Bananas are one of the most consumed fruits in the world, essential for food security and the agricultural economy, and a significant source of nutrients, including starches. Diversification of banana germplasm is necessary for sustainable and profitable cultivation, as well as to allow consumers to benefit from fruits with a higher nutritional and dietary value.  The total (TS) and resistant (RS) starch contents of green banana flour from the following banana cultivars were analyzed: Prata Anã, BRS FHIA Maravilha, SCS451 Prata Catarina and BRS Pacoua. Four bunches of each cultivar were harvested and the fruit from the second hand was selected for the evaluations. The unripe fruit was peeled, cut, dehydrated in an oven, ground and analyzed to determine the total and resistant starch content. TS and RS content of the samples were analyzed using the Starch Assay Resistant Kit (Megazyme®). The cultivars Prata Anã, SCS451 Prata Catarina and BRS FHIA Maravilha had the highest TS contents, with an average of 75.1 g/100g. The Prata Anã cultivar had the highest average RS content (61.2 g/100g). The BRS Pacoua cultivar showed the lowest contents of TS and RS, due to the non-adaptation of this genotype to the subtropical climatic conditions of the growing area. The differences in TS and RS content may be related to the genetic variability between cultivars and the environmental conditions in which the banana plant is grown, that allow the action of the enzymes involved in starch synthesis. The Prata Anã cultivar stood out for its high RS starch content, which makes it a promising cultivar for glycemic control diets, due to its slower digestion and less impact on raising blood sugar levels, which could have beneficial implications for human health.