"Dominicano Soy" (in the voice of Fernandito Villalona) so you know I love Bananas!
"Dominicano Soy" means "I am Dominican" literally, but the real meaning is expressed by Fernandito Villalona in his famous songs
, which exemplify being Dominican. Just like the Bananas and Plantains that have become symbols of our island country. Any Dominican will testify of being called a "Platano" and finding that breath of air deep in their lungs to shout back, "You can say that again!". I mean what's the harm? We Love Platanos particularly because they have always been that mainstay breakfast, lunch, dinner food in our plates. Boiled until it softens and eat. Boiled and mashed with a little butter and milk and eat it before I do: "Mangu" is the equivalent of mashed potatoes! Uuwee! Cut in lateral chip slices and fried or cut, lightly fried, smashed and re-fried so that they get a crispy texture and you've got "Tostones". You can call me a "Grandiose Tostone" any day!
Yellow Bananas are my daily sidekicks! I don't know what I would do if I could not have a banana by my side. That's why I had to grow my own. There's nothing better on the run than a banana. Sometimes in the morning when I don't really have an appetite for anything, but I know I must eat something, "Tantarataaa!!" "Bananas to the rescue!" And not just any bananas. You should try some of these delicious options if you see them next time at your farmers markets or grocery shelves. I think they all taste so much better/different than the bulk yellow Cavendish you always see in bulk, but that is my opinion. Go check it out for yourself or you'll never find...
|Top Left: Green Plantains gone ripe to brownish yellow/black. Top Right: Over-ripe bulk Cavendish Banana. Bottom Left to Right: Yellow bulk Cavendish Bananas, Burro Bananas, Colombian Manzano Bananas, "Reds" Bananas, Baby Orito Bananas|
|Even the kids can't even keep their little hands off of them!|
I am sure you all know what the bulk Cavendish banana tastes like and the Burro banana was creamier, fatter, sweeter and shorter. Compared to the Cavendish the Colombian Manzano was creamier, but not as much as the Burro. It was shorter and even though the banana was yellow, it was not ready to be eaten. It gives off a very starchy taste that will dry your mouth out, but when ripe and the peel is bursting at the seams it will taste delectable. The Reds were not ripe yet, but could be eaten. It is best to wait until this banana gets deeper color, almost purple. Today they haven't totally darkened, but they taste very sweet and creamy. In-between the creaminess of a Burro and Manzano and also has more of an orange color inside versus traditional lighter yellows. Maybe that is where that taste is coming from. A strong under current taste like vanilla or something very different than all the others I've tried. If anyone knows please pass it along. The last and certainly not least in this picture in the smallest of the bunch, the baby Orito bananas. These were actually my favorite because you can just pop them in your mouth and some of them were as sweet as candy. Very thin outer skin, with what was a perfect texture for me (not too creamy, not too dry) and then a little snap at the end of the bite as if you ripped a vine or cord from within this fragile banana. Just perfect to me.
...And you can always make banana bread. I also added semi-sweet dark chocolate chips.