Front view of the Author Holding a Tortilla Chip Loaded with the Banana Salsa

Banana Salsa

A quick banana salsa recipe with fresh ingredients
Course Appetizer
Cuisine Caribbean
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 Cups
Calories 204kcal
Author Healing Tomato


  • 2 Bananas medium ripe
  • 2 Plum tomatoes small
  • 1/2 cucumber skinned and cubed
  • 1/4 cup red onions finely chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp lime juice
  • 1 tsp cumin powder
  • 1 cloves garlic finely chopped
  • 1 tsp extra virgin olive oil
  • 2 sprigs cilantro finely chopped
  • 2 tsp brown sugar adjust for taste
  • 3 tsp coconut flakes sweetened
  • 1/2 habanero peppers optional, finely chopped
  • 2 tsp peanuts optional, coarsely chopped


  • Place the lime juice in a medium bowl
  • Peel bananas and cut them in circular shapes directly into the lime juice
  • Stir the bananas and lime juice immediately to prevent them from browning
  • Add the brown sugar and mix well
  • Add cucumber to the bowl, mix well and set aside
  • On a stove top, take a medium pan and heat it on low for about 1 minute
  • Add the garlic and roast lightly for about 30 seconds
  • Add the roasted garlic in the bowl with the bananas
  • Add all the remaining ingredients and mix very well.
  • Do a taste test and adjust for taste


For best results, refrigerate for about an hour before serving


Serving: 4cups | Calories: 204kcal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 1174mg | Potassium: 725mg | Fiber: 5g | Sugar: 20g | Vitamin A: 795IU | Vitamin C: 26.9mg | Calcium: 37mg | Iron: 1.6mg