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Bananas can be process into different kinds of food (you can even used the peelings!) – a good source of income for a home-based person.

BANANA CHIPS

Sweetened or salted banana chips are prepared from hard, green Saba or Cavendish.

1. Prepare brix or arnibal for sweetened chips by mixing three parts of sugar for every one part of water.
2. Clean, peel, and slice the bananas to about .05 to 1.0 mm thick. Soak in cooking oil, turning frequently to prevent sticking.
3. Place the banana chips in a strainer, allowing the oil to drip while heating cooking oil in a pan. Dip and fry the chips in the cooking pan without removing them from the strainer.
4. Turn until yellowish brown, then lift the strainer and allow the oil to drip.
5. Soak the fried chips in arnibal for two to three minutes. Let the syrup drip, the fry again until the chips become shiny.
6. Let cool before packing or placing in bottles, cans, or plastic bags
7. For salted banana chips, use salt instead of refined sugar and soak in salt solution instead of arnibal.

PASTILLAS DE SAGING

Materials:

• 1 kilo (5 cups) mashed ripe bananas (saba or cavendish)
• 300 gm. (2 1/4 cups) sugar
• Butter or margarine

Utensils needed:

• Rolling pin
• Spatula
• Frying pan
• Kitchen knife
• Chopping or kneading board
• Wax paper

Procedure:

1. Prepare the mashed bananas as follows: Boil the ripe bananas (saba or cavendish). Peel and slice into 3 cm. thick.
2. Grind the sliced bananas until it is mashed, add the sugar and cook over slow fire. Stirring should be done constantly until a clear mixture is obtained with the desired consistency. The mixture should not stick to the sides of the frying pan.
3. Transfer the mixture over a kneading board covered with wax paper. Sprinkle small amounts of sugar over the wax paper. Spread the mashed mixture using a rolling pin until it is 1 inch thick.
4. Spread butter and small amounts of sugar over the mixture.
5. Make slices of about 4 x 1 cm. Cool and wrap individually.

BANANA WINE

1. Peel ripe bananas and slice thinly
2. Measure. To every one part sliced bananas, add one-and-one-a-half parts water.
3. Boil for 30 minutes or longer depending upon the quantity of the pulp. Strain
4. Add sugar to the extract (one part sugar to every three parts extract).
5. Stir and boil to dissolve the sugar. Sugar content should be 22-24 degrees. Brix.
6. Allow to cool.
7. Place in clean glass container or demi-johns.
8. Inoculate with yeast (one tablespoon Red Star yeast to every 40 liters of boiled sweetened juice).
9. Plug mouth of demi-john with a clean piece of paper to protect from dust.
10. Ferment for a mouth.
11. Siphon out the clear fermented liquid.
12. Filter and transfer to a sterilized oak barrel for aging
13. Cover hole with a wooden plug and seal with melted paraffin
14. Age for two years or longer.
15. Clarify the wine with egg whites (eight egg whites for every 30 liters of wine) by heating the aged wine in stream bath or heating the age wine in steam bath or a double boiler to a temperature of 55-60 degrees Celsius while adding the well-beaten eggwhites.
16. Stir to maintain the temperature to 15-20 minutes. Cool.
17. Filter the wine and bottle by siphoning into clear and sterilized bottles.

BANANA VINEGAR

Materials:

• One part peeled ripe bananas (25 pieces,medium-sized)
• Two parts water
• 1/4 part sugar

Procedures:

1. Wash ripe bananas.
2. Peel and cut into pieces.
3. Add water and boil for five minutes. Cool then strain
4. Add sugar and heat again. Cool again.
5. Pour into suitable containers.
6. Add one-teaspoon yeast for every kilo of fruit used.
7. Plug mouthy of container with a piece of paper to protect it from dust
8. Ferment to two to three weeks
9. Siphon out clear, fermented liquid into a sterilized container.
10. Add 100 cc of mother liquor to every kilo of fruit used.
11. Plug mouth of container with cotton and cover it with clean paper.
12. Ferment for one to two months.
13. Pasteurize at 70 degrees Celcius for 20 minutes.

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