How are bananas creamy without the need for a fat source?
In: Biology
“Creamy” is more of a texture element than anything else. Fat content is not required.
A good example, besides the banana, would be a nice meringue.
Bananas are largely starches, but during the ripening process some of the starch breaks down into simple sugars, so the bonds between macro-scopic sections of the fruit get mushier.
Bananas do contain a small amount of fat(less than a gram per banana) probably not enough to give any effect on the mouthfeel.
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