There are two varieties of bananas in the culinary world: dessert bananas and cooking bananas. The plantain is by far the most prevalent in the latter category. There are several variants of each of these categories, with fruits differing greatly in size, shape, color, and flavor. The majority of these types are unknown outside of their respective places of origin. For cooking bananas, the primary banana producing nations are in Latin America and Asia, as well as in Africa. Almost all dessert bananas exported across the world are of a single cultivar, Cavendish. Making a cake with bananas. Raw, as is; in fruit salads, cereals, pancakes, or skewered with other fruits; in mousses, sorbets, and ice creams. Alternatively, mash ripe bananas and add them to breads, muffins, cakes, pies, and so on. Blend it with milk, yogurt, cottage cheese, soy milk, or tofu, as desired, and additional fruits. Bananas, frozen. Remove them from the freezer and allow them to defrost slightly. With coconut milk, whisk or put through a food processor until a froth with an ice cream-like texture is obtained. Bring the coconut milk and honey to a boil, then add the banana chunks, heat, and serve. Serve ripe plantains fried in olive oil as a side veggie. Plantain or green banana bits can be used to curries or other sorts of stews; cucumber salad. Cucumbers and bananas should be cut into cubes. Combine them with lemon juice, cilantro, shredded coconut (ideally fresh), finely chopped hot pepper, and peanut bits. Refrigerate for 30 minutes before serving; potato salad. Prepare the diced potatoes. Cook for 1 minute further after adding banana slices at the end of the cooking time. Drain, then toss with capers and black olives in a mustard vinaigrette. Refrigerate for at least 1 hour before serving. another salad. Banana slices, apple slices, shallots, and celery Mix in the yogurt, lemon juice, and, if preferred, mayonnaise. Refrigerate and serve over lettuce leaves with chopped nuts that have been dry toasted in a pan; Raita Brown the mustard seeds in a little amount of clarified butter. Cook for a few minutes after adding the shredded coconut, then remove from the heat. Pour yogurt, banana slices, and chopped coriander leaves into a dish and place in the refrigerator for 1 hour. Serve with a hot curry and plantain. Brown the fillets of salmon in butter or oil, flipping once. Cover and simmer for 5 minutes after adding the lime juice and curry powder. Cook for 5 minutes more after adding the plantain slices, then serve. Thai design. Cook the black beans that had been soaked the day before until soft. Cook glutinous rice in thick coconut milk with a little honey until the milk has been absorbed and the rice is mushy. Cut a sheet of aluminum foil into 15 cm x 25 cm rectangles. Place a little quantity of cooked rice with a tablespoon of black beans at one end of a rectangle, cover with a slice of banana split in half, then another layer of rice with beans, and fold the aluminum foil way to make a bundle. Steam for 15 minutes before serving. Green dessert bananas poached in their shells (after washing them). They will then be more digestible and may be eaten on their own or in a variety of cuisines. Ripe bananas, whole or sliced into slices, can also be poached or steamed. It takes around 12 hours to cook; heat a few minutes of previously cooked green dessert bananas in a mixture of olive oil and vinegar, with onion, garlic, a bay leaf, salt, and pepper. Remove from the heat and set aside for 24 hours to marinate. Serve as a condiment; prick the skin of whole bananas with a fork and place them in a 200 ° C (400 ° F) oven for about 15 minutes. Serve with a melted butter and lemon juice sauce or a coulis. berries or any sauce of your choice Alternatively, cut peeled bananas in half and bake them. Garnish with toasted peanuts and serve with meat.