Green banana refers to the unripe fruit of the banana plant (Musa spp.), harvested before ripening. Unlike ripe bananas, green bananas are firm, starchy, and less sweet, with a pale, chalky texture and mild flavor. Their nutritional profile includes resistant starch, dietary fiber, potassium, magnesium, and vitamin B6, and they have gained attention for their digestive, metabolic, and glycemic benefits.
One of the key functional components in green bananas is resistant starch, a type of carbohydrate that resists digestion in the small intestine and ferments in the colon, acting as a prebiotic. This supports gut health by feeding beneficial bacteria, improving bowel regularity, and enhancing short-chain fatty acid production (like butyrate), which supports colon health and immune function. Additionally, resistant starch helps slow glucose absorption, contributing to improved blood sugar regulation and insulin sensitivity, especially important in diabetes and metabolic syndrome.
Green banana flour, made from dried and ground unripe bananas, is used as a gluten-free, fiber-rich functional food and is popular in both culinary and therapeutic contexts for weight management, satiety, and gut healing.
Historical Use
While green bananas as a functional food are a modern dietary focus, their use in traditional diets and healing systems dates back centuries. In Ayurveda, unripe banana (known as kadali) was recommended to balance Kapha and Pitta doshas, especially in digestive complaints. The fruit was boiled, steamed, or incorporated into savory dishes to reduce inflammation in the gut, control diarrhea, and soothe intestinal irritation.
In Caribbean, African, and Latin American traditional medicine, green bananas were boiled or pounded into porridge or paste to treat diarrhea, provide sustenance during illness, and regulate digestion. Their binding effect was used in both acute digestive issues and recovery from intestinal infections. Some cultures also used mashed green bananas topically for minor burns or skin inflammation due to their soothing, starchy quality.
Today, green bananas are experiencing renewed attention in functional nutrition and digestive health, particularly for their low glycemic impact, prebiotic effects, and versatility in gluten-free cooking. Whether consumed whole, as flour, or in supplements, they offer a gentle, nourishing option for gut support, blood sugar balance, and weight management, while reflecting their historical role as a healing and sustaining food across tropical cultures.
