I won't recommend banana chutney. That was on of the 10 worst tasting things I ever cooked or baked.
Gourmet Greg said:I've done something similar, except used a liqueur and then flambéed it. It's funny how ridiculously simple and easy the recipe is, and yet how showy and tasty it comes out.
The Wikipedia: flambé article has a good warning: "For safety reasons, it is recommended that alcohol never be added to a pan on a burner, and that the cook use a long fireplace match." (They also warn against using Everclear or 151 proof liquors which are much too flammable for this application, and suggest instead liquors with about 40% or 80 proof alcohol content.)
For Valentine's Day, I made buttermilk waffles and topped them with sauteed bananas. I put a bit of butter in a skillet, some maple syrup, and then banana slices, topped with whipped cream, a drizzle of my dad's maple syrup, and some crushed walnuts. My parents have been married for 58 years next month, and this was their Valentine's Day breakfast (with a side of bacon, orange juice). I hate bananas, but because they eat a banana a day, I incorporated the bananas in their V'Day breakfast. They ate it up.
That's where I'm familiar with plantains, from Cuban cuisine. I've never seen them in cuisines other than Cuban, although they're in plentiful supply in mainstream and Latino markets in Los Angeles.Then, there is Plantanos Maduros, which are from the over ripe Plantain, and have a sweetness in flavor ... They are usually served with Pernil Pork Roast and rice & black beans in Cuban Miami ... Can be quite tasty ...