (whole) or 1/4 teaspoon cayenne pepper: Adds authentic heat; use whole for gentler warmth or ground for an even spread of spice.
How to Make Green Banana Run Down – A Classic Jamaican Dish Recipe
Step 1: Prepare the Green Bananas
Start with washing your green bananas well. Trim the ends off, then carefully make a lengthwise slit on each banana’s peel, just deep enough to loosen the skin without cutting into the flesh. This technique makes peeling so much easier and ensures your bananas stay intact for the next steps.
Step 2: Peel the Bananas
Using the slit as a guide, gently remove the thick, green peel from each banana. The peel is sturdy, so take your time peeling away all the green skin layers until you have smooth, firm bananas ready to cook.
Step 3: Boil the Bananas
Place your peeled bananas in a large pot filled with enough water to cover them completely. Bring the water to a boil, then lower the heat and let them simmer for about 20 minutes. You’ll know they are perfectly done when a fork easily pierces through the banana flesh. Drain and keep them aside while you prepare the sauce.
Step 4: Sauté the Aromatics
In a large skillet or sauté pan, heat the coconut oil over medium heat until shimmering. Toss in the chopped onion and cook for about two minutes, stirring occasionally until the onions soften. Add the garlic, freshly grated ginger, and chopped green onions, cooking for an additional minute until the whole kitchen is fragrant with a wonderful spicy aroma.
Step 5: Add Seasonings and Coconut Milk
Stir in the diced tomato, fresh thyme sprigs, allspice, optional Creole or Cajun seasoning, and salt. Pour in the full-fat coconut milk, creating a rich, creamy base for your run down. Nestle in the whole Scotch Bonnet pepper for a mild, slow-building heat, or sprinkle in cayenne pepper if you prefer a more direct and fiery kick. Mix everything gently but thoroughly so the flavors blend beautifully.
Step 6: Simmer the Bananas
Gently place your boiled green bananas into the skillet with the coconut sauce. Lower the heat to a gentle simmer, cover the pan, and let the mixture cook for 5 to 8 minutes. This is the magic moment when the sauce thickens and clings lovingly to each bite of banana, creating that classic run down texture you’ll adore.
Step 7: Serve
Once the sauce has thickened to your preference and the green bananas are silky and infused with flavor, remove the pan from heat. Serve your Green Banana Run Down – A Classic Jamaican Dish Recipe piping hot. It’s perfect as a hearty side or a vegetable-forward main that celebrates Caribbean tradition.
How to Serve Green Banana Run Down – A Classic Jamaican Dish Recipe
Garnishes
Brighten your plate with a sprinkle of freshly chopped scallions or a few sprigs of fresh thyme right before serving. If you love a spicy touch, consider finely chopping a bit of Scotch Bonnet pepper (use with caution!) and scatter it on top for vibrant color and extra heat that sings against the creamy sauce.
Side Dishes
Green Banana Run Down pairs beautifully with Jamaican staples like stewed red peas and rice, fried dumplings, or even festival bread for a truly indulgent experience. Its rich and creamy texture also works well alongside jerk chicken or fried fish, perfectly balancing smoky and spicy flavors with something soothing and cool.
Creative Ways to Present
For a modern twist that still honors tradition, serve your run down in small bowls or coconut shells, garnished with edible flowers and fresh herbs. Another fun idea is to mash some of the stewed bananas slightly for a creamy side dip, perfect for dipping crunchy root vegetable chips or plantain crisps.
Make Ahead and Storage
Storing Leftovers
Leftover Green Banana Run Down keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it rests, making it even more delicious the next day. Just be sure to let it cool to room temperature before sealing.
Freezing
This dish freezes wonderfully, making it ideal for batch cooking. Transfer cooled portions to freezer-safe containers or heavy-duty bags, label with the date, and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently.
Reheating
To reheat, warm your Green Banana Run Down slowly on the stove over low heat, stirring occasionally to prevent sticking. If the sauce has thickened too much, add a splash of coconut milk or water to bring back that creamy consistency. Microwave reheating on medium power also works in a pinch, just be sure to stir halfway through.
FAQs
What makes green bananas ideal for this dish?
Green bananas have a firmer, starchier texture than ripe bananas, which makes them perfect for cooking in savory dishes like run down. They hold their shape well and absorb flavors beautifully without becoming overly sweet or mushy.
Can I use ripe bananas instead of green bananas?
Ripe bananas are much softer and sweeter, which changes the dish entirely. For an authentic Green Banana Run Down – A Classic Jamaican Dish Recipe, using green (unripe) bananas is essential to achieve the right texture and balance of flavors.
Is the Scotch Bonnet pepper very spicy?
Yes, Scotch Bonnet peppers are known for their significant heat, but using a whole pepper in this recipe imparts a gentle warmth without overwhelming the dish. If you prefer milder spice, simply remove the pepper before serving or substitute with less intense options like a small jalapeño.
Can I make this dish vegan?
This recipe is naturally vegan, thanks to the use of coconut oil and milk. Just double-check that any optional seasonings do not contain animal derivatives, and you have a perfectly plant-based Caribbean classic.
What other vegetables can I add to the run down?
Feel free to add callaloo, pumpkin chunks, or even carrots to the run down for more texture and color. Just add them alongside the green bananas so they cook evenly and absorb those rich, spicy flavors.
Final Thoughts
Diving into Green Banana Run Down – A Classic Jamaican Dish Recipe feels like wrapping yourself in a warm Caribbean hug. It’s one of those dishes that’s both deeply comforting and excitingly flavorful, showcasing the humble green banana in a way that’s unforgettable. Whether you’re new to Jamaican cuisine or a seasoned fan, this recipe is sure to find a beloved place on your table. So go ahead, try it out, and share some island joy with every delicious spoonful!
Print
Green Banana Run Down – A Classic Jamaican Dish Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Jamaican
- Diet: Gluten Free
Description
Green Banana Run Down is a classic Jamaican dish featuring tender green bananas simmered in a rich, flavorful coconut milk sauce infused with aromatic spices, garlic, ginger, and a touch of heat from Scotch Bonnet or cayenne pepper. This comforting side dish highlights Caribbean flavors and is perfect to accompany your favorite protein or enjoyed as part of a traditional meal.
Ingredients
Bananas
- 7 medium green bananas
Aromatics and Seasonings
- 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
- 2 sprigs fresh thyme
- 1/4 teaspoon allspice
- 1/2 teaspoon Creole or Cajun seasoning (optional)
- 1/2 teaspoon salt (adjust to taste)
- 1 Scotch Bonnet pepper (whole) or 1/4 teaspoon cayenne pepper
Coconut Milk
- 1 can full-fat coconut milk (approximately 13.5 oz or 400 ml)
Instructions
- Prepare the Green Bananas: Wash the green bananas thoroughly. Cut off both ends of each banana. Using a knife, make a shallow slit lengthwise through the peel, being careful not to cut into the flesh.
- Peel the Bananas: Remove the thick green peel using the slit as a guide. Discard the peels and set the peeled bananas aside.
- Boil the Bananas: Place the peeled bananas in a large pot and cover them with water. Bring to a boil, then reduce to a simmer and cook for about 20 minutes, or until the bananas are tender when pierced with a fork. Drain and set aside.
- Sauté the Aromatics: Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and cook for about 2 minutes until softened. Add the garlic, ginger, and green onions, and cook for another 1 minute until fragrant.
- Add Seasonings and Coconut Milk: Stir in the chopped tomato, thyme sprigs, allspice, Creole seasoning (if using), salt, and coconut milk. Add the Scotch Bonnet pepper whole for mild heat, or cayenne for more even spiciness. Stir well to combine.
- Simmer the Bananas: Add the boiled green bananas to the skillet. Reduce heat to low, cover, and simmer for 5 to 8 minutes, allowing the sauce to thicken and coat the bananas evenly.
- Serve: Once the sauce has reduced and the bananas are fully coated, remove from heat. Serve hot as a side dish or as part of a traditional Caribbean meal.
Notes
- Adjust the heat by choosing between Scotch Bonnet pepper for a fruity mild heat or cayenne pepper for consistent spiciness.
- Use full-fat coconut milk to ensure a creamy, rich sauce.
- The Creole or Cajun seasoning is optional and adds an extra depth of flavor if desired.
- Be careful when peeling green bananas as the skin is thick and sticky.
- This dish pairs well with fried fish, jerk chicken, or steamed rice.
