Filipino, coconuts and bananas have so much recipe usage. This Filipino heart of banana recipe is a must-try! I love the combination of the sourness from the vinegar, and spiciness from the pepper . I hope you like it!


  • 1 heart of banana

  • ½ white onion

  • 1 chili pepper (or your pepper of choice)

  • 2 tbsp vinegar

  • 3 tbsp olive oil

  • 1 can coconut milk

  • Shrimp

  • Sliced green onions

  • 6 cloves garlic minced

  • 1 lime

  • Salt, pepper

Remove the outer layers of the heart of banana as they can be tough to chew. If you have young hearts of banana, you may not have to do this. Cut in half lengthwise then slice into smaller pieces. Soak in warm water with salt for about 15 minutes to remove the sap.

Remove the small black baby banana strips also

Slice the onions into the same size as the heart of banana. In a medium size sauce pan, sauté ½ of the minced garlic, the onions, and the hearts of banana; then pour the coconut milk in along with vinegar. Let it come to a boil then lower the flame and cook with the lid on for about 30 minutes.

Meanwhile, on a separate pan, pour 2 tbsp of olive oil. Sauté the rest of the minced garlic then add the shrimp. Cook until the colors are bright and slightly browned. Set aside.

After 30 minutes, incorporate the shrimp into heart of banana mixture in the sauce pan. Leave 3 for garnishing later. This time, leave the lid off and allow the liquid to boil and evaporate until the liquid has the consistency of cream. Turn off the heat, squeeze in the lime, add the chopped chili pepper then season with salt and pepper.

Ladle into a small bowl, top with the remaining shrimp then garnish with sliced green onions and the slivers of red chili pepper (or bell pepper).