Banana

Banana flour is the product of dry pulverized plantain slices. Plantains are a staple food in the tropical regions of the world, treated in much the same way as potatoes. A plantain is similar to a banana but is usually consumed cooked, rather than raw.

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Benenfits

The nutritional value of banana flour makes it stand out as an important addition to a healthy diet. Herbal doctors have long approved it for the treatment of various ailments.
It is rich in iron and potassium, vitamin A, vitamin B, magnesium and phosphorus High in resistant starch which helps make people slimmer and healthier Vitamin B6 benefits healthy brain function and keep moods stable Decreases acidity and reduce irritation Prevent and heals ulcers It is suitable for diabetics Perfect substitute for flours containing gluten It is high in fiber and aids in digestion Treats high blood pressure and other ailments Rich in vitamin C Prevent kidney and bladder problems Ease the discomfort associated with menstrual period

Jean Smith

Grain and gluten free banana flour not only has fewer calories than regular flour, but you use less in baking, reducing the calorie count without losing anything in taste.
The flour is packed with resistant starch, a type of fiber that the body can't digest. This fiber absorb more liquid, therefor you may use up to 25% less flour in your recipes.
While the raw flour has a plantain taste, once it is cooked the flavor dissipates almost completely, however its consistency will be chewy, almost fluffy, and definitely less dense. The banana flour is not recommended for recipes that demand a super delicate crumb