Green bananas, raw material for making banana flour
Banana flour is a powder traditionally made of green bananas. Historically, banana flour has been used in Africa and Jamaica as a cheaper alternative to wheat flour.[1] It is now often used as a gluten-free replacement for wheat flours [2] or as a source of resistant starch, which has been promoted by certain dieting trends such as paleo and primal diets and by some recent nutritional research.[3] Banana flour, due to the use of green bananas, has a very mild banana flavor raw, and when cooked, it has an earthy, nonbanana flavor; it also has a texture reminiscent of lighter wheat flours and requires about 25% less volume, making it a good replacement for white and white whole-wheat flour.[4]
^Coghlan, Lea (May 13, 2014). "Business goes bananas". Queensland Country Life.
^Gray, Nathan (June 25, 2012). "Pasta goes bananas: Green banana flour offers gluten-free pasta solutions". FoodNavigator.com.
^Langkilde, Anna Maria; et al. (January 2002). "Effects of high-resistant-starch banana flour (RS2) on in vitro fermentation and small-bowel excretion of energy, nutrients, and sterols: an ileostomy study". American Journal of Clinical Nutrition. 75 (2): 104–111. doi:10.1093/ajcn/75.1.104. PMID 11756067.
^"Homemade Banana Flour and Banana Flour Apple Tea Cake". Marinya Cottage Kitchen. November 4, 2013.
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