The new product is said to contain less fat and is cheaper to produce than standard pastas.
The taste, smell and overall quality showed no significant difference between the banana pasta and regular pasta.
The reduced fat content – over 98pc less – in the banana pasta is of particular benefit to those on gluten free diets because many gluten free products have to compensate for the removal of gluten with high fat.
Fifty testers who did not have gluten intolerance and 25 coeliac patients compared the two pastas.
In both groups the green banana pasta was favoured over the other product.
“Green bananas are considered a sub-product of low commercial value with little industrial use” says lead researcher Renata Puppin Zandonadi.
“For banana growers and pasta product makers, there is the possibility of diversifying and expanding their market.”
The judgment of the testers indicated that the quality of the banana pasta was so good it could be commercialized to a wider market.
“Patients will benefit from ingesting a product with a better nutritional profile made from an ingredient that is produced and consumed throughout the world,” concludes Dr Zandonadi.
The research is published in the Journal of the Academy of Nutrition and Dietetics.