I'm always looking for new ways to prepare food and every day I stare out at banana plants in my yard but it never crossed my mind to utilize them for cooking. I've just watched a vid of Mahi wrapped in a banana leaf then grilled over medium heat for six minutes. Sounds easy and like en papillote (in parchment paper). The banana leaf is porous, so maybe it could be implemented in a smoker as well?

Does the banana leaf add any flavor to note or is it merely something to protect the protein while cooking? Any tips or hints, stories from the TD folks? I'm going to do some more research online as well.

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Posted by OldHickory

New Orleans

Member since Apr 2012

10602 posts

Posted on 7/3/16 at 12:32 pm to Degas

I don't think it adds much flavor. I've eaten tamales, fish and pork cooked in them. It's a protective layer, like you stated. Not to say that it isn't a good method. I've enjoyed everything I've eaten wrapped in them, tamales especially.

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Posted by BottomlandBrew

Member since Aug 2010

27094 posts

Posted on 7/3/16 at 12:42 pm to Degas

I've used them over campfires before as a sort of hobo pack. Works great.

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Posted by timbo

Red Stick, La.

Member since Dec 2011

7315 posts

Posted on 7/3/16 at 12:44 pm to Degas

A friend cooked a Mexican pork dish that used banana leaves...you line a pan with the leaves and put the pork in there. It turned out really good.

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Posted by Dtiger19

Member since Dec 2007

764 posts

Posted on 7/3/16 at 1:58 pm to Degas

Anyone needing banana leaves is more than welcome to come to my house and dig them up. Free of charge!!

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Posted by biohzrd

Central City

Member since Jan 2010

5602 posts

Posted on 7/3/16 at 6:21 pm to Degas

I do pork shoulder that way. Salt/Pepper, apple cider vinegar, and wrap it up. 6-8hr at 225 and comes out awesome. The leaf seems to help it stay very moist. The drippings will be green though.