Fruit (vegetable use) | Vegan Vegetarian Gluten Free Low Sodium

Green Banana

Musa acuminata / Musa balbisiana Allergen-Free
Green Banana

Sourcing & Taxonomy

  • Family Musaceae
  • Primary Cuisine Caribbean, Latin American, West African
  • Seasonality Year-Round
  • Source Banana fruit

The Forktionary Angle

"Unlike ripe bananas, green bananas are not sweet and behave much like potatoes, offering a firm texture perfect for boiling, frying, or mashing."

Definition

Unripe, firm bananas, primarily used as a vegetable in savory dishes due to their starchy, non-sweet profile.

Sensory Profile

TasteStarchy, earthy, slightly astringent, not sweet
TextureFirm, dense, floury, starchy
AromaFaintly grassy, not distinctly fruity
AcidityLow

Technical Metrics

Ethylene Sensitivity

Low (slow to ripen)

Fiber Content

High (resistant starch)

Starch Content

Up to 80% (dry weight)

Nutrition Facts

Per 1 medium banana (120g)
Calories89 kcal
Total Fat0.3 g
Saturated Fat0.1 g
Trans Fat0 g
Cholesterol0 mg
Protein1.1 g
Total Carbohydrate23 g
Dietary Fiber2.6 g
Total Sugars12 g
Calcium5 mg
Iron0.3 mg
Potassium358 mg

Chef’s Secret

Boil green bananas unpeeled for 10-15 minutes to make them easier to peel before further preparation. They also prevent browning if kept in cold water after peeling.

Substitutions

Best Match

Plantain

1:1

Very similar starchy, non-sweet profile; requires cooking. Best for savory dishes.

Potato

1:1

Starchy, neutral flavor; good for boiling, mashing, or frying. Texture match.

Yucca/Cassava

1:1

Dense, starchy root vegetable; needs cooking. Flavor match in savory stews.

Taro Root

1:1

Earthy, starchy flavor and texture; good for thickening or frying.

Buying Guide

Choose firm, bright green bananas without any yellowing or soft spots.

Flavor Pairings

Stews soups chips boiled sides fritters curries.