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Steamed Bananas or Plantains
(These are usually served as a vegetable, you may sweeten them with some cinnamon, but not too much. If no banana leaves are available from specialty fruit shops, use aluminum foil, or substitute with wet corn husks as used for tamales.)
Line a 4 quart pan with banana leaves.
Place 8 peeled whole plantains or rather green bananas, side by side in the pan.
Sprinkle with 1 tsp. salt and 1/2 C brown sugar. (optional)
Lay the banana leaves or corn husks over the fruit to form a tight seal, or cover with foil.
Pour 1 Cup of water at the side of the pan, to go under the leaves.
Cover tightly and simmer for one hour.
Remove leaves, arranging bananas on a platter, top with melted butter.
© Terrie Wright Chrones