If you have access to a banana tree and are feeling impatient, or perhaps, the tree falls over before the bananas ripen on the stalk (which may have happened last week to us!), it’s good to know that eating green bananas is actually better for you in a couple of ways, though both ripe and unripe bananas are nutritious. So, here’s a few ideas on how to use green bananas, and a recipe of sorts:

Put them in a paper bag for a couple of days. When they start to turn yellow (or not), try frying these semi-green bananas in palm or coconut oil with a sprinkle of salt. Spice them up with any or none of these: paprika, crushed garlic, cayenne pepper and/or lime juice.

Think about the benefits of the green banana’s resistant starch and pectin that contribute to your gut health and blood sugar regulation. Dream about a trip to central america where you can get these left and right! (C:)