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 herbs and spices. This traditional Caribbean recipe combines the subtle starchiness of under-ripe bananas with the warmth of ginger, garlic, and Scotch Bonnet pepper for a comforting side dish full of vibrant flavors.
Ingredients
Scale
Bananas
- 7 medium green bananas
Vegetables & Aromatics
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions (scallions), chopped
- 1 medium tomato, chopped
Herbs & Spices
- 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
Other Ingredients
- 1 tablespoon coconut oil
- 1 can full-fat coconut milk
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 level by using whole Scotch Bonnet pepper for mild spiciness or cayenne pepper for a more evenly distributed heat.
- If fresh thyme is unavailable, dried thyme can be substituted, but use less (about 1/2 teaspoon).
- This dish pairs well with rice or fried dumplings for a complete Jamaican meal.
- Ensure bananas are green and firm; yellow or ripe bananas will not produce the same texture or flavor.
- For a vegetarian diet, this dish is naturally suitable with no modifications needed.
