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Baby Banana Tamales with Coconut and Brown Sugar

Monday, 26 May 2008


I just happened to have a bunch of baby bananas sitting on the counter one day when inspiration struck and now these are my absolute favorite tamales. The fun part is watching your guest's faces when they dig into the tamale and find a whole banana inside. Wrapping the tamales in banana leaves gives more flavor, but use corn husks if that's all you have.


At a glance
Cooking Method
Heat Level
Appetizer/Hors d'oeuvre
Main Course
About 12 tamales

1/2 recipe Coconut Masa (recipe follows)

1/2 cup unsweetened shredded coconut

1 teaspoon vanilla

1/3 cup brown sugar

12 baby bananas, peeled

Vanilla ice cream (optional)

Dulce de leche (recipe follows)

At least 12 (6-inch by 8-inch) pieces of banana leaf, plus more for tying


Add the masa to a large bowl and work the raisins, chestnut puree and nutmeg into the masa.

To assemble the tamales, spread about 1/3 cup filling in the middle of a softened piece of banana leaf, press a baby banana into the masa then fold and tie it. Repeat for the remaining tamales.

Steam the tamales for 1 hour and serve hot with vanilla ice cream and Dulce de leche.


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