You’re talking about cooking raw banana slices in a slow cooker—perfect for making a soft, naturally sweet dessert or side dish. Here’s a simple method:
Ingredients
- 3–4 raw bananas (green or slightly unripe), peeled and sliced
- 1 cup coconut milk (or water/milk of choice)
- 1/4–1/2 cup sugar or jaggery (adjust to taste)
- 1/4 tsp cardamom powder (optional, for flavor)
- 1 tbsp ghee or butter (optional, for richness)
- Pinch of salt
Instructions
1. Prepare the Bananas
- Peel the raw bananas and slice them into 1/4–1/2 inch thick pieces.
- If desired, lightly toss with a pinch of salt to enhance flavor.
2. Combine Ingredients
- Place banana slices in the slow cooker.
- Add coconut milk, sugar or jaggery, and cardamom powder. Stir gently to combine.
3. Cook
- Cover and cook on Low for 3–4 hours or on High for 1.5–2 hours, until bananas are soft but not mushy.
- Optional: Stir in ghee or butter near the end for extra richness.
4. Serve
- Serve warm as a dessert or snack.
- Can be garnished with chopped nuts like cashews or almonds.
- Works well as a topping for porridge, pancakes, or ice cream.
Tips
- Don’t overcook: Raw bananas can become too mushy if left too long.
- Sweetness: Adjust sugar/jaggery depending on the natural sweetness of the bananas.
- Flavor twists: Add a splash of vanilla or a pinch of cinnamon for a different flavor.
I can also give a savory version of slow-cooked raw bananas with spices and coconut—common in South Indian and Caribbean cooking. Do you want that version?
