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Discussion Starter · #1 · (Edited)
Marty didn't post these here, so I'm bringing them over. They're delicious, and just not distinguishable from scalloped potatoes!

couple tabs of butter
2 tbs whole wheat flour
1/2 cup heavy cream, diluted to 1 cup with water
1/2 lb cheese (your choice)
several slivers of onions, green, red pepper
5 green bananas

Peel the GB and place a layer in the bottom of a shallow cass dish. Put a few slivers of onion and pepper on top and then another layer pf GB, layer of onion, pepper. Finally add the cheese on top.

Melt butter in sauce pan add the flour and heat gentle for several minutes, add the diluted cream and stir until it starts to thicken. Pour directly over the the GB in the cass dish and bake at 375 for nearly an hour. What a treat.


My green bananas were precooked in coconut oil, so they came out in the casserole nice & soft & potatoey texture. There is NO sweet banana-y taste about these whatever. I actually just took a coupla spoonfuls of the cooked GBs, added dash of salt, minced onion, grated cheddar & a splash of cream. Nuked it for one minute in the microwave & it thickened up nicely without added flour.

Green Bananas are resistant starch, remember, and not as bad for your BG (I tested 125 an hour after eating - which as usual, is lower than many of my recent fasting readings). But they gotta be rock-hard green & you have to peel 'em with a paring knife. Whenever I find any, I have to cook them immediately when I get them home, or they ripen up too quickly. Then I just have cooked GB in the fridge for whatever.
 

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really? You're serious that they're indistinguishable from potatoes??

I'd totally try that if that's the case. I love scallopped potatoes....
 

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Thanks granny, they are very good and the spike I get from them is off my radar completly. They are a treat, hard to peel them there GB though, but worth it. How did you cook your GB in coconut oil?
 

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Discussion Starter · #4 ·
Thanks granny, they are very good and the spike I get from them is off my radar completly. They are a treat, hard to peel them there GB though, but worth it. How did you cook your GB in coconut oil?
I just slice the bananas lengthwise & slap 'em in the skillet with a coupla gobs of coconut oil, put a lid on it & let 'em cook. They'll brown a little, and that's okay too, I just turn 'em to keep 'em from getting too well browned on one side.
 

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Thanks, a good idea indeed, cause when the store has em, you got to eat em.
 

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Discussion Starter · #7 ·
And FYI . . .

the cooked-in-coconut-oil green bananas make a pretty good "potato" salad too! Yahoooo-o-o-o-o-o! We're having it for supper with our hot wings tonight!
 

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I didn't think of that :eek:
 

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Got to ask this question about this recipe...Would this dish 'fool' a "meat & potatoes" husband? I've been looking at this for several weeks because in our store lately they have nothing but rock hard green bananas.
 

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Discussion Starter · #10 ·
Mine finally took a taste last night, after stalling for weeks, so he knew what they were, but he took a few bites because I asked him to please try it. He decided the sauce has good flavor (what's not to love - cream & cheese!), and the texture was okay - a little firmer than potatoes, but not unpleasant. There was another assessment, but I've forgotten what it was . . . this is the fella one of my friends calls "science guy" . . . sometimes he avoids giving a totally straight answer by cloaking his statements in analytical terms, the ornery old pup. :rolleyes:
 
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