Banane Jaune avec Sauce Blanche

Green Bananas with White Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 5 large green plantains, or 6 fairly small green bananas
  • oz. unsalted butter


Peel the plantains or bananas by cutting through the skin lengthwise with a sharp knife in 3 places, then peeling off the skin. Cut the plantains in half cross-wise. The bananas should be left whole. Put into a saucepan with salted water to cover and cook until tender, about 30 minutes for the plantains, 15 minutes for bananas.

Heat the butter in a small saucepan and stir in the flour.