The preparation of instant green banana flour by using an extrusion process was studied. The effect of screw speed (SS, 600, 800 and 1000 rpm) and initial barrel temperature (BT, 20,30, 40 and 50 degrees C) was evaluated regarding the physicochemical properties (moisture content, water activity, wettability and solubility) of the green banana flour obtained after extrusion. Additionally, the powder materials were characterized by X-ray diffraction (XRD), scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FT-IR) and differential scanning calorimetry (DSC). The commercial banana flour (CBF) did not measure wettability due to the agglomeration of the particles and the solubility at 30 degrees C was 6.94 +/- 0.78%, The powders of the extruded banana flour showed wettability values between 8.5 +/- 0.89 and 56.5 +/- 2.15 s, and solubility between 59.36 +/- 1.02 and 80.61 +/- 1.25%, allowing obtaining material with characteristics for the preparation of an instant drink. The powders of the CBF extrudes showed the characteristic XRD pattern of an amorphous material, losing the typical morphology of the starch and modifying the thermal properties (gelatinization temperature of the starch). These changes in the structure and morphology of the extruded powders of CBF make the flour more soluble in water. The highest solubility values (approximately 80%) were obtained for conditions of screw speed of 800 rpm and initial barrel temperatures of 40 and 50 degrees C. (C) 2019 Published by Elsevier B.V.