The pulp of green banana has been studied and added as an ingredient in functional, vegetarian, vegan and food-restricted products. In the green stage, bananas have a large amount of starch and low sugar concentration, being a rich source of resistant starch. Green banana has a longer shelf life and is considered an ideal product to industrialize, so for commercialization and application, stability must be carefully investigated, thus it is necessary to know the relationship between the equilibrium moisture content (Xe) of the material and its water activity (aw), this relationship is described by the sorption isotherms. That said, the objective of this research was the survey of the sorption isotherms of the green banana pulp, in the temperature ranges of 50, 60 and 70 °C, as well as the mathematical modeling of the obtained data. Therefore, 3 g samples of green banana pulp were placed in glass jars (7 cm height and 6 cm diameter), sealed, with sulfuric acid solutions at concentrations between 0,20 to 0,70 kg/kg (to obtain water activity from 0,043 to 0,878). The static gravimetric method was used to determine the equilibrium moisture of the samples. Experimental data were fitted to Guggenheim-Anderson-de Boer (GAB) models by nonlinear regression, Brunauer, Emmet and Teller (BET), Halsey, Henderson and Oswin. The isotherms have a type II sigmoidal shape, being the GAB model that best adapted to the experimental data. The equilibrium moisture content decreased with increasing temperature, the monolayer moistures ranged from 0,06 to 0,11 kg water /kg dry solid, the surface area from 235 to 402 m2/g, the enthalpy reached values of 136 kJ/mol and entropy was negative, so the compensation theory is valid being controlled by entropy and is not spontaneous.