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Natural healthy food that tastes good

About Green Banana Food

Green Banana innovates new, delicious ways of making your favorite pasta-based meals even
healthier, more nutritious, gluten free using green bananas, a fusion of other pulses, legumes,
and vegetables, all while positively impacting small-scale farmers in Uganda.

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“Man is the only animal for whom his own existence is a problem which he has to solve”

Products

All our products are made from green banana flour combined with other bean & pulse flours. That means everything we make is both gluten-free and packed with extra vitamins & minerals.
Fusilli

Fusilli

Rigatoni

Rigatoni

Conchiglie

Conchiglie

Cookies

Cookies

News & Updates

Why green banana pasta in Europe makes sense

By Sean Patrick I have seen the struggle in Europe with getting good natural and healthy food at a reasonable price. At…

A quick peek into a farmer’s life in Uganda

By Sean Patrick The number of small holder green banana farmers is getting smaller because it is not a viable lifestyle anymore.…

How it all started

By Sean Patrick I spent 8 years in development work, specifically rural livelihood and agriculture development. I was tired of doing top-down…

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“Long term Partnerships aren’t built on pity. It’s about creating shared value and synergies”

Our Holistic Approach

“Let food be thy medicine and medicine be thy food”

Healthy Food that Tastes Good

Our base raw material is green bananas, the East African Highland banana, sometimes referred to as matooke in Uganda and guineos verdes in Latin America. Green bananas are eaten regularly in a variety of sweet dishes for breakfast,  savoury dishes for lunch or dinner. In Uganda, where we source most of our bananas, they are typically boiled and eaten with a meat and/or vegetable sauce.

In Uganda and many banana-producing countries, the green banana grows but remains under-utilised because it is mainly eaten in its original form by local consumers and is difficult to transport before spoiling. During high harvest periods, an over-abundance of the crop means there is more green banana harvested than what people can eat. This also drives the price down for green banana farmers, who find it difficult to earn a steady, sufficient income. By drying the green banana, milling it into flour, and using it to make pasta, we can revive this dormant value chain and take advantage of its high potential, all while ensuring a steady, higher value of the crop that directly benefits the farmers.

Green bananas are a great source of fibre, resistant starch, vitamins, & minerals. Not sure what that means for you? Check it out:

Resistant starch: Resistant starch is a type of starch that cannot be broken down by enzymes in your digestive system and, therefore, acts more like a fibre than a starch. Green bananas contain a high amount of resistant starch. Including foods high in resistant starch in your diet, like the green banana, may reduce your risk of diabetes by aiding in blood sugar control,and heart disease by helping to lower blood cholesterol levels.

Fibre: Green bananas are also a great source of fibre. Fibre, like resistant starch, reduces your risk of diabetes and heart disease. In addition, fibre in food slows digestion, helping you feel full longer, aiding in weight control.

Vitamins & minerals: Like the ripened yellow banana, the green banana is high in potassium & vitamin B6, both of which are great for heart health. Including more high-potassium foods in your diet may aid in blood pressure control.Vitamin B-6 plays an important role in more than 100 enzymatic reactions in your body. Your body also needs it to make haemoglobin, the protein that carries oxygen in your body. Vitamin B-6 also aids in blood sugar control.

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Become a Pasta Rebel!

If you’re as excited about pasta fusion as we are, join our fusion pasta movement & become a Pasta Rebel! Use this form to contact us for more information, or if you have any other questions for us. We’re looking forward to hearing from you!

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Sean Patrick
Founder & Food Innovator

The pasta dishes I make are not traditional. I love experimenting & making different fusions of flavors. One of my favorite pasta dishes to make is fusilli with chicken, mushrooms, & cream sauce! 

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Micheline Massé
Communications & Business Development

Because I’m a fan of natural foods, I love experimenting with vegan twists on old favorites. That’s why my favorite pasta dish is vegan shells ‘n cheese, made with eggplant!