Green Banana French Fries




Introduction: Green Banana French Fries

About: Lets get cooking..
Living in New Orleans can be very interesting when it comes to cuisine choices.

Due to recent high winds from Hurricane Issac many banana trees were blown down before their fruit had a chance to fully ripen. A quick drive around the neighborhood produced several stalks of bananas free for the taking. These stalks can weigh upwards of 30 -50 lbs - now that's a whole lot of bananas!

 What to do with that many bananas before they go bad?

1. My favorite use of the green ones is to make french fries.These can be frozen for future use. When cooked the taste is indistinguishable from potato fries.

2. The ripe firm bananas are used for drying into banana chips

3. The soft ripe bananas are mashed for banana nut muffins.  

 We have created Instructables  for all three uses of bananas.

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Step 1: Before You Get Started

Clear Banana Juice Will Permanently Stain Clothing

 As most folks who have babies know, the clear juice from bananas will put a permanent stain in clothing. The problem is that you don't see the stains until after the garment is washed.

Here is  a good trick - not for your old banana juice stains, but for preventing those accidental new ones when you forget to wear your "banana shirt". 
Keep the clothes wet until you launder them. I did one quick test - it was laundry day, and I took an old white t-shirt and got banana juice on it good. Dropped it in the washing machine - set on cold wash - pretty much straight away, and it came out 99% no stain. So maybe just a bucket of clean cold water immediately would do it.

Wearing a plastic apron is the safest to keep from getting the dreaded "banana stains".

Step 2: Now That's a Lot of Green Bananas

Cut the green bananas off the stalk, discard any misshapen/damaged fruit.

Step 3: Peeling the Bananas

Cut the tops and bottoms off of the bananas.

Remove the peels with a knife - green bananas do not peel like ripe ones.

Step 4: Slicing Into Fries

I cut the fries thin, the way that I like them, but steak cut works also.

Step 5: Par-Frying

Drop by small batches into 340°F cooking oil and par-fry for 6-10 minutes to thoroughly cook the centers of the fries. The cooking time will depend on the thickness of the cut. The fries will be a nice light brown color when they are ready.

Step 6: Freezing/ Packaging

After par-frying, drain and spread in a single layer on a tray and freeze.

After the fries are frozen remove from tray and place in freezer bags for future use.

Step 7: Cook, Serve, and Enjoy

 To prepare for using, heat cooking oil to 375°F.

 Cook the pre-cooked frozen fries in small batches, stirring to keep from sticking together, until the fries are golden brown.

  Drain and salt to taste.

  Serve and enjoy.

Step 8: Don't Waste the Peels

The peels are great for composting. I put them in my compost/worm bin for future gardening and fishing rewards.

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    5 Discussions


    4 years ago on Step 6

    Thanks for the great idea!


    5 years ago on Introduction

    Have you ever fried them with onions and eggs? that's how I like potatoes but I'm allergic to potatoes. You've opened up a whole new world of food!. Thank you! I'm definitely going to try this.


    7 years ago on Introduction

    In the Philippines we have a banana varietyscientifically called Musa balbisiana. It is a cooking banana. It is harvested at the stage of maturity wherein it will ripen about five days after harvest. At that time it is green mature and is difficult to peel. The peeled banana is cut across into slices about 1mm thick. The slices are immediately soaked in water to prevent browning, drained, and deep fried for about 5minutes. The banana chips are removed from the oil, soaked in a light sugar solution for 2minutes, drained and deep fried again for about 3 minutes. Drain and spread the chips on a cooling tray, making sure they keep separated. Cooled chips will be shiny and crispy. You can do that with the variety shown in the picture above.


    7 years ago on Step 5

    Could these be roasted in a pan with just a coating of oil instead of deep frying?