Glycemic index of fruit

I was reading reviews in amazon for a gadget called “Yonanas”. It’s a machine that processes frozen bananas into a creamy ice-cream-like consistency. I’m borrowing one and it’s great and all, but that has nothing to do with anything.

When I was reading the 1 star reviews, one woman said this:

(bolding mine).
My questions are as follows:
I’m familiar with the glycemic index, but my understanding is basic and limited. What is a “glycemic load factor”?
Does smashing down or puréeing fruit change its glycemic rating?
Does freezing or heating fruit change its glycemic rating?

Glycemic Load is the Glycemic Index multiplied by the amount of carbohydrate.

And yes preparation can impact how quickly starches can be converted into sugars and can change a resistant starch (that would not be directly digested but instead make it to the colon where it would be fermented into short chain fatty acids) into smaller bits that can be digested more rapidly in the small intenstine. Resistant starches are resistant to rapid digestion generally because of the way in which they are packaged into granules: puree them, grind them, cook them, and you give greater surface area exposure to the digestive enzymes and break down some of the starches into smaller bits.

The resistance to rapid digestion can be a result of the size and shape of the starch or the physical structure that it is contained in (the whole seed in the case of grains, for example). Banannas, in particular ones still a bit unripe, have a fair amount of resistant starch.

Thank you DSeid, I understand a little better now. Apparently a banana isn’t always just a banana.