Hell yeah, baby!
So the story goes that a friend held a guac-off (click here if you’re confused), and someone did something cray cray. No avocados. The people revolted. They said it was a dip, not a guac.
Personally, I think it’s a great idea. So long as you keep all the other standard guacamole ingredients the same, the texture and flavors of this franken-guac match expectations.
One thing to note, though, is that this guac doesn’t last. If you thought avocados brown quickly, wait until you see mashed bananas. You can slow down the process by starting off with cold bananas, but you’ll only get a half hour before there’s a noticeable amount of brown. Now you know.
Ingredients:
4 medium-ripe bananas
1 half of a medium-sized tomato
1 half of a jalapeño
1 eighth of a medium-sized onion
1 clove garlic
1 sprig cilantro
The juice from half a lime
Olive Oil
Salt & pepper
Procedure:
This is a photo of fruits and vegetables.
Dice the onions and tomatoes. Mince the japeleños and garlic. Chop the cilantro.
I usually use the juice from half a lime, but sometime I go wild and use the whole thing.
I like to use medium-ripe bananas– not too hard not to soft. They mix better that way. (Only three bananas are pictured, but i used four and I think you should do the same.)
Dice the bananas. Watch your fingers, son. Them things are slippery.
Mash them and mix them roughly using a spoon. I like to leave sizable chunks, otherwise it has the texture of baby food.
Combine the bananas with the chopped veggies, add 2 tablespoons of olive oil, salt and pepper to taste and the lime juice.
Mix it all up!
Eat it up, man! And do it quick. The quicker you get at it, the fresher it will look. If it starts to brown, it still tastes just as good. Seriously. It’s a mental game.
The Bicoastal Cookbook 