BANANAS ARE A household staple, from a quick grab-and-go snack to a comforting loaf once they’ve gone brown. Yet, this member of the Musaceae family extends far beyond baking and smoothies. In this collection, I explore five savoury ways to use bananas, celebrating both green and ripe fruit. Green bananas bring a firm, starchy texture, while ripe bananas add natural sweetness, richness and depth of flavour. At every stage of ripeness, bananas provide fibre, potassium and a range of essential nutrients, showcasing just how versatile and nourishing this everyday ingredient can be. Make sure to seek out New Zealand-grown bananas and support our local growers… it’s well worth it!

1
Spicy Filipino banana ketchup is a beloved Filipino condiment that brings tomato ketchup to another level! Warm 2 tablespoons neutral oil over a medium heat. Add 1 finely diced small onion and sauté until softened. Add 2 cloves chopped garlic and 1 teaspoon grated fresh ginger, then cook for 1 minute. Mash 2 ripe bananas and stir in with 2 tablespoons tomato paste, 1⁄2 cup apple cider vinegar, 1⁄4 cup brown sugar, 1 tablespoon soy sauce, 1 teaspoon smoked paprika, 1⁄2 teaspoon ground turmeric, 1 teaspoon chilli flakes and 1⁄2 cup water. Season to taste. Bring to a gentle simmer and cook for approximately 25 minutes, stirring occasionally, until thickened. Blend until smooth. Cool, then refrigerate in a sterilised jar for up to one week.

2
Crispy green banana herb fritters Combine 2 cups grated green bananas, 1 egg, 1 cup finely sliced spring onions, 1⁄4 cup chopped coriander, 2 tablespoons chopped parsley, 1 finely grated garlic clove, 1 teaspoon finely grated fresh ginger, 1⁄4 cup plain flour, 2 tablespoons rice flour, 1 teaspoon baking powder. Season to taste. Mix until combined. Warm 4 tablespoons avocado oil in a frying pan over a medium heat. Scoop 1⁄4 cup portions of the mixture into the pan, gently flattening each fritter. Cook for 3-4 minutes on each side until crisp and golden, then transfer to a paper towel. For a dipping sauce, combine 1⁄2 cup Greek yoghurt, 1⁄4 cup finely grated cucumber, 1 tablespoon lemon juice, 1 tablespoon finely chopped mint and a pinch of sea salt.

3
Want to blow your guests away? Give sautéed green bananas a go – they’re great as a side with prawns or grilled fish. Heat 2 tablespoons coconut oil over a medium heat. Add 1 teaspoon mustard seeds and cook until they begin to pop. Add 1⁄4 cup fresh curry leaves, 1 thinly sliced onion, 2 cloves chopped garlic and 1 small green diced chilli. Sauté until softened. Cut 2 green bananas into cubes and stir in with 1⁄2 teaspoon ground turmeric and 2 tablespoons water. Season to taste. Cook for approximately 10 minutes, stirring occasionally, until the bananas are tender. Remove from heat and mix in 1⁄2 cup finely shredded coconut.

4
Banana & peanut satay sauce is an extremely versatile sauce if you’re a peanut lover – it pairs beautifully with chicken, noodles or even your favourite crudité! Warm 1 tablespoon peanut oil over a medium heat. Add 2 cloves finely chopped garlic and sauté for 1 minute. Mash 1 ripe banana and stir in with 1⁄2 cup crunchy peanut butter (we used Pics), 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1⁄2 cup water and 1 teaspoon chilli flakes. Season to taste. Bring to a gentle simmer, whisking occasionally, until it is smooth and slightly thickened.

Sofia Taquet is the founder of @SkyFoody and @SkyFoodyNZ, digital platforms celebrating diverse food-and-beverage experiences. Through her work, she has cultivated a global community of culinary enthusiasts, with a special focus on New Zealand’s distinctive flavours. She was recently named as one of Cuisine’s inaugural TasteCurators.