Detach each banana by cutting them ON THE STEM, way before the pulp, otherwise, it compromises the resistant starch.
Wash the bananas with a sponge and mild soap
• Pressure cooker: Add the bananas to the pressure cooker with boiling water until the water covers the bananas (be careful not to exceed the limit of your pressure cooker), set the pressure to high, and cook them for 5 to 7 minutes. When the cooking time is done, allow the bananas to cool until a mild warm temperature, do not release the pressure manually, as the bananas are still cooking inside. • If you are using a regular pot (non-pressure cooker), follow the same steps, only you will semi cover the pot with a lid, bring the bananas to a boil, then to a simmer and let them simmer for 20 to 30 minutes. The banana peels will break during cooking, which means it is ready and cooked enough. When the timer is done, turn off the heat and allow the bananas to cool in the pot with the water until they are still a bit warm.
Add the bananas while still warm to a blender, adding a little bit of hot water, little by little, this way they will blend easier.
Separate whatever amount of the GBB you will use, the remainder of it you can store it in the fridge and it will last for up to 5 to 7 days.
To freeze the GBB, put them into smaller containers and don't fill all the way to the top as the biomass will expand as it freezes. Remember that one should not exceed the amount of 2 tablespoons of green banana biomass per day so it is smart to freeze it in smaller portions, or you can freeze them by adding them to ice cube trays, and once they are frozen, remove them from the trays, put them in a sealable plastic bag and freeze them.
When you freeze the GBB, it will change its structure completely so you will have to reconstitute it again by doing the following steps:
The GBB can be frozen for a period of 3 to 6 months.
Remove the GBB from the freezer and place it on your kitchen counter 3 to 4 hours prior to using it, or leave it on your fridge overnight.
You will see that once thawed out, the GBB resembles a bit like a sponge or frozen tofu, and the water will be completely separated from the GBB, this is normal, you just squeeze out this excess water, discard this water, then put the GBB in a pot and add a little bit of hot water little by little, then turn on the heat to low, whisk the GBB until you reach the desired consistency
Different bananas, different colors! Every banana is different and it is normal to make GBB and observe that sometimes the color will be darker, yellowish, grayish, or even pink, this is totally normal, and the taste is the same, pretty neutral so don’t worry about it and have fun!