Figue Vert (Green Banana) Gratin

Figue vert is what green bananas are called in the French Caribbean, and this gratin treats them like starchy potatoes rather than fruit. Simmered in chicken broth until tender, mashed smooth, then enriched with eggs, sour cream, sauteed onions, and warm spices before baking under a golden cheese-and-breadcrumb top.

Green bananas are nothing like ripe ones. They’re starchy, firm, and neutral in flavor, closer to plantains than the sweet fruit you’d peel for a smoothie. The chicken stock absorbs completely into the mash during cooking, seasoning it from within.

Nutmeg and cinnamon in the mash add warmth without sweetness, and the cheddar (or Gruyere) bread crumb topping bakes into a crispy, golden crust that contrasts with the creamy filling underneath. Let the mash cool slightly before adding the beaten eggs so you don’t scramble them.

Chef Tips

• Use truly green, unripe bananas. Even slightly yellow ones will be too sweet and soft for this dish.
• Mash thoroughly with a potato masher. Any lumps will be noticeable in the baked gratin.
• The mixture will seem quite moist before baking. The eggs set during the 35 to 40 minute bake and firm everything up.
• Use Gruyere instead of cheddar for a more French-leaning, nuttier finish.

Variations

• Use green plantains instead of green bananas for an even starchier, more neutral base.
• Add diced ham or cooked bacon to the mixture before baking for a heartier version.
• Fold in chopped fresh thyme or chives for an herby lift.