benefits of bananas

The banana leaf comes from the Banana tree. There are also two types of banana tree in which the one type that grows in bottom to top format and the other type grow in the format that is similar to the hand fan. The uses of the banana leaf are more common in the entire criterion. Banana leaf is used for eating in general and apart from this there are also many uses that are present in banana leaf.

A banana leaf makes a fragrant and convenient fishsteaming packet. Wrap the leaf around any kind of firmfleshed fish (sustainable, of course!) together with seasonings like fresh herbs, garlic, ginger, or curry paste. See this post for some tips.

There are two advantages to grilling a fish on top of a banana leaf: first, it prevents the fragile fish from sticking to the grill grates and second, it adds a mellow smoky, sweet flavor to the fish. Get her recipe: Grilled Whole Fish on Banana Leaf. This cooking method can be used for shrimp or vegetables, too.

Cooks make banana leaf boats to steam mixtures of meat, spices, coconut milk, and eggs. The SunSentinel has a recipe for CambodianStyle Amok Fish (adaptable for chicken or tofu) and good stepbystep photos for folding the boat. Meanwhile, Nyonya Food shares a Malaysian version of this dish called OtakOtak.

Tamales are wrapped in banana leaves, which imparts a different flavor than corn husks. Check out Saveurs recipe for Guatemalan Tamales with Ancho Chile Sauce or Simply Recipes Vegetarian Banana Leaf Tamales.

Latin American pasteles are frequently enclosed in banana leaves. Hector Rodriguez has a recipe for the Puerto Rican version of Pasteles, made with green bananas and yaut

Fresh, green banana leaves can be used as plates, serving containers, and table decor. Banana leaf boats would make pretty bowls for steamed rice, salads, desserts and more. Another idea is to fold the leaves into cones to fill with noodles or other foods.

Sticky rice is wrapped and steamed inside banana leaves for a sweet or savory treat. For two examples, check out Thai & Lao Foods recipe for Khao Dome (Coconut Sticky Rice in Banana Leaves) and The Global Gourmets recipe for Indonesian Lemper Ayam (Sticky Rice and Spiced Chicken

Bibingka, a Filipino coconut cake, is traditionally baked in a pot lined with banana leaves. Panlasang Pinoys recipe shows how to adapt this for a cake pan, while JunBlogs version uses ramekins. Were looking forward to trying one of these methods next time we make our own binbingka recipe.

Varada of Aayis Recipes shares a riff on hittu/khottek/kadubu, an Indian dish traditionally made from rice and urad dal (black lentil) batter steamed in baskets of jackfruit leaves. This banana leaf version is easier to assemble.