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5 Healthy, Gluten-Free Green Banana Breakfast Recipes

MsDora, former teacher and counselor, is fascinated by the prospect of joyful aging. She explores and shares habits of happy seniors.

Green bananas growing in my yard

Green bananas growing in my yard

The green banana made it to my list of preferred foods after my nutritionist told me to avoid wheat gluten, which is a major ingredient in almost all breakfast foods. My first reaction to avoiding bread and waffles was, “No problem." I thought I’d just fill up on fruits, including ripe bananas. Then she warned me to limit my intake of sugar (even fructose).

No wheat? Limited fruit? What else could I have for breakfast that is nutritious, filling, inexpensive, and easy to prepare? This was my dilemma—until I discovered a few wholesome replacements. The green banana was one such solution.

In North America and the United Kingdom, green bananas can be found in grocery or produce stores that cater to Caribbean, Mexican, and Indian immigrant populations.

Green Banana Facts

  • The green banana is 40% starch. By comparison, the ripe banana is 8% starch and 91% sugar.1
  • One cup of boiled green bananas supplies 39% of the daily requirement for Vitamin B-6, necessary for the formation of hemoglobin, the protein that carries oxygen in the body.2
  • The starch in the green banana is high resistant meaning that it acts more like fiber than starch and may aid in blood sugar control, reducing the risk of diabetes; and it may also help to lower blood cholesterol levels, reducing the risk of heart disease.3
  • The glycemic index is low, making it stay longer to digest, consequently making the stomach feel fuller for longer.4
  • Green bananas contain a probiotic bacteria that promotes colon health.5
  • They help absorb nutrients better, particularly calcium.6
  • The green banana is a good substitute for the American potato and the Caribbean breadfruit.
  • They are versatile on the breakfast menu.

Following are five breakfast suggestions. They are all simple and easy to customize according to personal taste.

When the peel cracks exposing the bananas, they're cooked.

When the peel cracks exposing the bananas, they're cooked.

Boiled green banana served with saltfish.  Thanks to Cynthia Nelson and Tastes Like Home: My Caribbean Cookbook

Boiled green banana served with saltfish. Thanks to Cynthia Nelson and Tastes Like Home: My Caribbean Cookbook

Recipe 1: Boiled Green Bananas


  • 2 bananas per person, unpeeled
  • Dip of choice (e.g., hummus, salsa)


  1. Put enough water in the pot to cover the bananas, add salt (optional). Add a tablespoon of cooking oil to the water, to prevent the banana peel from leaving a crusty ring stain around the pot. The stain is not permanent, but the oil prevents it altogether.
  2. Boil about 15 minutes or until the skin opens exposing the bananas. Once cooked, they fall out of the skin easily and they are ready to eat.

Note About Texture: The texture is firmer than potatoes, and it requires a little more chewing. The nutty taste can be enhanced with a little butter or sprinkle-on seasoning of choice.

Recipe 2: Fried Green Bananas


  • 4 medium bananas
  • salt and pepper
  • 1 egg, beaten
  • Oil for frying


  1. Cut each banana into four pieces (split lengthwise, then cut each piece in two).
  2. Sprinkle with salt and pepper.
  3. Dip each piece into the egg; then fry in heated oil for about 4 minutes on each side, or until golden brown.

Yield: 2 servings

Recipe 3: Diced Seasoned Green Bananas


  • 4 medium bananas
  • 1/2 cup chopped celery
  • 1/4 green onions
  • 2 cloves garlic, roasted and chopped
  • Salt and pepper
  • Oil for sauteing


  1. Cook the bananas and dice.
  2. Sauté the celery, onions, and garlic in oil and add the bananas.

Yield: 2 servings

Recipe 4: Crushed Green Bananas

In the Caribbean, people say crushed bananas, whereas for other foods (e.g. potatoes) they say mashed. I'm not sure why this is.


  • 4 medium bananas
  • 1 tbsp butter
  • 1/4 cup of milk, or more for a softer texture
  • Seasoning of choice
  • Flax or chia seeds (optional, for added nutrition)


  1. Boil the bananas.
  2. Crush like you would mash potatoes with milk, butter, and seasoning of choice.
  3. Sprinkle optional flax or chia seeds on top.

Yield: 2 servings

Recipe 5: Green Banana Porridge


  • 5 green bananas, uncooked
  • 1 cup water
  • 1 cup milk
  • Dash cinnamon, ground
  • Dash nutmeg, ground
  • Dash allspice
  • Dash salt
  • Sugar, to taste
  • Extra hot milk, for a thinner porridge


  1. Peel the bananas (the video above shows how). Chop into small pieces and put them in a blender.
  2. Blend the water and milk and use to grate bananas in the blender. Begin with half the liquid, then keep adding until the mixture is smooth.
  3. Put the mixture in a pan over low heat and stir continuously.
  4. Combine the spices and add them to the mixture in the pan.
  5. Add the hot milk, if necessary, to make the porridge less thick. Stir and add milk to bring to desired consistency.
  6. Sweeten to taste and serve in bowls.


1, 4, 5, 6 Angie: For Living Strong, The Nutritional Difference of Ripe vs Green Bananas (08/02/2014)

2, 3. Corleone, Jill: Livestrong.com, Health Benefits of Green Bananas (03/13/2014)

* Nutrition Chart is from FitDay (visited 01/05/2015)

© 2015 Dora Weithers


Dora Weithers (author) from The Caribbean on April 22, 2020:

Carrie, I appreciate your comment. These bananas are commonly found in Mexican and Caribbean variety shops. They have valuable nutrients, and of course, good texture. Wish you could have some shipped to you.

Carrie Lee Night from Northeast United States on April 21, 2020:

Thank you for sharing :) Hard to find those kind of bananas where I live But I do prefer the non-ripe green bananas of the common type here. They are not as sweet and the texture is not mushy. Have a wonderful day :)

Dora Weithers (author) from The Caribbean on December 06, 2019:

Veer, welcome to HubPages, and thanks for your kind comment.

Veer randhir from Ranchi , India on December 05, 2019:

Amazing information you have provided thank you a lots

Dora Weithers (author) from The Caribbean on September 23, 2019:

Yes, they are Tori. They make good healthy dishes and are gluten free. You can find many green banana recipes online.

Tori Leumas on September 23, 2019:

I have been gluten free for 12 years because I get horrible reactions to it. I love bananas and it's really amazing that they are so healthy for you.

Dora Weithers (author) from The Caribbean on February 24, 2019:

Stella, sorry to have missed your comment. After two years, I'm still grateful for your input. Hope you've been enjoying both green and ripe bananas. Both are nutritious and have different tastes.

Dora Weithers (author) from The Caribbean on February 22, 2019:

Kaysha, you will receive much nutritional benefit from green banana in you diet and you will love the porridge. Thanks for reading and commenting.

Kaysha Reid on February 21, 2019:

Very informative article. I didn't realize that green bananas provided so many benefits. I have to incorporate more into my diet. Also, I must try the banana porridge recipe. Thanks for sharing.

Stella Kaye from UK on May 13, 2016:

Great article.. I always avoided buying green bananas and let them go overripe but I won't any more. I always have one a day so I'll buy them green from now on.

Dora Weithers (author) from The Caribbean on September 21, 2015:

Sam, happy to present something new to you. You make my day!

Dora Weithers (author) from The Caribbean on September 21, 2015:

Sang, thank you for the recipes; I would have to substitute the whole wheat flour, though. Thanks also for your final tip. I appreciate you taking the time and making the effort to share.

Sam Tumblin from Eunice, La. on September 19, 2015:

Never knew the benefits of green bananas until reading your hub.

Sang on June 14, 2015:

Here is a recipe or two for you. I hope your bmakdreaer has a sweet bread button, or just use the reg cycle.Caribbean Banana BreadLarge Loaf1/3 C water3/4 C mashed very ripe banana2 T vegetable oil, margarine or butter (I use olive oil)1 large egg3/4 t salt3 T brown sugar, packed1 1/2 C white flour*1 1/2 C whole-wheat flour1 t ground nutmeg or cinnamon (bet pumpkin pie spice would be good)1 1/4 t bread-machine or instant yeast1/4 C each raisins and chopped pecans (optional) * In Canada use all-purpose or bread flour; in the United States use bread flour.(You don't have to use wheat flour. Just add the amt listed in white)Extra Large Loaf1/3 C water1 C mashed very ripe banana (about 2 medium bananas)3 T vegetable oil, margarine or butter (I use olive oil)2 large eggs1 t salt1/4 C brown sugar, packed2 C white flour*2 C whole-wheat flour1 1/4 t ground nutmeg or cinnamon (bet pumpkin pie spice would be good)1 1/2 t bread-machine or instant yeast1/3 C each raisins and chopped pecans (optional)*In Canada use all-purpose or bread flour; in the United States use bread flour. 1. Add all ingredients except raisins and nuts to machine according tomanufacturer’s directions. Select sweet or white cycle. 2. Add raisins and nuts at ingredient signal (or about 20 to 30 minutes into cycle after the starting time). Tip: Freeze overripe bananas either in their skins (the skins will turn black but the bananas are good for baking when thawed) or peel, mash and freeze in airtight containers or bags.

Dora Weithers (author) from The Caribbean on April 27, 2015:

Judy, thank for sharing. Glad you enjoy the boiled green banana. In my experience, you can do with the green banana most things you would do with a potato. Enjoy!

Judy Filarecki from SW Arizona and Northern New York on April 26, 2015:

I got some green bananas today and boiled one up. It tastes just like a potato. I wonder how it would be cold and made into a potato salad. I put all the rest in the freezer so I'll let you know how that goes.

Dora Weithers (author) from The Caribbean on April 25, 2015:

Judy, I have never frozen them, but it might be worth a try; I can't see how it would hurt them. Thanks for your feedback and enjoy your new green banana dishes.

Judy Filarecki from SW Arizona and Northern New York on April 25, 2015:

Thank you for all these great suggestions. I had read in Dr. Davis's most recent book that green bananas are great for pre-biotic or pro-biotic benefits, but never figured out how to make them into tasty dishes. I wish I had some the morning. I'd make some of these right away for breakfast. Can you freeze them like I do with ripe bananas to keep them green until I'm ready to use them? That would really help.

Dora Weithers (author) from The Caribbean on April 03, 2015:

Peach, glad to share this information with you. The longer we live, the more we learn. Thanks for your feedback.

peachy from Home Sweet Home on April 03, 2015:

i thought green bananas are unhealthy and not advisabe to eat. Thanks for the info

Dora Weithers (author) from The Caribbean on March 02, 2015:

Violet, thanks for your contribution. I noticed that you also wrote about plantains. Would love to get my hands on some banana flour.

VioletteRose from Atlanta on March 02, 2015:

Green bananas or plantains are healthy and we can make so many tasty recipes out of them. We use them very often sometimes with the skin too, as it is a very staple food here. We also use the green banana flour, which s a great gluten free food. Thanks for sharing some great ideas of including green bananas for breakfast!

Dora Weithers (author) from The Caribbean on February 18, 2015:

Catherine, thank you for sharing. I also like it simple. Thanks for the feedback.

Catherine Giordano from Orlando Florida on February 17, 2015:

I tired the green bananas several ways. I tried some with the flour and egg, but I liked the simple version best. No coating, just a little salt and pepper and fry them in butter. Next time I will boil them first and see ow that works out for me.

Dora Weithers (author) from The Caribbean on February 11, 2015:

Emunah, thanks for the feedback, the vote and the tweet. I appreciate you helping to share this information.

swilliams on February 11, 2015:

Wow! what a unique article about the health benefits that bananas supply! Voted up! and tweeted out!

Dora Weithers (author) from The Caribbean on February 08, 2015:

Thanks, Rajan. I appreciate your comment, you being the food guru you are.

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on February 08, 2015:

Very interesting. I haven't really tried green bananas, I believe the green banana is a raw immature banana. These recipes do sound interesting.Thanks.

Dora Weithers (author) from The Caribbean on February 02, 2015:

Poetryman, cook them and a healthy digestive system should not have a problem. Thanks for reading and leaving a comment.

poetryman6969 on February 01, 2015:

I am not sure how my digestive system would handle green bananas but it's certainly sounds like it would be worth trying.

Dora Weithers (author) from The Caribbean on January 24, 2015:

Flourish, it sounds like you are eating those we would cook; but you can develop a taste for anything, especially when you appreciate the nutritional value. You noticed the better fibrous quality, and that's a big difference. Thanks for sharing.

FlourishAnyway from USA on January 23, 2015:

I'm one of the rare people (at least in these parts) who prefers bananas that are green. When they're green they don't have much taste (bland even), they're very firm, fibrous. I didn't know their nutritional value was different, however. I love when the grocery stores get fresh shipments of green bananas. I buy the ones no one else will touch because they're not ripe yet.

Dora Weithers (author) from The Caribbean on January 19, 2015:

Ron, you made me smile. Thanks for sharing your changed attitude toward the green banana.

Dora Weithers (author) from The Caribbean on January 19, 2015:

Hi Teaches, if you try them, you'll appreciate them even more. Thanks for the feedback.

Ronald E Franklin from Mechanicsburg, PA on January 18, 2015:

This is some totally new information for me, MsDora. The only thing I've ever seen done with green bananas is (1) complain about them being too green, and (2) wait for them to ripen. I may not be eating green bananas anytime soon, but at least I now know they are food.

Dianna Mendez on January 17, 2015:

My mother used to make certain dishes with green bananas. I have to say at the time I didn't appreciate the value. I may have to try them soon at breakfast as you suggest. Blessings!

Dora Weithers (author) from The Caribbean on January 17, 2015:

Abby, thank you for reading. Hope you like the green banana as much as I do.

Dr Abby Campbell from Charlotte, North Carolina on January 16, 2015:

Thank you for sharing this article, Ms. Dora. I am also gluten intolerant, but I have never tried green bananas. Some of your food pictures look delicious, so I'm going to try a couple of your recommendations. :-)

Dora Weithers (author) from The Caribbean on January 12, 2015:

Judy, they resemble but they are different. To begin with, plantains have a thicker skin. In addition:

(1) Green bananas are unripe bananas. They cannot be eaten raw; they must be cooked.

(2) Both unripe and ripe plantains are usually cooked.

(3) The ripe banana is used a fruit; the plantain is used as a vegetable.

For further reference see: http //www differencebetween com/difference-between-banana-and-vs-plantain/ (insert the dots)

Judy Specht from California on January 10, 2015:

Are green bananas different that plantains? Green bananas are intriguing as starch substitutes.

Dora Weithers (author) from The Caribbean on January 10, 2015:

Hi Denise, thanks for your input. A statement from a study involving celiac (a condition where the body's immune system reacts to consumption of gluten) and non-celiac participants reads: "Both the testers with celiac disease and without celiac disease said that the banana flour pasta was overall better than the whole wheat pasta." The proof is in.

Denise W Anderson from Bismarck, North Dakota on January 09, 2015:

This is really interesting! I had no idea that bananas in their green state could be a gluten free start substitute! It sounds like a low-cost healthy alternative!

Dora Weithers (author) from The Caribbean on January 09, 2015:

Joyfulcrown, sounds like you don't eat them anymore, but you still have memories to make you smile. That's how good they are. Thanks for your input.

Joyfulcrown on January 09, 2015:

MsDora when I saw your hub it made me smile. I lived in Jamaica for about a year and I use to eat green banana's all the time. This brought back many good memories.

Dora Weithers (author) from The Caribbean on January 08, 2015:

Hi Glimmer Twin Fan, a green banana is just the unripe banana (before it turns ripe and sweet).

I know that some bananas are ripe enough to eat although the peel might still be green; that's probably what you refer to as less ripe.

The green (unripe) banana referred to in the article cannot be eaten as is, it has to be cooked.

Plantains are different from bananas. Hope my answer is satisfactory. Thanks for reading and thanks for the question.

Claudia Mitchell on January 08, 2015:

So is a green banana just an unripe banana or is it a plantain or is it a different type of banana all together? I much prefer eating less ripe bananas than the ripe ones, but I never realized that was such a difference in them. Interesting hub!

Dora Weithers (author) from The Caribbean on January 08, 2015:

Good idea, Catherine. You already love them. In cooking them yourself, you may find creative ways to prepare them. Thanks for your feedback.

Catherine Giordano from Orlando Florida on January 08, 2015:

I love green bananas and I order them at restaurants, but I never thought to cook them myself. Now I think I will give it a try.

Dora Weithers (author) from The Caribbean on January 08, 2015:

Thanks Sally, for clearing that up. Sorry about that acid reflux. Half ripe bananas are still not ripe, just wait a little longer. You deserve the best of the banana.

Sally Gulbrandsen from Norfolk on January 08, 2015:


No, I did not eat them green, half ripe bananas seem to cause acid reflux problems with some people and sadly, I happen to be one of those.

Dora Weithers (author) from The Caribbean on January 08, 2015:

Sally, did you cook the green bananas? We're talking about green, unripe bananas and they are difficult to eat raw. Please try them cooked. Thanks for your comment.

Dora Weithers (author) from The Caribbean on January 08, 2015:

Peachy, you must be a creative cook. Now that you mention it, I'm sure that you can steam the green bananas in their peels, and have yourself a nutritious foundation for several tastes of baby food.

Dora Weithers (author) from The Caribbean on January 08, 2015:

Alicia, I'm happy that I shared, and happier that you find the information useful. Thank you.

Dora Weithers (author) from The Caribbean on January 08, 2015:

Faith, glad to be useful. There are other great green banana recipes online, also for meals other than breakfast. Thanks for your interest.

Dora Weithers (author) from The Caribbean on January 08, 2015:

Thanks Iris. I started researching this information for my personal use (had green banana porridge this morning), and I know that my readers deserve the same authenticity that I want for myself. I appreciate you mentioning that and I'm glad it is helpful to you.

Sally Gulbrandsen from Norfolk on January 08, 2015:

Hello MsDora,

The title immediately piqued my interest - because my favorite movie of all time is Fried Green Tomatoes. If you have never seen it, I can definitely recommend that you watch it. I have eaten ripe bananas and also baked bananas but never green ones intentionally. I find that eaten green they are liable to give one terrible heart burn. Great looking hub with some lovely images. Now, I just have to find the courage to try eating them green.


peachy from Home Sweet Home on January 08, 2015:

you steam the banana? Should make a very nice baby food for toddlers

Linda Crampton from British Columbia, Canada on January 07, 2015:

Thank you for sharing this useful information. I didn't know that green bananas have so many benefits! Your recipes sound very interesting.

Faith Reaper from southern USA on January 07, 2015:

I've seen people eat green bananas, but I never really knew what to do with them until now! Thank you for sharing these important nutritional facts and great recipes!

Up useful and interesting, tweeting, pinning and sharing

Blessings for great health!

Cristen Iris from Boise, Idaho on January 07, 2015:

This was a welcome treat. I'm hypoglycemic so I have to be really careful with sugar and starch. I'm going to try these. Not only was this informative but it was well researched and cited. I sincerely appreciate and respect that in a writer. Voting up.

Dora Weithers (author) from The Caribbean on January 07, 2015:

Devika, so glad I could pique your interest in green bananas. With all your versatile talent, I know you'll be able to create something tasty from them. Thanks for your kind comment.

Dora Weithers (author) from The Caribbean on January 07, 2015:

Venkatachari, thank you so much for sharing. I'm excited about using the ginger. I will definitely try it.

Dora Weithers (author) from The Caribbean on January 07, 2015:

Michael, I agree with you that we should take the best care of our bodies, to remain fit for God's use. A healthy eating habit is part of our Christian duty. Hope you like the green bananas. Thanks for your support.

Dora Weithers (author) from The Caribbean on January 07, 2015:

Thanks, Nell. They're worth a try. When you start cooking them, you'll think of creative ways to make them please your taste.

Dora Weithers (author) from The Caribbean on January 07, 2015:

Manatita, you're not hopeless; a little effort on your part can produce the change you think you need in your eating habits. Congratulations to you and your son. Thanks, as always, for your input.

Devika Primić from Dubrovnik, Croatia on January 07, 2015:

Hi MsDora you got me interested in green bananas. I did not think much until now. A very insightful idea and I got to try it. Thank you for such a valuable hub. Voted up and useful.

Venkatachari M from Hyderabad, India on January 06, 2015:

Very good information, Dora. We prepare cooked bananas. But we sauté with minced ginger, green chillies, green onions. Your tips are great to try to taste.

Thanks for sharing it. Voted up.

Michael-Milec on January 06, 2015:

Hello MsDora, this is awesome.

On the next trip to grocery store in my list- Green Bananas. Never have before though I was wondering why are they picked "green" , and what to do with them. Thanks for your healthy food recipes, using them would be complimentary to my healthy body. ( In our language we have a saying, "in a healthy body healthy spirit.”) As long as the Lord keeps me here on this planet, it is my objective , healthy both, thus becoming fully effective for the service in His kingdom.

Voted up and useful.

God bless and protect you.

Nell Rose from England on January 06, 2015:

I also wondered what they were, but saw the comment above, I have never tried them, but after reading this I will really have to try it, wonderful stuff!

manatita44 from london on January 06, 2015:

Yes, like Bill, I did not realise the difference between green and ripe was so great. Anyway, I'm supposed to be off these foods myself. Extremely difficult. I mean the ones with gluten.

Your recipes are quite cool. It would most likely improve your health. Alas! about me, I'm hopeless. Too much eating out and little time to cook. Enjoy.

P.S. My young man is 34 yrs old today. Just sharing. Peace.

Dora Weithers (author) from The Caribbean on January 06, 2015:

You guessed it, Shauna. They're regular bananas that haven't ripened. Sorry I neglected to explain that, forgetting that everyone does not have banana tress in their yard. They have a firmer texture than the potato and a slightly bitterish or nutty taste. Spices can influence that making taste the way you prefer them. Thanks for asking.

Dora Weithers (author) from The Caribbean on January 06, 2015:

Yes, Lori. The green, unripened banana will become the yellow, ripe banana if allowed. The riper they become, the softer and sweeter they become. To eat them before they're yellow and ripe, we cook them. Thanks for your interest.

Dora Weithers (author) from The Caribbean on January 06, 2015:

Michelle, happy to introduce you to the green banana. Hope you'd stop by them soon and that they offer you some satisfaction. Thanks for your input.

Dora Weithers (author) from The Caribbean on January 06, 2015:

Judy, green banana will fit into your gluten-free foods just fine. Thanks for your feedback.

Dora Weithers (author) from The Caribbean on January 06, 2015:

Mazlan. Thank you for sharing this tip. Sounds like a healthy snack to me. Definitely!

Dora Weithers (author) from The Caribbean on January 06, 2015:

Jan, your Dad knows a good thing. Have your plantains, they're good too, but we'll have our green bananas. Thanks so much for sharing about your Dad. Happy New Year!

Shauna L Bowling from Central Florida on January 06, 2015:

I've never had green bananas, Dora. Are they regular bananas that haven't ripened or are they a type of banana in their own rite? Do they have a flavor to them or do they depend on spices for taste?

Lori Colbo from United States on January 06, 2015:

Wow, I love it that you gave recipes. So are cooked green bananas less sweet? I've always disliked green bananas because of the texture and flavor but I'm guessing cooked it's a whole different thing. Great hub dora.

Michelle Scoggins from Fresno, CA on January 06, 2015:

Great information Dora. Who would have known that green bananas are so popular. I see them in the grocery store and quickly pass them by, next time I will pick up a few. I really like reading about health infused foods and who couldn't use some extra B vitamin. Especially after the holidays when energy is low. Great hub. Voted up and shared. Will come back and try a few recipes.

Judy Filarecki from SW Arizona and Northern New York on January 06, 2015:

This sounds interesting. I never thought about green bananas. Having been gluten free for 2 years and writing about the many recipes I have created, I'm going to try your recipes and add a new dimension to my collection. Thanks so much for sharing.

Mazlan from Malaysia on January 06, 2015:

You can also slice it into thin pieces and then fry, just like potato crisp. Then sprinkle with salt and pepper (optional if you are on special diet). Try it. It’s nice.

Janis Leslie Evans from Washington, DC on January 06, 2015:

Hi MsDora. I love the originality of this recipe hub. It's informative, educational and yummy. My father would love it, too. I think he must fix green banana (or as he pronounces it, green bihnahnuh) at least 3 or 4 times a week. Of course, it's a staple in the Jamaican household. They are soooo good when prepared the traditional way, boiled in its skin. Now I need to go and buy some. But I'm more inclined to fix plantains rather than green banana. Great hub, voted useful and interesting.

Dora Weithers (author) from The Caribbean on January 06, 2015:

Frank, many things look like much work, until we get accustomed to the routine, but really, there are many other breakfast plans easier than these. Try this when you're looking for something different.

Dora Weithers (author) from The Caribbean on January 06, 2015:

Mary, your mother was partly right. If the banana is still green (unripe), it has to be cooked. She may have been talking about a ripening banana that was not ripe enough. So cook the green banana and no bellyaches. Thanks for your input.

Frank Atanacio from Shelton on January 06, 2015:

honestly.. looks like too much work for someone who is too lazy in the morning.. ( of course that's me ) but damn, wish I can get someone to make it for me they look sooo good... five stars my friend

Mary Craig from New York on January 06, 2015:

Who would have thought? As a child my mother used to say "don't eat that banana, it's too green and will give you a bellyache". So we never dreamed of eating a green banana. This hub was certainly an eye opener and a good read with great recipes and pictures.

Voted up, useful, and interesting.

Dora Weithers (author) from The Caribbean on January 06, 2015:

Thanks Jo. You talk about all the good stuff. I have a new appreciation for these foods after being away from them for a while. Thanks for affirming their benefits.

Dora Weithers (author) from The Caribbean on January 06, 2015:

Jodah, thanks for your comment. Yes, green bananas have their advantage. Go for it, if you want to try something new.

Dora Weithers (author) from The Caribbean on January 06, 2015:

Chitrangada, thanks for reading, commenting and voting. I always loved green bananas too, and when I did this research from my personal knowledge, I thought it was good enough to share. I appreciate you.

Dora Weithers (author) from The Caribbean on January 06, 2015:

VocalCoach, thanks for weighing in. Just a reminder that these recipes call for the banana which is so green, so unripe that we need to cook it before we eat it. But whatever their state, bananas are nutritious.

Dora Weithers (author) from The Caribbean on January 06, 2015:

Patricia, hope you find the green bananas satisfying when you try. They're good for you and there's still so much we have to learn about them. Thanks for your input.

Dora Weithers (author) from The Caribbean on January 06, 2015:

Hi Jackie, bananas start green (like you see in the picture). As they ripen, they turn yellow. Green banana, therefore is the unripe banana. Most people only see and know ripe bananas; by then they're still nutritious, but some of the vitamin and mineral efficiency is decreased. Here, I promote the same banana but before it ripens. Thanks for your interest.

Dora Weithers (author) from The Caribbean on January 06, 2015:

Ologsinquito, plantains are the favorite for frying because they are sweet. Glad you like the fried green banana also.

Dora Weithers (author) from The Caribbean on January 06, 2015:

Thanks, LoveDoctor. I saw a recipe somewhere for green banana chips. If you like them fried, you might also like the chips. They're healthy any way.

Jo Alexis-Hagues from Lincolnshire, U.K on January 06, 2015:

Wow...this brings back some fond memories. Plantin, sweet potatoes and green bananas are staple diet in Grenada and the Grenadines, the saltfish looks yummy. Most of us could use a little more natural fibre in our diet, green bananas, as you've so clearly shown, is a good source of fibre, high in potassium and very nutritious. A great share, as always well presented.

John Hansen from Queensland Australia on January 06, 2015:

I learnt a lot here MsDora, would never have thought of eating green bananas. I can understand that they would be better to cook with than ripe ones. Interesting.

Chitrangada Sharan from New Delhi, India on January 06, 2015:

Very nice and informative hub about green bananas!

It is almost a regular food in India and many mouth watering snacks and recipes are prepared with green bananas, including the ones you have beautifully presented above. Thanks for sharing.

Voted up and pinned on my healthy food board!

Audrey Hunt from Idyllwild Ca. on January 05, 2015:

I've always preferred my bananas to be on the green side. I'm happy to learn the benefits of eating green bananas. So much good information here. Thanks a ton!

Patricia Scott from North Central Florida on January 05, 2015:

Who knew? I did not know these facts about green bananas. And I also did not know of these ways to prepare them. I will b e giving them a try.

Pinned Thanks for the heads up

Angels are on the way to you ps

Jackie Lynnley from the beautiful south on January 05, 2015:

So are you talking just regular green bananas, Dora? Or are these another type of banana, called Green Banana? I love just eating reg green banana if not too green. I have them almost every day. Would love to try some of these recipes. Up and sharing! Great thing for all to know if having your dilemma.

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