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/
Those are not the typical cavendish-type bananas though. Those are the bluggoe (I had to look it up) or similar type of varieties that are used for cooking in Asian cuisine and desserts. When not canned, they are usually boiled when ripe and are a great sweet dessert. This canned version just makes it even sweeter with syrup.
Is that the type they put in turon? I love those things.
Yup. Gah now I want some turon.