This recipe for Green Banana Biomass is low in fat and high in resistant starches. It will add weight and volume to your soups and creams while maintaining the richness you usually get when adding cashews. One batch makes 16 cubes, which can be frozen and saved for later use. Give it a try in our recipe for Corn Chowder.
4 organic green bananas
Individually separate super-green organic bananas, keeping the stems in tact so that the meat of the banana is not exposed and water will not seep inside the peel.
Wash one by one with water and mild soap and rinse them well.
Fill half a pressure cooker with water and allow to boil. Add bananas to boiling water.
Cover pressure cooker. When the pressure-release valve starts to make a hissing noise, reduce temperature to low heat.
Allow to cook for 8 minutes then turn off stove and remove from heat. Do not open pressure cooker. Leave pressure cooker on stove until pressure is gone (about 1 hour).
Carefully peel hot bananas and blend with small amount of water until smooth. Pour into ice tray and freeze until ready to use.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.