Coconut-Infused Smashed Bananas

For many, coconut-infused smashed bananas aren't just a dish but a repository of cherished childhood memories.

Coconut-Infused Smashed Bananas

A friend from the Mekong Delta posted pictures of coconut-infused smashed bananas, evoking nostalgic memories of childhood meals. I say childhood meals because I've been enjoying this dish since I was young. Growing up far from my hometown, studying and working in Saigon, it's rare for me to have the chance to indulge in smashed bananas.

In the Mekong Delta, especially in Ben Tre, every household has a piece of garden, big or small, where banana and coconut trees are always present. When kids crave snacks, mothers and elder sisters roll up their sleeves and whip up some favorite treats. These dishes are simple, made from ingredients straight from the backyard. From ripe bananas, my mother concocted various delights—fried bananas, steamed bananas, banana cakes…

But for us kids, our favorite treat is undoubtedly coconut-infused smashed bananas. It's as simple as grilling ripe bananas and dipping them in coconut cream, yet it never fails to tantalize our taste buds.

The Art of Making Smashed Bananas

In crafting smashed bananas with coconut cream, the key lies in selecting the bananas. To achieve delicious smashed bananas, one must choose ripe yet firm bananas, what folks from my hometown in the Mekong Delta call 'ripe and firm.' They should be ripe but still have green skins, slightly firm to the touch, not overly soft.

The bananas are then peeled and split in half. With the charcoal stove lit, they're evenly heated before being lightly grilled for the first time. At this point, my mother prepares a bag, quickly placing the grilled bananas inside to lightly smash them, flattening them slightly.

Next, my mother skillfully takes the smashed bananas for the second round of grilling. It may seem simple, but it's quite meticulous. With the hot charcoal stove, the bananas need constant attention; any delay could result in burning. Gradually, each piece of smashed banana turns golden brown on both sides. Now, the aroma of bananas fills the air! The enticing scent permeates every corner of our modest kitchen.

The ripe, fragrant bananas, grilled over charcoal, only intensify the aroma, making us, the young ones, impatiently hungry. But good things come to those who wait! So what's the wait for? Of course, it's for the iconic dipping sauce of the Westerners – coconut cream.

With coconuts readily available in the garden, every dish is accompanied by coconut cream, whether fresh coconut water or dried coconut cream. Let's take a quick look—almost every cake in the Mekong Delta comes with coconut cream. And so does this smashed banana dish. My mother selects freshly dried coconuts, grates them, and squeezes out the cream, only using the first extract, not the second. Then, a dash of sugar, a pinch of salt. That's it. Onto the stove, stirring until it reaches the perfect sweet-salty taste.

When the coconut milk boils, my mother adds a bit of cornstarch to create a thick consistency. She stirs until the coconut milk is smooth, not too thick but not too thin. Before turning off the stove, she adds a handful of thinly sliced spring onions, making the dipping sauce just perfect.

Holding a freshly grilled piece of smashed banana, still piping hot, one hand fumbles while the other dips it generously into the bowl of coconut cream. Let me tell you, the craving takes a backseat to the aroma, the sweetness, the nuttiness, the richness flooding your taste buds. The aromatic, creamy coconut cream, paired with the lingering flavor of grilled banana, makes us kids devour it wholeheartedly, not wanting to waste any bit of this delicious dish.

Depending on the region, aside from dipping the smashed bananas in coconut cream, some cooks sprinkle fried shallots and roasted peanuts on top. However, regardless of how it's served, smashed bananas with coconut cream always hold a special place in the hearts of Westerners.

Culinary delights bring people closer together. I've met many friends from various regions, and at the mention of coconut-infused smashed bananas, they immediately express their desire to try it. Those who have tried it before often reminisce, seeking out places in the South to satisfy their cravings.

As for us Westerners, even if we get to eat coconut-infused smashed bananas in Saigon, with the hot grilled banana and fragrant coconut cream with sprinkled spring onions, there's still a sense of something missing. Perhaps it's the absence of my mother's modest kitchen, my father's garden, or the simple yet warm atmosphere… And above all, the lack of the cozy family ambiance; no matter how delicious the dish, it can never compare to the memories of my mother's grilled bananas from the past.

Source: Thanh Thúy/ Vnexpress

***

Reference: Travel Guide by Mytour