Banana Flower Recipes: 10 Delicious & Nutritious Dishes

Did you ever include banana flower in your diet? If you haven’t, do you know what you had been missing out? Banana flower is an ingredient that is full of nutrients. And when you add it to your dish, it enhances the taste multifold!

So, if you are looking forward to knowing how to make delicious dishes using banana flower, here you go! This post talks about the top banana flower recipes. Read on!

1. Banana Blossom Salad:

This is a special five-star hotel recipe generally served in tropical countries. Although the preparation takes more time, the end result is fantastic and you will simply love to finish off this banana blossom salad once you start eating it.

Ingredients:

• 2 tbsp white vinegar
• 2 small banana blossoms
• 2 cups chicken breast, shredded and poached
• 4 tbsp White Vinaigrette
• ¼ tsp salt
• 1 ruby-red grapefruit, segmented and sectioned
• 1/8 tsp pepper
• 2 tsp lime juice, freshly squeezed
• 2 tsp chopped rau rum
• 4 tbsp peanuts, roasted and chopped
• 4 tbsp crispy flakes of shallot
• 6 tbsp chili fish sauce

Method:

1. Peel off the banana blossom’s outer layers.
2. Cut the blossom using Japanese mandolin on a thinnest setting into fine julienne strips.
3. Take a large bowl and add cold water and white vinegar.
4. Immediately plunge the julienne strips into the water.
5. At the time of preparation of the salad, remove the strips from the water and shake the tiny white colored buds.
6. Rinse and drain properly.
7. Ensure that the strips are completely dry by squeezing them.
8. Take 4 cups of such strips and put them in a bowl.
9. Add white vinaigrette and toss the strips in it for few seconds.
10. Drain off the excess liquid.
11. Take a separate bowl and toss shredded chicken, lime juice, pepper and salt.
12. Add the strips, chili fish sauce, grapefruit and rau rum and mix these ingredients thoroughly.
13. Before serving, place the salad in 4 separate plates.
14. Top the salad in each plate with crispy shallot flakes and chopped peanuts.

2. Banana Flower Curry:

Banana flower or Vazhaipoo flower curry carries all the flavors of the tropic. You can enjoy this curry with steamed or boiled rice or simply with bread or chapatti. Cleaning a banana is time-consuming. However, the flavors of this curry make you forget all the efforts that you put into its making.

Ingredients:

• 3 cups banana florets, cleaned and chopped
• 2 onions, finely chopped
• ¼ tsp turmeric powder
• ¼ cup grated coconut
• Salt to taste
• 2 tsp oil
• ½ tsp mustard seeds
• ¾ tsp split urad dal (black grams)
• ¼ asafetida
• 3 red chilies
• 1 sprig curry leaves

Method:

1. First, clean the banana flower and then chop it finely.
2. Keep the chopped flower strips in diluted buttermilk to retain its color.
3. Rinse and drain just before cooking.
4. In a pressure cooker cook along with salt, turmeric powder and water till you get 3 whistles.
5. Take a pan and heat oil in it.
6. Add mustard seeds and let it splutter.
7. Add red chili, urad dal, curry leaves, asafetida, and sauté until the urad dal becomes golden brown.
8. Add chopped onions and sauté until they turn transparent.
9. Drain the cooked banana flowers and add to this seasoning in the pan.
10. Add salt as required.
11. Add the grated coconut and mix.
12. Serve this curry with steamed rice.

3. Australian Banana Flower Salad:

Banana flower is packed with loads of sodium, protein and energy and hence a salad made from this flower provides you with lots of essential nutrients required by your body. Easy to make, this Australian delicacy brings a refreshing twist to your lunch or dinner.

Ingredients:

• 500 gm or 1 banana blossom
• 1 onion, finely sliced
• 2 tsp oil
• 1 tbsp ginger, shredded
• 2 garlic cloves, crushed
• 2 tbsp lime juice, freshly squeezed
• 500 g lean stick of rump, finely sliced
• 2 tbsp soy sauce, low salt version
• 3 tbsp coriander leaves
• 3 tbsp mint leaves
• 2 red chilies, seeded and chopped

Method:

1. First, discard the dark and tough outer leaves of the banana flower.
2. Finely shred the flower.
3. Take a frying pan or wok and heat oil over high heat.
4. Add chili, garlic and ginger, onion and sauté until they turn golden brown.
5. Add the shredded banana flower and let it cook for 10 minutes.
6. Add beef to the pan once the banana flower has become tender and cook for around 5 minutes without covering.
7. Add lime juice and soy sauce and mix well.
8. Toss coriander and mint leaves and serve.

4. Chicken And Banana Blossom Salad:

This is a very unusual salad and uses chicken, banana blossoms, roasted peanuts, vegetables, and herbs. The recipe is quite common in Eastern Asian countries as banana blossoms are easily available in the Asian markets. This recipe is a really good combination of chicken and banana flower.

Ingredients:

• 1 banana blossom
• 4-cup water
• 2 tbsp lemon juice, freshly squeezed
• 1 large whole chicken breast
• 1 pack of mint leaves, loosely packed
• ½ pound, green grams sprouts (mung sprouts)
• ½ cup basil leaves, loosely packed
• ½ red bell pepper, thinly sliced
• 1/3 cup Tuk Trey Salad Dressing
• ½ cup peanuts, roasted and grounded coarsely

Method:

1. Take a large bowl and fill it with water.
2. Add lemon juice and keep it aside.
3. Discard the outer leaves of the banana flower and cut the layers of the leaves or the florets into strips of ¼ inch width.
4. Keep the strips in the water with lemon juice to prevent them from turning black.
5. Take a medium saucepan and add four cups of water.
6. Bring it to boil and add chicken breast.
7. Boil again on low heat and let it simmer for around 10 minutes until the chicken breast has become soft.
8. Take out the chicken breast from the pan, drain and let it cool slightly.
9. Shred the chicken breast delicately with your fingers.
10. Take a large salad bowl and add all the vegetables and herbs.
11. Add shredded chicken, Tuk Trey Salad dressing and the banana flower stripes.
12. Garnish with roasted and ground peanuts and serve immediately.

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