so i like to have the occasional 2-ingredient-banana-pancake that is raved about in paleo food blogs...
previous to today, i've been using only ripe/slightly overripe bananas to make the pancakes. the pancake always ends up falling apart and rather liquidy - but still tastes good...
anyway, today i tried with an underripe banana - at the stage where it is green near the stem and slightly more difficult to peel. the result was so different! the pancake held its shape, was a lot more 'bready' in texture, not bitter at all - it was a much more pleasurable treat :)
so, my question is - is this difference in texture due to different starch levels? and are there any issues to be aware of when using underripe bananas in this way? thanks!
asked byjen_paleo (187)
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on May 03, 2013
at 11:45 AM
The difference was definitely the levels of starch (and resistant starch) v. sugar levels. There is nothing that will hurt you in an underripe banana that can you hurt any differently that a ripe one hypothetically might.
If you can stand the flavor, and they work better in your baking, then go for it. I don't suggest trying the same thing with plantains, though - they are truly indigestible (aka gross) when not ripe. :-)
on May 03, 2013
at 12:14 PM
You should be ripe... Banana in early stages are more starchy then in their later stages which is why everything held together... As they ripen/soften that starch turns to sugar but it's the same amount of carbohydrate at the end of the day.
Enjoy dem pancakes of yours ;)