These, however, are not the Cavendish variety commonly seen in the supermarkets; there are many other different banana varieties. In common American parlance, the dividing line between bananas and plantains is that the latter requires cooking. Truth is, plantains are also bananas. And just about all the bananas I've seen around Houston are of one variety, plump fruit that benefits from cooking.
What to do with a harvest? First of all, bananas are climacteric fruit - so freely harvest them green and hard, and allow to ripen in an enclosed area. This variety resembles plantains in that they won't have a uniformly yellow skin, and black is not a sign of rot. Then, cook them. Baked, boiled, they make great fritters or banana bread.
I experimented in making a crepe crusted banana palm sugar pie. Enjoy the clones.
|Crepe crusted banana palm sugar pie.|