Banana Flour: A Fascinating Food
Why banana flour is becoming the next gluten-free superfood sensation
With its nutty flavor, low calorie count, and satisfying texture, banana flour can add an intriguing twist to everyday dishes and serve as a wheat flour substitute in baking. Nutritionists say those worried it will make everything taste like bananas are mistaken—the flour is made from unripe, peeled, and dried plantains.
Already a dietary staple in West Africa and the Caribbean, banana flour is now making its way into health food stores and supermarkets in Europe. It works well for baking pancakes, bread, and pastries, as well as thickening sauces and preparing puddings.
Rich in potassium, magnesium, vitamin C, and resistant starch, banana flour offers notable benefits. Like dietary fiber, this starch resists digestion by enzymes, promoting gut health.
