Improvise.
These are decadent. Serve over jungle rice with some diced avocado tossed with lime and cilantro as a counterpoint to the sweetness. Pairs incredibly well with either Maui Brewing Company's Coconut Porter (available, if you happen to be trapped in Hana too, at the Hasegawa General Store) or a sweeter Torrontés like the 2012 from Terraza de los Andes (available, if you happen to be passing it, at the Costco in Kahului).
Ingredients
1 tbsp butter
Olive oil
2 red bananas that aren't quite ripe (or sub yellow bananas when still slightly green)
1 tsp finely chopped lemongrass
1 tsp minced or finely julienned ginger
1 tbsp toasted grated coconut or crumbled coconut chips
Heat a wide pan over medium-high heat. Add the butter and melt, then supplement with a drizzle of olive oil if needed to have a thin layer of fat along the bottom of the pan. Add the bananas in a single layer. Sprinkle with the lemongrass and ginger, then fry until golden brown.
Flip the bananas, sprinkle with the coconut, and fry until browned on both sides. Serve hot.
Serves 2-3.
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| Cuban red bananas from the local roadside fruit stand |
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| Hike down to the red sand beach for a morning swim |
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| Red and black lava cinders lining the trail |
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| Sunset from the black sand beach at Wai'anapapa |
