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
Scale
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.
