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8 servings, 3/4 cup each
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Bananas and plantains are not interchangeable. While they are close relatives, plantains are usually cooked before they are eaten.
Plantains are a versatile food. As a plantain ripens, its high starch content changes to sugar. Plantains are good at any stage; it just depends on what you are cooking with them. Plantains are part or the banana family, but are bigger, less sweet and need to be cooked before they are eaten. Plantains also keep their shape when cooked, unlike bananas, which get mushy. Green or "unripe" plantains are starchy vegetables and are used in soups, stews, boiled and mashed. Plantains are ripe when the skin is mostly yellow with a few black speckles. In this stage of ripeness, plantains have lost some of its starch and have become slightly sweet. Ripe plantains are usually fried but can be boiled and baked as well.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.