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10 Serves
105 Mins
Peel and roughly chop the ripe bananas, then place them in a large heavy-bottomed pot.
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ItalianVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
3 µg / 400 µgCalcium
10 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
10 mg / 1,250 mgPotassium
78 mg / 4,700 mgSodium
60 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
13 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Add the vinegar, sugar, and aromatic spices to the pot with the bananas, stirring well to combine.
Heat the mixture over medium heat using the stove, stirring occasionally to prevent sticking, and simmer until the bananas are completely soft.
Use an immersion blender to process the mixture until smooth, then season with salt and pepper to taste.
Continue to simmer the sauce until it reaches a thick, ketchup-like consistency, then remove from heat and let cool before serving.
35
g35
g55
g
Italian