Banana Piononos are a delightful dish often served as a sweet treat or dessert in many Latin American countries. They consist of ripe bananas rolled with a flavorful filling, typically involving cheese and ham, and then prepared in a manner that enhances their natural sweetness.
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Slice the ripe bananas lengthwise into strips about 1 centimeter thick.
Fry the banana slices in hot fat until golden brown. Remove and let them cool slightly.
Spread about 1 tablespoon of picadillo on each banana strip.
Roll them up like a pinwheel and secure each roll with a toothpick to maintain the shape.
Beat the eggs with salt. Dip each banana roll into the beaten egg.
Fry the rolls in hot fat until they are golden brown.
Serve the banana piononos hot.
Ensure the bananas are ripe for the best flavor and texture.
Use toothpicks to secure the rolls if they tend to unroll during cooking.
Can I make Banana Piononos vegetarian?
Yes! You can substitute the picadillo with plant-based ground meat, sautéed mushrooms, lentil filling, or spiced black beans for a vegetarian or vegan version.
What can I serve with Banana Piononos?
They are perfectly paired with a scoop of vanilla ice cream or a dollop of whipped cream.
Can I bake them instead of frying?
Yes. While traditionally fried, you can bake them at 200°C (400°F) for 15–20 minutes or until golden, flipping once halfway for even browning.
How do I prevent the banana strips from breaking?
Ensure the bananas are ripe but not overly soft to maintain their structure.
What type of bananas should I use?
Use ripe but firm bananas or yellow plantains. Avoid overripe bananas, as they will be too soft and hard to roll.
