Here are a few good, safe ways to use raw (green) banana slices in a slow cooker, depending on what you’re aiming for. Green bananas behave more like a starchy vegetable than a sweet fruit.
Savory Slow-Cooked Green Banana (Plantain-Style)
Ingredients
- Raw (green) bananas, peeled and sliced (½–¾ inch thick)
- Enough liquid to barely cover (water or broth)
- Salt to taste
- Optional: garlic, onion, bay leaf, spices
Method
- Place banana slices in the slow cooker.
- Add liquid just to cover.
- Add salt and any aromatics.
- Cook:
- Low: 4–5 hours
- High: 2–3 hours
- They’re done when fork-tender but not mushy.
Use for: curries, stews, mashed “banana potatoes,” or pan-frying afterward.
Sweet Slow-Cooked Banana Slices (Works Best If Slightly Unripe, Not Fully Green)
Ingredients
- Banana slices
- 1–2 tbsp butter or coconut oil
- 1–3 tbsp brown sugar or honey
- Cinnamon or cloves (optional)
- Splash of water or juice
Method
- Layer bananas in the slow cooker.
- Add butter, sugar, spices, and a small splash of liquid.
- Cook:
- Low: 2–3 hours
- High: 1–1½ hours
- Stir once halfway if possible.
Note: Fully green bananas will stay starchy and not caramelize much.
Important Tips
- Peeling: For green bananas, cut off both ends and slit the skin lengthwise to peel.
- Texture control: Too much liquid = mush. Use just enough.
- Flavor: Green bananas absorb seasoning well—treat them like potatoes.
- Safety: Raw bananas are safe to slow-cook; no special precautions needed.
If you tell me:
- How green the bananas are
- Sweet or savory
- Side dish, dessert, or main
…I can dial this in perfectly for you 🍌
