Cooking Banana

Raw bananas are small to medium in size and are elongated, cylindrical, and slightly curved in shape. The peels are thick, smooth, and green with a fibrous texture and semi-bitter flavor, and the surface can easily be scratched and marked. The white to cream-colored flesh is dense, firm, and creamy with central tiny, infertile seeds or is seedless, and the flesh runs the entire length of the peel. Raw bananas are tender, fragrant, and have a starchy-tart flavor, as the sugars have not yet developed, and when cooked, they will be creamy and taste very similar to potatoes

Nutritional Value

Raw bananas contain potassium, vitamins A, C, and B6, fiber, and resistant starch, which is a form that passes through the body undigested and slowly, allowing the feeling of fullness to remain for a longer period of time. Resistant starch also keeps the digestive system healthy, as it promotes the growth of probiotic bacteria in the digestive tract.