I love bananas. Yellow Chiquita bananas precisely cut into rounds on my plate of arroz blanco y picadillo. Green plantains fried and flattened with the bottom of a coffee mug, then salted, especially if it’s the side dish to camarones enchilados. And, my favorite, ripe plantains, strange in color and frightening in texture, fried  into a burnt sack of … More Tres maduros