green banana travel

clock This article was published more than  7 years ago

What is ‘green travel,’ anyway? A beginner’s guide to eco-friendly vacation planning.

If you travel, you will leave a charcoal smudge in your wake. You can’t help it. Planes spew carbon emissions, hotels guzzle gallons of water to launder sheets and towels, and thirsty travelers chug-a-lug plastic bottles of water. But don’t let the guilt dampen your vacation. Eco-friendly travel practices can lift the remorse and lighten the blemish on Mother Earth.

Green travel is not a passing trend but a portable lifestyle choice. According to a TripAdvisor survey , nearly two-thirds of travelers plan to make more environmentally sound choices over the next year. A majority of respondents said that they turn off the lights when leaving their rooms, participate in the hotel’s program to reuse linens and towels, and recycle on-site. Travelers can do much more by building an eco-trip block by block.

“Sustainable travel is all about creating a positive effect on the communities you visit,” said Jon Bruno, executive director of the International Ecotourism Society . “Leave the place better than you found it.”

Easy, right? Not always.

Environmentalists often tout arcane terms such as low-VOC paint, warm-mix asphalt and aeroponic gardening.Eco-extremists can make you feel guilty for wanting a hot shower and lightbulbs that don’t cause eyestrain. And less-than-honest properties and tour operators embellish their Earth-friendly achievements, an act of falsehood called greenwashing.

But don’t let these challenges deter you.

“When our choices align with our eco-interests and values,” said Dawn Head, owner and editor of the online resource Go Green Travel Green , “it doesn’t feel like we are making sacrifices to be green.”

For guidance on planning the ultimate eco-trip, we turned to a panel of green-travel experts. Follow their tips and watch your footprints turn greener with each step of your journey.

Jump to: Destination | Transportation | Hotel  | Activities

Choosing a green destination

No destination is a Green Giant; they all make environmental missteps. However, some countries and cities demonstrate a deep commitment to Earth-friendly policies and practices. Ask for a recycling bin and they’ll point to three.

Bruno, whose organization promotes ecotourism, commends the efforts of Namibia, where its constitution includes habitat conservation and the protection of natural resources, and Ecuador, which placed 97 percent of the Galapagos’s landmass under the watchful gaze of its national park service.

“The environment has its own rights in Ecuador,” he said.

Among emerging locales, Bruno is keeping an eye on Uzbekistan, a former Soviet republic with a burgeoning outdoor culture (skiing, mountaineering, white-water rafting, birding); alternative lodging, such as yurts and cooperative-run guesthouses in the Nuratau-Kyzylkum Biosphere Reserve; and more than 1,000 native varieties of apples. In Brazil, he praises the ambitions of the town of Bonito, the Portuguese word for beautiful.

It’s Canada’s 150th anniversary. What’s the best way to celebrate? All the way. On the railway.

“This little town has put everything behind ecotourism,” he said. “The Rio da Prata is so clear, it feels as if you’re hanging in the air watching the fish float by.”

Closer to home, Bruno high-fives Hilton Head, S.C., a surprising choice considering its reputation as a golf-and-tennis haven. But the city has shown its green colors as a member of Tree City USA and Audubon International’s Sustainable Communities Program . It is also one of two towns on the East Coast to have received gold-level status from the League of American Bicyclists . The 12-by-4-mile island may be compact, but its bike paths stretch like Silly String across 60 miles of terrain.

Everyone and their science teacher seems to publish an annual list of the world’s greenest destinations. Dual Citizen, a consulting firm, released the fifth edition of its Global Green Economy Index last year. Of 80 countries and 50 cities surveyed, the company anointed Sweden the top green banana, followed by Norway and Finland. Among developing countries, the report singled out Zambia, Ethi­o­pia, Brazil and Costa Rica, but noted that the two African countries need to burnish their “perception ranking.” And while Asia didn’t fare well, Cambodia did improve its standing, rising 20 spots to 20th. (For context, the United States placed 30th.) In the city category, Copenhagen experienced deja vu when it returned to the No. 1 spot after holding it in 2014.

But don’t judge a destination by its ranking, or lack thereof. When researching a vacation spot, look for places that naturally embrace the green lifestyle. Telltale signs include a robust public transportation system, acres of parkland, walkable neighborhoods, designated bike lanes, farmers markets and volunteer opportunities. Your discoveries will bounce you all over the map, from Tokyo to Chattanooga, Tenn., to Cape Town, South Africa, to Adelaide, Australia.

Head has an important message for “last chancers”: Ignore the clarion call to “go before it’s gone.” She warns that travelers can do more harm than good by visiting endangered areas, such as a Pacific island under threat from rising seas, a melting glacier in Antarctica and an aboriginal rock worn down by countless pairs of feet.

“Choosing a place because it might not be there any longer?” she said. “Well, you’re destroying it.”

Back to the top

Choosing a green mode of transportation

What makes Mother Earth proud? Seeing you use your own power to get around.

Many ad­ven­ture-tour operators, such as Backroads and VBT , arrange cycling, hiking and walking holidays. Bonus points if you can reach the starting point by bike or foot.

Next in line are trains and buses. However, their impact on the environment depends on such factors as route, fuel type and passenger load.

“Among land transport, trains are generally very environmentally friendly,” said Randy Durband, chief executive of the Global Sustainable Tourism Council. “In terms of non-rail transport, the larger number of passengers per vehicle is best.” For Durband, the magic number is 40-plus.

Want to be an adventure tour leader? You have a better chance of getting into Dartmouth.

The greenest rides typically run on electric power or alternative fuels and boast a high occupancy rate. Switzerland is leading the caravan with its hybrid buses and trains powered by hydroelectricity; Japan is running close behind.

If you plan to drive, consider renting a fuel-efficient vehicle. Hertz introduced the Green Traveler Collection in 2011. The program, which is available at select locations, stocks a variety of models, such as the Toyota Prius and Nissan LEAF. Some peer-to-peer rental sites also list low-impact cars. On Turo , visitors in San Francisco can tool around in a Smart Fortwo, BMW 13 or Tesla, the sultan of electric vehicles.

Cruising can be very, very good or very, very bad. Sailboats and catamarans are as gentle on the planet as a sea breeze; larger vessels can have a stormier effect on the environment. Friends of the Earth has some unflinching words for cruisers. “Millions of Americans take cruise vacations every year,” the nonprofit organization wrote in the introduction to its annual Cruise Ship Report Card . “Yet, most travelers don’t realize that taking a cruise is more harmful to the environment and human health than many other forms of travel.”

It assessed 17 major cruise lines and assigned grades that would make any parent cry. Only one company, Disney, earned an A-minus; the other cruise lines received Cs, Ds and Fs.

In their defense, the cruise lines have been making strides. They are installing LED lights and tinted windows, treating black and gray water to near sipping standards, using low-sulphur fuels and recycling all types of refuge. Last year, Royal Caribbean combined forces with the World Wildlife Fund to set sustainability goals for 2020, such as reducing carbon emissions and serving sustainable seafood.

“The cruise industry is investing more than $10 billion in new technologies, fuels and waste management systems, many of which are already deployed, as further protective measures for the environment,” said a spokeswoman for the Cruise Lines International Association.

This year, Hurtigruten announced plans to explore even greener waters. The Norwegian cruise line is building two expedition ships that will run on hybrid technology, the world’s first of its kind. Imagine an aquatic Prius slipping silently through the fjords.

“For too long, ‘innovation’ in the cruise industry has been a race to build bigger ships with more waterslides, bumper cars and surfing waves,” said Daniel Skjeldam, the company’s chief executive. “For us, innovation is all about honoring our Norwegian explorer heritage and moving the industry forward by developing technology and solutions that will benefit our guests and the environment.”

And now for the black sheep of the chartreuse bunch: airplanes.

“There really aren’t any green ways of flying,” Head said. “Just minimize as much as you can.”

To shrink your carbon footprint, the experts offer a litany of suggestions. Travel less but stay longer. Select a full flight on a large plane in a fuel-efficient fleet. (A sampling: Norwegian Air, Finn Air, Alaska Air, Virgin Atlantic and Cathay Pacific.) Book the itinerary with the fewest number of connections, because takeoffs and landings guzzle fuel. Patronize green airports, such as Chicago’s O’Hare, which boasts an apiary and a vertical garden, and Boston’s Logan, which erected miniature wind turbines. Pack light and bring a refillable water bottle and snacks from home. And pass on first-class: The extra leg and elbow room is a waste of space and fuel. Feel free to spread your angel wings as you pass through the Profligate Class to Conservationist Coach.

Since the 1990s, some airlines have offered customers a means to offset carbon emissions. This is how it works: Calculate the CO2 from your trip and donate the corresponding amount to an organization of the carrier’s choosing. Cathay Pacific, for one, supports a cooking and heating project in China’s Shanxi Province; Qantas directs funds to a group that conserves the Tasmanian wilderness and restores indigenous practices in Western Australia.

Bruno backs the concept, with reservations.

“There is no industry standard or transparent system that allows carbon-offset buyers to see what their purchase has done,” Bruno said. “However, some standards are receiving greater acceptance. They just aren’t anywhere near an industry standard.”

Martha Honey, executive director of the Center for Responsible Travel , encourages travelers to offset their entire vacation. This way, you can neutralize even more emissions and select the programs you wish to support, including ones that benefit your vacation destination. Companies such as Carbon Fund and Carbon Neutral can assist with the calculations and vetting process. Honey shared some suggestions, as well.

“Tree-planting is iffy. Sometimes they die,” she said. “Support renewable energy in your destination.”

Choosing a green hotel

No pressure, but . . .

“Once you are at your destination, if you can get the hotel right,” Head said, “you can make the greatest impact.”

Unfortunately, hotels ribbit their greenness louder than a pond of frogs. The cacophony can be deafening, and dishonest.

To silence the noise, Head suggests focusing on the issues that matter the most to you. Then find a hotel that matches your priorities. “Decide your cause and what you won’t compromise on,” she said.

Most major chains and many independent hotels operate in-house green programs. (Durband tips a hat to Accor and IHG.) Look for a fact sheet online, or call the front desk and unleash the questions. Ask them how they dispose of their graywater and if they compost. Inquire about the bathroom fixtures and toiletries, in-room recycling bins and the provenance of the restaurant food.

You can also search for hotels approved or accredited by respected certification programs, such as Green Key , the Global Sustainable Tourism Council and the U.S. Green Building Council , which oversees LEED certification. The most holistically green hotels support the three pillars of sustainable tourism: environmental, social and economic.

“If you have an opportunity to stay with a local provider in an eco-lodge,” Bruno said, “that can be more sustainable” than a LEED hotel.

‘Greenest hotel in America’: A Greensboro hotel makes climate-conscious travelers swoon

The Unique Lodges of the World , a collection of 55 properties affiliated with National Geographic, bang on all three drums. For example, Sabi Sabi Private Game Reserve in South Africa eradicates invasive species, employs a sustainable wastewater management system and assists community programs that specialize in education, health care, sports, culture and conservation.

As a guest, you can also advance the cause without much effort.

“Making environmentally friendly choices on your own during your stay can have a long-term impact on the environment and only takes small changes,” said Rhiannon Jacobsen, vice president of strategic relationships at the U.S. Green Building Council.

Some ways you can help: Participate in the hotel’s linen-and-towel-reuse program and always flick off the lights when you leave the room. Skip the bottles of water in your room and refill your own beverage container. (Try HydraPak’s Stash or Klean Kanteen.) Decline housekeeping and, depending on the hotel, score a food-and-beverage credit. Use water glasses and coffee mugs instead of plastic or paper ones. At breakfast, ask the staff for real tableware instead of disposable plates and utensils. Avoid buffets, which result in mounds of wasted food. Recycle. (Advises Durband: If the hotel is not “visibly recycling, ask them to begin doing so. They need to hear this from more customers.”) Borrow the property’s bikes and utilize its shuttle service. Wear outfits more than once, or if you must do laundry, find a local facility that supports the community. Don’t fall for those wee bathroom amenities; bring or buy your own and take them home or donate them. (Advanced activism: Encourage your hotel to enroll in Clean the World , a nonprofit organization that sends donated hotel toiletries to developing countries.)

If you notice a lapse in the hotel’s eco-practices, speak up. “Suggesting ways a hotel can become greener is a great way to push for change,” Jacobsen said.

One success story: In the 1980s, a guest at the Bucuti & Tara Beach Resort in Aruba shared his disappointment with the bar’s use of plastic cups. Owner Ewald Biemans agreed and eliminated the wasteful materials. Since that one exchange, the resort has racked up numerous awards and accolades for its environmental practices. Last year, Green Globe, a certification board, named the property the “Most Sustainable Hotel & Resort in the World.” The resort scored a 98 out of 100.

Choosing green activities

The Earth-friendly options are legion: You can sail, snorkel, scuba dive, hike, paddleboat, paddleboard, kayak, bike, swim, bird-watch and play I-spy-a-monkey in a tree. Visit a crafts or food market, and don’t forget to bring a reusable bag for purchases. Take a tour that employs local guides. Give yourself an extra pat on the back if the company donates some of its proceeds to a local conservation group or charity.

You can also lend a hand during your holiday. “The green movement has changed from how to preserve and protect to how to use less and do good when you’re there,” Head said.

The essential guide to all 59 U.S. national parks

Many hotels and tour operators arrange short-term volunteer opportunities. For example, 1 Hotel Central Park , which partnered with Bette Midler’s New York Restoration Project, invites guests to help beautify the city by watering trees, composting and pulling weeds. Participants earn Lyft ride credits to the garden plus two cocktails for their efforts. At Emirates One & Only Wolgan Valley in Australia, visitors can help conservationists by monitoring feral animals, conducting wombat surveys and testing water quality.

If you are more of the donate-and-run kind of traveler, Laura Hoffman, operations manager of Global Basecamps, a socially responsible tour operator, recommends Pack for a Purpose . After you plan your trip, check the organization’s list of destinations and programs that seek supplies. In Jamaica, for example, Beaches Negril Resort & Spa works with Mount Airy All Age School, which serves 650 children. Visitors can pick from a long list of items to donate, such as pens, Frisbees, tennis balls and board games — basically all the clutter in your garage that you have been meaning to clear out.

More from Travel :

How many states have you been to?

Why you should visit Ann Arbor, Michigan

14 ways to survive 14 hours in coach

An official website of the United States government

The .gov means it’s official. Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

The site is secure. The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

• Publications
• Account settings

Preview improvements coming to the PMC website in October 2024. Learn More or Try it out now .

• Advanced Search
• Journal List

Health Benefits of Green Banana Consumption: A Systematic Review

Ana luisa falcomer.

1 Faculty of Health Sciences, Department of Nutrition, University of Brasília, Brasilia 70910-900, Distrito Federal, Brazil; moc.liamg@remoclafana (A.L.F.); moc.liamg@651amilodranreb (B.R.d.L.); moc.liamg@inanigcv (V.C.G.)

Roberta Figueiredo Resende Riquette

2 Campus Oeste Liliane Barbosa, Department of Nutrition, Instituto de Ensino Superior de Brasília (IESB), Brasilia 72225-315 Distrito Federal, Brazil; moc.liamtoh@etteuqirr

Bernardo Romão de Lima

Verônica c. ginani, renata puppin zandonadi, associated data.

Despite the growing demand for green banana (GB) products, there is no review study regarding their potential health benefits. We aimed to compare the health benefits among different GB products by a systematic review. We researched six electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, and Google Scholar) from inception to March 2019. We found 1009 articles in these databases. After duplicate removal, we screened 732 articles’ titles and abstracts, and selected 18 potentially relevant studies for full-text reading. We added five records from the reference list of the fully-read articles and seven suggested by the expert. Twelve articles were excluded. In the end, 18 studies were considered for this systematic review. Ten studies were conducted with green banana flour and eight with the green banana pulp/biomass. Most of the GB health benefits studied were related to the gastrointestinal symptoms/diseases, followed by the glycemic/insulin metabolism, weight control, and renal and liver complications associated to diabetes. Only one study did not confirm the health benefit proposed. It is necessary to standardize the GB dose/effect to different age groups and different health effects considering the GB variety and ripeness level. Further studies are necessary to present better detailing of GB product and their health effects considering all the raw-material characteristics.

1. Introduction

Fruits are essential components of a healthy diet due to their content of vitamins and minerals, fiber, and beneficial non-nutrient substances as bioactive compounds. The World Health Organization (WHO) recommend ingestion of at least 400 g (about five portions) of fruits and vegetables per day [ 1 ]. Low fruit consumption is one of the main risk factors for increased mortality also increases the risk of chronic diseases and poor health quality. Therefore, the regular consumption of fruits can reduce the incidence of some diseases such as diabetes, cardiovascular and gastrointestinal diseases, and some types of cancer [ 2 , 3 ].

Banana (Musa sp.) is one of the most cultivated tropical fruit in the world. Worldwide more than 1000 varieties of bananas are produced. The most commercialized is the Musa Cavendish (about 45% of global banana market), due to its high production per hectare and its less prone to damage from environmental changes. The other large variety group of banana is the plantain (that has upwards of 100 cultivars) [ 4 ]. The banana varieties production corresponds to about 15% of the world’s total fresh fruit produced [ 5 ] reaching about 110 million tons of bananas per year [ 4 ]. However, almost one-third of all bananas gathered is lost since the population mostly consume ripe bananas, and it is a climacteric fruit. Ripe bananas are prone to mechanical damage and are perishable during the maturation process, which makes their storage and transport difficult [ 6 ]. Almost 20% of banana production is not commercialized due to size and appearance flaws, increasing their loss [ 7 ]. Therefore, fruit processing emerged aiming to solve problems such as the weak infrastructure, inadequate transportation, and perishable nature of the production, therefore the grower sustains substantial losses. During the post-harvest glut, the loss is considerable, and often, some of the production must be allowed to rot [ 8 ]. The optimization of banana processing has been studied to reduce the production of the waste (annual rejection is about 1/4 of the banana fruit) and to improve the bioavailability and utilization of nutrients available in this fruit, highlighting the use of green banana (GB) products [ 6 , 9 , 10 ].

The consumption of GB products is booming due to their nutritional potential and physiological benefits to human health [ 10 ]. Commercial standard color charts classify the stages of banana maturation (Stage 1 = all green, 2 = green with a trace of yellow, 3 = more green than yellow, 4= more yellow than green, 5 = yellow with a trace of green, 6 = full yellow, 7 = full yellow with brown spots) [ 11 , 12 ]. The green banana is commonly used as stages 1 and 2 of maturation (until 9 weeks; L* ranging from 56 to 68, a* ranging from −20 to −15, and b* ranging from 33 to 38) [ 13 , 14 , 15 , 16 , 17 ]. Green bananas seem to be a good source of fibers, vitamins (Vit C, B6, provitamin A), minerals (potassium, phosphorus, magnesium, zinc), bioactive compounds such as phenolic compounds, and resistant starch (RS) [ 18 , 19 , 20 , 21 , 22 , 23 , 24 ], potentially contributing to health benefits [ 10 , 25 , 26 , 27 , 28 , 29 ], classifying GB as functional food [ 9 ].

However, people do not usually consume the fresh green banana, mainly due to the typical hardness and its high astringency, caused by the presence of soluble phenolic compounds as tannins [ 30 ]. Therefore, studies have been using different GB derivate products such as flour [ 31 , 32 ], and green banana biomass (GBB) [ 33 , 34 , 35 ]. Despite the growing worldwide demand for GB products [ 35 , 36 , 37 , 38 ], there is no review study regarding the potential health benefits of GB and its derivatives. Therefore, this study aimed to compare the health benefits among different GB derivate products by a systematic review.

2. Materials and Methods

Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) Checklist [ 39 ], and Guidance of the European Food Safety Authority [ 40 ] were used to conduct this systematic review.

2.1. Protocol and Registration

The protocol study was not recorded in PROSPERO (an international database of prospectively registered systematic reviews in health and social care, welfare, public health, education, crime, justice, and international development, where there is a health related outcome) since this platform is not destined to reviews with food as the main subject.

2.2. Eligibility Criteria

2.2.1. inclusion criteria.

Experimental studies that evaluated the health benefits of green banana consumption were included without language, time, and study restrictions. Despite the absence of language restriction to the abstract, main text, and keywords, the search strategy was performed in English language databases.

2.2.2. Exclusion Criteria

We applied the following exclusion criteria: (i) reviews, letters, conference summaries, case reports, short communications, and books; (ii) studies of green banana mixed with another ingredient; (iii) studies that did not analyze the health benefits of green banana consumption.

2.3. Information Sources

Detailed individual search strategies were developed for each database (Web of Science, Pubmed, Embase, and Scopus). We used the Google Scholar platform to research the gray literature. The final databases search occurred on March 28th, 2019. The lists of references of manuscripts selected for full-text reading were manually examined by two independent researchers for potentially relevant studies that could have been lost during the search of the databases.

2.4. Search Strategy

We selected and adapted the appropriate combinations of truncation, and words for the search in each database ( Appendix A ). We managed all references using Endnote Web and Rayyan software and removed duplicate hits.

2.5. Study Selection

We conducted the selection in two phases. In the first phase, two reviewers (ALF and RFRR) independently reviewed the titles and abstracts of all manuscripts identified from databases. The reviewers discarded the articles that did not meet the eligibility criteria. In the second phase, the reviewers (ALF and RFRR) applied the eligibility criteria to the full texts of the selected articles. In the two phases, in cases of disagreement, the issue was discussed until a consensus was obtained. In cases that there was no consensus, the final decision was made by the third reviewer (BRL). The complete text of the manuscripts were considered to the final selection. The RFRR examiner critically evaluated the list of references of the selected studies. After this phase, two reviewers (ALF and RFRR) extracted data from the manuscripts. The third examiner (BRL) and experts (VCG and RPZ) added additional studies.

2.6. Data Collection Process

We collected the following information from the studies: Authors and year of publication, country of the research, the aim of the study, methods, primary results, nutritional characteristics evaluated, and the type and maturation level of the banana. Calibration exercises were conducted before starting the review process to guarantee consistency among reviewers.

Three reviewers (ALF, RFRR, and BRL) synthesized the data collected using a standardized table containing: Reference; country; aim; study outline; type of method applied; analysis method; banana product analyzed; nutritional composition; health benefit analyzed; population analyzed; number of samples analyzed (total); and result regarding presence of health benefit (yes/no).

2.7. Risk of Bias

We used Meta-analysis of Statistics Assessment and Review Instrument (MASTARI) protocol (Joanna Briggs Institute 2014) to evaluate the risk of bias in the manuscripts. The bias risk assessment instrument included eight questions:

• Were the analyzed products characterized in detail?
• Was the method of health benefit association analysis specified?
• Was the method used certified/validated by Codex and/or AOAC?
• Was the result of health benefit determined quantitatively?
• Were the methods of consumption of green banana or sample homogenization of the study samples described?
• Was the experimental design appropriate?
• Was the statistical analysis adequate to the purpose of the study?
• Did the results answer the main question?

The risk of bias was categorized ( Appendix B ) as “High” when the study reached up to 49% score “yes”; “Moderate”, when the study reached 50% to 69% score “yes”; and “Low”, when the study reached more than 70% score “yes”.

3. Results and Discussion

Initially, we identified a total of 1009 articles in the electronic databases. After duplicate removal, we screened the titles and abstracts of 732 articles, and 18 potentially relevant studies were included for full-text reading. An additional five records were selected from the reference list of the fully-read articles and seven suggested by the expert. We excluded 12 articles after fully-reading ( Appendix C ). Finally, 18 studies met the inclusion criteria and were included in this systematic review. Figure 1 shows the steps of study identification, screening, and inclusion process of the manuscripts.

Flow Diagram of Manuscripts screening and inclusion process.

3.1. Studies General Characteristics

The studies occurred in nine different countries: England [ 41 ], Sweden [ 42 , 43 ], Bangladesh [ 44 , 45 , 46 ], Jamaica [ 47 ], Venezuela [ 48 ], Mexico [ 49 ], Brazil [ 50 , 51 , 52 , 53 , 54 ], Nigeria [ 55 ], and India [ 56 ] ( Supplementary file Figure S1 ) between 1984 and 2019 ( Table 1 ). Almost 40% ( n = 7) of the studies were conducted in Brazil [ 50 , 51 , 52 , 53 , 54 ], probably due to the Brazilian banana production corresponding for about 15% of the worldwide banana production. Brazil reportedly has one of the highest banana per capita consumption (about 60 kg/year) [ 4 , 57 ]. Latin America countries are the biggest banana exporters, and the European countries and the United States are the biggest importers [ 58 ]. It is noteworthy that only 15% of banana production is traded in the international market; the rest is locally consumed, contributing largely to people’s diets [ 4 ]. Despite the large consumption of bananas in the United States, none were performed there, probably because the product is imported (with little or no local production) and they have access only to ripe bananas [ 4 ].

Descriptive characteristics and outcomes of interest of the included studies.

* GB: Green banana product; ** GBF: Green banana flour; *** GBP: Green banana pulp; **** GBB: Green banana Biomass; ***** RS: Resistant starch

Regarding the ingredients or foods used in the research, ten studies were conducted with green banana flour [ 41 , 43 , 49 , 50 , 51 , 52 , 53 , 55 , 56 , 59 ] and eight with the green banana pulp/biomass [ 42 , 44 , 45 , 46 , 47 , 48 , 54 , 60 ]. Most of the studies used green banana flour, probably due to the highest shelf-life and stability of the product compared to the green banana pulp/biomass [ 61 ], and this product is well characterized in the scientific literature. However, this product tends to be expensive and not accessible in some countries [ 10 , 32 , 36 , 62 , 63 , 64 , 65 , 66 , 67 , 68 , 69 , 70 , 71 , 72 ], stimulating the utilization of green banana pulp/biomass in some products. Considering the type of research method, 14 of the studies were performed in vivo [ 41 , 42 , 44 , 45 , 46 , 47 , 48 , 49 , 51 , 52 , 54 , 55 , 59 , 60 ], one conducted in vitro [ 56 ], and three studies used both in vivo and in vitro methods [ 43 , 50 , 53 ].

The study population was diverse. Of the in vivo studies, five were performed with rats [ 41 , 42 , 53 , 55 , 59 ] and 12 with humans, five with children and adolescents [ 44 , 45 , 46 , 48 , 54 ] and seven with adults [ 43 , 47 , 49 , 50 , 51 , 52 , 60 ], both healthy and unhealthy individuals (persistent diarrhea, constipation, diabetes, overweight, and obesity), showing health benefits in different age groups. Most of the studies analyzed were performed under experimental design, a randomized clinical trial ( n = 16). The characteristics of the studies in chronological order is detailed in Table 1 .

3.2. Nutritional Composition of Green Banana Derivatives, Health Benefits, and Total Amount Used in the Studies

Table 2 presents the type and the amount of green banana used and the composition of green banana products found in each study. In the Alvarez-Acosta et al. [ 48 ] study, the authors did not present the composition of the GB product used. Therefore, it is not presented in Table 2 .

Type and the amount of green banana and the composition of green banana products found in each study.

a Evaluated available starch (%): UBM: 53.2 ± 1.2; UBS: 16.8 ± 0.9; b Evaluated phenolic compounds (7.50 ± 1.73 mg GAE/g); c RS: Resistant starch; d DB: Dry basis; e RBF: Raw green banana flour; f CBF: Cooked Banana flour; g UBM: Unripe banana mass (UBM); h UBS: Unripe banana starch.

The studies presented different types of analyses regarding the composition of the green banana product offered ( Table 2 ). It is necessary to emphasize that the food composition like fruits tend to vary according to the soil, climate, banana variety, maturation stage, local of production, and other factors which can explain the significant difference between the results found in the studies regarding the product composition. People tend to use the green banana products due to the claim that they present about of 60–80% of their carbohydrates as indigestible carbohydrates (resistant starch, cellulose, hemicelluloses, and lignin) [ 30 , 73 ]. Also, the green banana flour has been highlighted due to its content of resistant starch, making its use attractive for food preparation where starch is the basis. Resistant starch (RS) has the advantage on food production of having less impact on the sensory properties of the final products (such as better appearance, texture, and mouthfeel), which is favorable for consumer acceptance [ 74 , 75 ]. However, only five studies evaluated RS in which the amount ranged from 5.5 g to 16.6 g of RS in green banana flour [ 43 , 50 , 53 ]; 34 g to 67 g in green banana starch [ 49 , 50 ]; 1.2 g of RS in cooked green banana flour [ 43 ]; and 7.8 g in green banana pulp [ 54 ].

RS can promote health benefits since it is not hydrolyzed in the digestive tract, and it is fermented in the colon, acting similarly to fibers [ 73 ]. RS behaves physiologically like fiber reducing glycemia and consequently helping to prevent or treat type 2 diabetes and decreasing the risk of developing chronic diseases [ 28 ]. RS also contributes to the prevention of intestinal diseases; to the blood cholesterol levels reduction [ 25 , 76 ]; to increase the synthesis of B-complex vitamins and mineral absorption; and to improve the immune response and the prevention of the development of intestinal cancer [ 59 , 74 ]. The studies that evaluated the amount of RS in banana flour showed the amount of 5.5 g to 16.6 g of RS in 100 g of green banana flour [ 43 , 50 , 53 ]. In green banana pulp, the amount was lower (7.8 g/100 g) [ 54 ] than found by most of the studies [ 43 , 50 ] with green banana flour. The higher amount of RS in GB flour compared with green banana pulp is expected since GB flour presents low moisture content (1.6–7.6%) [ 77 ] due to the dehydration process which concentrates solid components without the use of cooking methods. It is also important to highlight that bananas amylopectin structure is different from corn or potato amylopectin, which present more long chains, and banana starch retrogrades faster than corn or potato starch producing less digestible cooked starch [ 75 , 78 ]. These findings suggest the benefits of green banana products consumption on diseases linked to digestion and glucose/insulin metabolism [ 47 , 50 , 53 , 56 , 60 ].

Regarding fiber content, the studies presented different analysis. Some of them [ 50 , 53 , 56 ] analyzed total dietary fiber (DF), insoluble fiber (IF), and soluble fiber (SF) in green banana flours (ranging from 5.7 g to 10.3 g of DF; 3.3 g to 53.3 g of IF; and 0.0 g to 12.45 g of SF, respectively). The only study which evaluated dietary fiber in green banana pulp [ 54 ] mentioned the amount of 4.4 g /100 g. The other studies presented the amount of crude fiber [ 47 , 52 , 55 , 56 , 59 ] in flour (6.77 g to 65.76 g /100 g) [ 52 , 55 , 56 ] and in the green banana pulp (0.48 g to 5.52 g /100 g) [ 47 , 59 ]. The fiber content of the green banana pulp also tends to be lower than in the green banana flour (GBF) due to the dehydration of the flour [ 67 , 71 , 77 ]. Fiber is considered an important ingredient in the formulation of the functional food, due to its beneficial health effects in gut regulation, satiety, appetite control, glycemic regulation, and cancer prevention) [ 79 ]. Besides the health effects, they are functional ingredients used to improve the food products physical and structural properties of oil retention, hydration, viscosity, sensory characteristics, and shelf-life [ 80 ]. According to Food and Agriculture Organization of United Nations (FAO) [ 81 ], the food is considered a source of DF if the DF content is at least 1.5 g of fiber per 100 kcal of food, and high in fiber if it contains 3 g of fiber per 100 kcal of food. Therefore, in some studies, the green banana product could be considered a source of fiber [ 50 , 53 , 54 ], in addition to the RS content.

The lipid content in green banana products ranged from 0.43% to 17.59% [ 49 , 52 , 53 , 55 ] in green banana flour and it ranged from 0.1% to 0.5% in green banana pulp [ 42 , 47 , 59 ]. Regarding the protein content, the green banana flour presented from 1.88% to 19.1% [ 49 , 52 , 53 , 55 ], and the green banana pulp presented from 1.67% to 2.73% of protein [ 47 , 59 ]. As we mentioned before the large difference between the lipid and protein content in green banana flour is mainly related to the moisture content (that was not mentioned in the studies), and also related to the variety of banana, climate and soil of harvest, steps of flour production, and stage of maturation of the banana. However, only four studies mentioned the stage of maturation of green banana. Three of them used stage 1 (totally green) of maturation [ 42 , 50 , 60 ], and one referred to the maturation stage as “15 weeks” [ 49 ]. The others only mentioned that they used green banana.

In the production of the green banana product, traditionally stage 1 of banana maturation is used since it presents high antioxidant compounds, high starch, and low sugar contents. These characteristics are essential to promote health benefits that could lead GB as functional food characterization [ 38 , 70 ]. Only the study performed by Eleazu et al. [ 55 ] presented the amount of phenolic compounds (7.5 mg GAE/g), since most of the benefits attributed to green banana products consumption are associated with its RS content [ 28 ], justifying the few numbers of the studies evaluating the phenolic compounds in the potential health benefits. Phenolic compounds present in fruits are highlighted due to their potential antioxidant effects, which are related to the reduction of the risk of diseases caused by oxidative stress, especially in chronic diseases [ 82 , 83 , 84 , 85 ]. Antioxidants can be beneficial in several diseases prevention and treatment since they can play a protective role in the prevention of reactive oxygen species (ROS), mediated damage to the cells and tissues, preventing the harmful action of free-radicals on DNA, proteins, and lipids [ 86 ]. Also, they present protective properties against degenerative diseases such as Alzheimer, Parkinson, cancer, and cardiovascular diseases [ 87 ]. Eleazu et al. [ 55 ] mentioned that phenolics present potential antioxidant activity and that they can act on carbohydrate metabolism involving the inhibition of α-glucosidase and α-amylase (enzymes in charge of digestion of dietary carbohydrates to glucose). The authors also mentioned that GBs higher phenolic amount incorporated to the feed compared with the standard rat feed could explain the higher antidiabetic action found in the study [ 55 ].

Anyasi et al. [ 9 ] studied the phenolic profile of GBF. Of the phenolic compounds examined by the authors, catechin, gallic acid, and epigallocatechin were not detected, different from the data found in other studies [ 88 , 89 ] that indicated the presence of gallic acid and catechin in GB obtained from other countries. The flavonoids epicatechin and myricetin 3-O-rhamnosyl-glucoside were detected in different concentrations in GB [ 9 ]. It is necessary to mention that, according to Gallani [ 90 ], the total phenolic content in ripened banana decreased when stored in refrigerated conditions (4 ºC) for 15 days. The author stated that the total phenolic content could be influenced by many factors such as genotype, harvest time, and growing location. Another study [ 21 ] showed that the production of GBB, when cooked for 5 min, presented higher levels of phenolic compounds ( p < 0.05) compared with the GBB cooked for 10 min. Refrigerated storage maintained the content of phenolics ( p < 0.05). Since the authors used high temperatures to cook the GB samples, the activity of the enzyme related to the degradation of the polyphenolic compounds in phenolic compounds in bananas were inactivated, reducing the chance that total phenolic contents decrease during cold storage. Since we found only one study that evaluated GB phenolic compounds and their potential health benefit [ 55 ], further studies should be conducted to elucidate the mechanism and confirm this potential correlation.

Among the health benefits studied using green banana products, most of them were related to the gastrointestinal symptoms/diseases [ 41 , 42 , 43 , 44 , 45 , 46 , 48 , 54 ], followed by the glycemic/insulin metabolism [ 47 , 50 , 53 , 56 , 60 ], weight control [ 49 , 51 , 52 , 56 ], and renal and liver complications associated to diabetes [ 55 , 59 ]. Only one study did not confirm the health benefit proposed by the study [ 52 ]. It is important to emphasize that all the studies mentioned RS and fiber content of green banana as the main components to promote health benefits, despite the mention of phenolics and other potentially bioactive compounds.

All the studies performed with children used green banana pulp/biomass [ 44 , 45 , 46 , 48 , 54 ]. The dose used ranged from 30 g (in total) [ 54 ] to 30 g per kg of body weight [ 44 , 45 ]. One study did not use this amount of green banana pulp in grams [ 46 ]. They referred the amount of GB as: For children aged 6–12 months, the recommended quantity ranged from one-half to one fruit daily; for 12–24 months, one to two fruits daily; and for 24–36 months, three fruits per day [ 46 ]. For adults, the studies performed with GBF used different amounts (8 g of GBF [ 60 ]; 20–36.3 g [ 51 , 52 ]; 24 g [ 49 ]; 30 g [ 43 ]; 54–81 g [ 50 ]). Only one study [ 47 ] conducted with adults used green banana pulp (GBP). The amount used in the study ranged from 225 g to 260g of GBP [ 47 ]. In the studies conducted with rats, the daily dose ranged from 14 g [ 41 ] to 17 g [ 53 ] of green banana flour. When used the green banana pulp in rats, the dose was 1.3 g [ 42 ].

It is important to emphasize the need to standardize some relevant points as the dose/effect to different age groups and different health effects considering the variety of the green banana, the ripeness level. It is also relevant to study the health effects of green banana products when used as an ingredient of a potential “functional food” after the production of the meal, in which can be included manipulation and cook steps.

In addition to the aspects discussed regarding GB and health, there is a consensus about the relationship between diet, environmental sustainability, and human health. Agriculture presents increasingly global impacts on health, sustainability, diet, and environment [ 91 ]. As we mentioned before, the possibility of reduction of banana production waste/lost can significantly impact on health, and it was mentioned by most of the studies evaluated. In addition to the GB, other nonconventional food discarded as wastes from the banana production can be explored, such as banana pseudostem and banana flower, aiming to reduce the environmental damage and improving the sustainability [ 86 ] and contributing to the nutritional quality of the diet and reducing the hunger to the low-income population.

3.3. Risk of bias

We found heterogenicity between the studies: Eighteen had a low risk of bias and two had moderate risk. Three studies did not present the characterization of the products analyzed in detail [ 41 , 42 , 54 ]. Moreover, all studies specified the methods of analysis which were approved by the Codex Alimentariusand/or AOAC. All the studies answered its main question with the quantitative and well-described presentation of the health benefit analyzed ( Table 3 ).

Summary of risk of bias assessment.

4. Conclusions

Overall, the studies showed the health benefits using green banana products, most of them related to the gastrointestinal symptoms/diseases, followed by the glycemic/insulin metabolism, weight control, and renal and liver complications associated to diabetes, most of the studies using green banana flour. The children group studies showed that green banana pulp influenced both diarrhea and constipation improvement. In healthy adults’ group, GBF increased satiety and influenced glucose homeostasis, as same as the GBP and GB starch. Considering type 2 diabetes adults, studies showed a reduction of body weight and increase insulin sensitivity with GBF consumption. Among overweight women, GBF consumption improved anthropometric (weight and body composition), lipid profile, and inflammatory parameters. However, there is no standardization regarding dose/effect to different age groups and different health effects considering the variety of the green banana, and the ripeness level. It is also important to emphasize that few studies well characterize the chemical composition of the green banana product used. Further studies are relevant to evaluate if the health effects of green banana products remain when used as an ingredient of a potential “functional food” after the production of the food product.

Therefore, it is essential to present better detailing of the GB product associated with their health effects considering all of the raw-material characteristics, including production, storage, dose-response, and chemical characteristics. Considering the relationship between diet, environmental, economy, sustainability, and human health, the possibility of reduction of banana production waste/lost can probably present a significant impact on health. In addition to the GB, other nonconventional food from the banana production can be explored, aiming to reduce the environmental damage and improving the sustainability, contributing to the nutritional quality of the diet and reducing the hunger to a low-income population.

Supplementary Materials

The following are available online at https://www.mdpi.com/2072-6643/11/6/1222/s1 , Figure S1: Distribution of studies within countries.

Appendix A.

Database search strategy.

Appendix B.

Quality criteria of the studies selected for the systematic review about health benefits associated with ingestion of green banana.

Legend: Y—Yes; N—No; U—Unclear; NA—Not Applicable.

Appendix C.

Full-text articles excluded, with reasons.

Legend—Exclusion criteria: 1—reviews, letters, conference summaries, case reports, short communications and books ( n = 3). 2—full article not found ( n = 7). 3—article does not focus on analyzing the green banana health benefits ( n = 2).

Author Contributions

Conceptualization, R.P.Z., A.L.F., B.R.d.L., R.F.R.R. and V.C.G.; methodology, R.P.Z., A.L.F., and B.R.d.L.; formal analysis, R.P.Z., A.L.F., B.R.d.L., R.F.R.R., and V.C.G.; investigation, R.P.Z., A.L.F., B.R.d.L., R.F.R.R. and V.C.G.; resources, R.P.Z., and V.C.G.; writing—original draft preparation, R.P.Z., A.L.F., B.R.d.L., R.F.R.R., and V.C.G.; writing—review and editing, R.P.Z., A.L.F., B.R.d.L., R.F.R.R. and V.C.G.; visualization, R.P.Z., A.L.F., B.R.d.L., R.F.R.R. and V.C.G.; supervision, R.P.Z.; project administration, R.P.Z. and V.C.G.; funding acquisition, V.C.G.

This work was supported by Fundação de Apoio à Pesquisa do Distrito Federal (FAPDF - No 0193.001036/2015).

Conflicts of Interest

The authors declare no conflict of interest.

4 Ways to Use Green Bananas That Won't Ripen

• Yeshiva University

Treehugger / Alexandra Cristina Nakamura

• Sustainable Eating
• Pest Control
• Natural Cleaning
• Green Living
• Thrift & Minimalism

Buying green bananas, or any unripe fruit for that matter, is a test of faith. You assume that they'll soon turn yellow and be ripe enough to eat. But sometimes you buy green bananas from the store that stubbornly refuse to turn, no matter how long you wait. So what to do? The first thing to try is to place them in a paper bag for a day or two to help the process along. This usually does the trick with unripe avocados too. Ripening fruit gives off ethylene gas, and putting the fruit in a paper bag traps the gas near the fruit, causing it to ripen faster.

But what if the bananas never turn? Are they a lost cause? Not really. As it turns out, green bananas may be healthier than yellow bananas , because they contain more resistant starch and take longer to digest than yellow bananas, leaving you fuller for longer. That starch turns to sugar as the banana ripens, so green bananas are preferred for anyone limiting their sugar intake. So while it may require slightly more effort than eating a ripe yellow banana, there is plenty to do with the green bananas you have laying around. Here are four things to do with bananas that just won't turn:

1. Make Green Banana Fries

Eating green bananas in some parts of the world is perfectly normal, even preferred. And if you're not a fan of the banana-y flavor of bananas, this may be method may solve that issue as well, since green bananas don't have a strong flavor. Just slice up green bananas into fries as you would potatoes or sweet potatoes, fry and you've got yourself an addictive, delicious treat. Full recipe here . Of course, you could also slice them into banana chips and fry them, as in this recipe , similar to plantain chips, a staple in Jamaica and other Caribbean countries. Dehydrating the slices works well too. I've tried them, and they're delicious.

2. Boiled Green Bananas

 Treehugger / Alexandra Cristina Nakamura

Also a staple in Jamaica, boiled green bananas are often eaten with dumplings. These are prepared with the skin on, simply for ease of cooking. Some people may mash up the cooked banana into a mixture similar to mashed potatoes, and some just eat them as they are once they're cooked. Either way, another great option for your stubborn bananas.

3. Baked Green Bananas

Any recipe that you can use for plantains, you can use for green bananas. Plantains are a relative of bananas and can really only be eaten cooked. For a no-fuss way to eat your green bananas quick, try baking them with a little bit of olive oil and salt.

4. Throw Them in a Smoothie

When it doubt, make a smoothie ! As long as you have a strong blender, you can take those green bananas and throw them into your morning smoothie. This recipe calls for dates to add sweetness, but I've found that you can add sweetness by adding sweet fruit like mangoes, peaches or blueberries. You won't even be able to taste the green banana, and you'll still be getting all the health benefits.

Whichever route you go, take comfort in knowing that you won't be tossing those green bananas out, and you may even buy them on purpose next time.

• 20 Unexpected Ways to Use Apples
• How to Eat Passion Fruit
• 18 Great Uses for the Glorious Box Grater
• 16 Fruits You've Probably Never Heard Of
• 7 Easy Ways to Make Home-Cooked Food Healthier
• 10 Recipes for DIY Dried Foods, From Kale Chips to Rose Hips
• 8 Quick and Healthy Breakfasts for Easy School Mornings
• 7 Healthy Vegan Protein Smoothie Recipes
• 10 Luscious Desserts With Hidden Vegetables
• How and When to Pick Sweet Corn
• 15 Great Leafy Greens to Add to Your Diet
• 29 Quick Delicious Dinners for Lazy Summer Nights
• Please Eat the Dandelions: 16 Edible Garden Weeds
• 7 Delicious Ways to Use Rhubarb
• 15 Commonly Refrigerated Foods That Don't Need to Be
• 6 Edible Invasive Species Recipes

• PRO Courses Guides New Tech Help Pro Expert Videos About wikiHow Pro Upgrade Sign In
• EDIT Edit this Article
• EXPLORE Tech Help Pro About Us Random Article Quizzes Request a New Article Community Dashboard This Or That Game Popular Categories Arts and Entertainment Artwork Books Movies Computers and Electronics Computers Phone Skills Technology Hacks Health Men's Health Mental Health Women's Health Relationships Dating Love Relationship Issues Hobbies and Crafts Crafts Drawing Games Education & Communication Communication Skills Personal Development Studying Personal Care and Style Fashion Hair Care Personal Hygiene Youth Personal Care School Stuff Dating All Categories Arts and Entertainment Finance and Business Home and Garden Relationship Quizzes Cars & Other Vehicles Food and Entertaining Personal Care and Style Sports and Fitness Computers and Electronics Health Pets and Animals Travel Education & Communication Hobbies and Crafts Philosophy and Religion Work World Family Life Holidays and Traditions Relationships Youth
• Browse Articles
• Learn Something New
• Quizzes Hot
• This Or That Game
• Train Your Brain
• Explore More
• Support wikiHow
• About wikiHow
• Log in / Sign up
• Food and Entertaining
• Fruits and Vegetables

How to Cook Green Bananas

Last Updated: May 3, 2024 Tested

wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, volunteer authors worked to edit and improve it over time. The wikiHow Culinary Team also followed the article's instructions and verified that they work. This article has been viewed 189,593 times. Learn more...

Most people think bananas are only good when they are ripe and yellow. While it is true that eating an unripe banana will probably make your stomach wish you had more common sense, there are plenty of ways to cook green bananas in delicious recipes. This recipe for Green Bananas in Aji-Li-Mojili sauce comes from the northern Caribbean, where bananas and their larger cousins, plantains, are plentiful. This recipe is also suitable for those of you who follow vegan or vegetarian diets!

Ingredients

• 8-12 unripe green bananas
• 2 tbsp salt for boiling, 1 tsp for sauce
• 2 cloves of garlic
• 3 small sweet peppers
• 2 peppercorn grains or 1/4 tsp ground pepper
• 1/4 cup extra-virgin olive oil
• 2 tbsp lime juice
• 2 tbsp vinegar
• Cocktail toothpicks

Community Q&A

• You can also try some slices of onion along with the sauce. Thanks Helpful 0 Not Helpful 0

• Do not refrigerate after preparation, as they get hard very quickly. Thanks Helpful 4 Not Helpful 2
• Do not try this recipe with plantains. It does not work. Thanks Helpful 2 Not Helpful 4

Things You'll Need

• Pots to boil water and bananas
• Glass or porcelain bowl for serving
• Mortar and pestle, food processor, or blender

You Might Also Like

• ↑ https://www.foodnetwork.com/recipes/boiled-green-bananas-recipe-2011335
• ↑ https://www.youtube.com/watch?v=NS66RDfOLEU
• ↑ https://www.youtube.com/watch?v=mVl1COD646M
• ↑ https://www.whats4eats.com/vegetables/boiled-green-bananas-recipe
• ↑ https://hotcheapeasy.com/2014/01/04/guineitos-en-ajili-mojili-garlicky-green-bananas/
• https://www.mnn.com/food/healthy-eating/stories/4-ways-use-green-bananas-wont-ripen

About This Article

• Send fan mail to authors

Reader Success Stories

Channon Cornwallis

Oct 27, 2020

Did this article help you?

Featured Articles

Trending Articles

Watch Articles

• Terms of Use
• Privacy Policy
• Do Not Sell or Share My Info
• Not Selling Info

wikiHow Tech Help Pro:

Develop the tech skills you need for work and life

Green Banana Cards' Novelty Postcards

Welcome to Green Banana Cards! We are happy to introduce you to our growing selection of fun mailable animals. Our postcards are sold in many stores and gift shops throughout Canada and the US. Green Banana Cards is home to the best selling Mail a Moose Postcard which is the most convenient way to send loved ones an authentic moose, as it has become increasingly difficult to clear airport security with a standard moose. Contact us today to request a new animal design or order one of our currently available designs . [email protected] or [email protected] 778-371-4225 (please leave a voicemail if no answer)

View prices for your travel dates

• Excellent 6
• Very Good 11
• All languages ( 25 )
• Russian ( 25 )
• English ( 0 )

Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.

ELEKTROSTAL HOTEL

Music and Concerts | Neil Young concert in Chicago is postponed due…

Share this:.

• Click to share on Facebook (Opens in new window)
• Click to share on X (Opens in new window)
• Click to print (Opens in new window)
• Click to email a link to a friend (Opens in new window)

Music and Concerts

• The Theater Loop
• TV and Streaming

Things To Do

Music and concerts | neil young concert in chicago is postponed due to illness.

Thursday night’s concert by Neil Young and Crazy Horse at Northerly Island has been postponed, according to presenter Live Nation.

The concert, which was sold out, is being postponed due to illness and the show will be rescheduled, a Live Nation representative told the Tribune. Neil Young and Crazy Horse had been scheduled to play the Huntington Bank Pavilion on the Chicago lakefront at 7:30 p.m. as part of their Love Earth Tour.

Messages on Live Nation’s social media accounts for the venue said ticketholders should “hold on to your tickets and stay tuned for more information.”

Next on the tour’s schedule after Chicago is a stop Austin, Texas, on May 26, then Dallas on May 27. The tour then breaks until a July 8 concert in Toronto. It began on April 24 in San Diego and is slated to conclude in Los Angeles at the end of September.

[email protected]

More in Music and Concerts

Daily Southtown | Not your parents’ summer camp: Area colleges offer kids access to fashion design, playing the blues, more

Music and Concerts | Classical, jazz and experimental music for summer 2024: Rush Hour Concerts turns 25, plus a once-in-a-lifetime one-act

Music and Concerts | Live music for summer 2024: Melt-Banana to Green Day, the concerts not to miss

Travel | All eyes are on Milwaukee this summer. Here’s what to do beyond the Republican National Convention.

Trending nationally.

• New affair allegations: Elon Musk, Nicole Shanahan took ketamine and ‘disappeared’ at Miami party, New York Times reports
• ‘Ask Amy’ says goodbye, making way for new advice columnist, R. Eric Thomas
• Hundreds of Trump supporters pack Bronx rally as protesters jeer outside
• McDonald’s getting rid of soda machines, free refills
• California city pays nearly $900,000 for ‘psychological torture’ inflicted by police to get false confession

• Web Stories
• Food Trails
• Cocktail Sifter
• Photo Stories

7 Green Banana Dishes For Your Comforting And Satisfying Dinner

Also known as raw bananas, green bananas make up several versatile dishes that you can enjoy in dinner. The dishes made of green bananas are nutritious and is loved by both adults and kids. Read below to learn more.

It is often said that every part of the banana plant is used in the Indian culture, be it the leaf or the root. People often consume ripe banana as a fruit individually or add it to their smoothie or oatmeal for breakfast. But do you know, you can make ample dishes with raw bananas as well?   

Read More: Skip The Banana Bread, Make These 6 Indian Banana Desserts Instead

Green bananas, also known as raw bananas or plantains are a versatile ingredient in Indian cuisine. They are known for their starchy texture and subtle flavour. Raw bananas are rich in dietary fibre, vitamins, and minerals, making them a healthy addition to the meal. If you’re wondering what dish to make for dinner, here are a number of dishes made of raw bananas. Take a look at some of them:  

• Kacche Kele Ki Sabzi  

This is a popular North Indian curry that features green bananas in a rich and flavourful curry. You can prepare the meal by peeling and slicing green bananas and then boiling them till tender. Now heat some oil in a pan and add cumin seeds, hing, and chopped onions. Saute them till golden brown and add ginger-garlic paste, turmeric, red chilli powder, coriander powder, and tomatoes. Cook till the tomatoes soften and add the boiled banana slices. Cook them well so that they coat with the spices. Simmer for a few minutes and garnish with fresh coriander leaves and serve it hot with roti or rice.   

• Aratikaya Vepudu   

Hailing from Andhra Pradesh, this is a spicy, crispy raw banana fried. To prepare this, you first need to peel and slice the green bananas into thin rounds. Marinate the slices with turmeric, red chilli powder, and salt. Heat some oil in a pan and add mustard seeds, cumin seeds, and curry leaves. After they splutter, add the marinated banana slices and fry them on medium heat until they turn golden brown and crispy. Sprinkle some garam masala and serve them as a side dish with rice and sambar.   

• Kele Ke Kofte  

In this dish, green banana koftas or dumplings are cooked in a rich and creamy gravy. Start the dish by boiling and mashing green bananas. Mix the mashed bananas with gram flour, chopped green chillies, ginger, and spices. Shape the mixture into small balls and deep fry them till golden. Now for the gravy, you need to saute some onions, ginger-garlic paste, and tomatoes in oil. Add turmeric, red chilli powder, cumin powder, and coriander powder and cook until the oil separates. Add water and cook to achieve the desired consistency. Add the fried koftas and simmer in the gravy. Serve the dish with naan or basmati rice.  

• Raw Banana Bajj  

This is a popular South Indian snack that can be enjoyed as an accompaniment to the traditional South Indian meal at dinner. You can prepare this by slicing the green bananas into thin rounds and dipping them in a batter made of besan, rice flour, turmeric, red chilli powder, and salt. After this, fry them till golden brown. Note not to overcrowd it and give enough space so they can be well fried and crispy. Serve these fritters with coconut chutney. 

• Plantain Pulao  

This is a nutritious and flavouful one-pot meal that can be prepared by peeling and cubing green bananas and sauteing them in oil with whole spices like cinnamon, cloves, and bay leaves. Now add sliced onions, ginger-garlic paste, green chillies, and chopped vegetables like carrots and peas. Add the basmati rice, turmeric, cumin powder and salt. Pour water, cover, and cook until the rice and bananas are tender. Garnish this with fresh mint or coriander leaves and serve with raita for a complete and satisfying dinner.

• Kadali Kootu  

A nutritious South Indian stew is often consumed as a fulfilling dish for dinner. Here, peel and cube the green bananas. Now in a pot, cook the banana cubes with turmeric and salt until tender. Meanwhile, grind fresh coconut with green chillies and cumin seeds into a smooth paste. Add this paste to the cooked bananas along with some cooked moong dal. Simmer it for few minutes until well combined. Temper with mustard seeds, urad dal, and curry leaves and pour over the stew. Serve with steamed rice.   

Popular Articles

Related articles.

• Yekaterinburg
• Novosibirsk
• Vladivostok

• Tours to Russia
• Practicalities
• Russia in Lists

Rusmania • Deep into Russia

Out of the Centre

Savvino-storozhevsky monastery and museum.

Zvenigorod's most famous sight is the Savvino-Storozhevsky Monastery, which was founded in 1398 by the monk Savva from the Troitse-Sergieva Lavra, at the invitation and with the support of Prince Yury Dmitrievich of Zvenigorod. Savva was later canonised as St Sabbas (Savva) of Storozhev. The monastery late flourished under the reign of Tsar Alexis, who chose the monastery as his family church and often went on pilgrimage there and made lots of donations to it. Most of the monastery’s buildings date from this time. The monastery is heavily fortified with thick walls and six towers, the most impressive of which is the Krasny Tower which also serves as the eastern entrance. The monastery was closed in 1918 and only reopened in 1995. In 1998 Patriarch Alexius II took part in a service to return the relics of St Sabbas to the monastery. Today the monastery has the status of a stauropegic monastery, which is second in status to a lavra. In addition to being a working monastery, it also holds the Zvenigorod Historical, Architectural and Art Museum.

Belfry and Neighbouring Churches

Located near the main entrance is the monastery's belfry which is perhaps the calling card of the monastery due to its uniqueness. It was built in the 1650s and the St Sergius of Radonezh’s Church was opened on the middle tier in the mid-17th century, although it was originally dedicated to the Trinity. The belfry's 35-tonne Great Bladgovestny Bell fell in 1941 and was only restored and returned in 2003. Attached to the belfry is a large refectory and the Transfiguration Church, both of which were built on the orders of Tsar Alexis in the 1650s.  

To the left of the belfry is another, smaller, refectory which is attached to the Trinity Gate-Church, which was also constructed in the 1650s on the orders of Tsar Alexis who made it his own family church. The church is elaborately decorated with colourful trims and underneath the archway is a beautiful 19th century fresco.

Nativity of Virgin Mary Cathedral

The Nativity of Virgin Mary Cathedral is the oldest building in the monastery and among the oldest buildings in the Moscow Region. It was built between 1404 and 1405 during the lifetime of St Sabbas and using the funds of Prince Yury of Zvenigorod. The white-stone cathedral is a standard four-pillar design with a single golden dome. After the death of St Sabbas he was interred in the cathedral and a new altar dedicated to him was added.

Under the reign of Tsar Alexis the cathedral was decorated with frescoes by Stepan Ryazanets, some of which remain today. Tsar Alexis also presented the cathedral with a five-tier iconostasis, the top row of icons have been preserved.

Tsaritsa's Chambers

The Nativity of Virgin Mary Cathedral is located between the Tsaritsa's Chambers of the left and the Palace of Tsar Alexis on the right. The Tsaritsa's Chambers were built in the mid-17th century for the wife of Tsar Alexey - Tsaritsa Maria Ilinichna Miloskavskaya. The design of the building is influenced by the ancient Russian architectural style. Is prettier than the Tsar's chambers opposite, being red in colour with elaborately decorated window frames and entrance.

At present the Tsaritsa's Chambers houses the Zvenigorod Historical, Architectural and Art Museum. Among its displays is an accurate recreation of the interior of a noble lady's chambers including furniture, decorations and a decorated tiled oven, and an exhibition on the history of Zvenigorod and the monastery.

Palace of Tsar Alexis

The Palace of Tsar Alexis was built in the 1650s and is now one of the best surviving examples of non-religious architecture of that era. It was built especially for Tsar Alexis who often visited the monastery on religious pilgrimages. Its most striking feature is its pretty row of nine chimney spouts which resemble towers.

Plan your next trip to Russia

Ready-to-book tours.

Your holiday in Russia starts here. Choose and book your tour to Russia.

REQUEST A CUSTOMISED TRIP

Looking for something unique? Create the trip of your dreams with the help of our experts.