Flour made from bananas? Yes, it is a thing – banana flour is made from unripe green bananas and is becoming increasingly popular. One of the reasons for this is that it is gluten-free. Interested in hearing more about this exciting alternative for a healthy cuisine? We investigate the new “banana flour” food trend and answer the most important questions for you!
What is banana flour?
While still relatively unknown in this part of the world, it is highly valued in the Caribbean and West Africa. Banana flour is made from green bananas, which are peeled, dried and then ground. But if you thought that all dishes containing banana flour tasted of banana, you would be wrong! Banana flour has a very neutral and somewhat nutty taste. This is because the full banana flavour has not yet developed in the unripe fruit. It means that baking enthusiasts who perhaps do not even like bananas can also use banana flour.
For whom is banana flour suitable?
If you are an open-minded foodie, you simply need to try banana flour! For one thing, it is low in calories and rich in potassium and vitamin C. It is also gluten-free. Another positive is that the resistant starch in the flour cannot be broken down by the digestive enzymes in the small intestine, making banana flour an effective source of fibre, aiding digestion and promoting healthy gut flora. Thanks to these excellent benefits, this fruit-based flour is the perfect choice for a healthy lifestyle and for people with a gluten intolerance.
What can I use banana flour for?
Quite simply, banana flour is an exciting alternative to traditional cereal flour, such as wheat flour. So you can substitute banana flour for cereal flour in almost all recipes, without even having to change the quantity. This applies to bread, cakes, pancakes and other delicious treats. Banana flour can also be used to thicken sauces.
Are there other alternatives to conventional flour?
Yes, the trend for flour alternatives is gathering pace. Coconut flour, almond flour, rice flour and oatmeal are now available in many stores. And even if you want to stay loyal to the traditional cereal flour, these “new flours” could add variety to your favourite dishes.
To the baking tin, get set, go!
Your Dole Team