Okay, so you know how bananas go from hero (green) to zero (brown mush) really quickly, especially in Singapore? One tip is to freeze them – then you can use them for smoothies or bake banana bread with them. Or, if you’re looking for a new recipe using bananas, here’s a delicious Banana Compote from Emily Atkinson (British) and Patricia Decourt (Brazilian), recipe content creators @foodjourneysg.
“When I was little, my grandma used to make this for me when I had a sore throat – it’s real comfort food. And, I love the versatility; you can serve it warm with ice cream or cold with cheese. Every Brazilian family has their own variation of this recipe; this is my family’s!” – Patricia
“I love a simple method, and this one is super easy with only three ingredients. I always have overripe bananas, so this is on repeat in my household!” – Emily
Serves eight
Ingredients for patties
• 6 very ripe bananas
• 1 cup sugar
• 2 cinnamon sticks
Instructions
1. Cut the bananas into round slices.
2. Place the banana slices in a pot, cover with sugar and submerge the cinnamon sticks into the bananas.
3. Cook on the stovetop on low heat (with the lid on) for around one hour.
Note: “The heat and sugar will help the banana to release its juice. Trust the process and don’t touch the bananas until it reaches the right consistency; it should be soft to the point that when you mash it, it becomes a puree.”
Send us a recipe! If you have a favourite dish you’d like to submit for an upcoming issue, please send an email titled “Recipe Corner” to contribute@expatliving.sg with your recipe, a photo of yourself, and a few words about your dish.
Like this? Read more in our Wine and Dine section
