The color of a banana can tell you a lot about how its carbohydrates, texture, and flavor have changed during ripening. Green bananas contain more resistant starch, which is digested more slowly and can be fermented by gut bacteria. As the banana turns yellow and then develops brown spots, more of that starch is converted into simpler sugars, making the fruit softer, sweeter, and easier to use in foods like oatmeal, smoothies, yogurt, pancakes, or baki…Continue Reading
