Green bananas are less sweet, more firm and contain a much higher amount of resistant starch and pectin than ripe bananas. They are also rich in essential vitamins and minerals.
In Caribbean cooking, green bananas are a common site in many savoury dishes they can be boiled, with or without their skins. They can be eaten whole or mashed with butter as a side to many meals along with yam and potatoes. Green banana can also be crushed and fried in oil with salt as well as used to make a tasty porridge.