Apart from already looking cursed, canning bananas at home comes with an almost certain risk of botulism.
https://www.foodrepublic.com/1672144/canned-bananas-explained/
Apart from already looking cursed, canning bananas at home comes with an almost certain risk of botulism.
https://www.foodrepublic.com/1672144/canned-bananas-explained/
Looks like a different banana than the one we’re used to. It might be good. A lot aren’t as sweet as the Cavendish.
These are almost certainly lady finger bananas from South East Asia. They’re creamy and very sweet as far as bananas go.
I’ve never tried them canned but I’d say most of these would be used as an ingredient in deserts. I expect that they would indeed be packed in a sickly sweet syrup.
I wonder if they’d be good in a banana split?