Not knowing what you are making makes it tricky, but I would go with the green plantains. I actually prefer them. I can't really think of an instance where I would consider bananas a substitute.
I don't mean to necro the thread, but I am dire need of an answer. I have eaten and made Plantains. My question is, if you don't have access to plantains, are bananas (green or otherwise) a suitable substitute for recipes that use plantains? I have done several searches on google and they like to just say what the differences in nutrition are, not whether they taste the same...
Not sure what the recipe is, but ripe plantains are a lot more sturdier than ripe bananas and can hold up to frying better than bananas can. Ripe bananas would probably turn gooey.
I’m not sure what your recipe calls for, but I have frequently used green plantains for frying. They have a very subtle sweetness at that stage and are perfect for accompanying savory dishes.
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